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Curtido is an authentic Guatemalan cabbage slaw that combines shredded cabbage, onion, carrot and peppers in a deliciously tangy, pickled dressing.
Quick and easy to make, it’s a must-have topping on pupusas, garnachas, tostadas and other traditional dishes in Guatemala, El Salvador and Honduras.
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What is Curtido?
Curtido (also called encurtido) is a tangy, crunchy pickled cabbage slaw that’s a must-have at any proper Guatemalan gathering.
Whether you’re having an afternoon snack with family or grabbing street food in Antigua, if you’re eating pupusas, garnachas, or grilled meats, curtido is not optional, it’s essential.
At our ranch in Zacapa, folks will literally sit and wait until the curtido hits the table before touching anything else. And they should.
Curtido isn’t your creamy picnic coleslaw (try our apple jicama slaw if that’s what you’re craving). Think of it as the Latin American version of kimchi or sauerkraut.
It’s lightly pickled and made to be served cold or room temperature as a topping. It’s never eaten by the bowlful (we love it, but let’s not get carried away).
🌟 Tip: Asking for more at a street food stand or restaurant, curtido is pronounced kooɾ-TEE-doh.
Why We Love This Recipe
- It’s authentic: I learned how to make curtido from my sister-in-law in Guatemala City. She runs her kitchen with the precision of a culinary drill sergeant (in the best way). So this is an authentic recipe that’s been perfected at countless family gatherings.
- It’s quick, easy and flexible: With fresh vegetables and a simple homemade brine, you can whip it up with ingredients you probably already have in your kitchen.
- It tastes better over time: A few hours in the fridge and this slaw becomes magic. Make it ahead. It keeps for days.
- Pairs with many dishes: It’s bold enough for grilled meats, bright enough for pupusas or tamales and crunchy enough to stand up to a mountain of garnachas.
Ingredients
Cabbage: The star of the show. Stick with fresh green cabbage, preferably young and firm. It stays crisp longer and soaks up the brine beautifully. You can use red, napa, or savoy, but they wilt faster and won’t give that signature crunch. For a classic Guatemalan curtido, green cabbage is the way to go.
White Onion: White onion is best for curtido because it has a cleaner, sharper bite than yellow onion and doesn’t overpower the other veggies.
Carrots and Bell Pepper: Add sweetness and colour.
Oregano: Opt for Mexican oregano over Mediterranean because its citrusy flavour with earthy, peppery notes (rather than floral) works perfectly with the tangy vinegar and fresh vegetables.
Black Peppercorns: Infuse flavor gradually into the brine without overpowering it. They add a mild heat and aromatic depth that balances out the acidity from vinegar. This isn’t the time for your pink or green peppercorns.
White Vinegar: The tang that pulls everything together. You can substitute rice vinegar or champagne vinegar for less tang.
Salt & Sugar: The classic balance of savoury + sweet. Kosher or sea salt is best.
Garlic: Use local garlic (ajo criollo) if you can. Heirloom or red-skinned varieties are more flavourful than Chinese garlic.
Cilantro or Parsley: It’s an optional garnish.
Curtido Rojo and Other Variations
Guatemalan curtido comes in all kinds of delicious variations. Every cook, street vendor and restaurant chef adds their own twist. Some keep it traditional, others go bold with hot peppers, herbs or both.
- Serrano Pepper for Bell Pepper: Many people substitute red pepper with thinly sliced serrano or jalapeño. Even a few slices will infuse the entire brine with heat, so use with caution.
- Curtido Rojo: Curtido made with red beets is a popular variation to serve with salted cod during Semana Santa. To make curtido rojo, boil 2 beets until cooked but still firm. Then peel, slice, and chop into small pieces and add at the final step.
- Herbs: Add a teaspoon of thyme, a bay leaf or sliced scallions for a flavour boost.
- Veggies: Cauliflower, pacaya, and julienned green beans are also popular add-ins. Just be sure to blanch them first before tossing them into the mix.
- Radishes: Radishes are popular in a variety of Guatemalan dishes such as salpicón de res and chojín, as they add peppery heat without the burn. To make a radish curtido, add thinly sliced radishes before serving. They don’t need to be blanched.
How to Make Curtido Guatemalteco
Please scroll down to recipe card for full method and quantities.
- Steps 1 and 2: Remove tough outser leaves of the cabbage. Shred the cabbage finely and place it in a large mixing bowl.
- Add the grated carrots, thinly sliced onion and bell pepper.
- Steps 3 and 4: Toss everything together. Pour boiling water over cabbage/vegetable mixture and allow to rest for a few minutes until cabbage softens slightly. Drain.
