Tapado

Pepián de pollo, or chicken pepián, is one of the oldest Guatemalan recipes. This chicken stew is rich in flavors and roasted spices. You can make it with chicken, beef, or pork (or a combination of all). You stew the meat in a tomato-based sauce with roasted seeds and peppers. Adding potatoes and carrots, with white rice as a side dish, makes this recipe a complete meal.

Shallow white bowl with grits and a garnish of shredded cheddar cheese, all on a saucer

Cheesy Grits

Grits are dried, ground corn usually served as a porridge or side dish. A popular breakfast item, grits are a great grain base for meals and can be sweet or savory.