Guatemalan cuisine is primarily influenced by the country's Mayan and Spanish cultures. However, it also received influences from African and Caribbean cultures
Corn, beans, rice, pork, beef, chicken, cheese and tortillas form the backbone of most Guatemalan cuisine. Meat stews (caldos) and soups (sopas) are the most popular dishes among locals.
In Guatemala each department has its own characteristics such as its climate, the language in which they communicate, their cultures and traditions; and the diversity that exists is demonstrated in each department with a typical dish or food that characterizes it.


Fiambre is a traditional Guatemalan cold salad that is prepared and consumed annually to celebrate the Day of the Dead (Día de los Muertos on November 2nd) and All Saints Day (Día de Todos los Santos on November 1st). ... It is a way for the living to reach up to the heavens and unite with those who have died.

The cold meat is one of the greatest expressions of the Guatemalan tradition. Its origin is from the colonial period, its ingredients and texture can be described as a salad, which can have more than 50 ingredients and even if there is no single recipe, we can classify its content in four groups: meats, sausages, vegetables and cheeses, Also various types of dressing.

This dish varies from family to family, recipes traditionally passed on to younger generations. Because of this, on the Day of The Dead, it is customary to share your fiambre with other families and relatives.


The department of Guatemala is characterized by corn atol, chipilin tamalitos, chuchitos and toast. The chuchitos are made from corn dough, which contains a filling that can be beef or pork, and is eaten with a sauce or a message of tomato.


Sacatepéquez, department next to Guatemala, has among its main dishes mole, chiles rellenos and pepian. The pepían was declared intangible heritage of the nation by the Ministry of Culture and Sports of Guatemala. This dish is combined with Arabic ingredients such as sesame, and can be red or black and is considered one of the most delicious dishes of the country, which is accompanied by rice, tortilla or white tamalito.


Chiliquilas de Güisquil and Subanik are the main dishes of the department of Chimaltenango. The subanik, is one of the oldest dishes of Guatemala, since its preparation dates back to the 1700s, where it was served on special occasions and families of royalty or well-off and is characterized by that it can be combined with a variety of meats and for its key ingredients such as mashán leaf and chiles.


This department is recognized by paches, rice tamales, “buñuelos” and fruit punch. Buñuelos appear in Guatemalan cuisine since the end of the 19th century. They are characterized by being fried with hot honey, which is why they are characteristic of cold seasons.