In the north of Europe, you could eat rice pudding as a warm meal instead of as a dessert! But origin this dessert comes from the Muslim world and was imported into Spain when the Muslims conquered the South of the Iberian Peninsula. It was brought by the Spanish to Latin America during colonial times and voila! here we are. Classic Arroz Con Leche is a variation of rice pudding that is sweet and cooked with milk, evaporated milk, and sweetened condensed milk and topped with cinnamon.

Plantain atol is a delicious traditional Guatemalan drink that is prepared with ripe plantains, water, cinnamon, and sugar.

Boxbol is a nutritious traditional Ixil (ethnic group in Guatemala) dish prepared with cornmeal and squash leaves and served with a delicious squash seed sauce and tomato salsa. Ixiles typically use the leaves from the squash güisquil (pronounced whiskeel) which is in the chayote family. The corn is soaked and cooked in water with lime (the mineral, not the citrus!) and a little bit of ash to produce nixtamal, which is then ground into masa (cornmeal dough). The masa is expertly wrapped in the güisquil leaves and boiled for 10 minutes.

Buñuelos or bunuelos are balls of fried wheat-based dough, crisp on the outside and soft on the inside. The dough is commonly flavored with anise seeds and fried in hot oil, akin to doughnuts. They can be savory or sweet and come in different shapes and sizes. Guatemala’s version of buñuelos is a round ball of dough, fried, then bathed in a golden syrup made from brown sugar and anise.

Black bean soup is a staple for many Guatemalans. Traditionally it is served with a boiled egg placed right in the bowl of soup along with a dollop of sour cream. It is also usually sprinkled with a salty white cheese called queso duro or seco.

Caldo de Res is a beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. This soup uses bone-in beef shank, giving the broth a great layer of flavor from the marrow and tender beef.

The classic Guatemalan canillitas de leche is a traditional candy made with milk and sugar. Slightly harder on the outside, canillitas de leche are smooth and soft on the inside. They are called canillitas de leche due to their elongated shapes that resemble skinny legs. Canillita is the diminutive of canilla, a Guatemalan slang word referring to leg shins. Leche is milk in English, so the literal translation for canillitas de leche is “little milk legs” or “leg-shaped milk candies”.

Chiles Relleno is a popular Guatemalan dish made from sweet peppers stuffed with beef and vegetables, bathed in a rich tomato sauce.

Chojín is a traditional Guatemalan salad made with fresh radishes, mint, and chicharrones (fried pork rinds). One of the most unique of the typical dishes of Guatemala, it’s popular as a snack, street food, and at parties. If you love bacon, you won’t be able to resist this dish! And it takes just 5 minutes to make!