Introduction
Kak’ik is a centuries-old Guatemalan dish with deep roots in Mayan cuisine. This vibrant, spicy turkey soup is known for its rich red broth, flavored with tomatoes, cilantro, and native spices like achiote and allspice. Traditionally prepared by the indigenous Q’eqchi’ people, Kak’ik remains a beloved dish served in homes and restaurants across Guatemala. Its name, derived from the Mayan language, means “red and spicy,” highlighting the dish’s signature color and bold taste.
Ingredients
For the Broth:
1 whole turkey leg or drumstick
2 quarts water
4 tomatoes, roasted
1 red bell pepper, roasted
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon achiote (annatto) powder
1 teaspoon allspice
1 teaspoon black pepper
1 teaspoon salt
1 sprig cilantro
1 sprig hierba buena (mint)
1 chiltepe (small Guatemalan chili) or other mild chili (optional for spice)
For Serving:
Corn tortillas
Rice (optional)
Lime wedges
Food Shops Selling Kak’ik in Guatemala
Rincón Suizo (Cobán) – Serves authentic Kak’ik in a traditional setting.
Hotel Casa del Rey Restaurant (Cobán) – Famous for its richly spiced Kak’ik.
La Fonda de la Calle Real (Antigua) – Offers a refined version of the dish.
Local Markets & Comedores – Many small eateries in Cobán and Alta Verapaz specialize in Kak’ik.
Benefits of Kak’ik
Rich in protein – Turkey provides a lean, healthy protein source.
Nutrient-dense – Includes antioxidants from tomatoes and spices.
Culturally significant – A dish that preserves Mayan heritage.
Gluten-free – Made with natural, whole ingredients.
Drawbacks of Kak’ik
Time-consuming to prepare – Requires slow simmering for best flavor.Spicy for some palates – The chili and spices might be too strong.
Hard to find outside Guatemala – Not widely available internationally.