(Monday or Thursday)
When you arrive at the airport in Guatemala City, you will be taken to the city of Antigua Guatemala. This city is well known for its wellpreserved Spanish Renaissance architecture, with its Baroque facades from the New World, along with a large number of church ruins. It has been designated as a World Heritage site by UNESCO since 1979. There is a welcoming dinner at the restaurant La Fonda, on La Calle Real. Here you can enjoy a delicious tenderloin roast, which is typically accompanied by a tasty chirmol (the typical Guatemalan salsa).
- Plan a) Hotel Palacio de Doña Leonor.
Plan b) Hotel Las Farolas.
Plan c) Hotel Posada de la Merced.
A delicious cut of beef, roasted in a traditional charcoal fire. It is accompanied by a chirmol (salsa), which adds a wonderful taste to the dish. Traditional corn tortillas are also included in the meal.
In the morning you will take a cultural walk through Antigua, while learning the history of this colonial city, and visiting: the Cathedral and the Central Plaza Fountain, where we will explain the layout of the city. From the second floor of the City Hall you can see beautiful views of all of the main plazas and the Volcano Agua. We will continue into the “Covento de las Capuchinas,” a building that clearly exemplifies colonial architecture. You will visit the San Francisco el Grande Church, which is one of the better preserved churches in Antigua, and is also the burial site of the first Saint of Central America, Brother Pedro. We will walk to the beautiful baroque church of Our Señora de la Merced (Our Lady Mercedes). The tour ends at the jade factory, where you can see how
the Mayans made jade in the past, and how they produce it now (duration time 3 hours). Then you will have lunch in the city, enjoying a typical dish from the city called Gallo en Chicha. In the afternoon we will visit some of the towns around Antigua. Our first stop will be in San Juan del Obispo, where we will visit the monastery of the first bishop of Guatemala, Francisco Marroquín. We will then go to a coffee plantation. Here you can observe the whole coffee bean process, from its harvest to its shipment. Then we will go to the Old City. We will explain the sad history of this city, which was the second founded city by the Spanish in Guatemala. We will visit an organic macadamia nut farm, where you will learn about the many medical functions of this nut. After this, you will visit the city of San Antonio Aguas Calientes to see a local market cooperative.
Accomodation in the hotel from the previous night
The Guatemala cuisine is influenced by indigenous spanish, and arab foods.
Guatemalas traditional food offers a variety of delicious sweets, such as milk candies, coconut candies, sugar candies, pumpkin sweets and guayaba candies, among others.
In the morning we will head to lximche, a small archaeological site of an ancient pre Hispanic Mayan city, which is an hour and a half away and is located in Chimaltenango on the west side of the highway. After visiting this area, you can enjoy a delicious lunch in one of the traditional Tecpán restaurants, eating the Pepián Negro (a chicken
dish). Then you will continue the trip to the city of Chichicastenango, located in the State of Quiche and is famous for its market, which is considered to be one of the most attractive and colorful markets. Accommodation in Chichicastenango
- Plan a) Hotel Santo Tomas
- Plan b) Hotel Maya inn
- Plan c) Hotel El Arco
Pepián Negro is a chicken dish from the Kaqchiquel people, very typical of the State of Chimaltenango, and is especially a delicacy at a wedding, a birthday celebration, or even at a funeral.
In the morning you will take a trip to the vibrant market, where you can purchase typical art pieces, such as paintings and jewelry made from jade. At noon you will have lunch, tasting one fo the typical dishes known as the Boxbol y Chojin.
In the afternoon we will head to Panajachel, wich is the largest and the most important town beside the beatiful Lake Atitlan
Accommodation in Panajachel
Plan a) Hotel Atitlan
Plan b) Hotel Posada de Don Rodrigo
Plan c) Hotel Utz Jay
The Boxbol y Chojín, typical of Baja Verapaz, replaced tortillas during the internal conflict in Quiché, because the farmers preferred to cook corn tamales in order to avoid the noise from making tortillas, so as to not attract the attention from the guerillas or the army. In the original recipe, the tamales are wrapped in squash leafs. The accompanied hot sauce is a must try.
