Traditional Guatemalan Food Guatemala does not have a single standout national dish, but several foods feature in everyday diets. Almost all dishes include some form of black beans, white rice and corn tortillas. Breakfast often combines the aforementioned elements with scrambled eggs and fried plantains.
Three of the main Guatemalan dishes are:
• Chiles Rellenos: Chile peppers stuffed with rice, cheese, meat, and vegetables. They are served with tortilla and tomato sauce.
• Chicken Pepian: Chicken in spicy pumpkin and sesame sauce. This is the national dish of Guatemala.
• Kak’ik: A traditional Mayan turkey soup, with spices like coriander, achiote, and chile peppers.
Three of the main Guatemalan dishes are:
• Chiles Rellenos: Chile peppers stuffed with rice, cheese, meat, and vegetables. They are served with tortilla and tomato sauce.
• Chicken Pepian: Chicken in spicy pumpkin and sesame sauce. This is the national dish of Guatemala.
• Kak’ik: A traditional Mayan turkey soup, with spices like coriander, achiote, and chile peppers.
Acaraje - black-eyed pea fritters 
Serves: 6
Preparation time:30 minutes
Cooking time:20 minutes
1 lb dried black-eyed peas1/2 cup dried shrimp
3/4 cup roughly chopped onion
2 teaspoons roughly chopped garlic
1/4 teaspoon cayenne
Salt
3 to 4 cups vegetable oil for frying
Black Eye Pea Fritter Sauce, recipe follows
Black-eyed Pea Fritter Sauce-Molho de Acaraje:
1/2 cup dried shrimp
3/4 cup roughly chopped onion
1 teaspoon peeled fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
Salt
Soak the black-eyed peas overnight in cold water to cover. Drain. Rub off and discard the skins. Soak the shrimp in cold water to cover for 30 minutes. Puree the peas, onion, shrimp, garlic and cayenne in a food processor. Season to taste with salt, if necessary. Form mixture into tablespoon size balls.
Meanwhile in a 5-quart pot or Dutch oven, fitted with a candy or deep-frying thermometer, or in an electric deep fryer, heat oil over medium-low heat until the thermometer registers 365 degrees F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, as oil will bubble up when fritters are added.
Fry the fritters in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with Black-eyed Pea Fritter Sauce.
Black-eyed Pea Fritter Sauce-Molho de Acaraje:
Soak the shrimp in cold water, to cover, for 30 minutes. Drain the shrimp and puree in a food processor or blender with the onion, ginger and red pepper. Heat the oil in a skillet and saute the shrimp mixture for about 5 minutes. Season with salt, to taste. Transfer to a bowl and serve with fritters.
Meanwhile in a 5-quart pot or Dutch oven, fitted with a candy or deep-frying thermometer, or in an electric deep fryer, heat oil over medium-low heat until the thermometer registers 365 degrees F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, as oil will bubble up when fritters are added.
Fry the fritters in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with Black-eyed Pea Fritter Sauce.
Black-eyed Pea Fritter Sauce-Molho de Acaraje:
Soak the shrimp in cold water, to cover, for 30 minutes. Drain the shrimp and puree in a food processor or blender with the onion, ginger and red pepper. Heat the oil in a skillet and saute the shrimp mixture for about 5 minutes. Season with salt, to taste. Transfer to a bowl and serve with fritters.
Banana soufflé
Serves: 8
Preparation time: 1 hour
Cooking time:40 minutes
1 teaspoon butter, softened 1 teaspoon sugar
4 bananas, thinly diced
1 teaspoon sugar
1/2 cup dark rum
4 tablespoons butter
1/2 cup flour
2 cups milk, scalded
1 teaspoon vanilla extract
1/2 cup sugar
5 egg yolks
5 egg whites
1/4 teaspoon cream of tartar
Makes two 1-quart soufflés
Prepare the soufflé molds:
Butter the bottom and sides of molds. Coat the inside surface with sugar.
Preheat oven to 350 degrees.
In a bowl, combine the bananas, sugar and rum. Let macerate at room temperature for 1/2 hour.
In a medium saucepan, melt the butter, stir in the flour, and whisk in the milk. Stir over medium heat till thick. Stir in the vanilla and sugar. Continue to cook over low heat for 5 more minutes.
Transfer to a large bowl. Cool mixture for 20 to 30 minutes. Mix in the egg yolks one at the time. Blend in the banana mixture.
Beat the egg whites with the cream of tartar until medium-firm. Fold into the banana mixture.
Spoon into the soufflé dishes. Bake for 35 to 40 minutes.
Prepare the soufflé molds:
Butter the bottom and sides of molds. Coat the inside surface with sugar.
Preheat oven to 350 degrees.
In a bowl, combine the bananas, sugar and rum. Let macerate at room temperature for 1/2 hour.
In a medium saucepan, melt the butter, stir in the flour, and whisk in the milk. Stir over medium heat till thick. Stir in the vanilla and sugar. Continue to cook over low heat for 5 more minutes.
Transfer to a large bowl. Cool mixture for 20 to 30 minutes. Mix in the egg yolks one at the time. Blend in the banana mixture.
Beat the egg whites with the cream of tartar until medium-firm. Fold into the banana mixture.
Spoon into the soufflé dishes. Bake for 35 to 40 minutes.
