RECIPES

From hands-on Guatemalan cooking classes to private culinary journeys, discover the flavors, culture, and creativity of Chef David Farfán’s Academy.

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DAVID FARFAN RECIPES

PEPIAN

Akilin Ti’ij / Pepián

In K’iche’, it means “The color of the seed” or “The color of the pepián.”

Serves: 6 people

Ingredients

For the stew

  • 3–4 pounds chicken and beef ribs
  • ½ pound pork ribs
  • 1 piece of plantain peel
  • 1 large onion, quartered
  • 1 teaspoon salt, plus more to taste
  • 2 medium potatoes, peeled and cut into chunks
  • 1 chayote (guisquil), peeled, cored, and cut into chunks
  • ½ pound green beans, trimmed

For the recado (sauce)

  • 2 oz (about ¼ cup) hulled pumpkin seeds (pepitas)
  • 2 oz (about ¼ cup) sesame seeds
  • 4 large dried chile guaque
  • 1 large dried chile pasa (or ancho chile)
  • 6 medium Roma tomatoes
  • 3 medium tomatillos, husks removed
  • 1 medium onion, peeled
  • 4 garlic cloves, unpeeled
  • 1 piece cinnamon stick (about 2 inches)
  • 6 whole peppercorns
  • ½ cup water or chicken broth, as needed
  • 2 corn tortillas, toasted and broken (or 1 spoonful of corn flour)
  • Fresh cilantro

PLATANOS EN MOLE

Plátanos en Mole

Traditional Guatemalan dessert made with ripe plantains and rich chocolate mole sauce.

Serves: 4 people

Ingredients

  • 2 ripe plantains
  • ½ dried chile pasa (pasilla chile)
  • ½ cinnamon stick
  • 1 oz pepitoria (pumpkin seeds)
  • 1 oz sesame seeds
  • 1 lb Roma tomatoes
  • 1 clove
  • 1 lb Guatemalan chocolate
  • 1 cup water
  • 4 tablespoons oil

Preparation

1. Roast the ingredients

  • On a grill or pan, brown the dried chile, cinnamon stick, pepitoria, sesame seeds, and tomatoes.
  • Set aside 1 tablespoon of roasted sesame seeds for garnish.

2. Fry the plantains

  • Peel and slice the ripe plantains into rounds.
  • Heat the oil and fry the plantains until golden.
  • Drain on paper towels and let rest.

3. Prepare the seed mixture

  • Blend the roasted sesame seeds and pepitoria.
  • Transfer to a small container and set aside.

4. Make the sauce

  • Blend the roasted tomatoes, dried chile, clove, cinnamon stick, and 1 cup water until smooth.
  • Add the ground sesame seeds and pepitoria to the blender mixture and blend again.

5. Add the chocolate

  • In a saucepan, bring 1 cup water to a boil.
  • Add the Guatemalan chocolate pieces and stir until fully melted.
  • Pour in the blended tomato–chile–seed mixture.
  • Simmer over low heat for about 10 minutes, stirring constantly.

6. Combine with plantains (optional)

  • Add the fried plantains to the simmering mole sauce.
  • Cook together for 5 minutes so the flavors blend.

7. Serve

  • Allow to cool slightly.
  • Serve the plantains topped with the reserved roasted sesame seeds.

RADISH SALAD

Radish Salad

A fresh and vibrant salad with radish, mint, and lemon juice.

Serves: 4 people

Ingredients

  • ½ lb radishes, trimmed and diced
  • 1 tomato, trimmed and diced
  • 1 onion, trimmed and diced
  • ⅛ cup fresh mint, finely chopped
  • ⅛ cup lemon juice
  • Salt and pepper, to taste

Instructions

  1. In a mixing bowl, combine the radishes, tomato, onion, mint, and lemon juice.
  2. Season with salt and pepper to taste.
  3. Mix well until evenly combined.
  4. Cover and chill in the refrigerator for at least 30 minutes to allow flavors to blend.
  5. Serve cold as a refreshing side dish.

SOPA DE ARROZ

A comforting Guatemalan rice soup with fresh vegetables and chicken broth.

Serves: 4 people

Ingredients

  • 1 tablespoon oil
  • 1 cup long-grain rice
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • ¼ guisquil (chayote), diced
  • 7 green beans, trimmed and chopped
  • 1 bell pepper, diced
  • 1 carrot, chopped
  • 2 ½ cups chicken stock (or chicken broth)
  • Salt, to taste

Directions

  1. Heat the oil in a large skillet or saucepan over medium-high heat.
  2. Add the onion and garlic, and sauté until fragrant.
  3. Stir in the carrot, green beans, guisquil, and bell pepper. Cook for a few minutes.
  4. Add the rice and stir continuously until it turns light golden brown (about 3–4 minutes).
  5. Pour in the chicken broth, season with salt, and mix well.
  6. Cover and simmer over low heat until the rice is tender and the vegetables are cooked, about 5–8 minutes more.
  7. Serve hot and enjoy.

PLANTAIN ATOLE

A warm, traditional Guatemalan drink made with ripe plantains, cinnamon, and spices.
Yields: About 4 servings

Ingredients
2 ripe plantains, unpeeled
6 cups water
2 allspice berries
1 cinnamon stick
⅓ cup sugar

Procedure
Cut the plantains into large chunks.
In a medium-sized pot, combine plantains, water, allspice, cinnamon stick, and sugar. Bring to a boil.
Let it cook for about 10 minutes.
Remove the cinnamon stick and allspice. Take out the plantain pieces, peel them if necessary, and blend until smooth. Do not discard the cooking liquid.
Return the blended plantain to the same pot with the cooking liquid.
Cook for another 10 minutes over low heat, stirring occasionally.
Serve hot.

Note
Some people prefer to add a little milk when reheating to thin out the atole (you can also add extra water).