Pepian de Pollo
Pepian de Pollo

When visiting Guatemala, no trip would be complete without sampling the country’s national dish: Pepian. You’ll find it on almost every traditional restaurant menu. This hearty stew features slow-cooked meats; vegetables like onion, tomato, Poblano pepper and chunks of potato; and seeds and nuts like peppercorns, pumpkin seeds and cumin seeds. Because it really refers to a sauce containing peppers, it’s actually considered a “mole.” The dish gets its dense consistency from being thickened with seeds and nuts. Of course, the recipe varies a bit from chef to chef; however, this gives you a general idea of what the toasty, rich and spicy flavor is like. Fun fact: Although the national dish of Guatemala it actually comes from Mexico, created by the Aztecs and altered by the Spaniards.

Here is a recipe for Pepian for those interested in making it themselves.

Jessica Festa

Jessica Festa is the editor of Epicure & Culture as well as Jessie on a Journey. She enjoys getting lost in new cities and having experiences you don’t read about in guidebooks. Some of her favorite travel experiences have been teaching English in Thailand, trekking her way through South America, backpacking Europe solo, road tripping through Australia, agritouring through Tuscany, and volunteering in Ghana.

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