Originating from the pre-Hispanic period, this dish continues to captivate the palates of Guatemalans, connecting them to their history and culinary tradition.
How it is prepared
Pepian is a stew made with a recado of spices, roasted chilies, and the traditional pepitoria of chicken, hen, and beef.
It also contains vegetables such as potatoes, green beans, and carrots, among others. This dish is usually served with white rice, tamales, or tortillas.
The origin of its presentation, as mentioned, dates back to the Maya culture, which served this delicious dish on special occasions such as ceremonies or rituals.
But it was with the arrival of the Spanish conquistadors that the dish became more versatile. Thus, pepian became a tradition, enduring the test of time and becoming a common dish in popular Guatemalan establishments.
The test of time
The enduring nature of this dish has allowed room for innovation and different presentations, suitable for any time of day; whether for breakfast, lunch, or dinner, there are two flavors you can try depending on the occasion:
The red pepian is the classic that has survived in its preparation over the years.
Whether at home or in a food establishment, its preparation requires key ingredients such as toasted spices: pepitoria and roasted dry chilies.
The black pepian is the newer version, so to speak. Its preparation began with the innovation of typical Guatemalan ingredients, like guaque chili and banana peel.
This delicious blend of flavors makes it ideal for dinner. Whether in its two flavors, pepian holds the “crown” as the most traditional dish in Guatemalan cuisine.
