Pepián
Guatemala's ancient stew: pepián — meats simmered in a thick, dark sauce of roasted tomatoes, chiles, pumpkin and sesame seeds, one of the country's oldest dishes (pre-Hispanic roots, Maya Kaqchikel heritage) and a declared national treasure.
What it is
Guatemala's ancient stew: pepián — meats simmered in a thick, dark sauce of roasted tomatoes, chiles, pumpkin and sesame seeds, one of the country's oldest dishes (pre-Hispanic roots, Maya Kaqchikel heritage) and a declared national treasure. Ingredients: chicken, pork or beef, tomatoes, tomatillos, dried chiles (guaque, pasa), pumpkin seeds, sesame, cinnamon, cloves, tortilla (thickener), potatoes, carrots, chayote. Recipe: 1) Roast the vegetables, chiles and seeds until dark and fragrant. 2) Blend into the sauce. 3) Simmer the meats in it until it thickens and shines. 4) Serve with rice and tortillas. Serve: at celebrations and in Antigua's restaurants. Flavor: smoky, nutty, complex heat. History: pepián survived from Maya courts into colonial kitchens — Guatemala counts it among its national dishes. See also: Kak'ik, Tamales (Guatemalan).
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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World Cuisines
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