Guatemalan cuisine

Guacamole (), sometimes informally shortened to guac in the United States, is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient.

banana cultivars commonly used in cooking

Ceviche, cebiche, sebiche, or seviche is a cold dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.

A tamale is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomato-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.

fried noodles

dish involving filling the cavities of a pepper with other food

A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour stuffed with one or more ingredients including cheese, beans, , or squash. It can be served with and tomato sauce and is traditionally eaten by hand. Pupusas have origins in Pre-Columbian Mesoamerica but were first mentioned in 1837 by Guatemalan poet José Batres Montúfar. In El Salvador, the pupusa is the national dish and has a day to celebrate it.

Atole (, believed to come from Nahuatl ātōlli or from Mayan), also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. Chocolate atole is known as champurrado or simply atole. It typically accompanies tamales and is especially consumed during Day of the Dead (observed November 2) and Las Posadas (Christmas holiday season).

Churrasco (, ) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Brazil, Bolivia, Paraguay, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.

A buñuelo (, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, where the sweet form is called lokma and the rest pişi, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

Mexican sauces containing a fruit, chili pepper, nuts, and such spices as black pepper, cinnamon, cumin, and chocolate

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Nicaraguan and Costa rica dish based on rice and beans

'''''' is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef.

flat or bowl-shaped tortilla that is deep fried or toasted

type of sweet roll traditionally baked in Mexico during the weeks leading up to the Día de Muertos

unleavened flatbread made from ground corn (maize)

species of plant

culinary traditions of Guatemala

traditional food within the West Indian Caribbean islands

Huminta (from Quechua ''umint'a), huma (from Quechua possibly uma head) or humita (possibly employing the Spanish diminutive -ita) is a dish that dates back to pre-Hispanic times. A traditional food, it can be found in Peru, Bolivia, Chile, Ecuador, and Argentina. It consists of fresh choclo (maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia, it is known as huminta and in Brazil as pamonha''. Humitas are similar to Mexican uchepos, or tamales colados, which are also made with fresh corn; but they are only superficially similar t

A bolillo ( in Mexico) or pan francés (in Central America, meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length, and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.

diet of the Ancient Mesoamerican civilization

Mayan dish

Curtido () is a type of lightly fermented relish. It is typical in Salvadoran cuisine and that of other Central American countries. In El Salvador it is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, pikliz or tart coleslaw. It is commonly served alongside pupusas, a national specialty.

Mesoamerican dish

thumb|Papadzules thumb|Papadzules in Quintana Roo, Mexico Papadzules (; Mexican Spanish, from Mayan ) is a traditional dish from the Yucatán Peninsula resembling enchiladas. In its simplest form it consists of corn tortillas dipped in a sauce of pepita (pumpkin seeds) and filled with hard-boiled eggs, and garnished with a cooked tomato-pepper sauce.

Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead () and the All Saints Day (). It is served chilled and may be made with dozens of ingredients.

Milhojas ("thousand sheets") is a type of dessert of French origin that is found nowadays in Spain and Latin America. It is a local name for mille-feuille in Spanish-speaking countries.

Central American chicken dish