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Kac-iq, a traditional food of Alta Verpaz, Guatemala, being served in Antigua Guatemala at Fonda de la Calle Real

Kak'ik

Guatemalan turkey soup with a red, spicy broth and Mayan roots

Photo: Hermann Luyken, CC BY-SA 3.0, via Wikimedia Commons

Kak'ik is a traditional Guatemalan soup made with turkey, known for its bright red, spicy broth. Its name comes from the Q'eqchi' Mayan words for 'red' and 'hot.' The dish uses turkey leg, local herbs, and annatto for color, and is often served with rice, white tamales, chili, and a cocoa drink.

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  • Made with turkey leg and local herbs
  • Bright red color comes from annatto
  • Name means 'red' and 'hot' in Q'eqchi' Mayan
  • Served with rice, tamales, chili, and cocoa drink
  • Declared Guatemalan Intangible Cultural Heritage in 2007

What is Kak'ik?

Kak'ik is a soup from Guatemala, made mainly with turkey leg and a blend of local herbs. Its broth is bright red, thanks to ground annatto, and has a spicy, aromatic flavor. The soup includes garlic, onion, peppermint, coriander, and leaves of eryngium foetidum, which is a pungent herb also called zamat. The dish is filling and often served with rice, white tamales wrapped in mashán leaves, chili, and a cocoa drink.

Where does Kak'ik come from?

Kak'ik has its roots in pre-Hispanic times and is closely linked to the Q'eqchi' Mayan people of Guatemala. The name comes from their language, with 'kak' meaning red and 'ik' meaning hot or spicy. The soup's red color is sometimes connected to the blood used in ritual sacrifices before the arrival of Europeans. In 2007, Guatemala recognized kak'ik as part of its Intangible Cultural Heritage, highlighting its importance in national identity.

How is Kak'ik made?

To make kak'ik, turkey legs are simmered with garlic, onion, and a mix of local herbs such as peppermint, coriander, and eryngium foetidum leaves. Annatto is used to give the broth its vivid red color. The soup is cooked until the turkey is tender and the flavors blend. Regional recipes may adjust the herbs or spices, but the core ingredients and red, spicy broth remain central.

How and when is Kak'ik eaten?

Kak'ik is usually eaten hot, as a main meal for lunch or dinner. It is commonly served with sides like rice and white tamales, which are steamed in mashán (Calathea lutea) leaves. Chili peppers are offered for extra heat, and a cocoa drink often accompanies the meal. The soup is enjoyed at home and in restaurants, and is a staple in the Las Verapaces region.

Kinds of Kak'ik

While the basic recipe centers on turkey and a red, spicy broth, different regions in Guatemala may use other herbs or adjust the level of heat. The Las Verapaces area is known for its traditional version, but cooks elsewhere might use other types of turkey or local greens. Despite these changes, the use of annatto and the characteristic red color are always present.

What Kak'ik means

Kak'ik is more than just food; it is a symbol of Guatemalan heritage, especially for the Q'eqchi' Maya. Its recognition as an Intangible Cultural Heritage of the Nation in 2007 reflects its cultural value. The soup’s color and ingredients connect it to ancient rituals and local traditions, making it a dish with deep roots in the country’s history.

Questions people ask about Kak'ik

What is kak'ik made of?

Kak'ik is made with turkey leg, garlic, onion, peppermint, coriander, eryngium foetidum leaves, and annatto, which gives the soup its red color.

Where does kak'ik come from?

Kak'ik comes from Guatemala, especially the Las Verapaces region, and has pre-Hispanic Mayan origins.

Why is kak'ik red?

The red color of kak'ik comes from ground annatto, a spice used in the broth.

How is kak'ik usually served?

Kak'ik is served hot, often with rice, white tamales wrapped in mashán leaves, chili, and a cocoa drink.

Is kak'ik spicy?

Yes, kak'ik is known for its spicy broth, as suggested by its name, which means 'hot' in Q'eqchi' Mayan.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Kak'ik", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

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