Guatemalan cuisine is greatly influenced by traditional Mayan cuisine, using the same ingredients that they did. Most meals consist of tortillas, black beans, white rice, and corn. Breakfast is no exception, but it usually has the addition of eggs and some sort of fruit. Breakfast can be served with Atol de Elote, a Mayan drink made of mainly milk, corn, sugar, and cinnamon. However, a cup of strong Guatemalan coffee, coffee beans being a main export, goes best with breakfast.
Lunch is similar to dinner and breakfast in the way that it includes mainly beans, corn, rice, and tortillas. Stews made of beef or chicken are common as well, like the one on the right, called kac-iq. On special occasions, such as All Saint's Day, different dishes can be served, like fiambre, a salad-type dish with peppers, meats, and other vegetables.
Dinner is based on the same ingredients as lunch. Stews are served, and one of the most populars stews is pepian. Pepian is a beef, chicken, or pork stew with many spices, sometimes served over rice. Different vegetables can be included in it, like tomatoes and peppers. Much like lunch, on holidays, dinner is extravagant and a change from the regular routine. For Good Friday, a la vizcaina, a type of meat and vegetable stew, is served. During Christmas, red and black tamales, shown to the right, are the tradition.
A Guatemalan woman making pepian for a celebration with her family and friends.
Two women making traditional Guatemalan tamales.
One of the most common deserts served in Guatemala are huevos chimbos, shown to the left, an egg yolk dessert coated with sugar.
El moyete, to the right, is typically eaten after festivals and special occasions. It is made of dough, a bread-like dessert, with a sweet syrup coating.