All you have to do is eat
antigua guatemala
ancient dishes
diy food tour
Mojarra Frita from Comedor Miriam located in the Mercado Central Antigua Guatemala (photo credit @diyfoodtours)
Iglesia de San Francisco el grande in Antigua, Guatemala (photo credit @diyfoodtours)
Arco de Santa Catalina in Antigua, Guatemala (photo credit @diyfoodtours)
Introduction
Antigua Guatemala, once the capital of the Kingdom of Guatemala, has a rich and fascinating history that spans back to the 16th century. Founded in 1543 by Spanish conquistadors, the city was originally called Santiago de los Caballeros. It became the seat of the colonial government and a vital center for trade, culture, and religion in the region. The city’s architecture, influenced by Spanish Baroque, reflects its prominence as a colonial hub. However, in 1773, Antigua was struck by a devastating earthquake that led to the decision to relocate the capital to its present location, Guatemala City. Despite this, Antigua remained a significant cultural and historical symbol. In 1979, its well-preserved colonial structures earned it a designation as a UNESCO World Heritage Site. Today, Antigua Guatemala is a popular destination for visitors from around the world, known for its cobblestone streets, colorful buildings, and vibrant local culture, while retaining much of its historical charm.
DIY Tour details
Number of stops: 11
Number of tastings: 12
Tastings: Pepian, Jocón de Pollo, Piloyada, Hilachas, Creole Hen Pinol, Subanik, Churrasquito, Desayuno Típico, Revalocado, Kak’ik, Mojarra Frita, Estofado de Tres Carnes
antigua Factoids
Here are some interesting factoids about this UNESCO World Heritage Site:
Colonial Capital: Antigua served as the capital of the Kingdom of Guatemala for over 200 years, from 1543 to 1773, before it was moved to Guatemala City after a series of devastating earthquakes.
UNESCO World Heritage: In 1979, Antigua was designated as a UNESCO World Heritage Site due to its well-preserved Spanish Baroque architecture and its importance as a colonial-era city.
Earthquake History: The city has suffered from several major earthquakes, the most destructive being in 1773, which led to the decision to move the capital. Many of the buildings were left in ruins, yet the city still retains its historical charm and many of its original structures.
Cobblestone Streets: The streets of Antigua are lined with colorful colonial-style buildings, and the sidewalks are made of cobblestones, adding to the city’s picturesque and historical feel.
Volcanoes Surrounding the City: Antigua is located in a valley surrounded by three active volcanoes: Volcán de Fuego, Volcán de Agua, and Volcán Acatenango. These volcanoes offer stunning views and provide opportunities for hiking, but also pose a risk to the city.
diy food tour
Tasting Types
There are 6 different tasting types. The first is a Must Try tasting, which means the dish provides a sense of pleasure, leaves an everlasting impression, evokes something exceptional, and will be remembered. The second is Tasting Hack, which is for example, a tasting that is combined with another tasting on the tour, that together, create a better tasting experience. A Seasonal tasting is only available during certain times of the year. A Vegetarian tasting does not contain meat (only verified vegetarian tasting are identified). A Best-In-Class tasting is an identification of a top tasting destination. A Cook At Home tasting is where you purchase in store, but cook at home.
Must try
Must try food tasting
Tasting Hack
Special manitpulated tasting
Seasonal
Seasonal tasting
Vegetarian
Vegetarian tasting
Best-in-class
Top tasting destination
Cook at home
Tasting you purchase in store, but cook at home
Tasting Locations
Tasting menu
Pepian from El Portón Tipico (photo credit @diyfoodtours)
El Portón Tipico
Must try: Pepian
DIY Food Tours: This rich, flavorful stew is believed to have been a part of Maya cuisine long before Spanish colonization, making it a dish that showcases the indigenous people’s resourcefulness and knowledge of local ingredients. The use of ground seeds, nuts, and roasted vegetables in their cooking is a technique that persists in the preparation of pepian. Traditional pepian was made by slow-cooking meat (often turkey, chicken, or beef) in a thick, spicy sauce made from a blend of roasted ingredients like tomatoes, peppers, and seeds (such as pumpkin or sesame), which would be ground into a paste and added to the stew.
