Whether pre-Hispanic, colonial, or contemporary, influenced by Ladino or Garífuna traditions, Guatemala's cuisine is recognized worldwide for its marvelous richness of resources and its expression of identity.
The Different Regions
Each region of the country excels in the art of cooking, with characteristic and traditional dishes that perfectly adapt to the possibilities offered by local products and geography.
In the central part of the country lies the Verapaces region, where the strength of its cuisine is determined by the constant use of popular ingredients such as preparations made from corn and squash -ayotes and güicoyes- like the soup of quibels, made with tender squash, the boshboles, or the famous masa tamales wrapped in squash leaves, to which pepita sauce is added.
The ancestral and delicious dish kak ik, famous "hot chunto" from the Maya origin, is typical of Cobán, while in Baja Verapaz, the preparation of saq ik, a special turkey stew thickened with masa, is common.
In the East
In the warm eastern region of Guatemala, in the southeastern part, dishes high in meat and dairy are prominent.
Poultry and chicken broths are equally common in culinary recipes.
One of the emblematic dishes of this area that elicits pride is lorocos creamed chicken, which combines the flower of a native herb in high local demand - also used for cooking empanadas - with cream.
To the North
In the northern part of Guatemala, bordering Mexico and Belize to the east, lies the department of Petén. In this area, the main tastings include fish - whether grilled, in broth, or fried; chaya herb broth; bollos - tamalitos with ixpelón; and freshly harvested black, red, or white beans.
The pheasant - commonly raised in the backyard and known as pajuil - in Uaxactún stew, sometimes seasoned with jungle spices.
On the South Coast, there is a well-known dish that garners praise from everyone who tries it: the chojín Bataneco or iguana in iguashte.
Due to proximity to the sea, foods prepared with local products are common in this part of the country. Ceviche, seafood broths, reptiles, and fish fritters are some of the most common menus around here.
The chojín Bataneco is mainly eaten in San Sebastián Retalhuleu and neighboring areas, while in Monterrico, the caldo chirín - a legacy of the Xinca culture - made with chicken, beef bones, and seafood, is very popular.
The Rich Garífuna Cuisine
Among the most outstanding dishes of Garífuna cuisine, in the Izábal area, is the fried chumbimba, a River Dulce mojarra.
The plantain mash or rice and beans, and particularly the tapado or tapou, a seafood broth with fish, shrimp, and crab, which includes aromatic herbs and spices such as cilantro, oregano, onion, pepper, achiote, pimiento chili, tomato, green banana, and plantain.
Another widely used ingredient here is coconut milk.
In the West, you can enjoy wonderful rice tamales from Xela, the tobic broth from Totonicapán, and the mutton broth from San Marcos.
In Momostenango, there is the pork chirmol, a marinated pork meat prepared with tomato and chiles cobanero.
If we head towards Chimaltenango, we encounter the unique subanik, a preparation with three meats from the colonial era, which includes beef ribs, chicken, and pork loin.
Each region, with its identity and its contribution to local cuisine, in Guatemala, produces a combination of techniques, styles, and gastronomic ingredients that surprise at every site within the country.
