There are many, many reasons to visit Guatemala.

Central America’s most diverse country is famous for its immense natural beauty and pre-Hispanic tradition. Travelers come from all around the globe to enjoy its rain forests, volcanoes, Mayan ruins, and Spanish Colonial infrastructure. However, beneath these tourist activities is a rich cuisine rooted in the country’s history and biodiversity, and it is as much a reason to visit as any of the natural wonders in the area.

For anyone traveling throughout the country, here are 7 Guatemalan dishes that you MUST try:

Atol de Elote

A delicious trip to Guatemala starts with one simple rule: Forget about water; hydrate with atol de elote. When one of the most popular street snacks in the country is also one of the most delicious, it’s kind of hard to argue with that logic.

Atol de elote is a typical Central American drink with sweet corn and milk. Although it is served warm, its silky consistency makes it extremely difficult to put down.

Atol de elote with corn kernel topping Instagram.com/choisauceboss/

Corn kernals are pulverized on a grinding stone and then mixed in a pot with simmering milk. There are actually two types of Atol de Elote: a sweet and a savory one. My favorite is definitely the sweetened version where cinnamon, vanilla, and sugar are added to balance out the savory taste of the corn. If you have a sweet tooth, you will definitely be craving atol de elote long after your trip is over.

It is also a great introduction to the principles of Mesoamerican cooking, and helps visitors understand the importance of corn on the region’s cuisine and history (more on this topic in a later post).

Buche

Oh my, where to even start.

Buche is amazing. Buche is an absolute treasure. And if you happen to be in Antigua near Iglesia San Merced at night, visit the street vendors, and order buche because it’s going to become your new favorite food.

Now before you close the article at the thought of eating pork neck, it is important to remember that Guatemalan cooking, similar to most of Central America (and the rest of the world for that matter), is super utilitarian.

All parts of the animal are used, and nothing goes to waste. A purpose is found for all local ingredients and the dishes tend to reflect the biodiversity of the country.

Tostada con buche Instagram.com/choisauceboss/

It’s amazing how buche transforms the pork neck from a less desirable cut to a premium one.

The pork neck is slowly cooked in a pot with oil and herbs so that it becomes aromatic, tender, and juicy. It is then topped with tomatoes, onions, cilantro, hierbabuena, chilies, radish, and lime to add some texture and brighten the dish.

The result is a dish with an amazing balance of flavors. Each bite is unique, and each ingredient has a distinct purpose in creating a cohesive product.

Hierbabuena (pronounced “Yerba buena”) is the real star of the dish, bringing a bright and refreshing quality while elevating the rest of the ingredients. It is basically a stronger version of the mint we Westerners are used to, and the name directly translates to “good herb” which in itself explains why it is so fantastic.

With the acid from the tomatoes and citrus, it eats like a ceviche, and is surprisingly light considering it’s main ingredient is pork. It is common to find buche served tacos (hold this thought for another later post) and tostadas (where the fried tortilla offers a nice crunch).

The dish is uniquely Guatemalan, and is hard to find out of the country. Plan your itinerary accordingly make make time (and room in your stomach) for buche.

Kak’ik

Although the political history of Guatemala has varied throughout the centuries, kak’ik, a turkey stew in a tomato sauce, has been virtually untouched from its Mayan roots. In fact, the Guatemalan Ministry of Culture declared the dish as an item of Cultural Heritage in 2007 to protect and document its pre-Hispanic origin. It truly reflects the native history of the county, so in a way, taking a bite is like stepping back in time.

This idea is reflected in its ingredients and composition as the peppers used to flavor the sauce are exclusively indigenous to Guatemala. Although the pasa and guaque chilis are used in other Guatemalan dishes, it is believed that their use in kak’ik was the most prevalent in the pre-Hispanic period. The red coloring of the sauce evokes memories of the blood used in rituals and ceremonies by their ancestors. Although this dish is harder to locate in the city, it alone is worth a day trip to one of the villages around Lake Atitlan to learn about Guatemala’s beginnings.