The ingredients in pepian, such as chili peppers, tomatoes, and seeds, were all native to the region and used extensively by the Maya for both culinary and medicinal purposes. The slow-braising method used to prepare pepian allowed the flavors to meld together and create a hearty, warming dish, perfect for the cooler highland regions of Guatemala.
When the Spanish arrived, they introduced new ingredients such as pork, which later became a common addition to pepian, though the dish retains its ancient roots in both its preparation and its use of indigenous crops. Over time, pepian evolved to incorporate a variety of meats, but it has always remained a symbol of Guatemala’s indigenous heritage.
How to portion: One order can provide up to 5 tastings
Address: 3a Avenida Sur 4, Antigua Guatemala, Guatemala
Hours: Friday 7 a.m.–4 p.m.
Saturday 8 a.m.–6 p.m.
Sunday 8 a.m.–6 p.m.
Monday 7 a.m.–4 p.m.
Tuesday 7 a.m.–4 p.m.
Wednesday 7 a.m.–4 p.m.
Thursday 7 a.m.–4 p.m.
Website: NA
Instagram: @el_porton_tipico
Jocón de Pollo from La Casa de las Sopas (photo credit @diyfoodtours)
La Casa de las Sopas
Must try: Jocón de Pollo
DIY Food Tours: Jocón de Pollo is a traditional Guatemalan dish with deep roots in Mayan culinary heritage. The term “jocón” originates from the K’iche’ Mayan word “jok’om,” meaning “green food” or “five greens,” referring to the original ingredients of tomatillos, green tomatoes, green onions, cilantro, and chili peppers. Historically, this hearty chicken stew hails from the highland region of Huehuetenango, though it is now enjoyed throughout Guatemala. The inclusion of chicken in the dish came after the Spanish introduced domesticated chickens to the Americas, blending indigenous flavors with European influences. Today, jocón de pollo remains a staple, symbolizing the fusion of ancient Mayan traditions with post-Columbian culinary practices.
How to portion: One order can provide up to 6 tastings
Address: 7a Avenida Norte 5, Antigua Guatemala, Guatemala
Hours: Thursday 12–9 PM
Friday 12–9 PM
Saturday 12–9 PM
Sunday 12–9 PM
Monday 12–9 PM
Tuesday 12–9 PM
Wednesday 12–9 PM
Website: NA
Instagram: NA
Piloyada from Guatelaria (photo credit @diyfoodtours)
Guatelaria
Must try: Piloyada
DIY Food Tours: Piloyada is a traditional dish from the highlands of Guatemala, with roots deeply embedded in the ancient culinary practices of the indigenous Maya people. The dish, which typically features corn as its main ingredient, has a history that dates back to pre-Columbian times when maize was considered sacred by the Maya and central to their diet. Corn, along with beans and squash, formed the cornerstone of their agricultural system and cuisine. Piloyada is believed to have originated as a way to preserve and prepare maize, often combined with other local ingredients such as tomatoes, peppers, and herbs. The cooking techniques used in Piloyada—like boiling, simmering, and stewing—were common methods for preparing food in Maya kitchens. Over time, as the Spanish colonizers introduced new ingredients like pork, chicken, and seasonings, Piloyada evolved into a more complex dish. Today, it continues to reflect the blend of ancient Maya agricultural practices and post-Columbian influences, with its rich flavors and hearty ingredients symbolizing the enduring culinary traditions of Guatemala.
