Best restaurants and what to eat
Guatemala
Antigua, in Guatemala’s central highlands, is one of the country’s most celebrated culinary destinations, where indigenous K’iche’ and colonial Spanish traditions meet in a refined but deeply regional cuisine. It is especially known for richly seasoned stews, corn-based dishes, festive sweets, and artisanal coffees grown in the surrounding volcanic highlands.
A signature Guatemalan sauce-and-stew base from the Antigua region, built from toasted chiles, sesame, pumpkin seeds, tomato, and spices. Deeply savory, smoky, and lightly nutty, it clings to meats and vegetables with a velvety, complex finish that pairs beautifully with rice and fresh tortillas.
A bright green stew sauce made with tomatillos, cilantro, green chiles, and seeds, prized for its fresh herbal acidity. In Antigua kitchens it is served with chicken or turkey, offering a lively contrast to the region’s richer, darker moles and stews.
A ceremonial turkey soup from the Maya highlands, red with chile and aromatic with herbs. Silky yet fiery, it is one of the region’s most iconic broths, traditionally finished with rice and corn tortillas for a deeply satisfying meal.
A lavish cold dish of meats, sausages, vegetables, cheeses, and pickles prepared especially for Day of the Dead traditions. In Antigua it is a festive mosaic of tangy, savory, and creamy flavors, prized as much for its symbolism and family recipes as for its abundance.
Shredded beef simmered in a tomato-chile sauce until tender and threadlike, a homestyle classic with gentle heat and comforting depth. The name reflects its fibrous texture, and it is commonly paired with potatoes, rice, and warm tortillas.
Stuffed peppers, often filled with minced meat and vegetables, then bathed in tomato sauce or lightly battered and fried. Antigua’s version balances sweetness, acidity, and savory richness, making it a cherished family and market dish.
Antigua’s most famous beverage, this high-altitude coffee is known for its bright acidity, chocolate undertones, and elegant aroma shaped by volcanic soil. Typically served black or lightly sweetened, it is a benchmark of Guatemalan coffee culture.
A thick, drinkable corn porridge made with fresh maize, milk, sugar, and cinnamon. Creamy and soothing, it is one of Antigua’s most comforting traditional beverages, especially in cool evenings.
A banana-based hot drink with a smooth body, mellow sweetness, and gentle spice. It is a homestyle highland beverage often served as a nourishing breakfast or afternoon refreshment.
Traditional Guatemalan hot chocolate, often made from locally prepared cacao and whisked until frothy. Rich, lightly spiced, and deeply aromatic, it is commonly enjoyed with sweet breads and festive pastries.
A warm fruit punch simmered with pineapple, papaya, apple, cinnamon, cloves, and sugar. Served especially during holidays, it is fragrant, bright, and comforting, with a festive sweetness that suits Antigua’s colonial celebrations.
A refreshing lime drink thickened with chia seeds, balancing tartness with a delicate herbal note. Common in Guatemala’s central highlands, it is prized for its cooling, lightly textured finish.
The best-known serving of Antigua’s emblematic pepián, with chicken simmered in a dense sauce of toasted spices, sesame, and chile. It is rich, smoky, and layered, usually accompanied by rice, potatoes, and corn tortillas.
Chicken stewed in a vivid green tomatillo-cilantro sauce with a fresh, tart edge. Lighter than pepián but equally aromatic, it is one of the most beloved dishes in the Guatemalan highlands.
A festive turkey soup with a fiery red broth, herbs, and a bright chile kick. The broth is both delicate and intense, a hallmark of indigenous highland cuisine and a dish of ceremonial importance.
Tender shredded beef in a tomato-chile sauce, traditionally served with potatoes and rice. The dish is homey and deeply savory, with a slow-cooked texture that makes it especially satisfying.
A thick highland stew made with meat, masa, tomatoes, and spices, resulting in a velvety, hearty consistency. Pulique is one of the region’s rustic classics, prized for its earthy depth and sustaining quality.
A special-occasion stew with multiple meats and a rich chile sauce, historically cooked for celebrations and communal gatherings. Its flavor is bold, smoky, and festive, with a layered heat that lingers pleasantly.
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