Experience the taste and flavors of Guatemala cooking with this Lake Atitlan cooking class. Local chefs carry on the rich tradition of Mayan cooking and will help you cook a recipe of your choosing.
Prepare Pepian de Pollo, a traditional chicken stew declared “Intangible Cultural Heritage of the Nation” in 2007. With a characteristically bitter flavor, this dish incorporates cinnamon, coriander, and sesame, and is borne from the fusion of Mayan and Spanish cultures. No recipe is more representative of Lake Atitlan and Guatemalan cooking than Pepian de Pollo.
Another dish you can prepare is Pulique de Pollo. The dish is famously orange in color and is made using yellow-skin chicken, a local flour called “masa”, and boiled huisquil – a kind of squash also known as chayote. Eaten during special events and large celebrations, Pulique de Pollo is traditionally cooked outdoors over an open fire with a huge paddle.
Lake Atitlan cooking classes are led by graduates of the Amigos de Santa Cruz Culinary Arts Program, a crucial provider of vocational employment and training in the Lake Atitlan area, meaning your cooking experience also helps to fund a local NGO.
