10 Traditional Dishes to Look For in Guatemala
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Loading... - Melissa Ajello
- 15 Jul 2022
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Traditional Guatemalan food is generally described as based on Mayan cuisine with Spanish influences. Dishes prominently include beans, chilies, and corn, which are abundantly cultivated along with a wide variety of agricultural products due to the country’s tropical setting, fertile volcanic soil, high rainfall, and warm temperatures. This ideal setting has helped make the country the birthplace of chocolate and home to the popular Hass avocado.
THE BEST FOOD IN GUATEMALA
Never leave Central America without sampling all the Guatemalan dishes on this list to have a deeper understanding of the country’s Mayan roots and Spanish colonial influence.
1. Tostadas
Tostadas Guatemaltecas or Guatemalan tostadas are snacks made with deep-fried or oven-toasted corn tortillas as the base. They’re often served as a quick snack or appetizer, usually before lunch or when celebrating holiday festivities with family. They’re also commonly sold as street food in Guatemala.
Tostadas can be topped with various ingredients but traditional Guatemalan tostadas are usually topped with guacamole, tomato salsa, or refried black beans. Recipes vary but other ingredients may include onions, sweet peppers, chopped meat, adobo seasoning, herbs, and spices to give the tostadas that extra kick of flavor.
2. Tamales
Tamales are a traditional Mesoamerican dish that dates back to 8,000 to 5,000 B.C. They’re made with either corn masa or rice flour and steamed in fresh plantain leaves (or corn husks) to give them a rich flavor and aroma. They can be filled with various meats, cheeses, fruits, corn, tomatoes, bell peppers, roasted chilies, or any other ingredient.
While tamales are common in many Latin American countries like Mexico, Belize, Peru, Bolivia, and the Dominican Republic, Guatemala has four main versions of the dish – tamale colorado (red tamales), tamale negro, chuchito, and tamalito.
Of the four, tamal colorado are the most popular (pictured below). They’re typically eaten every Saturday by many Guatemalans. They’re made with a dark red savory sauce with green olives and meat, usually chicken or pork.
Tamales negros are a type of Christmas tamale made with a sweet mole sauce, raisins, and meats like turkey, chicken, or pork. Chuchitos (pictured below) are made with thicker masa and wrapped in corn husks. A popular street food in Guatemala, they’re filled with a simple tomato sauce and chicken. Lastly, tamalitos are small tamales often served with meals. They’re eaten like bread and used as a vessel to dip into soups and salads.
Guatemalan tamales come in various sizes, with the bigger ones having more ingredients that could be more than enough for a full meal. Tamales recipes may involve simple ingredients but the dish itself is labor-intensive to prepare, so it could take most of the day to create them.
3. Caldo de Res
If each country has its own soup dish that stands to represent its culture and cuisine, Guatemala has caldo de res. Often called cocido or “cooked” in Antigua, this beef broth is one of the most consumed dishes in Guatemala. As a result, it’s a regular offering in menus of Guatemalan restaurants and other dining establishments.
Its roots can be traced back to a similar dish of Andalucian origin – a peasant soup called puchero that was prepared during colonial times in Latin America and the Philippines. It has taken many names in countries where it’s popular, and Guatemala has its own version of it in the form of caldo de res.
This Guatemalan dish is made by first preparing the broth using the meat and bones before adding the vegetables, including carrots, corn, potatoes, and chayote squash. Finally, it’s served with rice, freshly made corn tortillas, or avocado slices.
4. Jocon de Pollo
Jocon is another traditional Guatemalan dish that hails from Huehuetenango, a city and municipality in the country’s western highlands. It’s popular among the Mayan population since the dish itself is heavily influenced by its people.
Also known as jocon de pollo, the recipe uses chicken stewed in a green sauce made with cilantro and tomatillos. It’s then thickened with ground pumpkin and sesame seeds and served with corn tortillas, rice, and avocado slices. Read More...
