5 dishes from Guatemala named Intangible Cultural Heritage of the Nation

The gastronomy of Guatemala is a delicious fusion of Maya culture with Spanish influences, which brought various spices, fruits, and techniques that resulted in one of the best culinary styles in Latin America during the colonial period. The food of this beautiful country is so rich that we present to you the 5 dishes from Guatemala named Cultural Heritage. Jocón Jocón is a traditional Guatemalan dish very popular throughout the country. It is prepared with native hen or chicken, using traditional sauces like green sauce, which is mainly consumed in the western part of the country. Pepián Pepián is a dish of indigenous origin that was served at Mayan religious ceremonies. Pepián is a broth that can be prepared with beef ribs, pork, chicken, or a mix of different meats. It was declared Intangible Cultural Heritage of the Nation by the Ministry of Culture and Sports in 2007. Kaq ‘ik This delicious traditional soup from Guatemala, of Maya origin, derives from the words q'eqchi' kak e ik, which mean “red” and “very spicy.” This dish is always served with chicken, rice to add to the broth, and small tamales made of corn dough seasoned only with salt, called blancos or pochitos. Plantains in mole Plantains with mole are considered a tasty dessert, ideal for eating at any time. It is the perfect blend of Maya and Spanish cultures, as the main ingredient, chocolate, is mixed with sesame, chilies, and cinnamon. If you have the chance to try them, don't miss it. Beans with chicharrón The last equally delicious traditional recipe from Guatemala is the famous red beans with chicharrón, a typical dish mainly made in Chimaltenango. This dish is prepared with beans, tomatoes, and onion, although the secret of the broth lies in the toasted and ground pumpkin seed. Have you tried any of these traditional dishes from Guatemala named Cultural Heritage?