Dish

Pepián

Pepián gets its name from the ground pumpkin seeds, which give the sauce its thick and creamy texture. The chicken is first browned in a pan and then simmered in the sauce with onions, garlic, and a variety of spices such as cumin and coriander. The dish is typically served with rice and beans, which help to balance out the richness of the sauce.

Cuisine of the Americas› Central American cuisine› Guatemalan cuisine

Stew

Origins and history

Pepián is a traditional Guatemalan dish that has been passed down through generations. It is believed to have originated in the western highlands of Guatemala, where it is still a popular dish today. The dish has also spread to other parts of Central America and Mexico, where it is known by different names.

Dietary considerations

Pepián is a high-protein dish that is also rich in vitamins and minerals. However, it can be high in sodium and fat depending on the preparation. To make a healthier version, use skinless chicken breasts and reduce the amount of salt and oil used in the recipe.

Variations

Variations of pepián include using different types of meat such as beef or pork, or adding additional vegetables such as bell peppers or carrots. Some versions also use different types of chili peppers to adjust the level of spiciness.

Presentation and garnishing

Pepián is typically served in a bowl with a scoop of rice and beans on the side. Garnish with fresh cilantro or chopped scallions for added flavor and color.

Tips & Tricks

To make the dish even creamier, add a dollop of sour cream or a sprinkle of queso fresco on top. For a milder version, use less chili powder or substitute with paprika.

Side-dishes

Rice and beans are a common side dish for pepián, as they help to balance out the richness of the sauce. Other common side dishes include plantains, avocado, or a simple green salad.

Drink pairings

A light beer or a fruity white wine pairs well with pepián. The beer helps to cool down the richness of the sauce, while the wine complements the bold flavors of the dish.