Recipes · Guatemala

Fire-charred tomatoes chopped by knife with onion and mint, a sauce no Guatemalan table sits down without.

Chickpeas candied in a cinnamon panela syrup, the Lenten dessert served across Guatemala during Holy Week.

Red beans simmered with chanterelles and tomato, the rainy-season dish of the Guatemalan highlands.

Guatemalan fritters of mashed ripe plantain filled with sweetened black bean paste, fried and rolled in sugar.

A deep, velvety Guatemalan stew thickened with toasted pumpkin and sesame seeds and smoky dried chillies.