How to portion: One order can provide up to 6 tastings
Address: 5a Avenida Norte 33A, Antigua Guatemala 03001, Guatemala
Hours: Thursday 9 AM–9 PM
Friday 9 AM–9 PM
Saturday 8 AM–10 PM
Sunday 8 AM–6 PM
Monday 9 AM–9 PM
Tuesday 9 AM–9 PM
Wednesday 9 AM–9 PM
Website: https://guatelaria.com/
Instagram: @guatelaria
Hilachas from Comedor las Canches (photo credit @diyfoodtours)
Comedor Las canches
Must try: Hilachas
DIY Food Tours: The name “hilachas” refers to shredded beef, which is typically cooked in a flavorful sauce made from tomatoes, chilies, and other regional ingredients. The dish has its origins in the pre-Columbian era, when the Maya people were skilled in the preparation of meats, often using local herbs and spices to enhance flavor. While the Maya primarily relied on domesticated animals such as turkey and dog, beef became more common after the Spanish colonization, which introduced cattle to the region. The technique of slow-cooking meat in a rich sauce is an evolution of the ancient methods of braising and stewing meats, which the Maya used to make their dishes tender and flavorful. Over time, the introduction of European ingredients like tomatoes, onions, and garlic further shaped the dish. Today, Hilachas remains a beloved part of Guatemalan cuisine, reflecting the blend of ancient indigenous cooking traditions with the influences brought by European settlers. The dish’s combination of shredded beef and a savory, spiced sauce continues to embody the rich culinary heritage of the region.
How to portion: One order can provide up to 5 tastings
Address: located in the Mercado Central Antigua Guatemala
Hours: Thursday 6 AM–6 PM
Friday 6 AM–6 PM
Saturday 6 AM–6 PM
Sunday 6 AM–6 PM
Monday 6 AM–6 PM
Tuesday 6 AM–6 PM
Wednesday 6 AM–6 PM
Website: NA
Instagram: NA
Creole Hen Pinol from El Adobe (photo credit @diyfoodtours)
El Adobe
Must try: Creole Hen Pinol
DIY Food Tours: Creole Hen Pinol (Pollo Criollo con Pinol) is a traditional dish with deep roots in the culinary history of Central America, particularly in Guatemala. Its origins can be traced back to the ancient indigenous cultures of the region, especially the Maya, who cultivated corn as a staple crop. The Maya had a sophisticated understanding of food and agriculture, and corn, or “maize,” was not only their primary food source but also a sacred element in their culture. The dish combines two main components: Creole hen, which refers to the locally raised, free-range chicken, and pinol, a ground mixture made from roasted corn and sometimes mixed with cocoa or other seeds. The use of pinol dates back to the Maya, who would grind corn and other grains to create flour, which they used in a variety of foods. With the arrival of Spanish colonizers, new ingredients such as chicken were introduced, transforming local dishes while maintaining the essence of indigenous cooking methods. Over time, Creole Hen Pinol became a fusion dish that combined ancient Maya traditions of maize-based cooking with Spanish influences.
How to portion: One order can provide up to 4 tastings
Address: 5a Calle Oriente 10a, Antigua Guatemala, Guatemala
Hours: Thursday 7 AM–9 PM
Friday 7 AM–10 PM
Saturday 7 AM–10 PM
Sunday 7 AM–8 PM
Monday 7 AM–9 PM
Tuesday 7 AM–9 PM
Wednesday 7 AM–9 PM
Website: https://eladobe.gt/
Instagram: @restauranteeladobe
Subanik from Restaurante 7 Caldos (photo credit @diyfoodtours)
Restaurante 7 Caldos
Must try: Subanik
DIY Food Tours: The word “subanik” is derived from the K’iche’ Maya language, and it refers to a rich, slow-cooked stew made with chicken or turkey, tomatoes, peppers, and a variety of indigenous herbs and spices. The Maya were skilled agriculturalists, and their diet heavily relied on local ingredients such as corn, beans, chili peppers, and various vegetables. While the Maya primarily consumed domesticated animals like turkey, the introduction of chicken by the Spanish influenced the evolution of dishes like subanik.
The preparation of subanik, with its distinct layers of flavors developed through slow cooking, reflects the Maya’s advanced understanding of food preservation and cooking techniques. The dish is traditionally cooked in a “temascal” (a type of underground oven), which was used by the Maya to enhance the flavors of stews and meats. Additionally, recados (sauces made from roasted tomatoes, peppers, and spices) play an essential role in the preparation of subanik, showcasing the Maya’s mastery in combining local ingredients to create complex, aromatic dishes.
