Antojitos Guatemaltecos

Tamales de Elote

Guatemalan-style tamales in banana leaves, with a softer, moister masa than Mexican versions and a filling that's more subtly seasoned

Pepián

The national stew of Guatemala — a complex, dark sauce of toasted pumpkin seeds, sesame, dried chiles, and tomato over tender chicken, earthy and nutty in a way no Mexican mole quite replicates

Guatemalan Enchiladas

Not the Mexican rolled kind — these are open-faced tostadas heaped with seasoned ground beef, pickled beet, cabbage slaw, and a hard-boiled egg, a dish that surprises first-timers every time

Pollo en Crema

Chicken braised until tender in a mild, slightly tangy crema sauce — a weekday comfort dish that pairs perfectly with rice and black beans

Frijoles Volteados

Slowly cooked black beans mashed and refried until they hold their shape on the plate — a side dish that reveals more skill than it looks

Plátanos Fritos

Fried sweet plantains — golden, caramelized at the edges and soft through the center, the right sweet-savory bridge to any plate