Pepián rojo (Guatemalan national dish)
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Guatemala — Maya K'iche' and Kaqchikel tradition; pre-Columbian seed sauce tradition similar to Mexican pipián
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Description
Pepián rojo is Guatemala's national dish — a rich, complex stew of turkey or chicken in a sauce made from roasted dried chiles (pasa, guaque, mulato), toasted pumpkin seeds (pepitoria), sesame, tomatoes, tomatillos, and cinnamon. It is the Guatemalan equivalent of Mexico's mole negro in complexity and ceremonial importance. Served at family celebrations, weddings, and religious festivals. The roasted seed and chile base is ground on a stone metate in traditional preparation, or in a blender for modern kitchens.
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The Thread
—Mexican pipián rojo (closely related)
—Indian korma (nut-thickened sauce)
—Peruvian ají de gallina (nut-thickened chicken stew)
IV
Flavour Context
Rich, earthy, complex — toasted seeds, dried chiles, warm spice (cinnamon) — substantial and deeply flavoured
Pillars V — VII
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