Pepián and jocón Guatemalan ceremonial stews

Pepián and jocón are two ancient Maya ceremonial stews from Guatemala, distinguished by their seed-thickened sauces and reserved for weddings, baptisms, and other special occasions. Pepián is a thick, reddish-brown stew of chicken or turkey simmered in a sauce of ground toasted pumpkin seeds, sesame seeds, peanuts, dried chiles (such as guaque and pasilla), tomato, tomatillo, and spices like allspice and cinnamon. Its seed-based thickening is a hallmark of Maya cuisine, predating Spanish contact and distinct from Mexican mole, which typically includes chocolate. Jocón is a lighter, bright green stew made with chicken in a sauce of cilantro, green onion, tomatillo, mint, garlic, and sometimes pumpkin seeds, giving it a fresh herbal character. Both dishes are celebratory, not everyday fare, and regional Maya villages maintain their own variations, for example, some pepiáns incorporate potatoes or green beans, while jocón may vary in herb ratios.

Pepián and jocón share a pre-Columbian Maya origin, with seeds (pumpkin, sesame) and native chiles forming the base. The Spanish introduced chicken and turkey, which became the primary proteins. Unlike Mexican mole, pepián omits chocolate and uses a lighter, redder sauce; unlike chili, it is thicker and not broth-based; and unlike Indian masala, its spice profile centers on toasted seeds and dried chiles rather than ground curry spices. Both stews are typically served with rice and corn tortillas.

Dietary notes: Both are traditionally chicken- or turkey-based, not vegan, though vegetable substitutes (e.g., mushrooms, potatoes) can be used. Halal preparation is possible with halal-certified poultry. They are not inherently kosher, but can be adapted. The dishes contain seeds (pumpkin, sesame) and peanuts, common allergens.

In Los Angeles, pepián and jocón appear occasionally at Guatemalan restaurants such as Sabor de Mi Tierra Guatemalteca and El Quetzal, though they are not on every menu. Their presence reflects a small but distinct Guatemalan culinary community in LA, alongside Honduran and Salvadoran traditions.