Originating from the pre-Hispanic period, this dish continues to captivate the palates of Guatemalans, connecting with their history and culinary tradition.
How It's Prepared
Pepián is a stew made with a blend 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.
Its presentation, as mentioned, dates back to the Maya culture, which served this delicious dish on special occasions, such as ceremonies or rituals.
However, it was with the arrival of the Spanish conquistadors that the dish became more versatile. Thus, pepián became a tradition, managing to withstand the test of time and become a common meal in popular Guatemalan establishments.
The Timeless Test
The longevity of this dish has allowed for innovation and different presentations, whether for any time of the day; be it for breakfast, lunch, or dinner, there are two flavors you can try, depending on the occasion:
Red pepián is the classic version that has survived in its preparation for years.
Whether at home or in a food establishment, its preparation requires key ingredients, such as toasted spices: pepitoria and roasted dry chilies.
Black pepián is the newest, so to speak. Its creation emerged with the innovation of typical Guatemalan ingredients, such as guaque chili and banana peel.
This succulent mix of flavors makes it ideal for dinner. Whether in its two flavors, pepián takes the 'crown' as the most traditional dish in Guatemalan gastronomy.
