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Pepián is a thick meat stew from Guatemala. It is one of the oldest and most recognizable dishes of Guatemalan cuisine having as its origin the influences from Guatemala's colonial past and the indigenous cuisine. [1]
Pepian de Cuy: Stew made with Guinea pig meat, peanuts, and spices. [67] Pepián de pava: Turkey stew with rice, tender blended corn, cilantro (coriander), and chili pepper. [68] Pescado a la chorrillana: Fried fish in a tomato, onion, and white wine salsa. Pescado a la trujillana: Steamed fish with an egg and onion sauce.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado. [1] There are also foods that are commonly eaten on certain days of the week.
List of common dips; Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products ...
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Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Green pipian sauce. Pipián is a sauce from Mexican cuisine made with puréed greens and thickened with ground pumpkin seeds. [1] The sauce is said to have origins in the ancient Aztec, Purepecha and Mayan cuisines.
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