Both declared in 2007 as Intangible Cultural Heritage of the Nation by the Guatemalan government, the Jocón and the Pepián are two traditional dishes essential to understanding the essence of Guatemalan gastronomy and the importance the Maya culture imprinted on the history of local cuisine.
A bit about their origin
It could be said without a doubt that the Pepián is the quintessential broth of Guatemala.
Its origin is of course pre-Hispanic, and it is known to have been an important element of consumption during Maya ceremonies of political or religious significance.
According to historians, this preparation is a privileged witness to the development of the country’s history, as it was born in the fire pits of ritual foods of ancient peoples, where pre-Columbian ingredients were combined with various spices, creating the first flavors of Pepián.
It is estimated that its current form came about in the late 16th century, when Maya and Spanish cultures merged and brotherhoods were formed.
Members of those brotherhoods adopted this dish as an indispensable ceremonial food for all kinds of gatherings, such as events celebrating changes in leadership.
Modern culinary evolution
Over the centuries, this dish has significantly changed in its composition and preparation methods, but it has always remained within the diet of local inhabitants.
Today, this hearty dish is a common feature at gatherings and family or friends' meetings.
Its preparation follows a typical Guatemalan culinary technique, using recados—where pepitoria and toasted spices give this dish a remarkable flavor.
The name also references this seed, cherished by locals. The recados accompanying it include a base of tomato, sesame, miltomate (green tomato), pepitoria, and chiles.
However, Pepián is mild and not very spicy, though this can vary depending on the cook. There are different types such as red and coffee-colored.
The Delicious Jocón
The Jocón is another major star in Guatemala’s ancestral culinary scene. It’s widely consumed and loved across the country, especially in the department of Huehuetenango.
It’s made with native Spanish chicken or hen, accompanied by various traditional sauces. Its name derives from the Q’iché term jok om, meaning green recado or five greens.
This coloration comes from ingredients like miltomate (green tomato), onion with its green stalk, cilantro, and green chile.
These ingredients impart a pleasantly acidic flavor. The chicken is cut into pieces and cooked in water with onion, tomato, garlic, and salt to taste.
Initially, this dish was made with pork instead of chicken—as is common today—and served with traditional corn tamalitos. Later, rice was added, brought by the Spanish, and it became an integral secondary component of the dish.
Budget-friendly at home
Both dishes are easy to prepare and do not require significant expenses to enjoy.
They are also present on most menus at traditional Guatemalan restaurants and in Guatemalan cuisine around the world.
Beyond their recognition as Intangible Cultural Heritage of the Nation, both recipes are registered internationally by the Guatemalan government to preserve their authentic origin.
