Guatemala does not have a national dish, but there are many foods that have become a part of the everyday diet. Just as during the time of the Mayans, corn continues to be a staple food. It is most often eaten in the form of a tortilla (a thin corn pancake). These are usually served warm and wrapped in cloth. Black beans ( frijoles) , another Mayan staple, are eaten at almost every meal. They are usually refried ( volteados ), mashed, or simply eaten whole ( parados ). Rice, eggs, and cheese are also widely consumed.
Chicken, turkey, and beef (roasted, grilled, or fried) are the country's most popular meats and are normally accompanied by beans and rice ( frijoles con arroz ). Meats are often served in stews ( caldos ) or cooked in a spicy chili sauce, though whole chickens may occasionally be served with the feet still attached. Pepián , a thick meat and vegetable stew, is a common dish in the area of Antigua (a town just outside of Guatemala City, the country's capital). Seafood is most common along the coasts, and is usually prepared with various spices.
Other popular dishes are bistec (grilled or fried beef), guacamole (mashed avocado with onions and spices), mosh (porridge), churrasco (charcoal-grilled steak), and chiles rellenos (chiles stuffed with meat and vegetables). Fresh fruits and vegetables, such as yucca, carrots, plantains, celery, cucumbers, and radishes, help to keep the Guatemalan diet healthy. However, snacks, such as doughnuts ( donas ), are also widely popular.
Guatemalan coffee, which is most often exported, is considered some of the best in the world. Most Guatemalans, however, tend to drink weak coffee loaded with plenty of sugar. Rich, savory coffee is more commonly found in tourist areas. Aguas , soft drinks, are also abundant. Sweetened fruit juice mixed with either water or milk, called licuado , is a refreshing alternative.