A simple dessert typical of Guatemalan cuisine, pastel de banano is a homemade banana sponge cake. With a mild banana flavor and a subtle sweetness, the cake is typically made with a combination of bananas (both mashed and sliced), flour, eggs, butter, baking soda, sugar, and salt.

Pollo en crema is a popular Guatemalan dish that is also enjoyed in El Salvador and Mexico. It consists of chicken breasts that are drenched in a rich, creamy sauce made with loroco (edible green flowers), chayote or zucchini, yellow potatoes, green chile peppers, onions, and cream.

Although tamales are usually made with maize dough, the Guatemalan version called paches uses mashed potatoes, annatto powder, allspice, and lard. These tamales are typically filled with a combination of meat, tomatoes, green onion, garlic, bell peppers, and chile peppers.

This tasty stew is often referred to as the national dish of Guatemala. It shows a blend of Mayan and Spanish cultures and a taste of both. Pepián is characterized by its thick and rich consistency, and it usually contains meats such as beef, chicken, or pork, along with fruits and vegetables such as carrots, potatoes, corn, pear, and squash.

Mixtas are Guatemalan version of hot dogs, sold from numerous food carts throughout the country. What makes mixtas unique is the fact that the sausages are not placed in buns, but in tortillas. The dish is always made with fresh and inexpensive ingredients, so mixtas are usually filled with lime-dressed coleslaw, onions, diced tomatoes, guacamole, and green chiles.

Fiambre is the most famous dish from Guatemala, a large salad that is traditionally prepared for the Day of the Dead and All Saints' Day. It is consumed in memory of the loved ones who have passed away. The salad can have as many as 50 ingredients in it, such as sliced meat, cheese, vegetables, pickles, and hard-boiled eggs.

Pulique is a Guatemalan stew consisting of beef or chicken, rice, garlic, tomatoes, onions, guaque chile peppers, and chicken stock. The stew is typically flavored with whole cloves, black peppercorns, and epazote. The beef is first baked, then combined with the rich sauce which is ladled over the meat before serving.

Jocón de pollo is a traditional dish hailing from Huehuetenango. The dish is made with a combination of chicken pieces, pumpkin and sesame seeds, tomatillos, cilantro, scallions, chili peppers, and corn tortillas that are chopped, soaked in water, and drained.

Hailing from Guatemala, pan de camote is a type of sweet bread that is made with sweet potatoes. Although a traditional specialty of the Izabal region, it's also prepared in Peru. Apart from the sweet potatoes, the bread typically contains flour, butter, sugar, salt, yeast, and water, and it is usually brushed with eggs before baking.