Food and eating habits
How people eat in Guatemala
50 indicators exploring everyday meals, ingredients and food culture. Information is completed progressively from documented evidence.
3 of 50 indicators with documented information
Not all data are comparable: food supply, purchases and intake are different measures. Check the period, population and method for each finding. Qualitative descriptions do not establish percentages or amounts.
Timing and company
0/8
| Indicator | Findings and context |
|---|---|
| Meal times | Awaiting research |
| Meals per day | Awaiting research |
| Meal duration | Awaiting research |
| Daily energy distribution | Awaiting research |
| Weekdays and weekends | Awaiting research |
| Eating at home and away | Awaiting research |
| Cooking frequency | Awaiting research |
| Eating together | Awaiting research |
Pantry and recipes
0/2
| Indicator | Findings and context |
|---|---|
| Most consumed ingredients | Awaiting research |
| Ingredient prevalence in recipes | Awaiting research |
Cereals and plant foods
0/6
| Indicator | Findings and context |
|---|---|
| Cereals and cereal products | Awaiting research |
| Bread | Awaiting research |
| Pulses | Awaiting research |
| Vegetables | Awaiting research |
| Fruit | Awaiting research |
| Potatoes, roots and tubers | Awaiting research |
Protein foods
0/5
| Indicator | Findings and context |
|---|---|
| Meat | Awaiting research |
| Fish and seafood | Awaiting research |
| Eggs | Awaiting research |
| Milk and dairy products | Awaiting research |
| Protein sources | Awaiting research |
Fats, flavours and condiments
3/3
| Indicator | Findings and context |
|---|---|
| Cooking fats |
Olive oil is described as a base for sofrito, and butter and lard are described as used in Guatemalan cooking. Scope, method and limitations
|
| Herbs and spices |
Chili peppers, cilantro, achiote, and tomatillos are described as ingredients present in Guatemalan cooking; bay leaves, oregano, and thyme are also mentioned. Scope, method and limitations
|
| Sauces and condiments |
Recados or sauces for Guatemalan dishes are described: the pepián sauce combines toasted sesame and pumpkin seeds, roasted dried chiles, tomatoes, tomatillos, onion, and garlic; jocón sauce uses tomatillos and cilantro. Scope, method and limitations
|
Meal composition
0/6
| Indicator | Findings and context |
|---|---|
| Breakfast composition | Awaiting research |
| Main meal composition | Awaiting research |
| Dinner composition | Awaiting research |
| Appetisers and snacks | Awaiting research |
| Desserts and sweets | Awaiting research |
| Portion sizes | Awaiting research |
Techniques and equipment
0/5
| Indicator | Findings and context |
|---|---|
| Cooking techniques | Awaiting research |
| Vegetable preparation | Awaiting research |
| Food preservation | Awaiting research |
| Fermented foods | Awaiting research |
| Kitchen equipment | Awaiting research |
Drinks
0/3
| Indicator | Findings and context |
|---|---|
| Everyday drinks | Awaiting research |
| Coffee and tea preparation | Awaiting research |
| Drinks with meals | Awaiting research |
Nutrition and dietary patterns
0/3
| Indicator | Findings and context |
|---|---|
| Energy and nutrients | Awaiting research |
| Salt and sugars | Awaiting research |
| Dietary patterns | Awaiting research |
Shopping, prices and waste
0/7
| Indicator | Findings and context |
|---|---|
| Food expenditure | Awaiting research |
| Cost of a common basket | Awaiting research |
| Cost of specific meals | Awaiting research |
| Grocery shopping locations | Awaiting research |
| Shopping frequency | Awaiting research |
| Prepared food and delivery | Awaiting research |
| Household food waste | Awaiting research |
Seasons and celebrations
0/2
| Indicator | Findings and context |
|---|---|
| Seasonal produce | Awaiting research |
| Celebration food | Awaiting research |
Coverage in progress
The editorial guide for this country is in preparation. You can already explore its recipes; regional attributions are added when documented.
Guide available in other languages: Español
Places and communities
One country, many cuisines
An initial selection of regions to explore. Culinary boundaries may differ from administrative divisions.
Baja Verapaz
Petén
Cook
Recipes connected with Guatemala
Each recipe documents one version. Geographic associations do not imply an exclusive origin.
Guatemalan Kak'ik
Guatemalan turkey broth with tomato, miltomate, chiles, and herbs, served hot with the meat in the broth.
View recipe
Guatemalan red tamales
Guatemalan tamales made with cooked corn dough, a tomato, chile, and seed recado, pork, and maxán and banana leaves; they are steamed in parcels tied with cibaque.
View recipe
Guatemalan Chicken Pepián
A Guatemalan chicken stew with vegetables and a thick recado sauce made with toasted chiles, tomatoes, seeds, and spices. Makes 4 servings.
View recipe
Sources consulted
Read the sources and each document’s scope. A heritage inscription concerns a particular practice, not all of a country’s cuisine.
- The Spanish Side of Guatemalan Cooking - Amalia | Culture Through Cuisine™ amaliallc.com/the-spanish-side-of-guatemalan-cooking/ amaliallc.com Consulted: November 9, 2026
- Guatemalan Cuisine | A Fusion of History, Culture, and Tradition — De La Gente www.dlgcoffee.org/coffee-news/experiencing-guatemalan-cuisine-a-fusion-of-history-culture-an… dlgcoffee.org Consulted: November 9, 2026
- Festival del pepián en San Juan del Obispo noticias.mcd.gob.gt/2026/06/15/el-pepian-patrimonio-culinario-de-guatemala-protagoniza-festi… Ministerio de Cultura y Deportes de Guatemala
- Cofradías del pueblo Achí y elaboración de tamales noticias.mcd.gob.gt/2026/01/19/entrega-de-peroles-a-cofradias-del-pueblo-achi/ Ministerio de Cultura y Deportes de Guatemala
- Gastronomía y regiones de Guatemala biblioteca.inguat.gob.gt/Digital/4031.pdf Instituto Guatemalteco de Turismo