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Kak'ik

GUATEMALA

Red & Spicy Stew

SUBMITTED BY

Lizzy

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Lizzy shared with me a dish that’s super iconic in her home country of Guatemala and uses all indigenously-grown ingredients.

Guatemala is home to one of the most iconic Mayan dishes: Kak’ik. This vibrant red turkey soup is deeply rooted in Indigenous tradition and remains a powerful symbol of cultural identity. Known for its bold color and complex layers of spice and herbs, Kak’ik represents centuries of culinary history passed down through generations.

Mayan Origins of Kak'ik

Kak’ik dates back to the ancient Maya civilization, particularly among the Q’eqchi’ Maya people of the Alta Verapaz region. The name itself comes from the Q’eqchi’ language: kak meaning “red” and ik meaning “chili.” Together, Kak’ik translates to “red chili,” highlighting the soup’s signature deep crimson broth.

Turkey, the star ingredient, was domesticated in Mesoamerica long before Spanish colonization. For the Maya, turkey was a prized protein often reserved for ceremonies, rituals, and important gatherings. Combined with native herbs and chiles, Kak’ik became both a nourishing meal and a sacred dish.

A Dish of Ceremony and Celebration

Historically, Kak’ik was served during weddings, religious events, and community celebrations. Its preparation was — and still is — a communal act. Families gather to roast tomatoes, tomatillos, onions, and dried chiles over open flames, blending them into a smooth red sauce that forms the soup’s base.

The inclusion of Chile Cobanero, a fiery chili native to Cobán, gives Kak’ik its unmistakable heat. Achiote paste enhances the rich red color while adding earthy depth. Fresh mint, cilantro, culantro, and scallions are stirred in at the end, creating a fragrant and herbaceous finish that balances the spice.

Even today, many Guatemalan families use traditional cooking methods, though modern kitchens may rely on pressure cookers to tenderize turkey more efficiently.

Spanish Influence and Culinary Evolution

After the Spanish arrived in the 16th century, Guatemalan cuisine evolved, but Kak’ik remained largely Indigenous in character. Unlike many Latin American dishes that heavily reflect European ingredients, Kak’ik preserves its pre-Columbian foundation. The use of native chiles, achiote, and herbs keeps the recipe closely tied to its Mayan roots.

While slight variations exist across regions, the core elements remain consistent: turkey, roasted vegetables, chile-based broth, and fresh herbs. Traditionally served with rice, Kak’ik continues to be both a comfort food and a ceremonial centerpiece.

National Recognition and Cultural Pride

In 2007, Kak’ik was officially declared part of Guatemala’s Cultural Heritage, reinforcing its importance in the country’s identity. This recognition celebrates not only the dish itself but also the Indigenous knowledge and traditions that sustain it.

Today, Kak’ik is featured in homes, local markets, and restaurants throughout Guatemala. It is also gaining international recognition as global interest in authentic regional cuisines grows. Food historians and chefs alike appreciate Kak’ik for its balance of heat, earthiness, and herbal brightness.

Kak'ik

Servings 4
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Equipment

  • Pressure cooker
  • blender

Ingredients
  

  • 1 turkey thigh and drumstick
  • 4 roma tomatoes
  • 2-3 tomatillos
  • 1 medium onion cut in half
  • 4 cloves garlic
  • 1 Guaque (or Guajillo) chili
  • 1 Tbsp Chile Cobanero
  • 1 generous handful fresh mint chopped
  • 1 generous handful fresh cilantro chopped
  • 1 generous handful fresh culantro or parsley, chopped
  • 3 scallions chopped
  • 1 pinch black pepper
  • 1 tsp achiote paste
  • salt to taste

Instructions
 

  • On a pan or the open fire, char the tomatoes, chile guaque (you may need to cut off the stems and deseed this before), tomatillos, and onions.
  • Put this all in a blender, add some water and blend until smooth.
  • Place your turkey in an instant pot or pressure cooker. Add the blended red sauce and enough water (or broth if you have some on hand) to cover the turkey.
  • Pressure cook on high for 30 minutes with a 10 minute natural release.
  • Add herbs and scallions to the soup, taste and add more salt if needed. Add black pepper.
  • Grab a ladle of the cooking soup and in a bowl add some of the achiote paste, with a spoon you can gently swirl it until it’s all melted. Add to the soup now it’ll be very red. and
  • At last add some of the chile cobanero. You can add as much as you want, traditionally this is a very spicy dish.
  • Simmer for 10 minutes and it’s done.
Course: Dinner
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.