The easiest way to get authentic traditional Guatemalan cuisine is to get a daily menu special at your local diner. For instance, this meal known as Pepián, quite possibly Guatemala’s National Dish, was part of the daily menu special which included a fresco, drink made from blended natural fruits, sugar and water (more watery than a licuado), rice and tortillas, all for Q25. This meal can be had at Comedor Típico Antigüeño, right on Alameda Santa Lucía, right across from the Municipal Market of La Antigua Guatemala.
Could somebody share the recipe for Pepián with the rest of us? Thanks! 😉
© 2008 – 2020, Rudy Giron. All rights reserved.
Oh yum! Again with the food! 🙂
I love pepian and I’m suddenly feeling hungry!
I love pepian and have looked at many recipes on the internet, but they’re all so different it’s hard to know which would be the closest to the flavor I associate with Antigua (and this great photo). I have a feeling the secret may be cooking it in the earthenware pot over a fire…hard to duplicate…..
I do hope that someone has a recipe to share. The pepian would be such a great
treat on a cold, dreary winter day!
I made Pepian dulce and it was delicious! I love the practice of using ground up toasted squash seeds (pepitoria) as a thickener. There are great Guatemalan recipes in the book “False Tongues and Sunday Bread” by Copeland Marks (available from Amazon.com). It’s 40 bucks but worth every penny!
Rudy, your posts are always so interesting! I didn’t know anything about this dish until today! hehehe
It looks so right for a cold day like we’re having in Spain nowadays!
Have a nice week 🙂
¡Rudy ya rompió la dieta muchá!
Good post brother. But, in Antigua, the most renowned Pepian is “Pepian Negro”. For those looking for “recetas chapinas”, sans the English translation, here you have them:
http://www.quetzalnet.com/recetas/
¡Gracias por las recetas, Edgar!
i LOVE pepian!!! its o so good!!!
my mom’s is the BEST!!!!
por favor pueden mandarme las recetas de esta deliciosas comidas pero en español yo vivo en Montreal Canada y soy puro chapin pero solo hablo frances.reciban mi respeto y carino por este bonito sitio.
Muchas gracias por esta information, y gracias por las recetas Edgar. 🙂
gracias por esta information y las recetas edgar.
por favor pueden mandar este sitio en espanol gracias
@Mario, lamentablemente no me da el tiempo para traducir al español las cerca de 1,100 páginas del sitio de AntiguaDailyPhoto. Lo que te recomiendo es que cuándo encuentres una página que te interese, la traduzcas al castellano usando el traductor de Google. La dirección te la dejo abajo.
http://translate.google.com/translate_t?hl=es#
e-mail me any recipe from xela people please!!!!!!!!!!!!!!!!i’ve been in the u.s awhile and wanna learn how to cook foods from guate,quetzaltenango foods. thanx!!!!!!!!!!!!! THIS DISH LOOKS DELICIOUSE…………Saludos a mi Raza!!!!!!!!!!!!
Pepián
INGREDIENTS:
3-1/2 to
4-pound chicken, cut into serving pieces
2 cups
chicken stock, about
1 tablespoon
sesame seeds
1/2 cup pepitas
(Mexican pumpkin seeds)
3 red bell
peppers, seeded and coarsely chopped, or 5 canned pimientos, chopped
3 medium
tomatoes, peeled and coarsely chopped
1 medium
onion, chopped
2 cloves
garlic, chopped 2
tablespoons lard or vegetable oil
1/4 cup
Seville (bitter) orange juice, or use two-thirds orange juice and one-third
lime juice
1/2 teaspoon
ground allspice
salt,
freshly ground pepper
1/4 cup
seedless raisins butter
1/4 cup
chopped almonds
Put the
chicken pieces into a heavy casserole; pour in the stock, adding a little
more to cover, if necessary. Cover and simmer until almost tender, about 30
minutes. In a blender or food processor grind the sesame and pumpkin seeds as
fine as possible and shake through a sieve. Set aside. Put the peppers,
tomatoes, onion, and garlic into a blender or food processor and reduce to a coarse
puree. Mix the puree with the ground sesame and pumpkin seeds. Heat the lard or
vegetable oil in a skillet; add the puree, and cook, over moderate heat, stirring
constantly with a wooden spoon, for 5 minutes. Drain the chicken, reserve the
stock, and return the chicken to the casserole. Add to the puree 1 cup of the
stock, the Seville
(bitter) orange juice, allspice, and salt and pepper to taste. Stir to mix, and
pour over the chicken. Cover and simmer gently until the chicken is tender,
about 15 minutes. Add a little more stock if necessary. The sauce should be
thick. Soak the raisins in cold water to cover for 15 minutes. Drain
thoroughly. Heat a little butter in a skillet and saute the almonds until they
are golden. Drain. Transfer the chicken and sauce to a warmed serving dish and
sprinkle with the raisins and almonds. Serve with rice.
Hello, I like this photo for pepián. Could you tell is it possible to use it in another website and under what conditions? Thank you in advance.