Saturday, June 15, 2013 | by Rudy Girón
This is yet another popular vista at Parque Central, artisans making handicrafts to sell on the spot or on Calle del Arco. Often the artisans are Maya women, but sometimes you can also find artisans from all over the world as in this case. These women were so focus in building their necklaces and jewellery that they did even notice me taking some photographs.
Antigua Photowalks Aside: This is the second time in a month that I lead a photowalk around Antigua Guatemala revealing many of the secrets and trivia that I have learned along the seven years of publishing AntiguaDailyPhoto. If you’re in town, come and join me and other photographers while we share our passion for photography and Antigua Guatemala.
Friday, June 14, 2013 | by Rudy Girón
Kimchi JJigae FTW!
As I have mentioned many times before, Antigua Guatemala is a foodie’s paradise since one is able to sample many of the world’s foods in such a tiny city, a town really, some might even call Antigua Guatemala just a village in the Mayan high lands of Guatemala, and who’s to deny it when you consider that this community is merely 10×10 block grid in size. Nevertheless, I am sure one can eat well and have access to many more kinds of food in Antigua Guatemala than in Guatemala City.
Now, who wants to know where can you get Texas BBQ, Mexican Carnitas and Korean Food in Antigua Guatemala?
Thursday, June 13, 2013 | by Rudy Girón
Antigua Guatemala, la ciudad de las perpetuas rosas is the name and slogan of La Antigua Guatemala; that’s the city of the perpetual roses for you English speaking people. However, I am sure roses are grown in large scale in Antigua Guatemala, but they are around Antigua. I heard that there really big rose plantations in Parramos and in San Miguel Dueñas. Does anybody know where else are roses grown around Antigua Guatemala?
Wednesday, June 12, 2013 | by Rudy Girón
As mentioned before, if you’re looking for flower and plant nurseries, then head over to San Miguel Dueñas where it seems as though each block has at least one vivero (nursery) or invernadero (green house) growing flowers and plants.
A rose started plant sells for about Q5/$0.60 in the nurseries around San Miguel Dueñas, how much is it where you live?
Tuesday, June 11, 2013 | by Rudy Girón
Parque Central is not only a place to meet with friends or to watch people or having one shoes shone; the Plaza Mayor, main square, is often a place to be entertained with all kinds of shows from live performances of Peruvian music, marimba, orchestra recitals, mimes, et cetera. Can you guess what was the show in this particular case?
Monday, June 10, 2013 | by Rudy Girón
First of all, bitter chocolate is an oxymoron because chocolate means bitter drink. That’s right, we can say chocolate was the bitter drink of Meso America just as coffee was the bitter drink of Africa and Europe or tea in Asia.
“Chocolate is coming back home to Central America, good chocolate at last. The cacao plant has been cultivated here for at least three millennia, the bean used as beverage and a food ingredient. Archaeologists found evidence of cacao cultivation at sites dating back to 1400 BC, with carvings of Maya enjoying the frothy, bitter drink,” explains Ken Veronda in an article for Revue magazine.
Veronda continues, “U.S. standards require only 15% chocolate liquor in chocolate candies. The European Union requires 35%. Good stuff goes up to 70% plus. And that’s the good stuff finally being produced in Central American candy kitchens…”
Sunday, June 9, 2013 | by Rudy Girón
You can order many beef cuts in Guatemala, but by far lomito and puyaso are the most popular beef steaks in Guatemala. Often you can order a pyrex for two with just lomito, puyaso or both, which is called mixto. In Guatemala, whenever we mix we call it mixto or mixta. In the picture, you can tell puyaso from lomito by the rim of fat that comes with puyaso.
I have explained before that Chuparrasco is when Guatemalans mix the barbecuing with drinking in a social gathering. Parrillada is another word we use often in Guatemala to describe a charcoal-grilled meat sampler. Normally, a parrillada includes chicken, lomito and puyaso beef stakes, pork chops, chorizo (red sausage) and longaniza (white sausage). You can order parrillada (grilled meats) for two or more people; almost never for one person. At restaurants, parrilladas are served with either baked potatoes, French fries, or salads and chimichurri. I guess I will have to do another entry for chimicurri.
What are the English names for the lomito and puyaso cuts?