The recipe has evolved with the arrival of the Spaniards, becoming an important dish in Guatemalan cuisine.
A bit of history
Kak'ik is a very meaningful food for Guatemalan culinary culture and a transcendental part of the country’s culinary identity.
For this reason, on November 7, 2007, the Guatemalan government declared it one of the five dishes — along with Jocón, Pepián, plantains in mole, and beans with chicharrón — that represent the country's Intangible Cultural Heritage.
Additionally, the government patented the recipe of this ancient preparation internationally to preserve its Guatemalan origin.
Where does it come from
This soup originates from the Q'eqchi' Maya region and is currently prepared by women from various rural communities in the Tuchu municipality.
In Alta Verapaz, this tradition is honored by keeping alive the ancient cooking methods, continuing to kill and clean the chunto using ancestral techniques.
In ancient times, it was served by Q'eqchi' families to their guests, often followed by a plate of "chile broth" with tortillas, which is now considered one of the simplest dishes among many Guatemalan ethnic groups.
The name comes from the Q'eqchi' language, meaning red (kak) and chili, hot or very spicy (ik).
Basically, it consists of a broth or soup made with grouse (a type of turkey), which in its traditional recipe includes garlic, onion, mint, cilantro, and zamat leaves.
The intense red color it displays is due to the addition of ground annatto in its preparation, and it is said to be a tribute to the blood shed by ancestors during pre-Columbian ritual sacrifices.
Some of the most commonly used ingredients are garlic, tomato, miltomate, cinnamon, cloves, and allspice, among others.
How to accompany it
It is typically served with white rice, chilies, and small tamales made of corn dough wrapped in mosh or banana leaves—called "pochitos"—to which only salt is added.
It is also common to include a traditional beverage on the menu, made from hot cacao called kakaw, and a sugarcane liquor called b'oj, which is considered one of the country's traditional drinks with the highest alcohol content.
This typical local dish is often seen on family tables throughout Guatemala at any time of year and occasion, though in the Verapaces region, it is found in eateries and restaurants on weekends and Mondays.
In other regions, it is common to see it served during Christmas or New Year celebrations. It is enjoyed both at lunch and dinner.
There is also a similar preparation called sak ik, which consists of a plain recado also accompanied by grouse and small masa tamales.
New ingredients
With the arrival of Spanish conquistadors to Guatemalan lands, new ingredients also arrived, which were incorporated into existing recipes within indigenous communities, adding flavors and substance to the classic preparation, though it still retains its original spirit.
It could be said that among ancient dishes of this cuisine, it remains the most similar to its original version, unlike, for example, Pepián or Jocón, which have undergone greater modifications from their initial concepts.
Today, you can enjoy this dish in family homes, street food stalls, markets, simple eateries, and even at the most renowned Guatemalan cuisine restaurants worldwide.
Kak'ik is a true demonstration of the persistence of the great Maya culture in our world, particularly within the culinary realm.
