Lake Atitlan: Maya Cooking Class & Lunch with Local Recipes

Summary

Guatemala food traditions come alive in this hands-on cooking day

You’ll join locals near Panajachel for a Maya cooking class where you’ll chop, grind spices by hand, shape tamalitos, and share a homemade lunch overlooking Lake Atitlan. Expect laughter over kitchen mistakes and real conversation as you learn about Guatemalan food traditions — plus printed recipes to keep those flavors alive back home.

What’s the experience like?

I’ll admit, I was nervous about my knife skills when we started chopping onions for Pepian — especially with Rosa watching (she’s the local chef who runs the Santa Cruz Cooking Class). She just smiled and handed me a sharper knife. The kitchen was open to the breeze from Lake Atitlan, so you could smell wood smoke and something earthy, maybe masa? There were four of us at the table, trying not to cry from the onions or embarrass ourselves with our Spanish. Rosa switched easily between English and Spanish, which helped a lot — though I still managed to mess up “cilantro” somehow.

We ground spices by hand for the Pepian sauce — thirteen ingredients, which sounds like a lot but honestly it felt almost meditative. The paste turned this deep reddish-brown, and Rosa let us taste it before adding chicken (or tofu for the one vegetarian in our group). Tamalitos were next; shaping them is trickier than it looks. My first one fell apart but no one cared. There was laughter, someone’s kid banging a spoon on the table, and outside you could hear boats crossing Atitlan. It’s funny how quickly strangers start feeling like friends when you’re elbow-deep in masa together.

Lunch was out on a little patio overlooking the lake. The Pepian tasted smoky and rich — nothing like what I’d tried back home. We swapped stories about travel mishaps while eating what we’d cooked ourselves (with some help from Rosa, let’s be honest). She gave us printed recipes to take home — mine still has a tiny stain from that first batch of sauce. Even now, I can almost smell that mix of wood fire and corn dough if I close my eyes.

Step-by-step itinerary

Day 1 — Maya cooking class and tasting

• Arrive at Santa Cruz Cooking Class
• Learn to prepare Tamalitos starter
• Cook Pepian main dish
• Taste the dishes prepared

Top questions

What dishes will I learn to cook in this Maya cooking class?

You’ll prepare Pepian (a traditional Guatemalan stew) and tamalitos (small tamales with sauce), with options for chicken or vegetarian style.

Is the cooking class near Panajachel suitable for vegetarians?

Yes, the Pepian can be made vegetarian using tofu instead of chicken—just mention your dietary needs when booking.

Are classes taught in English or Spanish?

The Maya cooking class is taught in both English and Spanish, depending on participants’ preferences.

Is this Lake Atitlan cooking class family-friendly?

Yes, it’s fun for all ages—children are welcome as long as they’re accompanied by an adult.

Do I get to eat what I cook during the class?

Yes! After preparing dishes together, everyone enjoys a gourmet lunch made from their own efforts.

Will I receive recipes after the class?

You’ll get printed copies of all recipes prepared during your Maya cooking class to take home.

Is the Santa Cruz Cooking Class wheelchair accessible?

The venue is wheelchair accessible and infants or small children can use prams or strollers.

What’s included

Your day includes hands-on instruction from local culinary graduates near Panajachel, all ingredients for Pepian and tamalitos (with vegetarian options), time to enjoy your meal overlooking Lake Atitlan, plus printed recipes so you can try these Guatemalan dishes again at home.