Pepian

What it really is

Pepián is a Guatemalan thick stew built from toasted seeds, chiles and vegetables, often served with chicken.

Toasted seeds, chiles and vegetables are ground into the recado, which gives the stew its thick texture; chicken is a common protein, though local versions can differ. This version uses chicken with pumpkin seed, sesame, tomato, chilli, onion and corn tortilla. That ingredient set should not be generalized to every household recipe. It should be described as a recado-based stew rather than a generic meat curry.

The recado is prepared by toasting and grinding seeds, chiles and vegetables into a thick seasoning base. It is then simmered with the chosen meat until the sauce coats the ingredients. Chicken is represented here, but other household preparations can use different proteins. The blend of toasted ingredients gives pepián a depth that distinguishes it from a thin broth or a generic curry. It is commonly served hot with rice or tortillas as separate accompaniments. Sesame and pumpkin seed are present in the entity's representative formula and should be named; seeds may be omitted or replaced in other recipes. Describe the actual recado and protein rather than promising one exact level of heat or one universal seed mixture.

The sauce should be described by its toasted-seed base and texture, not simply labelled spicy. The level of chilli is adjustable, and the meat remains in the sauce through cooking. Name the protein and any rice or tortilla served alongside; neither is part of the stew itself.

How it's served

• Serve as a traditional dish, with accompaniments chosen to suit the regional style.

How to write it on the menu

• Name the protein and disclose sesame or other seeds used in the recado.