Mole Guatemalteco

Guatemalan mole is marvelous and wonderful. If you have a sweet tooth, you’re going to have a good time. If you have been scarred by the spices in Mexican mole, don’t worry, you’re going to have a good time.

Although a they share a chocolate and tomato base, mole Guatemalteco it is very different from the Mexican variety. In Guatemala, mole is served as a dessert, never with protein, and typically accompanied by fried plantains. It also uses pasa and guaque chilis in place of ancho and guajilo resulting in a sweeter, less spicy sauce.

Mole Guatemalteco with fried plantains Instagram.com/choisauceboss/

Quick sidebar: It is important to note there are many regional differences in Mexican mole. These are just the two most common chilis.

The final result is a sauce with strong emphasis on the chocolate flavor and a sweeter flavor than the Mexican mole.

Also from personal experience, do not be afraid to order it for breakfast, because it is a fantastic way to start off the day.

Pepían

Considered by many to be the most iconic dish within Guatemalan cooking, pepian is chicken stew served with a thick, vegetable sauce featuring güicoy (rounded zucchini) and güísquil (chayote squash), two ingredients both native to Guatemala.

Although it highlights native ingredients, the dish reflects the complicated history of Guatemala, resulting from the interaction between the Spaniards and the native communities.

It honors Guatemala’s Mayan heritage through the use of roasted pasa and guaque peppers and ground pumpkin and sesame seeds. Its preparation also follows pre-Hispanic tradition of using burnt peppers and tomatoes. The indigenous peoples believe that burning these ingredients natural oils which help to flavor food, in addition to adding elements of smokiness.

Pepían with rice and carrots Instagram.com/choisauceboss/

As an homage to their Mayan roots, utilizing seeds is one of the central components of Guatemalan cooking. Unlike other cuisines, they are not used for garnish or aesthetics, but as the main component of a sauce.

While its famous sauce is a reflection of the country’s pre-Hispanic culture, the protein of choice exhibits its evolution as chicken was introduced to Guatemala by the Spaniards.

The result is spicy and hearty stew that is served with rice and tortillas. Each family has a unique recipe with many variations, including the thickness of the sauce.

It’s a complete meal, so prepare for the impending food coma.

Tapado

As one of the most unique dishes within Guatemalan cuisine, it is also a reflection of the country’s diversity. Stews are extremely popular throughout Central America, and a majority reflect the pre-Hispanic tradition of the indigenous peoples using corn and bean bases.

However, tapado is an entirely different story. It’s a stew with a coconut base filled with delicious seafood like crab, and plantains are added as a sweetener and thickener. This stylistic difference is because the dish was created by the Garifuna people, and later introduced to Guatemala during their migration from the Caribbean to Central America.

Tapado with crab Instagram.com/choisauceboss/

Originally from South Nigeria, the Garifuna were brought to the Americas as part of the West African slave trade. However, stormy conditions during their journey across the Atlantic caused the ship to veer off course. It ultimately landed in the Caribbean island of St. Vincent where the Garifuna people lived for some time, adopting aspects of Caribbean culture and cooking.

During the later British occupation of St. Vincent, the Garifuna left for Central America after negotiating a deal with the Spanish. As a result, they brought their cuisine and culture to Honduras, Nicaragua, Belize, and Guatemala.

Talk about a good food with a great story!

Tostada

Although there are multiple varieties, at it’s core, the toastada is a fried tortilla with toppings. In Guatemala, toastadas are prevalent, and often consumed as an in-between-meal snack.

The most basic variation of a toastada is served with tomato salsa, fried black beans, and guacamole. Other popular concoctions include buche, fried fish, carnitas, and, for our vegetarian friends, beet, cabbage, cheese, and herb.

Tostada with beet and cabbage

The secret to the Guatemalan toastada is in its crunch. Guatemalan tortillas tend to be thicker than other Central American assortments (This is because they are always made by hand instead of using a tortilla press). As a result, the fried product is thicker, crunchier, and better equipped to absorb the sauces and liquids of the topping.