Guatemala Food Guide
Content Information
Recently updatedFood Safety Tips
Essential food safety information to help you enjoy Guatemala's cuisine safely and confidently.
Consume bottled or purified water.
Tap water in Guatemala is generally not safe to drink. Stick to bottled or purified water to avoid waterborne illnesses.
Be cautious of street food.
While street food can be a delicious and affordable option, choose vendors that appear clean and handle food hygienically. Look for busy stalls, as high turnover usually indicates fresh food.
Wash fruits and vegetables thoroughly.
Wash all produce with purified water or peel it before eating to minimize the risk of consuming contaminants.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are becoming increasingly available, especially in tourist areas. Traditional cuisine relies heavily on meat, but you can find restaurants and vendors offering vegetarian-friendly dishes like pepián, rellenitos, and fresh fruit.
vegan
LOW AVAILABILITYVegan options are less common, as dairy and eggs are frequently used in Guatemalan cooking. However, you can adapt some traditional dishes by omitting these ingredients or requesting substitutions.
Common Allergens
Corn
HIGH PREVALENCECorn is a staple in Guatemalan cuisine and is present in many dishes, including tortillas, tamales, and atole. Those with corn allergies should exercise extreme caution.
COMMONLY FOUND IN:
Dairy
MEDIUM PREVALENCEDairy products like cheese and cream are used in several traditional dishes. Be sure to inquire about ingredients if you have a dairy allergy.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Guatemala's food culture for travelers.
Pepián
Guatemala's beloved national dish and one of the oldest recipes in the country that combines Mayan and Spanish culinary traditions. This hearty stew features a rich, complex sauce made from roasted seeds (pumpkin and sesame), toasted spices, tomatoes, and chilies. Traditionally served with chicken, beef, or pork, accompanied by rice and handmade tortillas. The depth of flavor comes from carefully roasting and grinding all the ingredients.
Kak'ik (Kaq'ik)
A UNESCO-recognized traditional Mayan turkey stew and specialty of the Q'eqchi' Maya people of Alta Verapaz. This vibrant red soup features turkey simmered in a rich broth spiced with achiote (annatto), coriander, and chilies, creating bold flavor and striking color. Traditionally served with small white tamales steamed in banana leaves. A classic in Mayan cuisine representing centuries of indigenous cooking traditions.
Tamales
Guatemalan tamales win the show with their diverse spices, chicken/meat stew, and added vegetables. Unlike Mexican tamales wrapped in corn leaves, Guatemalan tamales are wrapped and steamed in large green banana leaves, giving them distinctive flavor. Many variants exist across regions with differences in leaves used, size, flavors (savory or sweet), and masa ingredients. Christmas tamales require entire families to work together for days, with each family having secret recipes passed down through mothers and grandmothers.
Rellenitos
Beloved Guatemalan dessert combining mashed ripe plantains with sweet black bean filling. These treats are shaped into small balls and fried until golden brown. The filling uses sweetened refried black beans mixed with chocolate and spices, wrapped in mashed plantain before frying. Enjoyed plain or topped with powdered sugar and cream. A perfect sweet snack showcasing Guatemala's creative use of plantains.
Fiambre
Traditional salad prepared during All Saints' Day (November 1), made with over 50 ingredients including vegetables, meats, cheeses, and sausages, making it a unique and colorful dish. Recipes vary from family to family because families have passed down their own unique fiambre recipes from generation to generation. Cooked and garnished with 100+ ingredients, this Day of the Dead special requires hours or days of preparation, showcasing immense pride in both food and tradition.
Subanik
Traditional Kakchiquel Mayan dish from Lake Atitlán region, a type of large tamale made with filling of meat (usually pork or chicken), spices, and vegetables, wrapped in banana leaves and steamed. It's a hearty and flavorful dish representing indigenous cooking methods still practiced today.
Jocon
Green stew made with tomatillos, cilantro, and green chilies, creating a vibrant green sauce. Typically prepared with chicken, this dish showcases Guatemala's use of fresh herbs and indigenous ingredients. The bright green color and fresh, tangy flavor make it distinctive.
Chiles Rellenos
Guatemalan version features large poblano peppers stuffed with ground meat, vegetables, and rice, then coated in egg batter and fried. Served with tomato sauce and often accompanied by rice and tortillas. Different from Mexican versions with unique local spices and preparation methods.
Paches
Traditional tamales made with potato-based masa instead of corn, filled with meat and sauce, wrapped in banana leaves. Popular on Thursdays in Guatemala City and surrounding areas. The potato masa gives them unique texture and flavor different from regular tamales.
Tapado
Caribbean coastal specialty from Izabal region, a coconut-based seafood stew featuring fish, shrimp, crab, and plantains in rich coconut milk broth with tomatoes, cilantro, and spices. Shows African and Garifuna influences in Guatemalan cuisine, offering completely different flavor profile from highland dishes.
Chuchitos
Guatemalan version of tamales, smaller than traditional tamales and made with corn masa filled with tomato-based sauce and meat or chicken. Wrapped in corn husks rather than banana leaves. Popular street food and breakfast item throughout the country.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Guatemala's diverse culinary traditions.
Tostadas
Crispy tortillas topped with various ingredients such as refried beans, guacamole, salsa, cheese, and shredded meat. Common street food and snack available from vendors throughout Guatemala. Simple but satisfying, showcasing fresh toppings.
Allergens:
Pupusas
Thick corn tortillas stuffed with cheese, beans, or meat, then grilled. While originally from El Salvador, they're extremely popular in Guatemala. Served with curtido (pickled cabbage slaw) and tomato salsa. A filling and affordable street food.
