Guatemala is diverse in many ways, and its culinary scene is no exception. Over time, the fusion of traditional cooking techniques with European recipes has given rise to an extraordinary and varied cuisine. From spicy, slow-cooked stews to corn-based beverages and snacks, Guatemalan food delights all the senses.

Typical native ingredients include beans, corn, chilies, dry seeds, cilantro, and red and green tomatoes. With the arrival of the Spanish in the first half of the 16th century came new ingredients and the beginning of a fusion of flavors. Traditional Guatemalan dishes vary by region and time of year. Some are seasonal, some are prepared for specific events, and some are part of locals' daily lives. Guatemalans have passed down their original recipes for generations, and the authenticity of their dishes is the result of decades of well-preserved oral tradition.

Corn or maize is the staple food in Guatemala and Central America. This native ingredient was domesticated around 5,000 years ago, and many locals hold it sacred. Today, all sorts of corn-based products can be found throughout Central America. The most typical is the tortilla, a flat piece of corn dough warmed on a griddle. Another traditional dish is tamales, which consist of corn dough filled with meat and sometimes covered with tomato sauce. They are then wrapped in corn or banana leaves and steamed until cooked. There is a wide variety of tamales across the region, and they can be enjoyed as a main or side dish. In general, all corn-based snacks and beverages are very popular in Guatemalan street food thanks to the marvels of this pre-Hispanic ingredient. Corn is abundant, fairly cheap, and available year-round. It's also full of nutrients that provide the energy you need every day.

Another important ingredient in local Guatemalan cuisine is cacao. Since ancient times, cacao has played an integral role in Mayan culture. Today, many traditional dishes combine the exotic beans with chilies and vegetables, creating unexpected flavors and textures.

To safeguard the importance of the local culinary scene, the Guatemalan government declared three stews, two preparation processes (for cacao and a maize drink), and one dessert (mole) as intangible cultural heritage of the nation. You can find these cultural delicacies in their places of origin, which are usually in different regions across the country, or in traditional restaurants in big cities or towns.

If you want to enhance your culinary experience and try some of these important Guatemalan dishes, here are the names and relevant information about each one:

Stews: Kaq Iq (Cobán, Alta Verapaz); Jocón (Western Highlands); and Pepián (Chimaltenango, Central Highlands).

Elaboration processes: Chocolate from Mixco, in Central Guatemala, is made by hand using a process that has been passed down from generation to generation. Pinol, from Central Guatemala, is a maize-based beverage that can be served warm or cold.

Dessert: Mole is a sweet, chocolate chili sauce covering ripe, fried plantains. Unlike the salty Mexican mole, this traditional dessert can be found almost everywhere and is the perfect treat for a sweet tooth.

Many traditional Guatemalan dishes are cooked on a wood stove. Locals prefer this method because it gives the food a smoky flavor that enhances the taste of many dishes. There are hundreds of different culinary specialties around the country. Native ingredients, techniques inherited from our ancestors, and cultural influences distinguish Guatemalan gastronomy from the rest.