Guatemala recipes
Recipes from Guatemala: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Hilachas: Guatemalan Shredded Beef Stew
How to make hilachas, with shredding the beef, the recado sauce, and how tender to cook the potatoes. Guatemalan home cooking with accessible ingredients, substitutes for tomatillo and chilies, fixing tough meat, storage, and eating with rice and tortillas.
Jocón: Guatemalan Chicken in a Green Sauce
A recipe for jocón, Guatemala's chicken stew. Shredded chicken simmers in a green sauce of tomatillo, cilantro, scallions, and green chiles, thickened with toasted pumpkin seeds, sesame, and tortillas. Covers its Maya ceremonial roots, how it differs from pepián, and how to get the sauce thickness right.
Kak'ik: Guatemala's Red Turkey Soup
Kak'ik is Guatemala's red turkey soup. Where turkey is hard to find, this explains how to re-create it in a home kitchen with bone-in chicken thighs, achiote, roasted tomato, herbs, and tamalitos. Covers adjusting the heat, storage, substitute ingredients, and how to avoid the bitterness of scorched chiles.
Pepián: Guatemalan Chicken Stew in Toasted Seed Sauce
Pepián is Guatemala's beloved stew of chicken and vegetables simmered in a sauce of toasted pumpkin seeds, sesame, charred tomatoes and dried chiles. This recipe walks through toasting, blending and frying the sauce, with substitutes, history and serving tips.