Authentic Guatemalan Pepián Recipe: The Sacred Stew of the Mayan Highlands

Widely celebrated as the undisputed national dish of Guatemala, Chicken Pepián (Pepián de Pollo) is an extraordinary, velvety stew that embodies over four hundred years of Mayan-Spanish culinary fusion. Officially designated as an Intangible Cultural Heritage of Guatemala by the Ministry of Culture, this dish is the crowning jewel of festive highland celebrations.

Unlike modern braises that rely on flour or dairy thickeners, Pepián achieves its rich, silky consistency and deep smoky complexity purely through the ancient technique of slow-toasting native seeds (pumpkin seeds and sesame) and sun-dried chiles on a hot clay comal. If you are exploring cooking classes in Antigua Guatemala or wishing to recreate this ancestral masterpiece at home, here is your definitive master recipe and cultural guide from our chefs at Casa San Miguel.

After savoring a bowl of Pepián, discover the sweet side of Guatemalan gastronomy with our guide to traditional Guatemalan desserts and convent sweets.

¿Deseas aprender panadería tradicional guatemalteca? Descubre nuestro taller especializado en Antigua Guatemala baking class and artisan pan dulce.

Origins of Pepián trace back to the pre-Columbian Kaqchikel Maya people inhabiting Chimaltenango and Sacatepéquez. Sacred rituals featured a consecrated sauce called recado prepared with fire-roasted squash seeds (pepitoria), local tomatoes, and chili peppers, offered to the gods of harvest and rain.

Following the arrival of the Spanish in the 16th century, ingredients such as free-range chicken, cinnamon sticks, sesame seeds, and allspice were seamlessly integrated into the indigenous clay pots. The result is the modern Pepián: an intricate symphony of savory, nutty, earthy, and warm-spiced notes that feels both comforting and profoundly sophisticated.

Step-by-step hands-on instruction in the open-air colonial kitchen of Casa San Miguel.

A traveling couple hand-patting corn tortillas to accompany their simmering stew.

Authentic highland Pepián requires specific native spices that give the sauce its signature complexity:

• Pepitoria (Raw Pumpkin Seeds): The foundational thickener that imparts a velvety, buttery texture and distinct nutty profile.
• Ajonjolí (White Sesame Seeds): Adds delicate toastiness and natural richness when gently golden on the comal.
• Chile Guaque (Guatemalan Mirasol): Sun-dried and deeply fruit-scented; provides the stew’s rich crimson-brown hue without excessive heat.
• Chile Pasa: Sweet, raisin-like dried pepper that balances roasted bitters.
• Plum Tomatoes & Miltomates (Husk Tomatillos): Charred over open fire to lend vibrant, refreshing acidity.
• Fresh Cilantro & Cinnamon Stick: Fragrant herbal top notes that distinguish Guatemalan recados from Mexican moles.
• Fresh Vegetables: Chayote (güisquil), tender green beans (ejotes), and native yellow potatoes.

Yield: 6 servings | Prep Time: 35 mins | Cooking Time: 55 mins

1. Simmer the Poultry: In a deep clay vessel, bring 2.5 lbs of bone-in chicken thighs and drumsticks to a gentle simmer in 6 cups of water with a bunch of fresh cilantro, half an onion, and 1 tbsp sea salt. Simmer for 25 minutes; skim any froth from the broth.
2. The Sacred Comal Dry-Roast: On a dry cast-iron skillet or clay comal over medium-low heat, roast 4 tbsp pepitoria seeds until they pop and expand. Next, roast 4 tbsp sesame seeds until golden-blonde. Toast 1 cinnamon stick, 2 stemmed chile guaque, and 1 chile pasa for 60 seconds until fragrant (be careful not to scorch dried chiles).
3. Char the Produce: On the hot comal, blister 5 ripe plum tomatoes, 4 green miltomates, half an onion, and 3 garlic cloves until skins are blackened in spots.
4. Blend the Recado Paste: In a high-speed blender or stone metate, grind the roasted seeds first with 1 cup of warm chicken broth until completely smooth. Add charred vegetables and rehydrated chiles. Puree until an ultra-creamy, silky sauce forms.
5. Combine and Simmer: Strain or pour the recado directly into the pot with the chicken and simmering broth. Add cubed chayote, green beans, and potatoes. Simmer uncovered on low heat for 25–30 minutes until vegetables are fork-tender and the sauce coats the back of a wooden spoon.
6. Serve Family-Style: Ladle into handmade clay bowls alongside fluffy seasoned rice, avocado slices, and piping-hot hand-patted corn tortillas.

Is Chicken Pepián spicy hot?

No. While it uses dried chili peppers for color and aromatic depth, the seeds and veins are removed before toasting. Pepián is rich, warm, and deeply flavorful rather than sharply piquant.

Can Pepián be made vegetarian or vegan?

Yes. The soul of Pepián is entirely in its plant-based seed and vegetable recado. In our cooking classes, we create sensational vegetarian versions utilizing rich vegetable stock, wild mushrooms, and local squash.

Where can I learn to cook authentic Pepián in Antigua Guatemala?

At Casa San Miguel in San Gaspar Vivar, our Master Class ($55 USD — 3.5 hours) offers a complete hands-on immersion where you master Pepián from raw spices to finished clay pot.