Guatemalan Cuisine - Part 1

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Several traditional foods in Guatemala’s Cuisine are based on Maya heritage, corn and beans are key ingredients play an important role.

Guatemala is Central American country, it has an area of 108,890 square kilometers (42,043 square miles) approx. Because of its temperature, crops like sugar, bananas, coffee (which Guatemala is very famous for...) and cacao are a very important assets.

Guatemala is home of the Mayas, and they have a huge influence on today's Guatemalan cuisine.

Several traditional foods in Guatemala’s Cuisine are based on Maya heritage, corn and beans are key ingredients play an important role.

Guatemalan cuisine also has two different types, one is the LOCAL CUISINE, which is the cuisine we just described, but there is also the GARIFUNA CUISINE, and this is the Caribbean coast cuisine in Guatemala.

For the Local Cuisine, the most iconic dish is perhaps PEPIAN, this is meaty spicy stew with vegetables and a very thick flavor-rich sauce made of sesame seeds and other ingredients. Traditionally is accompanied with rice and tortillas of course. (Guatemalan Corn tortillas : They have a very strong taste of corn and have more consistency when compared to other tortillas you find in other parts of the world).

Other traditional and quite popular dishes in Local Cuisine are : Hilachas, Pulique, Suban-ik, Cocido de Res (cooked beef), Caldo de Pollo con Arroz (Chicken Broth with Rice), Tamales Negros and Colorados (these are traditionally eaten on weekends), Enchiladas (Do not mistake with other countries Enchiladas… Guatemalan enchilada are served on a fried tortilla, piled high with wonderful a vegetables mix, meat and egg) and Chuchitos.

Guatemalan typical dishes take lots time to prepare properly, but the end result is invaluable, not just for all the nutrition packed in, but the flavor.

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