This traditional dish of the Guatemalan people has pre-Hispanic origins.
Some of its origin
For this reason, it has a red color that recalls or represents the blood that the ancestors used for their ceremonies or rites.
This Q'eqchi' Maya dish, derived from the Q'eqchi' word kak meaning red and ik hot, underwent various color changes due to the ingredients that the Spaniards brought to the New World.
This dish is traditionally served with rice to add to the broth.
Additionally, small tamales made of corn dough seasoned only with salt are added, called in this country "whites" or "pochitos".
Tradition in the kitchen
Kak Ik is such a culturally rich and traditional dish in Guatemala that in 2007 it was declared part of the Intangible Cultural Heritage of the Nation.
And although the recipe has regional variations, the traditional way in the Las Verapaces region includes turkey, garlic, onion, spearmint, cilantro, and zamat leaves, and the red color is due to ground Achiote added to the preparation.
Guatemalans typically accompany this dish with rice, white tamales wrapped in max\u00e1n leaves, chili, and a cacao beverage. This has made Kak Ik one of the most consumed foods in the country.
