The origin of Pepián dates back to the pre-Columbian era, specifically to the Maya-Kaqchikel ethnicity, which is located in the department of Chimaltenango.
Today
This dish has evolved, with ingredients adapting over time, and in Guatemala, it has become one of the main features of the most important celebrations in the country.
Besides being a traditional dish, Pepián is also a reference dish for many occasions. In pre-Hispanic times, Pepián was served in ceremonies and rituals.
Today, this tradition continues, and Pepián remains a main dish in Guatemalan ceremonies.
Its Original Form
It is said that the original form of Pepián mixes pepitoria, guaque chili, raisins, cinnamon, banana peel, and tomatoes. Over time, more spices were added and adopted in the country, such as onion, garlic, sesame, cinnamon, and cilantro.
In Guatemala, Pepián is usually served in a deep clay or glass plate and is often accompanied by rice, chayotes, beans, potatoes, and carrots. This can vary depending on the region of Guatemala.
In 2007, the Ministry of Culture and Sports declared Pepián as Intangible Cultural Heritage of the Nation.
Guatemalan grandmothers have preserved their original recipe, and it has become a popular dish — the first one tourists want to try when visiting the Central American country.
