Guatemala national round
- Introduction
- 2025 national round
- Contact
As the cradle of the Mayan civilization, Guatemala possesses a culinary culture deeply rooted in its history, exceptional biodiversity, and vibrant traditions. By joining the Bocuse d’Or family, Guatemala affirms its ambition to share with the world a cuisine that blends ancestral heritage with contemporary expression.
Corn, beans, cacao, tomatoes, chilies, tropical fruits, and native herbs form the foundation of Guatemalan cuisine — a culinary palette as diverse as the landscapes that produce it. Each dish tells the story of a region, a memory, a community. Specialties like pepian, kak’ik, or tamales reflect a cuisine that is generous, colorful, and deeply symbolic.
Today, a new generation of Guatemalan chefs is reimagining these culinary traditions through innovative and refined approaches. The national selection for the Bocuse d’Or serves as a platform for transmission, creativity, and the emergence of a dynamic culinary scene.
Driven by the desire to engage with the world’s great gastronomies, Guatemala’s participation in the Bocuse d’Or sends a powerful message: gastronomy is not only a form of artistic expression, but also a vehicle for cultural pride and international recognition.