Pepián recado
The roasted chile, seed and vegetable sauce that thickens and colours Guatemalan pepián stew.
Guatemala
Recipes by the places recorded in their sources.
Guatemala
High risk
Pozol
Pozol is lime-cooked maize ground to dough, shaped into balls, wrapped in banana leaves and fermented for days, then stirred into water as a sour drink in southeastern Mexico.
Nixtamal and masa
Whole maize cooked and steeped overnight in lime water, washed of its skins and excess lime, then ground into the moist dough used for tortillas.
Chirmol (Guatemalan charred tomato salsa)
Chirmol is a Guatemalan salsa of charred tomatoes with onion, cilantro and lime, served with grilled meat and toasted chiles.
Pan francés guatemalteco
Pan francés guatemalteco is a soft yeast bread shaped as a long strip of joined double rolls and commonly served with dishes such as tamales colorados.