How to portion: One order can provide up to 5 tastings
Address: 3a Calle Oriente 24, Antigua Guatemala, Guatemala
Hours: Friday 8 AM–11 PM
Saturday 8 AM–11 PM
Sunday 8 AM–4 PM
Monday 8 AM–4 PM
Tuesday 8 AM–11 PM
Wednesday 8 AM–11 PM
Thursday 8 AM–11 PM
Website: NA
Instagram: @7caldos
Churrasquito from La Casa de las Mixtas (photo credit @diyfoodtours)
La Casa de las Mixtas
Must try: Churrasquito
DIY Food Tours: Churrasquito, a popular dish in Latin American cuisine, particularly in Argentina and parts of Central America, has roots that trace back to the ancient practices of indigenous peoples in the region. The name “churrasquito” refers to a small, grilled cut of beef, and its origins lie in the tradition of grilling meat, known as “asado,” which dates back to pre-Columbian times. Indigenous groups, such as the Guaraní and Mapuche, were adept at hunting and preparing meat over open fires. The method of roasting or grilling meat, often with minimal seasoning, was a key part of their culinary practices. With the arrival of European settlers, particularly the Spanish, new tools and cooking methods, such as the use of metal grills and seasoning with salt, were introduced, evolving the dish into the modern churrasquito.
How to portion: One churrasquito can provide up to 4 tastings
Address: 3a Calle Poniente 31, Antigua Guatemala, Guatemala
Hours: Thursday 8 AM–3 PM
Friday 8 AM–3 PM
Saturday Closed
Sunday Closed
Monday 8 AM–3 PM
Tuesday 8 AM–3 PM
Wednesday 8 AM–3 PM
Website: NA
Instagram:NA
Desayuno Tipico from Fernando’s Kaffee (photo credit @diyfoodtours)
Fernando's Kaffee
Must try: Desayuno Típico (Guatemalan breakfast)
DIY Food Tours: A traditional breakfast in Antigua, Guatemala, is a vibrant and flavorful reflection of the region’s rich culinary heritage, often incorporating fresh, locally sourced ingredients. One of the most iconic elements of this breakfast is “desayuno típico,” which typically includes black beans or refried beans, scrambled eggs, and tortillas, often made from corn. The beans are usually seasoned with garlic, onions, and sometimes a bit of cilantro, creating a savory base for the meal. Alongside the eggs, you’ll often find a serving of fried plantains or chicken or pork, providing a balance of sweetness and protein.
How to portion: One order can provide up to 6 tastings
Address: 7a Avenida Norte, Antigua Guatemala, Guatemala
Hours: Thursday 7 AM–6 PM
Friday 7 AM–6 PM
Saturday 7 AM–6 PM
Sunday 7 AM–12 PM
Monday 7 AM–6 PM
Tuesday 7 AM–6 PM
Wednesday 7 AM–6 PM
Website: https://www.fernandoskaffee.com/
Instagram: @fernandoskaffee
Kak’ik (left) and revalocado (right) from La Cuevita de Los Urquizú (photo credit @elviskitchen)
La Cuevita de Los Urquizú
Must try: (1) Revalocado and (2) Kak’ik
Note: Order the half potion option for each
DIY Food Tours Revalacado: Revolcado, a traditional Guatemalan stew made from pig’s head, is a dish with deep roots in the indigenous culinary practices of the region, reflecting both ancient and colonial influences. The use of animal parts such as the pig’s head for cooking can be traced back to pre-Columbian times, when indigenous peoples, including the Maya, were skilled in utilizing every part of an animal for food, ensuring no resources were wasted. The Maya had a rich tradition of cooking meats, often slow-cooking them in stews or soups, and they were also adept at using local herbs, spices, and vegetables to enhance the flavor of their dishes.
