Caldo de Res

If each country has a soup dish that represents its culture and cuisine, Guatemala has Caldo de Res. This beef broth, known as cocido or "cooked" in Antigua, is one of Guatemala's most popular dishes. As a result, it's a common item on the menus of Guatemalan restaurants and other eateries.

Its origins can be traced back to a similar Andalucian dish called puchero, which was prepared during colonial times in Latin America and the Philippines. It has many names in countries where it is popular, and Guatemala has its own version called caldo de res.

This Guatemalan dish is made by first making a broth with the meat and bones, then adding the vegetables, which include carrots, corn, potatoes, and chayote squash. Finally, it's accompanied by rice, fresh corn tortillas, or avocado slices.