A FOOD TRADITION
Guatemalan Cuisine
A diverse Central American cooking tradition combining Maya ingredients and techniques with Spanish, African, and regional influences.
Dishes linked to this cuisine
25–36 of 41
Molletes Guatemaltecos
Guatemalan molletes are sweet wheat bread rolls filled with pastry cream, coated in egg, fried, and served in spiced sugar syrup.
Paches
A Guatemalan savory tamal centered on seasoned potato dough and a tomato-and-chile recado with pork or another meat.
Pepián
A thick Guatemalan stew made from roasted chiles, vegetables, seeds, and spices ground into a sauce and simmered with poultry.
Pinol
A traditional Guatemalan drink made from toasted cornmeal, water, sugar, and warming cinnamon.
Pulique
A Guatemalan thick stew of chicken and vegetables simmered in a chile-seasoned tomato and tomatillo sauce thickened with corn masa.
Rellenitos de Plátano
Mashed ripe plantains are filled with sweetened black beans, shaped into cakes, and fried until golden.
Revolcado
Revolcado is a Guatemalan pork stew made with pork and a richly seasoned tomato-and-chile sauce.
Shucos
Guatemalan shucos are grilled sausage sandwiches in a toasted wheat bun with cabbage, avocado, and commonly ketchup, mustard, and mayonnaise.
Subanik
A Guatemalan ceremonial meat stew in a rich tomato, tomatillo, chile, and corn-based sauce, traditionally prepared with several meats.
Tamal Colorado
A Guatemalan red tamal made from corn masa with a seasoned red sauce and meat, wrapped in banana leaf and steamed.
Tamal Negro
A Guatemalan sweet tamal made from seasoned corn masa with chocolate, dried fruit, and nuts, wrapped and steamed until firm.
Tamalitos de Cambray
Sweet Guatemalan steamed corn tamalitos typically flavored with sugar, raisins, and warm spices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.