After the Spanish colonization of the Americas, European livestock, such as pigs, were introduced to the indigenous people, and the pig became an important source of protein. The practice of cooking the pig’s head became a way to utilize the entire animal, with the head being particularly prized for its flavor and richness. Over time, the dish evolved to include other ingredients such as tomatoes, chili peppers, onions, garlic, and various herbs, all of which are indigenous to the region and have been used in Maya cuisine for centuries.
DIY Food Tours Kak’ik: The dish, a rich and flavorful turkey stew, is part of the indigenous cuisine of the highland regions of Guatemala, particularly in areas such as Cobán and the Alta Verapaz region. The word “Kak’ik” is derived from the K’iche’ Maya language, where “kak'” refers to “spicy” or “hot,” which reflects the dish’s bold, spicy flavors.
The Maya people, who were highly skilled in agriculture, domesticated a variety of animals, including turkeys, which were native to the region long before the Spanish arrived. Turkeys, along with corn, beans, and chili peppers, were central to the Maya diet. The cooking techniques of the Maya involved slow-braising meats in flavorful broths made from local herbs, seeds, and spices, which is similar to how Kak’ik is traditionally prepared today. The dish is made by cooking turkey meat with a blend of ingredients such as tomatoes, garlic, cilantro, peppers, and a variety of local spices that enhance the rich flavor of the meat.
How to portion: One order (half portion) can provide up to 3 tastings
Address: Calle Oriente 9D, Antigua Guatemala, Guatemala
Hours: Friday 8 a.m.–8 p.m.
Saturday 8 a.m.–8 p.m.
Sunday 8 a.m.–8 p.m.
Monday 8 a.m.–4 p.m.
Tuesday 8 a.m.–4 p.m.
Wednesday 8 a.m.–8 p.m.
Thursday 8 a.m.–8 p.m.
Website: NA
Instagram: @lacuevitadelos
Mojarra Frita from Comedor Miriam located in the Mercado Central Antigua Guatemala (photo credit @diyfoodtours)
Comedor Miriam
Must try: Mojarra Frita
DIY Food Tours: Mojarra Frita, or fried tilapia, has a long history rooted in the indigenous cultures of Central America, particularly in areas around lakes and rivers. The dish’s origins can be traced back to the ancient Maya, who were skilled fishermen and relied heavily on fish from their abundant freshwater sources like Lake Izabal in Guatemala. The Maya, along with other indigenous groups, would catch various species of fish, including the mojarra, and prepare it using simple methods such as grilling or frying. The technique of frying fish likely became more refined over time, particularly with the arrival of European influences, which introduced ingredients like garlic, lime, and seasoning techniques that enhanced the dish’s flavour.
How to portion: One order can provide up to 4 tastings
Address: located in the Mercado Municipal de alimentos
Hours: Thursday 7 AM–7:30 PM
Friday 7 AM–7:30 PM
Saturday 7 AM–7:30 PM
Sunday 7 AM–7:30 PM
Monday 7 AM–7:30 PM
Tuesday 7 AM–7:30 PM
Wednesday 7 AM–7:30 PM
Website: NA
Instagram: NA
Estofado de Tres Carnes from La Casita Cocina Antigueña (photo credit @diyfoodtours)
La Casita Cocina Antigueña
Must try: Estofado de Tres Carnes
DIY Food Tours: Estafado is a traditional Guatemalan dish with a rich history that reflects the blend of indigenous Maya culinary practices and European influences brought by Spanish colonization. The dish is a hearty stew typically made with beef or pork, flavored with tomatoes, garlic, onions, and a variety of local spices. Its origins can be traced back to the pre-Columbian period. The Maya people were skilled in cooking meats, primarily game animals like turkey, and later domesticated animals, such as pigs, which were introduced after the Spanish arrival. The concept of stews and slow-cooked meats was an integral part of Maya cuisine, which often involved braising meat with locally grown herbs and spices to create rich and flavorful dishes. While early versions of estafado were likely made using locally available meats like turkey or wild animals, the introduction of beef and pork by the Spanish expanded the variety of meats used in the dish.
