Recipe

North America → 🇬🇹 Guatemala → Sacatepéquez (Antigua)
Desayuno Chapín
Guatemalan · easy · serves 4
prep 15 min · cook 20 min
~714 cal · 31g protein · 106g carbs · 20g fat (estimated, per serving)
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Plate of eggs, black beans, plantain, and tortillas
🇬🇹 Sacatepéquez (Antigua)
The desayuno chapín is Guatemala's beloved breakfast spread: scrambled or fried eggs, a ladle of soupy black beans, slices of fried ripe plantain, a spoon of cultured cream, and a stack of hot corn tortillas to pull it all together. It is a plate built for a leisurely highland morning.
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Ingredients
Serves 4 —
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4 eggs
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2 cups black beans, cooked
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2 ripe plantain
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1/2 cup cultured cream (crema)
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8 corn tortillas
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to taste neutral oil and salt
Instructions
1
Warm the black beans into a soupy consistency and keep hot.
2
Fry the plantain slices in a little oil until caramelized and golden on both sides.
3
Fry or scramble the eggs (or tofu) to your liking and warm the tortillas on a comal.
4
Plate the eggs, beans, and plantain together, spoon over the cream, and serve with the tortillas.
Guatemalan highland home breakfast.
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🌏 While it simmers — know your destination
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Sacatepéquez (Antigua). Colonial Antigua, where pepián simmers for saints’ days.
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Guatemala. Mayan spice pastes ground on stone, still.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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