Guatemalan cuisine is focused on corn, beans, rice and fruits like plantain and banana, with varied combinations of these ingredients making up most signature dishes such as tamales, tacos and enchiladas. Everything should be doused in a good supply of fresh-made salsa or chili, while endemic fruits such as caimito and mamey sapote help to cool off after a hot meal. Don’t forget to try some coffee – it’s almost a crime to visit the world’s second biggest producer of the miracle bean without a taste!
Mains:
Corn, Maize and Corn Tortillas
Stuffed Tamales wrapped in banana leaves
Eggs, beans, refried beans
Rice ‘n’ beans
Plantain, bananas
Mosh porridge
Tacos, Enchiladas
Caramelized vegetables
Sauces:
Guacamole, Salsa, Sour Cream
Chillies
Mole de plátano sauce
Salsa lizano sauce
Meats:
Pepian three meat combo
Shuco hot dogs
Fiambre salad
Fruits:
Endemic: caimito, zapote mamey, jocote
Beverages:
Atole de Elote corn drink
Guatemalan coffee
Beer:
Gallo, Brahva, Moza
Spirits:
Zacapa Centenario aged rum
Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC
