Although Guatemalan cuisine is quite varied, introducing elements from many neighboring countries, a traditional Guatemalan dish, considered by some to be the unofficial national dish of Guatemala is Kak’ik, a spicy turkey stew. (The word “ik” means hot of spicy in Maya, which leads me to believe Kak means turkey…) The dish comes from Pre-Hispanic times and contains much significance for the Mayans.

Kak’ik combines a variety of spices, the most prominent being achiote, coriander and a variety of chilies, the dried Cobanero chile being the main ingredient. Secret ingredients often include several heads of garlic with their dried tails, and Samat, and herb from Alta Verapaz. (Cilantro can be used in a pinch.)

Here is one Read more