Allergens:
Caldo de Res
Hearty beef soup with large chunks of beef, corn on the cob, potatoes, carrots, chayote, and other vegetables. A comforting, nourishing dish popular for Sunday family meals. Served with rice, lime, and fresh tortillas.
Hilachas
Shredded beef in tomato-based sauce with potatoes and carrots. The name means 'rags' referring to the shredded texture of the beef. Comfort food served with rice and tortillas, popular in homes and local restaurants.
Revolcado
Traditional pork stew from Antigua region featuring pork cooked in tomato-achiote sauce. The rich, dark sauce gives it distinctive flavor and color. Often served during celebrations and special occasions.
Desayuno Chapin
Traditional Guatemalan breakfast featuring black beans, fried plantains, eggs, fresh cheese, cream, and tortillas. Often includes salsa or chirmol (tomato sauce). The Chapin Galán breakfast plate is Instagram-worthy with gooey cheese-filled tortilla.
Allergens:
Elotes Locos
Grilled corn on the cob slathered with mayonnaise, cheese, lime juice, and chili powder. A popular street food snack found at markets and street corners. Messy but delicious.
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Pescado Frito
Fried fish, especially popular around Lake Atitlán where fresh fish is abundant. Whole fish fried until crispy and served with rice, salad, and tortillas. Simple preparation that highlights fresh ingredients.
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Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Guatemala.
Antigua
Antigua is known for its traditional Guatemalan cuisine with focus on local ingredients and strong Mayan influences. As the former colonial capital, it blends indigenous traditions with Spanish colonial heritage. Pepián and Kaq'ik are signature dishes of this region.
Cultural Significance:
Antigua's cuisine reflects its rich history and cultural heritage, blending Mayan traditions with Spanish colonial influences. The city's restaurants preserve centuries-old recipes while adapting to modern tastes.
Signature Dishes:
- Pepián
- Kaq'ik
- Revolcado
- Traditional tamales
Key Ingredients:
Lake Atitlán
The cuisine around Lake Atitlán features fresh fish from the lake, along with local produce and herbs grown in the surrounding highlands. Traditional Mayan dishes are common, with strong indigenous influences from communities around the lake.
Cultural Significance:
The cuisine of Lake Atitlán reflects the strong Mayan presence in the area, with many dishes and ingredients rooted in traditional Mayan cooking. Each village around the lake has unique specialties.
Signature Dishes:
- Pescado Frito (fried fish)
- Subanik
- Tamales de Chipilín
- Black bass from the lake
Key Ingredients:
Izabal (Caribbean Coast)
Izabal, located on the Caribbean coast, is known for its seafood dishes and coconut-based preparations. African and Garifuna influences are evident in the region's cuisine, creating flavors distinct from the highlands.
Cultural Significance:
Izabal's cuisine reflects its unique Caribbean coastal location and the cultural influences of the Garifuna people, resulting in a blend of flavors and traditions unlike anywhere else in Guatemala.
Signature Dishes:
- Tapado (coconut seafood stew)
- Pan de Coco (coconut bread)
- Rice and Beans
- Fresh seafood
Key Ingredients:
Sweet Delights & Desserts
Indulge in Guatemala's traditional sweet treats and desserts.
Arroz con Leche
Creamy rice pudding flavored with cinnamon, sugar, and sometimes raisins. It's a comforting dessert enjoyed throughout the country, served warm or cold. Simple yet satisfying sweet treat.
Buñuelos
Small, round fritters made from dough of yucca flour and anise. Typically served during the holiday season, especially around Christmas, drizzled with sweet syrup. Light, crispy, and aromatic.
Platanos en Mole
Ripe plantains cooked in chocolate mole sauce, creating sweet and savory dessert. The combination of sweet plantains and rich chocolate sauce is uniquely Guatemalan. Often served during special occasions.
Molletes
Sweet bread rolls dusted with sugar, often enjoyed with coffee or hot chocolate. Popular breakfast pastry or afternoon snack. Light, fluffy texture makes them perfect for dipping.
Camote en Dulce
Sweet potatoes cooked in panela (unrefined cane sugar) syrup with cinnamon and other spices. A traditional sweet treat often sold by street vendors. Simple, warming dessert popular during cooler months.
Traditional Beverages
Discover Guatemala's traditional drinks, from locally produced spirits to regional wines.
Quetzalteca
Popular Guatemalan aguardiente, a type of sugarcane liquor. Often consumed neat or used in cocktails. Named after the national bird, it's a point of national pride and widely available.
Botran Rum
Premium aged rum produced in Guatemala using the Solera aging system. Known for its smooth, complex flavor profile with notes of vanilla, oak, and caramel. Award-winning rum recognized internationally.
Soft Beverages
Discover Guatemala's traditional non-alcoholic drinks, from local teas to refreshing juices.
Atole de Elote
Warm, comforting beverage made from fresh corn, milk, sugar, and cinnamon. Popular breakfast drink and often consumed during colder months. Thick, creamy texture with natural corn sweetness.
Fresco de Rosa de Jamaica
Refreshing iced tea made from hibiscus flowers. Popular drink throughout the country known for its vibrant red color and slightly tart flavor. Served chilled and sweetened, perfect for hot days.
Horchata
Sweet rice-based drink flavored with cinnamon and vanilla. Creamy white beverage served cold, popular at markets and restaurants. Different from Mexican version, using rice instead of nuts.
Chocolate Caliente
Traditional hot chocolate made from Guatemalan cacao, one of the finest in the world. Prepared with water or milk, sweetened and spiced with cinnamon. Rich, thick consistency different from instant hot chocolate.