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
1–12 of 41
Arroz con Leche Guatemalteco
A creamy Guatemalan rice pudding simmered with rice, cow milk, sugar, and cinnamon.
Atol de Elote
A warm Salvadoran sweet corn atol made by cooking fresh corn with water, sugar, and commonly milk and cinnamon until thick and smooth.
Ayote en Dulce
Ayote en dulce is squash cooked slowly in a sweet cinnamon-and-clove syrup until tender and glazed.
Buñuelos Guatemaltecos
Guatemalan buñuelos are fried wheat-flour fritters enriched with egg and butter and served with a sweet spiced syrup.
Caldo de Gallina Criolla
A rustic Guatemalan soup of native hen simmered until tender with vegetables, herbs, and a richly seasoned broth.
Caldo de Pata
A hearty Guatemalan soup of beef feet simmered with vegetables and corn until the broth is rich and gelatinous.
Caldo de Res
A hearty Guatemalan beef soup simmered with beef, corn, cabbage, and assorted root and squash vegetables.
Camote en Dulce
Camote en Dulce is a Guatemalan dessert of sweet potatoes simmered in a sugar syrup flavored with cinnamon.
Canillitas de Leche
Guatemalan milk candies are formed into small sticks from a cooked mixture of milk, sugar, flour, and warming spices.
Ceviche Guatemalteco
Fresh shrimp and sometimes fish are marinated with lime, tomato, onion, cilantro, and herbs to make a bright Guatemalan ceviche.
Champurradas
Champurradas are crisp Guatemalan sweet breads or cookies made from wheat flour, sugar, butter, and egg, often finished with sesame seeds.
Chanfaina
A Salvadoran savory stew of beef offal simmered with potato, tomato, onion, garlic, and herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.