The recipe has evolved with the arrival of the Spaniards, becoming an important dish in Guatemalan gastronomy.
Some history
The kak' ik is a very significant food for Guatemalan gastronomic culture and a transcendent part of the culinary identity of the country.
For this reason, on November 7, 2007, the government of Guatemala declared it as one of the five dishes - along with joc\u00f3n, pepi\u00e1n, plantains in mole, and beans with chicharr\u00f3n - that represent the Intangible Cultural Heritage of the Nation.
The government also patented the recipe for this ancient preparation internationally to protect the Guatemalan origin of the dish.
Where it comes from
This soup is originally from the Q'eqchi' Maya region, and currently, women in different rural communities in the municipality of Tucur\u00fa prepare it.
In Alta Verapaz, they pay homage to this tradition by keeping that way of cooking alive and continue to slaughter and clean the chompipe using ancestral methods.
In ancient times, it was served by the Q'eqchi' families to their guests, and it was previously accompanied by a plate of \"chili broth\" with tortilla, now considered one of the simplest dishes in many Guatemalan ethnic groups.
Its name comes from the Q'eqchi' language and means red (kak) and chili, hot or very spicy (ik).
Basically, it consists of a turkey soup, which in its traditional recipe includes garlic, onion, spearmint, coriander, and zamat leaves.
The intense red color is due to the addition of ground annatto in its preparation, and it is said to be a tribute to the blood shed by the ancestors in pre-Columbian sacrifice rituals.
Some of the most used ingredients in its preparation are garlic, tomato, miltomate, cinnamon, cloves, and Castilian pepper, among others.
How to serve it
It is usually served with white rice, chilies, and small corn tamales wrapped in mosh or banana leaf with only salt added - pochitos.
It is also common to include on the menu a drink that serves as an appetizer, made from hot cocoa called kakaw and a sugar cane liquor called b'oj, considered one of the country's traditional beverages with the highest alcohol content.
This typical local dish is often seen on the tables of families in Guatemala at any time and occasion of the year, although in the Verapaces region, it is found in eateries and restaurants on weekends and Mondays.
In other regions, it is common to see it on the tables during Christmas or New Year festivities. It is consumed in the same way for both lunch and dinner.
There is also a similar preparation called sak ik, which is a white stew also accompanied by chompipe and corn tamalitos.
New ingredients
With the arrival of the Spanish conquistadors to Guatemalan lands, new ingredients also arrived, which were incorporated into existing recipes within the indigenous peoples, adding flavors and sophistication to the classic preparation of this dish, but it still retains its initial spirit.
It could be said that of the ancestral dishes of this cuisine, it is the one that most closely resembles its original version, unlike, for example, pepi\u00e1n or joc\u00f3n, which have undergone greater modifications compared to the initial idea.
Currently, this dish can be enjoyed both in family homes, in street food stalls, markets, simple gastronomic establishments, and also in the world-renowned Guatemalan restaurants.
The kak' ik is a true testament to the enduring vast Maya culture in our world, in this particular case, within the culinary field.