In the morning you will take a tour around Lake Atitlan on a boat, visiting four of the most vibrant towns around the lake. At noon you will have lunch, enjoying the Patín and the Iguaxte, typical dishes from the Sololá area. In the afternoon you will leave for the city of Quetzaltenango, the country‟s second largest city. This is a city that mixes modernity with ancient architecture and with its 100-year old building‟s facades. It is also known as the cradle of culture, because of the many great artists that have lived here.
Accommodation in Quetzaltenango
- Plan a) Pensión Bonifaz.
- Plan b) Hotel Modelo.
- Plan c) Hotel Villa de Don André
The basic ingredients of the Patín are small river fish, tomatoes, dried chili, miltomate (tiny green tomatoes) and hoja de maxán (a leaf for wrapping tamales). This is essential for preserving the fresh food, and it adds a special flavor. Iguaxte is a dish consisting of green beans and potatoes, with a sauce or recado particular to this region.
The tour starts with a visit to the glass factory of COPAVIC in Cantel, where you can see the making of hand-blown glass. We continue to Zunil, where we will visit an indigenous cemetery, the Santa Ana weaving cooperative, the colonial church, and the Mayan saint known as San Simón. Then you will have some time to relax yourself for a bit (1 ½ hours) in a warm bath in Fuentes Georginas (natural volcano hot springs,) surrounded by a beautiful primary cloud forest. We will finish our trip with a visit to Almolonga, one of the most productive agricultural towns in Guatemala. Afterwards we will have lunch, eating a typical dish from this region called Quichón. In the afternoon we will continue to San Andrés Xecúl, where you will see the Yellow Church, which is perhaps the most famous church in Central America. You will also visit a place where you can see how they dye the cotton strings that are used in making the typical weavings. Next to an interesting-looking small chapel, we are going to visit a Mayan altar, and then later on you will go see San Simón (or Maximón), the local Mayan Saint. In San Cristóbal Totonicapán you will visit the church, and next to the “Monastery” you will see where the indigenous women wash their clothing, standing in the water while the fish are swimming around them. We will finish our trip in Salcajá, where we will visit a family that makes “Caldo de frutas,” a local drink in Guatemala. In the afternoon/night we will visit one of the oldest chocolate- making factories, where you will be able to taste their famous hot chocolate. In the evening you will enjoy a dinner consisting of the famous „Paches,‟ or potato tamales. Accommodation in the hotel from the previous night
The Quichón is a chicken dish with a thick sauce that has a particular flavor.
The „Caldo de frutas‟ is a fermented drink, made by the artisans in Salcajá, a town near the city of Quetzaltenango.
The traditional Paches or potato tamales are part of a very typical dish in this area. They are normally eaten on Saturdays and on special occasions, especially for the holidays
Today‟s hot chocolate is still a popular, rich drink that is especially appealing to chocolate fans. The chocolate in Quetzaltenango is made from the cocoa that is exported from the Guatemalan coast, along withsome other ingredients. It has become a traditional drink all around Guatemala.
We leave in the morning for Huehuetenango, a state in the Western part of the country. On the way you will visit the ruins of Zaculeu, another Mayan pre-Hispanic City, and is where you will have lunch, enjoying the Jocom de Pollo, a typical chicken dish of this region. In the afternoon you will go to Cuchumantanes (one of the tallest mountains in the country), and then you will return back to Huehuetenango. Accommodation in Huehuetenango
- Plan a) Hotel Ruinas Resort
- Plan b) Hotel los Cuchumatanes
- Plan c) Hotel Casa Blanca
There is also the option of being able to travel an hour away from Cuchumantanes, to the farm called El Unicornio Azul (the Blue Unicorn). The farm is located in the Chancol valley, which is more than 3,000 meters above sea level. You can spend a quiet night here, and then take a morning horseback ride.
Jocom de Pollo is a typical chicken dish, with a thick sauce base that is made from little green tomatoes, and it is usually accompanied by white rice and corn tamales.
In the morning we will leave for Cobán, passing through some towns such as Aguacatán (where a large amount of onion and garlic are grown), and Sacapulas, where you can sample some of the delicious typical sweets. Then you will pass through Uspantá, Chicamán, and San Cristóbal Verapaz, where you will have lunch consisting of a typical dish from the Sacquic area. Then we will continue our trip to Cobán. Accommodation in Cobán
- Plan a) Park Hotel
- Plan b) Hotel la Posada
- Plan c) Hotel Casa Duranta
This is a typical dish of the Verapaces region, and consists of a corn-based white sauce with other ingredients, along with some traditional chompipe (turkey).
