Guatemala Food and Drink
Guatemalan cooking combines Maya traditions with Spanish and Caribbean influences. Maize, black beans, rice, tomatoes, chillies and squash appear in many meals. Fresh maize tortillas are often served in place of bread.
Food is usually flavourful rather than very hot. Chilli sauce is often placed on the table so diners can add it themselves. Recipes vary between regions and may reflect the traditions of different Maya communities.
Breakfast often includes eggs, black beans, fried plantain, cheese and tortillas. Lunch is usually the main meal of the day. A set lunch, known as an almuerzo, may include soup, a main course and a drink at a reasonable price.
Vegetarian food is easy to find in Guatemala City, Antigua and the main tourist centres. Traditional beans may be cooked with pork fat or meat stock, so vegetarians should check before ordering. The phrase sin carne, pollo ni caldo de carne means without meat, chicken or meat stock.
Guatemala produces excellent coffee, particularly in the highlands around Antigua, Lake Atitlán, Huehuetenango and Cobán. Local beer and rum are widely available, and the minimum legal drinking age is 18.
Pepián: A thick stew made with chicken, beef or pork. Its rich sauce contains roasted tomatoes, chillies, sesame seeds and pumpkin seeds.
Kak'ik: A red turkey soup from the Q'eqchi' Maya tradition. It is flavoured with tomatoes, chillies, coriander and annatto, a seed that gives the soup its colour.
Jocón: Chicken cooked in a green sauce made from tomatillos, coriander, spring onions and chillies.
Hilachas: Shredded beef in a mild tomato sauce, usually served with potatoes, rice and tortillas.
Tamales: Maize dough filled with meat, sauce or other ingredients, then wrapped in banana leaves and steamed. Tamales are especially important at Christmas and family celebrations.
Chuchitos: Small, firm tamales wrapped in maize husks and usually filled with meat and tomato sauce.
Tostadas: Crisp maize tortillas topped with beans, guacamole, tomato sauce or shredded meat.
Rellenitos: Mashed plantain filled with sweetened black beans, fried and served with sugar or cream.
Fiambre: A large cold salad prepared for All Saints' Day on 1 November. Recipes may contain cold meats, cheese, vegetables, olives and pickles.
Tapado: A Caribbean seafood soup made with coconut milk, plantain and spices. It is associated with the Garifuna communities around Lívingston.
Coffee: Guatemala's best-known drink and an important export. Quality coffee shops are common in Guatemala City, Antigua and other tourist centres.
Atol: A warm, thick drink usually made from maize, rice or plantain. Different versions may contain cinnamon, chocolate or fruit.
Hot chocolate: Traditionally prepared from locally grown cacao and often flavoured with cinnamon.
Licuados: Fresh fruit drinks blended with water or milk.
Beer: Gallo is the best-known national brand.
Rum: Guatemala produces several aged rums, including internationally known premium varieties.
Restaurants may add a service charge of approximately 10% to the bill. If service is not included, a tip of 10% is customary in restaurants. Tipping is optional in cafés, food stalls and simple local eateries, although small change is appreciated for good service.
Check the bill before adding a tip, as the service charge may appear as servicio or propina.
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