Kakik

What it really is

Kak’ik is a Guatemalan red turkey soup associated especially with Q’eqchi’ Maya tradition.

Turkey is served in a red, seasoned broth flavoured with chiles, achiote and herbs. The dish is a soup with its cooking liquid, not a thick purée or a dry turkey stew. Chiles and achiote contribute colour, while the herbs give the broth its aroma. The choice of chile and resulting heat vary from cook to cook, so the name alone does not indicate a fixed level of spiciness. The recipe is associated especially with the Verapaces and Q’eqchi’ Maya food traditions.

Kak’ik belongs to a broader Guatemalan tradition of recados, or seasoned sauces and broths, but its turkey and red broth distinguish it from other regional dishes such as the green-sauced jocón. Rice, white tamales or extra chilli may accompany a bowl in some settings; these are sides rather than guaranteed ingredients in the soup. The turkey and broth should remain the focus of the menu description. Since recipes vary, stock, vegetables and garnishes should be confirmed with the kitchen before making allergen or dietary claims.

How it's served

Serve the broth hot with turkey in each portion. Offer rice, white tamales or additional chilli separately and identify them as accompaniments. Keep the broth visible rather than reducing it to a thick sauce.

How to write it on the menu

Describe kak’ik as Guatemalan turkey soup seasoned with chiles and achiote. State the heat level when known and list sides separately. Confirm the actual broth and garnish ingredients.