Guatemalan Cuisine: Hilachas


Hilachas is the name of the dish based on shredded meat with recado (tomato-based sauce), and cut up potatoes. If you compare yesterday’s lunch, you can see that only the main dish changed (and the drink, because I requested coffee). Once again, you can see the meal is based on at least three crops from the milpa: maize, tomatoes and potatoes. Here is the recipe for hilachas. Bon appetite!

Trivia question, can you tell us what region of the American continent is maize from?

© 2006 – 2016, Rudy Giron. All rights reserved.

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  • Kim

    This is such a lovely photograph. I hope to try this one on my family soon, it looks so delicious. Hey, your fair city was featured on a radio quiz from the BBC recently. It was fun to hear it talked about, as your blog has been my only exposure. Re. the maize question, I think it’s North America/Central America (Mexico/USA/Guatimala/Honduras etc.). I await the correct answer.

  • Chapín Ausente

    Maybe that’s better known as MesoAmérica or maybe it’s the Soconusco or from Xelajú (Quetzaltenango) ? Que rico se mira !

  • you’re making me hungry =)
    looks so delicious.

  • Antigua is my favorite city ever! You are so lucky.

  • Trivia answer: Mesoamerica. I’ll collect my plato de hilachas in just two weeks…hehehe 😉

  • Kim: No, maize is not from the U.S.. Let us know how your hilachas come out. What was the radio quiz about?

    Chapín Ausente: I was looking for a more specific answer about the origins of maize. You were so close with Soconusco.

    Jazzy: this is food it is more tasty than what it appears to be. Also, this is not very good photo of it. But, I am glad you like it.

    Jill: I think I will have to go visit the doctor because I develop a nervous tick, or rather a laughing tick after reading so many of your entries. Next time you come to Antigua, I will hand you my medical factura… remember to post a warning on your blog about possible dangers of reading it. 😉

    Duendemaya: My answer to you is the same as for Chapín Ausente; really I was looking for a more specific answer.

    The correct answer is somewhere between Oaxaca and Tehuacán, Puebla in México. Another trivia fact: maize was not domesticated, it was invented. For further detail, read the aforementioned book.

  • Yo creo que mejor lo hubieramos dejado en Mesoamerica mi estimado Rudy.

    “Más de 50 años de investigaciones sobre el tema, le permiten [a Dick Ibarra Grasso] hablar con gran seguridad y sostener que el maíz no tiene origen mexicano, como se creía, pues los datos más antiguos que se tienen sobre la presencia de este cereal en el país norteamericano se remontan a 5.000 años, cuando los últimos descubrimientos en Sudamérica sobrepasan los 8.500 años de antigüedad.

    Entre los estudios e investigaciones de Dick Ibarra Grasso se encuentra el maíz, cereal que hasta hace poco se creía de origen mexicano, teoría que, sin embargo, cae como consecuencia del hallazgo de vestigios mucho más antiguos en Sudamérica, concretamente, en el norte del Paraguay, parte del Matogrosso brasileño y en la región de Chiquitos de Bolivia.”

    Aca te paso el URL para mas detalle. Si tengo tiempo, consigo el libro de Ibarra-Grasso antes de bajar a la Antigua.

    Tras las huellas del origen del Maíz

  • joy


  • Duendemaya: Yo creo que hay muchas teorías al respecto, pero prácticamente toda la evidencia científica, hasta el momento, apunta a que fue en algún lugar de la meseta central de México. Aquí le dejo un par de enlaces que con concuerdan con la información científica que extraje del libro 1491.

    The origin of maize and its cultivation (Here they even mention Guatemala)

    Origin and evolution of maize

    Maize Article: Culture and Society of Mexico

    Maize on Wikipedia

    Maize origin (Google results)

  • Meg

    OK, stop it. I’m cold and hungry.

  • Oh my God, this looks so good right now. Nice shot.

  • Pingback: Guatemalan Cuisine: Revolcado, Pepian, Hilachas, Subanik, Longanizas | La Antigua Guatemala Daily Photo()