Guatemalan soups and stews are a cornerstone of the country’s rich culinary heritage, blending Mayan traditions, Spanish influences, and fresh local ingredients.
These Central American dishes are more than meals—they’re a taste of Guatemala’s history and culture, enjoyed at celebrations and family gatherings alike.
From the tangy Kak’ik to the herbaceous Jocom, these comforting dishes highlight the diverse flavors of Guatemala’s regions.
Let’s dive into five of the best Guatemalan soups and stews that showcase the heart of this vibrant cuisine!
Kak’ik & its many ingredientsKak’ik is one of Guatemala’s most iconic dishes, celebrated for its bold flavors and vibrant red hue.
This traditional Mayan turkey soup is a cultural treasure, blending indigenous ingredients and ancient cooking techniques.
The name “Kak’ik” comes from the Q’eqchi’ Mayan language, meaning “red and spicy,” perfectly describing its rich, tangy broth.
The Guatemalan soup is made with turkey, achiote (annatto), tomatoes, peppers, and aromatic spices like coriander and garlic, giving it a deep, earthy flavor.
Traditionally served with rice and fresh corn tortillas, Kak’ik is often enjoyed during special occasions or as a symbol of hospitality in Mayan communities.
Its cultural significance runs deep, as Kak’ik has been recognized as part of Guatemala’s intangible cultural heritage.
Whether you’re exploring Guatemalan cuisine or looking for a hearty, flavorful soup, Kak’ik is a must-try dish that captures the essence of the country’s culinary traditions.
2. Pepián (Guatemalan Spiced Stew)
Pepian StewPepián is one of Guatemala’s oldest and most beloved dishes, a flavorful stew that beautifully merges Mayan and Spanish culinary traditions.
This rich, thick stew is known for its unique blend of spices and its versatile use of proteins, typically chicken, beef, or pork.
The key to Pepián’s distinctive flavor is its base of roasted ingredients, including tomatoes, peppers, and pumpkin seeds, combined with spices like cinnamon and cloves.
These are blended into a velvety sauce that coats the meat and vegetables, creating a dish that is both hearty and aromatic.
Pepián is considered a cultural symbol of Guatemala and has been declared part of the nation’s intangible cultural heritage.
Often served with rice and warm corn tortillas, it’s a dish that brings families together and reflects the country’s rich history.
Whether at a festive gathering or a casual meal, Pepián is a delicious way to experience the heart of Guatemalan cuisine.
3. Jocon (Green Chicken Stew)
Jocon, Guatemalan Chicken StewJocón is a vibrant green chicken stew that showcases the fresh, herbaceous flavors of Guatemalan Highlands cuisine.
The name “Jocon” originates from the K’iche’ Mayan language, meaning “green,” which reflects its signature color derived from a blend of herbs and tomatillos.
The Guatemalan stew’s base is made with fresh cilantro, parsley, green onions, and tomatillos, giving it a tangy, refreshing flavor.
Tender pieces of chicken are simmered in this herb-infused sauce, creating a dish that is both hearty and bright.
The addition of spices like garlic and black pepper adds depth to the stew’s flavor profile.
Jocon is traditionally served with rice and warm corn tortillas, making it a comforting and satisfying meal.
This chicken dish is a testament to Guatemala’s rich agricultural bounty and the culinary creativity of its people, offering a taste of the country’s vibrant traditions.
4. Hilachas (Shredded Beef Stew)
Hilachas, Traditional Guatemalan Shredded Beef StewHilachas, which translates to “threads” in Spanish, is a comforting Guatemalan stew featuring tender shredded beef in a rich, tomato-based sauce.
This hearty dish is a favorite in Guatemalan households, offering a flavorful blend of spices and vegetables that warms the soul.
The stew is made by simmering beef with ingredients like tomatoes, tomatillos, onions, and garlic, along with a touch of cinnamon and cloves for a hint of sweetness.
Potatoes and carrots are often added, making it a filling and well-rounded meal.
The shredded beef absorbs the vibrant sauce, creating a dish with layers of texture and flavor.
Hilachas is traditionally served with rice and warm corn tortillas, making it perfect for soaking up every drop of the delicious sauce.
A staple of family gatherings and weeknight dinners, Hilachas embodies the warmth and hospitality of Guatemalan cuisine.
5. Caldo de Res (Beef Soup)
Traditional Guatemalan Soup, Caldo de Res
Caldo de Res is a beloved Guatemalan soup known for its hearty, wholesome ingredients and comforting flavors.
This traditional beef soup is a staple in many households, enjoyed for its nourishing qualities and rich taste.
The soup is made with beef shanks that are slowly simmered to create a flavorful broth.
Vegetables such as potatoes, carrots, corn on the cob, green beans, and squash are added, making it a colorful and nutritious dish.
Fresh cilantro and a squeeze of lime juice enhance the flavors, adding a bright and refreshing touch.
Caldo de Res is often served with rice and warm tortillas, making it a complete and satisfying meal.
This dish is particularly popular during colder months or as a comforting remedy for illness, embodying the essence of home-cooked Guatemalan comfort food.
Why Guatemalan Soups and Stews Should Be on Your Table
Kak’ik, Traditional Guatemalan Turkey Soup
Guatemalan soups and stews are a true reflection of the country’s rich culinary traditions, blending indigenous ingredients with centuries-old recipes to create dishes that are flavorful, hearty, and culturally significant.
From the tangy Kak’ik to the herbaceous Jocom, each dish tells a story of Guatemala’s history and diverse regions.
These Guatemalan soups and stews are more than just meals—they’re a connection to family, heritage, and the warmth of Guatemalan hospitality.
Whether you’re savoring them at a festive gathering or as a comforting weeknight dinner, they offer a delicious way to experience the heart of Guatemalan cuisine.
Try them at home or seek them out when visiting Guatemala, and let their rich flavors transport you to the Land of Eternal Spring.
Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.