This is a full day tour through Semuc Champey (which means „where the river hides in the mountain,‟ because the majority of the water flows underneath the rocks, and while most of this very strong Cahabón River is hidden, a small surface stream flows into small beautiful pools that you can swim in). For lunch you will be eating the famous Kaq‟ik, while enjoying a drink called Boj. In the afternoon you will head to Lanquín (this is a group of caves and grottos).
Accommodation in the hotel from the previous night
The Kak‟ik is a turkey based soup that contains a variety of spices, including achiote, cilantro, and dried chili.
The Boj is an alcoholic drink made from fermented sugar
cane juice and corn. It is prepared by grinding the sugar cane in a sugar mill.
In the morning you will leave for Flores, and you will make a stop for lunch, tasting the empanadas of Xiquinché. Accommodation on the Island of Flores
- Plan a) Hotel Villa Maya
- Plan b) Hotel Casona de la Isla
- Plan c) Hotel Villa del Lago
The Xiquinché empanadas are made from mushrooms (the „ear of the tree‟) that reproduce in the rainy season, and they are part of the diet of the Petén people
In the morning you will leave from Flores and go to Tikal. The beginning of the tour in Tikal will explain the history of the Mayan World. This is one of the most impressive Mayan cities, with its emblematic temple that is more than 45 meters high, called “The Great Jaguar.” The Tikal National Park is located in the middle of the tropical jungle and was the first archeological site to be declared by UNESCO as the Natural and Cultural Heritage Site. Accommodation in the hotel from the previous night. As part of the Tikal tour, you will have a lunch consisting of Frijoles Negros con Costilla and Atol de Ixpasa
In the morning you will head to Rio Dulce. At around noon you will take a boat to Livingston, traveling through the Rio Dulce while seeing other attractions, such as the bird island and the flower island. The trip through the river is an unforgettable experience, as its calm waters let you appreciate nature‟s beauty, which is reflected in the amount of aquatic and terrestrial life that surrounds it. In Livingston we will enjoy a delicious Caribbean dish called “El Tapado.” Accommodation in Livingston
- Plan a) Villa Caribe
- Plan b) Hotel Gil Resort
- Plan c) Hotel Casa Rosada
This is an almost exotic dish that combines seafood, plantains and coconut milk.
The tour through the Playa Blanca (the white beach) and the 7 Altares (7 Alters) in Livingston combines Caribbean beaches with crystal clear waters, palm trees, lush vegetation, white sand and the jungle. For lunch you will be eating Rice & Beans. Accommodation in the hotel from the previous night
This is a dish of Caribbean origins, similar to the so-called “moros con cristianos” and the “gallo pinto.” It is a mix of red beans and white rice, with a touch of coconut oil and other flavors
In the morning, you will take a boat to the Rio Dulce, and then go to Zapaca, approximately 2 hours away, and for lunch you will eat Chicharrón con Yuca, Quesadilla and Ron Zacapa Centenario. In the afternoon you will visit the Estanzuela Museum. Then you will leave for Copan, Honduras. Accommodation in Copán
- Plan a) Hotel Marina Copan
- Plan a & b) Hotel Plaza Copan
Chicharrón con Yuca is a typical dish from the Eastern region of the country, consisting of pork and cooked yucca.
The Zacapa Centenario Rum comes from an elaborate process that combines the
flavors and aromas of organic honey, with fermented yeast strains from a pineapple, and is then left to age in white oak, American-style barrels
The Quesadilla is a type of sweet bread, made from rice flour, butter, cream, and cheese.
In the morning you will visit Copan, which holds the archaeological site of the ancient Mayan civilization. Later on you will have lunch, tasting the famous Honduran Mondongo, a typical dish of this region and country. In the afternoon you will leave for Guatemala City. Here is where the tour ends, and you can take your return flight back to your country. The Mondongo is a soup made mainly from beef tripe, pork and
beef feet, and some vegetables.
For each dish you can pick from a large variety of typical desserts to accompany your meal.
Private land transportation to all of the sites, shared water transportation, hotels according to the selected tours, entrance fees and the foods mentioned.
Extra food and drinks, personal expenses and gratuities. The recipes of all of the tasted meals during the tour will be given at the end of the trip.