Pepián

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] The meat-based stew, thickened with gourd seeds,[2] can be made with beef or chicken (beef is more common in urban centers)[3] it includes in traditional recipes tomatillo, tomato and hot chili. Guatemalan restaurants in the United States usually consider the dish to be of Maya origin.[4] It is a popular street food in Guatemalan cities.[5]

Pepián
Pepián
Place of originGuatemala
Main ingredientsMeat

In Guatemala it is considered a national dish.[6] Pipián is a similar dish from Mexican cuisine.[7]

See also

References
  1. "Real street food: Pepián from Guatemala". The Guardian.
  2. Vozzo, J.A., ed. (2002). Tropical Tree Seed Manual. University of Minnesota. pp. 215–216.
  3. Shea, Maureen E. (2001). Culture and Customs of Guatemala. Greenwood Press. p. 61. ISBN 9780313305962.
  4. The Chicago Food Encyclopedia. University of Illinois Press. 16 August 2017. ISBN 9780252099779.
  5. Lonely Planet's Ultimate Eatlist. Lonely Planet Food. August 2018. ISBN 9781787019768.
  6. Sheehan, Sean; Koh, Magdalene; Tess, Alex (15 April 2018). Guatemala. Cavendish. p. 128. ISBN 9781502636256.
  7. "Red Pepian". Washington Post.
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