The slow-cooking method, which allows the flavors to meld and the meat to become tender, is a tradition that spans both indigenous and European culinary practices. After Spanish colonization, the blending of European ingredients such as tomatoes, onions, and garlic with indigenous herbs and spices contributed to the development of what is now recognized as estafado.
Estafado was originally a dish for special occasions or celebrations due to the time-intensive cooking method and the use of more expensive meats. Today, it is a beloved dish across Guatemala, often served with rice, potatoes, or tortillas.
How to portion: One order can provide up to 4 tastings
Address: Calle Hermano Pedro Prolongacion, Antigua Guatemala, Guatemala
Hours: Saturday 8 AM–5 PM
Sunday 8 AM–5 PM
Monday Closed
Tuesday Closed
Wednesday Closed
Thursday Closed
Friday 12–5 PM
Website: NA
Instagram: NA
Beer from Guatemala
gallo
Gallo Beer is one of the most iconic beers in Guatemala, with a history that dates back to 1959. It was created by Cervecería Centro Americana, which was founded by José Roberto Ríos in Guatemala. The beer quickly gained popularity due to its crisp, refreshing taste and became a symbol of national pride.
The name “Gallo,” which means “rooster” in Spanish, was chosen as the brand’s emblem to represent strength, courage, and the vibrant spirit of the Guatemalan people. Over the years, Gallo has become synonymous with Guatemalan culture and is commonly consumed at celebrations, social gatherings, and special events.
In the 1980s, Gallo expanded beyond Guatemala’s borders and began exporting to other countries in Central America and beyond. Today, it is recognized internationally and remains one of the most beloved beers in Guatemala, continuing to be a significant part of the country’s identity and tradition.
Monte Carlo
Monte Carlo Beer is another popular beer from Guatemala, known for its smooth and balanced flavor. It was introduced in 1957 by Cervecería Centro Americana, the same brewery behind the well-known Gallo Beer. Monte Carlo was created as a premium beer option, offering a slightly stronger and fuller taste compared to Gallo.
Named after the famous Monte Carlo region, the beer was designed to appeal to a more refined palate while still maintaining the refreshing qualities that are central to Guatemalan beer culture. Monte Carlo quickly became a favorite in Guatemala and Central America, known for its consistency and quality.
Over the years, Monte Carlo has gained a loyal following both domestically and internationally, becoming one of the top beers in Guatemala. Its unique flavor profile continues to reflect the country’s brewing heritage, and it remains a symbol of the Guatemalan beer tradition.
Cabro
Cabro Beer is a well-known beer brand in Guatemala, first introduced in 1966 by Cervecería Centro Americana, the same company behind the popular Gallo and Monte Carlo beers. The name “Cabro,” which means “male goat” in Spanish, was chosen as a symbol of strength and character, reflecting the bold and distinctive nature of the beer.
Cabro is a stronger, more robust beer compared to other brands in the Guatemalan market, offering a unique, full-bodied flavor that quickly gained popularity, especially among those who prefer a more intense beer. Over the years, it has become a beloved choice in Guatemala, often seen as a drink for those seeking a richer beer experience.
Though it may not be as widely distributed internationally as Gallo, Cabro has remained a staple of Guatemalan beer culture, representing the country’s brewing tradition and its commitment to crafting beers that cater to diverse tastes.
Moza
Moza Beer is a well-known beer brand from Guatemala, produced by Cervecería Centro Americana, the same company behind Gallo and Monte Carlo beers. Moza was first introduced in 1962 and quickly became a favorite among Guatemalans for its unique, darker beer style.
Moza is a dark lager with a smooth and rich flavor, offering a malt-forward taste with hints of caramel and roasted sweetness. It is often enjoyed by those who prefer a fuller-bodied beer compared to lighter lagers. The beer’s distinctive flavor profile has made it a popular choice for social gatherings and celebrations in Guatemala.
Today, Moza continues to be an important part of Guatemalan beer culture, celebrated for its quality and flavor. While it may not be as internationally recognized as the more widely distributed Gallo, it remains a beloved and iconic choice for beer lovers in Guatemala.
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Email: Matt@diyfoodtours.com
