Dish

Kak'ik

Kak'ik is made by simmering turkey legs in a broth made with achiote paste, garlic, and spices. The soup is typically served with corn tortillas or bread. Kak'ik is a healthy and nutritious dish that is high in protein, vitamins, and minerals. The achiote paste in the broth adds a rich and earthy flavor that complements the tender and juicy turkey meat.

Cuisine of the Americas› Central American cuisine› Guatemalan cuisine

Stew

Origins and history

Kak'ik is a traditional Mayan dish that has been enjoyed for centuries. It is a staple of Mayan cuisine and is often served at special occasions such as weddings and festivals. The dish is believed to have originated in the Yucatan region of Mexico, where turkey is a popular ingredient.

Dietary considerations

Gluten-free

Variations

There are many variations of Kak'ik, depending on the region and the cook. Some recipes call for the addition of pumpkin or squash for added sweetness. Others use different combinations of spices such as oregano, cumin, or cloves. Some cooks add a dollop of sour cream or avocado to the soup for a creamy texture.

Presentation and garnishing

Kak'ik is typically served in a large bowl or platter, with the turkey legs and vegetables arranged in a colorful pattern. The soup is garnished with fresh herbs and lime wedges.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of cocoa powder or cinnamon to the spice blend. You can also add a handful of chopped cilantro or parsley for a fresh and herbaceous flavor. When cooking the turkey legs, be sure to remove the skin and trim the fat for a healthier dish.