The best traditional Guatemalan dishes
The top 3 according to 13 votes from people: Kak'ik · Pepián · Jocón. (Updated Oct 2, 2026.)
Guatemalan cuisine, heir to Maya and Spanish cooking: four of its dishes are national Intangible Cultural Heritage (pepián, jocón, kak'ik and plantains in mole), plus the street and festive classics.
Automatically translated (original in Español). See the original
Top 10
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1
Kak'ik
Spicy red turkey soup of Q'eqchi' origin, from Cobán.
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2
Pepián
Thick stew of pumpkin seeds, sesame, tomato and chillies with chicken, beef or pork; the national dish.
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3
Jocón
Green tomatillo and coriander stew with chicken, from Huehuetenango.
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4
Tamales colorados
Corn dough with red sauce, pork or chicken, in mashán leaf; Saturday night and Christmas dinner.
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5
Fiambre
Cold salad with dozens of cold cuts, meats and vegetables for All Saints' Day.
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6
Caldo de res
Beef soup with corn, chayote and carrot.
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7
Guatemalan pupusas
Thick tortillas stuffed with cheese and pork crackling.
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8
Plantains in mole
Fried ripe plantain in a mole of chocolate, chillies and sesame.
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9
Chuchitos
Small tamales with sauce and meat wrapped in corn husk.
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10
Hilachas
Shredded beef in tomato and tomatillo sauce with potato.
Candidates
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11
Rellenitos de plátano
Plantain filled with chocolate black beans, fried and sugared.
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12
Shucos
Guatemala City street hot dogs with guacamole, cabbage and chorizo.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (1)
El pepián es el plato nacional, merecidísimo el primer puesto 🇬🇹