Guatemalan Cuisine: Revolcado

Guatemalan Cuisine: Revolcado

Thanks to Michele and Eddie, two loyal readers of AntiguaDailyPhoto.Com, I actually came to La Antigua Guatemala during the Holy Week. We had a great afternoon and we finished our meeting with a delicious dinner at La Fonda de la Calle Real.

I took a few shots of Revolcado (Guatemalan Curried Pork Stew) so I can share with you guys. A quick Google search for the recipe throw the following recipe which I am translating on the fly. Please, leave your corrections and suggestion in the comment area.

Revolcado Recipe (Guatemalan Curried Pork Stew Recipe)

Ingredientes/Ingredients (rinde 6 porciones):

1 cabeza pequeña de cerdo (1 small pig’s head)
1 libra de menudos de cerdo (1 lb of pig’s entrails)
1 libra de tomate (1 lb of roma tomatoes)
6 chiles pimientos rojos (6 red bell peppers)
1 onza de aceite (1 oz of oil)
5 chiles guaques (5 chili huaques)
5 chiles dulces (5 sweet chili {pasilla})
2 dientes de ajo (2 garlic cloves)
2 cebollas medianas (2 small onions)
1 taza de agua (1 cup of water)
una pizca de achiote (a pinch of achiote or annatto as it’s known in English)


Ponga a cocer la cabeza con los menudos. Por aparte, cueza todos los ingredientes con una taza de agua. Licúelos y cuélelos agregando el achote. A continuación pique la carne de la cabeza y los menudos, agrégueles la salsa y cocínelos con fuego lento. Para espesar la salsa agregue masa.

Cook the pork’s head and entrails in a pot. On a separate pot, cook all the other ingredients with the cup of water. Then, put all the cooked vegetables in a blender until you get them all mixed; pass this sauce through a strainer and add the annatto to the final sauce. Next, chop the head and entrails into small pieces and add them to the red sauce and cook them over a small flame. If you need to thicken the sauce, you can add corn dough or corn flour.

Bon Appetite!

Recipes from Guatemala Web Site Update:
I definitely need to get going with the Recipes from Guatemala and Recetas de Guatemala web sites to have an easy way to link to authentic Guatemalan recipes in a well-managed and organized web site. I already have the domain names and recipe books and the photos. Now I only need to find the time to begin uploading and organizing the recipes. Boy, how come days still come with only 24 hours? 🙁

© 2009 – 2016, Rudy Giron. All rights reserved.

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  • Beautiful photograph. It looks delicious!

  • Wow! este platillo es increíble, es uno de los platillos Guatemaltecos más exquisito.


  • IMHO:

    1 small pork’s head =1 small pig’s head
    1 oz of oil=1 oz of olive oil
    (5 chili pasilla)=5 sweet chilis
    (a pinch of annatto)=I’m not aware of a English translation of achiote, I would leave it ‘as is’

  • Erick

    I’m glad I’m eating lunch right now or I’d be starving after looking at this picture; it looks good enough to it.

    I had the pleasure of eating some revolcado when I was in Antigua last year and it was delicious. That and some hot tortillas is all one needs. Some people are intimidated at the thought of eating pig’s head and entrails, but if you don’t tell them, they wouldn’t even realize what they just ate. =)

  • @Jacob, thanks for the visit and your first comment. You’re feedback is very special to me. BTW, nice to know you also maintain the Ocala Daily Photo.

    @Lesther, veo que siempre te atraen las fotos de la gastronomía guatemalteca. Gracias por la visitas y tus comentarios.

    @Mark, I am going to take your suggestions for pig instead of pork and sweet chilis instead of pasilla chilis. However, I don’t know if Guatemalans use olive oil instead of regular corn or sunflower oil for this recipe. I am sure that you can use whatever kind of oil you prefer, but the recipe does not call on olive oil specifically. By the way, if you had clicked on the link for achiote in the list of ingredients then you would have realized annatto is the English name for achiote. 😉

    @Erick, I am glad you were eating at the moment, otherwise, you would have been hating me for putting a delicious plate of revolcado in front of you. Shh, don’t tell the other visitors who might be having revolcado right about now about the pig’s head and the entrails. 🙂

  • Rudy, I saw that link but I don’t think it is accurate to say they are identical. Isn’t annatto an ingredient in achiote?

    I may be wrong, which wouldn’t be the first time today.

  • Claudia

    I agree w/ you Erick – I wish I didn’t know about the pig head . . . unfortunately I found out about it when my grandmother came to visit and I openened my refrigerator to find – a pig’s head – because she was going to make this dish for my dad . . . .I don’t recall if I’d ever eaten that – but mentally I just can’t now . . . same as pate – I always had that growing up and loooved it – (on bread w/ butter) for refaccion – well, when I read the ingredients, I just couldn’t eat it anymore. . I know it’s mental but . . can’t help it. . . The revolcado DOES look delicious though – I love the green leaf underneath makes it look so homey.

  • Rudy,

    I just wanted to stop in and tell you how much my husband and I have been enjoying your photos. He is from Guatemala City and delights in being able to identify places, dishes and events on your blog. Thanks for your hard work and beautiful pictures!

  • Ale

    Hey Rudy- I love your idea. You do have the makings for a cookbook!

  • Maribel

    Gracias por la receta, la esperaba hace mucho.


  • Zuleika

    I’m so hungry right now it’s not even funny. Me encanta el revolcado!! I think I’m gonna try to make it this weekend. Gonna go to my Mom’s and steal some of her chiles secos. My mouth is watering just by looking at the pic.

    • @Zuleika, it’s funny how we just “borrow” stuff from our mothers, isn’t?