P
Latin American
Kak'ik (Maya ceremonial turkey soup)
Kak'ik is the most sacred dish of the Q'eqchi' Maya of Guatemala — a ceremonial turkey soup made with dried red chiles (guaque, pasa), achiote, cacao, tomatillo, and fresh herbs including cúbit (cilantro variant). The name means red broth in Q'eqchi' Maya. It is served at Maya ceremonies, Day of the Dead, and major festivals. The soup contains the whole turkey (or large pieces), and the broth is consumed before the meat is eaten — a ritual sequence.
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I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1 (approx. 5–6 kg)
Turkey
cut into large bone-in pieces; not boneless
Not yet stocked in British Columbia
For the red base
6
Guaque chiles
dried, toasted
Not yet stocked in British Columbia
4
Pasa chiles
dried, toasted
Not yet stocked in British Columbia
2 tbsp
Achiote paste
Not yet stocked in British Columbia
15 g
Unsweetened cacao
finely ground or grated; not chocolate
Not yet stocked in British Columbia
200 g
Tomatillos
husked
Not yet stocked in British Columbia
To finish
1 small bunch
Fresh mint
added at service, not during cooking
Origin · New ZealandPurely Artisan Foods · San Diego →
1 small bunch
Cúbit (cilantro variant)
added at service, not during cooking
Not yet stocked in British Columbia
To taste
Salt
Your own market
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Place the bone-in turkey pieces in a large pot and cover with cold water. Bring to a simmer and skim the surface thoroughly. Continue to simmer over a moderate flame, maintaining a gentle movement in the broth — the bones must be present throughout; they are the structural source of the broth's body. The broth is ready when it is deeply coloured and the meat yields at the joint with light pressure.
2
Meanwhile, toast the guaque and pasa chiles in a dry pan over a moderate flame, turning once, until they darken slightly and release their scent — a dry, smoky fragrance without the acrid note of burning. Remove promptly. Stem and seed the chiles, then soak in hot water until fully supple.
3
Blend the soaked chiles with the tomatillos, achiote paste, and ground cacao until a smooth, deep-red paste is formed. The colour should be an opaque brick-red; the cacao is present not for sweetness or chocolate character but for bitter depth — its omission leaves the broth flat and one-dimensional. This is the step upon which the dish lives or dies: the balance of guaque heat, achiote earthiness, and cacao bitterness must be established here, before the paste meets the broth.
4
Pass or stir the blended red paste into the simmering turkey broth and combine thoroughly. Continue to simmer until the paste is fully incorporated and the broth carries a uniform, dense red colour with no pale streaks visible at the surface.
5
Taste the broth for salt and for the characteristic heat of the guaque chile — it should be present and clear, not masked. Adjust salt. The broth should carry earthiness, mild heat, and a finishing bitterness from the cacao.
6
To serve in the ritual sequence: ladle the red broth alone into bowls as a first course. Follow with the turkey pieces on a separate plate or in a second serving of broth. Scatter the fresh mint and cúbit over the meat and broth only at the moment of service — neither herb is cooked. Fresh corn tortillas accompany.
III
Quality Hierarchy
01
Reserve — Heritage-breed turkey, raised free and slowly — its fat and muscle structure produce a broth of pronounced body. Dried guaque chiles sourced from Alta Verapaz. Whole cacao from a single Guatemalan origin, stone-ground to order.
02
Estate — Free-range commercial turkey. Dried guaque and pasa chiles from a reputable Mesoamerican supplier. Good-quality unsweetened cacao powder of known origin.
03
Market — Standard commercial turkey, bone-in pieces. Dried guaque chiles from a Latin American grocery. Unsweetened baking cacao of supermarket grade.
04
House — Any bone-in turkey cut available. Dried chiles as sourced locally — guaque remains essential; no substitution preserves the character of the dish. Pre-ground unsweetened cacao.
IV
Sensory Tests
◇Smell. Toasted chiles release a dry, smoky scent — remove the moment any acrid note appears.
◇Sight. Blended red paste is an opaque brick-red with no pale streaks — the cacao darkens and deepens the base visibly.
◇Sight. Finished broth holds a uniform deep red at the surface; no separation of paste from liquid.
◇Touch. Turkey meat yields at the joint under light pressure — the bone remains, and the flesh does not fall apart.
◇Where it lives or dies. The dish lives or dies in the blending of the red paste: guaque chile, achiote, tomatillo, and cacao must reach their correct balance before entering the broth — once incorporated, that equilibrium cannot be undone.
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VI
What to Pour
The broth's deep earthiness, dried-chile heat, and cacao bitterness call for a drink that does not compete: a masa-based atole or a lightly sweetened cacao drink in the Mesoamerican tradition. Where wine is required, a full-bodied, low-tannin red with earthy character — a Grenache-dominant blend — provides weight without overwhelming the bitter-herbal finish. Traditionally, the dish is served with water or ceremonial cacao preparation.
The whole pairingPillar VII
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Where the dish comes from and how it came to be — on every recipe.
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