Originating from the Guatemalan Mayas, subanik is a ceremonial dish containing ingredients such as chicken or turkey, pork, beef, tomatoes, tomatillos, bell peppers, and chile peppers. The dish is traditionally steamed in a bundle of mashan leaves which are tied at the top with a decorative rope called a cibaque.

The locals serve subanik with rice and corn tamales on the side. To make a vegetarian version, the meat should be replaced with mushrooms and eggplants.