Gastronomy in Guatemala

Welcome to Guatemala! Upon arrival, we’ll head to the city of Antigua Guatemala. This city is well known for its well preserved Spanish Renaissance architecture, with its Baroque facades from the New World, along with a large number of church ruins. It has been designated as a World Heritage site by UNESCO since 1979.

Tonight, we’ll dive straight into the delicious cuisine of Guatemala with a welcome dinner at La Fonda, on La Calle Real. Here you can enjoy a delicious tenderloin, roasted in a traditional charcoal fire and accompanied by a chirmol (salsa). Handmade traditional corn tortillas accompany this mouthwatering meal.

This morning, you’ll walk through Antigua and begin to discover some of the history behind this colonial city. We’ll visit the Cathedral and the Central Plaza Fountain, where you’ll learn more about the layout of the city. View the main plazas and maybe a peek of the Volcano Agua! We’ll visit several buildings and churches that have been preserved from colonial times.

Fuel up at lunch on a traditional dish called Gallo en Chicha. Maybe enjoy a cup of coffee with lunch, our afternoon includes a visit to a coffee plantation! Here you can observe the coffee bean process, from harvest to shipment.

Today we’ll be sure to taste a variety of Guatemalan sweets. You can find a wide variety of candy flavors including coconut, milk, pumpkin, and guayaba.

Bright and early we’ll make our way to Iximche, a small archaeological site of an ancient Mayan city. Hear the stories of this ancient civilization.

Enjoy a delicious lunch in a traditional Tecpán restaurant. Today we’ll practice our Spanish as we learn to order our favorite local dishes. Try the Pepián Negro! This is a chicken dish from the Kaqchiquel people and often served at weddings or birthdays.

We’ll continue on to the city of Chichicastenango, famous for its market, which is considered to be one of the most attractive and colorful markets in all of Guatemala.

In the morning head back to the market, where you can purchase vibrant paintings and gorgeous jade jewelry. For lunch, we’ll sample another traditional dish known as Boxbol y Chojin. Rather than the usual tortillas you’d find in a Guatemalan dish, Boxbol y Chojin is wrapped in squash leaves. During the time of conflict in Quiché, farmers wanted to avoid the noise produced by grinding corn to make tortillas, as to not attract attention from the army. So the squash alternative was adopted! The accompanying hot sauce is a must try.

In the afternoon we’ll travel to Panajachel, a large town near the beautiful Lake Atitlan.

Spend the morning touring Lake Atitlan. Today we’ll discover Patín and Iguaxte, typical dishes from the Sololá area. The basic ingredients of Patín are small river fish, tomatoes, dried chili, miltomate (tiny green tomatoes) and hoja de maxán (a leaf for wrapping tamales). Iguaxte is a dish of green beans and potatoes, with a sauce local to the region.

We’ll head to the city of Quetzaltenango, the country’s second largest city. Here we’ll discover the balance of modernity with ancient architecture. This city is known as the cradle of culture, because of the many great artists that have lived here over the decades.

Today we’ll watch artists make hand-blown glass, visit an indigenous cemetery, and enjoy a soak in the Fuentes Georginas (natural volcanic hot springs). You’ll venture to the Yellow Church, perhaps the most famous church in Central America.

We will finish our trip in Salcajá, where we will visit one of the oldest chocolate factories in the country. Try the hot chocolate! This rich chocolately drink uses cocoa that from the coasts of Guatemala and has become a traditional drink all throughout the country.

Tonight we’ll try Panches, or potato tamales. This dish is usually eaten on Saturdays or saved for a special occasion.

Today we’ll travel to Huehuetenango. On the way you’ll visit the ruins of Zaculeu, another Mayan City. Get ready for a hike! We’ll visit one of the tallest mountains in the country, Cuchumantes.

Today’s spot light meal is Jocom de Pollo, a typical chicken dish of this region. Accompanying the chicken is a thick sauce made from green tomatoes. And of course, enjoy a side of rice and corn tamales!

In the morning we will leave for Cobán, passing through a few different towns to sample treats along the way. Aguacatán grows large amounts of the country’s onions and garlic. In Sacapulas, you can try out new sweet treats.

We’ll continue on to Cobán and enjoy a dish from the Verapaces region. White sauce and chompipe (turkey)? Yes, please!

Today we’ll explore the magic of Cobán. This city holds another archaeological site of ancient Mayan civilization. Explore the rich history as your guide tells you stories and rituals of the Mayan people.

Our dish of the day is called Honduran Mondongo! This regional dish is a soup made from beef feet, pork, and vegetables. More sweet treats to follow! Have you picked a favorite yet?

Have you had your fill of Guatemalan cuisine? Don’t worry, there’s one more day for tasting the last few dishes you wanted to try!

Today we’ll head from Cobán back to Guatemala City where you’ll catch your international flight home.