Much of the food would be recognizable from Mexican restaurants, but will have a distinctive difference. So you find tacos, for example, but they are of a different variety – generally with much thicker, hand made tortillas (and always saltier it seems). They have tamales, but they are wrapped in banana leaves (true, some Mexican ones do too, but these are distinctly different with different sauces. My favorite Guatemalan tamal is the tamal de chipilin). Soups are very common and popular too – chicken-based soups especially (which will have bones attached, always, just like the tamales). The empanadas are also distinct, sometimes being downright pre-Colombian where the dough is simply masa and the filling is nothing but bean paste (though, they do have other kinds of empanadas too). Garnachas are a great snack too… sort of a cross between sopes and nachos (depending on the variety). Lots of great stuff.