Guatemala’s Pepián Stew

Pepián is considered Guatemala’s most representative dish, a thick meat stew in a sauce of toasted, ground seeds and chiles, declared Intangible Cultural Heritage of the Nation in 2007.

Its base of toasted pepitoria (squash seeds) and sesame seeds, along with dried Guatemalan chiles, gives it a deep flavor and characteristic texture that sets it apart from other Central American stews.

Guatemala’s Pepián Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Yield: 6 servings
• Category: Main Course
• Cuisine: Guatemalan

Print Recipe

---

Ingredients

• 1 kg of beef or chicken, in pieces (about 2.2 lb)
• 1/2 cup of pepitoria (squash seeds), toasted
• 1/4 cup of sesame seeds, toasted
• 3 of guajillo or pasilla chiles, toasted and soaked
• 2 of tomatoes, roasted
• 3 of tomatillos (miltomate), roasted
• 1 of onion, roasted
• 2 cloves of garlic, roasted
• 1 slice of French bread, toasted
• 3 of potatoes, in pieces
• 3 of chayote squash, in pieces (optional)
• to taste of salt
• to taste of white rice, to serve

---

Instructions

1. Cook the meat, boil the meat in salted water until tender, reserving the broth.
2. Toast the seeds, toast the pepitoria and sesame seeds separately on a griddle, without burning them.
3. Toast the chiles, lightly toast the dried chiles and soak them in hot water until softened.
4. Roast the vegetables, roast the tomatoes, tomatillos, onion, and garlic on the griddle until browned.
5. Blend the sauce, blend the soaked chiles, roasted vegetables, toasted seeds, and toasted bread with a little broth until you get a smooth sauce.
6. Cook the stew, pour the blended sauce into the pot with the meat and broth, and cook over medium heat, stirring, until it thickens.
7. Add the vegetables, add the potatoes and chayote, and cook until tender and the pepián reaches its final consistency.
8. Adjust seasoning, correct the salt and let cook a few more minutes.
9. Serve, serve hot, with white rice and tortillas.

Tips for getting it right

• Toasting the pepitoria and sesame seeds well, without burning them, is key to pepián’s characteristic deep flavor.
• Roasting the vegetables on the griddle before blending adds an essential smoky flavor to this stew.
• The toasted bread helps thicken the sauce and gives the dish body.
• Pepián can be made with beef, chicken, or a combination of both.

Traditional variations

• Pepián has been declared Intangible Cultural Heritage of the Guatemalan Nation since 2007.
• Some families add green beans or carrots in addition to potato and chayote.

How to serve

Pepián is served hot, in a deep bowl, with white rice and corn tortillas.

It’s considered the most representative dish of Guatemalan cuisine, present at celebrations and family gatherings.

Recommended sides

• White rice
• Corn tortillas

Did you know?

Pepián was declared Intangible Cultural Heritage of the Nation through Ministerial Agreement 801-2007.

It’s considered by many Guatemalans to be the national dish, with recipes that vary slightly from region to region and family to family.