Guatemala

North America

Guatemala

Guatemala layers Maya civilization onto a landscape of volcanoes and highland lakes. Tikal's temples rise out of dense jungle canopy, while Lake Atitlan's cobalt water sits ringed by three volcanoes and villages where Maya languages and traditional dress remain everyday life, not performance. Antigua's cobblestone streets and pastel colonial churches, framed by an active volcano, make a good base for sampling tamales, deep-red mole, and some of the world's most distinctive coffee.

Why go thereAncient ruins Indigenous cultures Volcanoes Nature & landscapes Culture & heritage Markets & bazaars Festivals & events Adventure sports Mountain hiking Wildlife Food Rural traditions

Main destinations

Food & drink to try

Pepián

Meat in a sauce of toasted seeds and chillies ground on a stone, the oldest recorded dish.

Kak'ik

Q'eqchi' turkey soup with coriander and achiote, declared national cultural heritage.

Jocón

Chicken in a green sauce of tomatillo, coriander and pumpkin seed.

Main destinations

Other destinations

Comfort in January · by notability

Food & drink to try

Pepián

Meat in a sauce of toasted seeds and chillies ground on a stone, the oldest recorded dish.

Kak'ik

Q'eqchi' turkey soup with coriander and achiote, declared national cultural heritage.

Jocón

Chicken in a green sauce of tomatillo, coriander and pumpkin seed.

Hilachas

Shredded beef stewed in tomato and guaque chilli, served over rice.

Tamales

Maize dough with recado sauce steamed in plantain leaf, eaten on Saturday night.

Chuchitos

Small firm tamales in corn husks, topped with tomato sauce and hard cheese.

Subanik

Three meats in a three-chilli sauce steamed in leaves, a ceremonial dish.

Caldo de res

Beef broth with whole vegetables, served with rice and tortillas at Sunday lunch.

Tostadas

Fried tortillas topped with guacamole, black bean or salsa, eaten as a snack.

Garnachas

Small fried tortillas with mince, cabbage and cheese, three to an order.

Rellenitos

Plantain dough filled with sweet black bean, fried and rolled in sugar.

Fiambre

A cold platter of fifty ingredients eaten once a year, on the Day of the Dead.

Champurradas

Large flat sesame biscuits made for dunking in coffee or chocolate.

Atol de elote

Hot sweetcorn drink sold from pots on the street in the evening.

Café de Antigua

Volcanic-soil coffee from the valley around Antigua, full-bodied and chocolatey.

Ron Zacapa

Rum aged from cane honey in barrels stored at two thousand metres.

Entry & health

Set your passport

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Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Tipping & local customs

A 10% service charge is often added to restaurant bills in tourist areas; if not, tipping around 10% is customary and appreciated. Tipping isn't expected for taxis but rounding up or a small tip for tour guides and hotel staff is common practice.

Dress modestly and remove hats when entering churches or Maya ceremonial sites, especially in indigenous highland towns.
Ask permission before photographing local people, particularly indigenous Maya in traditional dress, as many consider it disrespectful or expect a small payment.
Bargaining is expected and normal in markets, but should be done politely and good-naturedly rather than aggressively.
Greet with a handshake and some small talk before getting to business; punctuality is more relaxed than in North America/Europe.
Respect sacred Maya sites and ceremonies (e.g., at Tikal or highland altars) by staying quiet and not touching ceremonial objects or fires.
Public displays of affection and casual dress (shorts, tank tops) are frowned upon in smaller, conservative rural towns.

Advisory only — AI + web search, may be out of date. Confirm official sources before you travel.

Before you go

Stay connected

Get an eSIM for Guatemala — mobile data the moment you land.

via Airalo

Travel insurance

Cover trip cancellation, medical care and delays.

via EKTA