- Steps 5, 6 and 7: In a medium saucepan, bring 2 cups of water, vinegar, salt, sugar, garlic, peppercorns, oregano to a boil. Stir to dissolve the sugar and salt.
- Let the brine simmer for 2-3 minutes to infuse the flavours. Allow it to cool to room temperature
- Pour the room temperature brine over the cabbage mixture in the bowl. Toss well to ensure all the vegetables are coated with the liquid. Adjust salt and vinegar as needed.
- Steps 8 and 9: Transfer the mixture to a glass bowl. Press the vegetables down to ensure they’re submerged in the brine.
- Allow it to cool to room temperature.
If you have time, refrigerate for a few hours to allow flavours to merge.
But it’s actually ready to enjoy right away!
Serving Suggestions
Serve curtido as a topping or side with traditional Guatemalan dishes such as garnachas, tamales, and pupusas.
It’s typically served family-style so people can serve themselves and add as much as they like. I love it on pretty much everything so will add it to sopa de albondigas (meatball soup), enchiladas and slow-cooked meat dishes like hilachas that can use some crunch.
Serve at room temperature (or slightly chilled) to let the bright, pickled flavours shine.
Storage
It’s so quick and easy to make, there’s always a jar of curtido ready to eat in our house.
Store it in the fridge inside a glass wide mouth mason jar or bowl with a cover. Try to keep the cabbage submerged in the brine.
It will keep well in the fridge for up to a week. Discard once it becomes mushy.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating and a comment in the recipe card below! I’d love to hear how it turned out in your kitchen! Thanks!
Recipe
Curtido (Guatemalan Cabbage Slaw)
Guatemalan curtido is a traditional pickled cabbage slaw that’s an essential topping on garnachas, pupusas, tamales and fish. It’s tangy, crunchy and full of flavour.
Calories: 378kcal
Cost: $7
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Instructions
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Remove tough outer leaves of the cabbage. Shred the cabbage finely and place it in a large mixing bowl.
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Add the grated carrots, thinly sliced onion, and sliced bell pepper. Toss everything together.
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Pour boiling water over cabbage/vegetable mixture and allow to rest for a few minutes until cabbage softens slightly. Drain.
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In a medium saucepan, bring 2 cups of water, vinegar, salt, sugar, garlic, peppercorns, oregano to a boil. Stir to dissolve the sugar and salt.
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Let the brine simmer for 2 to 3 minutes to infuse the flavours. Allow it to cool to room temperature.
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Pour the room temperature brine over the cabbage mixture in the bowl. Toss well to ensure all the vegetables are coated with the liquid. Adjust salt and vinegar as needed.
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Transfer the mixture to a glass bowl. Press the vegetables down to ensure they’re submerged in the brine. Cover and allow it to cool at room temperature.
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Although it’s ideal to refrigerate curtido for a few hours to allow flavours to merge, it’s not totally necessary.
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Garnish with chopped cilantro or parsley (optional) and serve as a topping, a condiment or side dish.
Notes
- Use green cabbage as Savoy and Napa wilt too easily.
- Store covered in the fridge for up to one week. Discard if it gets mushy.
Guatemalan Curtido Rojo (popular served with fish at Semana Santa/Easter):
- Cook and peel 3 medium beets. Dice into medium size (1/2 inch) pieces.
- It’s also popular to add blanched cauliflower, julienned green beans and pacaya (palm fronds) to curtido at Easter.
- Combine with the vegetables along with the brine.
Optional Add-Ins:
- Bay leaf (for depth of flavour).
- 2 sprigs thyme.
- Cauliflower (blanched).
- Pacaya.
- Serrano peppers thinly-sliced.
Note: Nutritional values are created by an online calculator and are only estimates.
Nutrition
Calories: 378kcal | Carbohydrates: 87g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 2642mg | Potassium: 2313mg | Fiber: 32g | Sugar: 46g | Vitamin A: 23217IU | Vitamin C: 425mg | Calcium: 551mg | Iron: 7mg
Frequently Asked Questions
While both use green cabbage, sauerkraut is fermented slowly over several weeks, developing a deep tang and funk. Curtido, on the other hand, is quick-pickled. It’s fresh, bright, and ready in minutes, not days.
Not quite. While both are cabbage-based, curtido is typically served as a tangy topping rather than a side dish like coleslaw. It’s also briefly blanched and pickled, giving it a softer texture and vinegar-forward flavour.
It’s usually eaten as a topping on pupusas, garnachas and tamales. During Holy Week (Semana Santa) in Guatemala curtido rojo (a variation made with beets) is served along with salted cod.
The Spanish verb “encurtir” means “to pickle” and “curtido” is the name of a pickled slaw made of cabbage, carrots, onions and other vegetables in a vinegar brine.
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