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73:. The meat-based stew, thickened with gourd seeds, can be made with beef or chicken (beef is more common in urban centers) it includes in traditional recipes
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and hot chili. Guatemalan restaurants in the United States usually consider the dish to be of
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is a thick meat stew from
Guatemala. It is one of the oldest and most recognizable dishes of
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Sheehan, Sean; Koh, Magdalene; Tess, Alex (15 April 2018).
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origin. It is a popular street food in
Guatemalan cities.
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having as its origin the influences from
Guatemala's
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198:. University of Illinois Press. 16 August 2017.
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155:. University of Minnesota. pp. 215–216.
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132:"Real street food: Pepián from Guatemala"
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224:. Lonely Planet Food. August 2018.
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88:In Guatemala, it is considered a
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169:Culture and Customs of Guatemala
172:. Greenwood Press. p. 61.
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195:The Chicago Food Encyclopedia
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251:. Cavendish. p. 128.
166:Shea, Maureen E. (2001).
152:Tropical Tree Seed Manual
149:Vozzo, J.A., ed. (2002).
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98:is a similar dish from
16:Guatemalan meat stew
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297:Guatemalan cuisine
71:indigenous cuisine
63:Guatemalan cuisine
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312:Street food
291:Categories
118:References
248:Guatemala
75:tomatillo
43:Guatemala
106:See also
69:and the
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95:Pipián
79:tomato
59:Pepián
33:Pepián
21:Pepián
302:Stews
253:ISBN
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200:ISBN
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83:Maya
52:Meat
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
