Guatemalan Cuisine
Tortillas, Frijoles, Atol, Licuados, Pepian, Hilachas, Kak'ik
Guatemala, land of the Maya, has a rich traditional cuisine well worth sampling.
Guatemalans enjoy traditional food, home-cooked and made with fresh ingredients. Although international fast-food chains are becoming popular in some of the larger cities, most of the people in this Central American nation still don’t care for it, preferring traditional meals. Here are some things to look for next time you’re there.
Corn: The people of Guatemala have a very special relationship with corn. In traditional Maya religion, the Gods first made men of mud, followed by wood. Neither of these materials worked out, however, and the Gods finally made men of corn, which worked perfectly. Therefore, many of today’s Maya literally believe that their flesh was once made of corn. There exists a certain reverence for corn: if a rural farmer plants a crop of something that is other than corn, and a cornstalk grows in the field (perhaps from a stray kernel that was dropped the previous year) the farmer will not cut the stalk down.
This reverence for corn naturally translates into daily Guatemalan life. No meal is served without some sort of corn product there, be it small, round tortillas, corn on the cob, corn soup, or atol, which is a thick, milky beverage made from corn.
Beans: If corn is king in Guatemala, then beans are queen. Frijoles are served at almost every meal, and provide much of the protein for the Guatemalan diet, especially in rural areas. Guatemalans generally eat black or red beans, slow-cooked all day long with peppers, garlic and onions and often more than a little bit of lard. Sometimes, the frijoles, particularly black ones, are ground into a thick, salty paste which is served by itself or spread onto hard or soft tortillas.
Beverages: Guatemala produces some of the world’s best coffee, and you’d think that while you’re there you could get a great cup of java. Unfortunately, most of the best beans are exported, leaving the locals with what’s left behind. Guatemalans do enjoy coffee, but they tend to drink it very weak and very sugary. The only real drink that is particular to Guatemala is Atol, a drink made of corn and sugar. Licuados, which is a sort of warm milkshake made with fresh fruit and milk, are popular as well. Most Guatemalans seem to prefer soft drinks. When drinking alcohol, Guatemalans like beer, rum, Quetzalteca (sort of like moonshine) or locally made alcohol.
Special dishes:
Pepián is a thick sauce made from onions, tomatoes and peppers and usually served with chicken or turkey and vegetables. It is a traditional Guatemalan recipe that has been made in the country for centuries and is popular as an everyday sort of dish. You’ll easily find it in the restaurants of Antigua or Guatemala City.
Hilachas is a dish made of shredded beef in a thick tomato sauce. The sauce generally included potatoes and carrots and in served with rice. Depending on the amount and variety of peppers put into the sauce, this dish can get spicy, although Guatemalans tend to prefer it mild.
Kak’ik is a thick, spicy turkey stew made in the highlands, particularly those where the Ki’che culture is still strong. Done properly, it takes all day to cook and is a real treat for those visitors who get the chance. In addition to turkey, ingredients include achiote, cilantro, garlic, tomatoes and dried peppers.
