With its numerous sites, Guatemala is the center of Mayan culture in Central America, with Tikal as the most prominent site. The local market of Chichicastenango is a must for shoppers and admirers of local handicrafts and textiles. the National Museum of Archaeology and Ethnology in Guatemala City, makes a visit to the capital worthwhile. There's the turquoise limestone pools and waterfalls of Semuc Champey for those adventurous to get to them. For those wanting to "give back" and volunteer their time, the nonprofits in Quetzaltenango will set you up with a project.

Guatemala has a warm climate year around, ranging from the low 70’s to 90 degrees. The best time to visit is November to April in the dry season. The rainy season is May through October.

You are certain to enjoy Guatemala's gastronomical selections. Here's a taste: Pupusas  are small disks of corn mixture stuffed with cheese or beans. Meat stews ( caldos ) and soups ( sopas ) are popular dishes among locals.  Pepian  is a thick stew of beef, chicken, or pork and rice in a tomato-based sauce and roasted spices, with fruits and vegetables.  Kak’ik  is a dish with turkey and garlic, onions, meat and coriander.  Pollo en crema  is chicken breasts made with  loroco  (a green flower), chayote or zucchini, yellow potatoes, green chile peppers and onions, in a creamy sauce.  Tapado  is a seafood stew made with coconut milk.  Jocón de pollo  is chicken with pumpkin and sesame seeds, tomatillos, cilantro, onions, chili peppers, and corn tortillas.  A popular street food, Elote loco is grilled corn with ketchup, mayonnaise and cheese.  Ellenitos are cooked plaintains with refried beans, sugar and cinnamon, while Platanos en Tentacion are plantains glazed with caramel.

Men of Maize and Mr. President (M. Á. Asturias), Bitter Fruit: The Story of the American Coup in Guatemala (S. Schlesinger & S. Kinzer), I, Rigoberta Menchú (R. Menchú), Scandals in the House of Birds (N. Tarn), Red Midnight (B. Mikaelsen).