Kacao

Frommer's Review

This elegant restaurant is the place to come for traditional Guatemalan cooking prepared and presented with style and flare. Various regional specialties include pepian, chicken in a pumpkin seed and tomato sauce from the Western Highlands, and tapado, spicy Caribbean seafood soup in coconut milk. The silky black-bean soup is finished off in a clay bowl and baked in the oven. There are a host of steak, poultry, and seafood options. For dessert, try the fried apple rings served with a vanilla-rum sauce. The restaurant decor is as traditional as the menu. Waiters wear traditional Maya garb, and the tablecloths are old huipiles. Service can be a tad slow, but it's worth the wait.

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