Kak’ik

Kak'ik is one of Guatemala's most popular Mayan dishes, as well as one of the country's dishes of intangible cultural heritage. It's a turkey soup made with a lightly spiced red broth. The dish's name is derived from a Mayan Q'echi' tradition from pre-colonial times. This traditional Guatemalan turkey soup is made with native turkeys, tomatoes, cilantro, chilies, and achiote, which gives the soup its vibrant color.

Kak'ik is a Guatemalan stew that features a turkey leg as the main ingredient. Tomatoes, tomatillos, onions, bell peppers, and a variety of spices such as achiote, Cobanero chile peppers, and coriander are also included. In Cobán, where kak'ik originated, it can be found on almost every restaurant menu.

The word ik in the dish's name means spicy in Q'eqchi, and refers to the fiery Cobanero chiles. The stew is traditionally served with rice and steamed tamales wrapped in banana leaves. It's a good idea to top the dish with chopped mint leaves before serving.