Comments on: Guatemalan Cuisine: Loroco and Cheese Pupusas

By: Fusion Cuisine Pupusas | AntiguaDailyPhoto.Com

Fusion Cuisine Pupusas | AntiguaDailyPhoto.Com — Thu, 26 May 2011 16:05:17 +0000

[...] Guatemalan Cuisine: Loroco and Cheese Pupusas Tip JarSupport our efforts with a tiny donation today! [...]

By: Jennifer

Jennifer — Thu, 29 Oct 2009 02:59:50 +0000

ja! I did eat the sandwich for lunch; but I went home and prepared the pollo en crema. Couldn’t find loroco in the supermarket, but half the craving was taken care of

By: Janna Rudler

Janna Rudler — Wed, 28 Oct 2009 18:11:41 +0000

Ay, Manolo y Rudy, I didn’t know that Guatemalan forensic anthropologists worked in Yugoslavia, but I did think you guys were aware of the significance of the reference from Bones. I’ve kind of noticed that dark sense of humor in Manolo; sabia yo que era listo
@Erin – Thank you for the instructions on how to use the pickled loroco! Now I can finally use it!

By: Feria Food: Manzanas encarameladas | AntiguaDailyPhoto.Com

Feria Food: Manzanas encarameladas | AntiguaDailyPhoto.Com — Wed, 28 Oct 2009 04:22:22 +0000

[...] Pascu mentioned yesterday, “I find Guatemalan cuisine unique: the blend of three cultures, each completely different. [...]

By: Pascu

Pascu — Tue, 27 Oct 2009 18:59:33 +0000

I find guatemalan cuisine unique: the blend of three cultures, each completely different. Mayan heritage brings the slow cooking stew style with thick sauces. African, the taste for deep fry food. Finally Spanish culture brought the oven, baked delicacies: bread, dough, roast, “dulces”… local fruits and vegetables mixed with 3 european basic ingredients: milk, sugar and eggs.

By: Erin

Erin — Tue, 27 Oct 2009 17:51:00 +0000

I would say that in Latin America, the gastronomic heritage goes beyond Mexico, which has become the most known Latin American food almost all over the world. Probably the largest collections of local dishes can be found, besides Mexico, in Guatemala, Colombia, Ecuador, Peru, Bolivia and Cuba.
It is important to keep in mind that the lists of local ingredients and dishes were enlarged and improved in many ways, during the colonial times. I am not taking out any credit to the local indigenous ingredients and methods; I am only saying that what we now know as ethnic food is a glorious combination of our past in its purest form, the colonial times, and some contemporary additions.
Anyway, whatever the background in our extensive list of dishes, all of them are a feast to the senses. What a joy!

By: Eric

Eric — Tue, 27 Oct 2009 15:55:05 +0000

I probably said this before, but it is worth repeating : Every time I visit Guatemala, I find so many new things to try for breakfast, lunch and dinner. I always ask what the name of something is, but the problem comes after my first taste … it is so delicious, I forget what the dish is called. Although I would love to purchase a cookbook published by Sr. Giron, I will have to be happy with all of the delicious looking photos for now, and make a list of things to try on my next visit. Like Jennifer, I am looking at a sandwich for lunch, but I am thinking, “If only you were pollo en crema con loroco ….”
@ Rudy – gracias para la photo!
@ Manolo – ‘dark humor’ es mas profundo, no ? Bien hecho

By: Sheila Fernandes

Sheila Fernandes — Tue, 27 Oct 2009 13:39:24 +0000

Thank’s Rudy, and i can’t wait for the book. Ofcourse i will buy it. I like all your pics but the food ones are my favorite and with recepies i will be in heaven.

By: neavilag

neavilag — Tue, 27 Oct 2009 05:07:46 +0000

OMG Laura, haven’t tried pupusa yet, where have you been?

As @Rudy says, even Salvadorians have it as the national dish, and there you can find a wide variety, I have had pupusas in Honduras, and eat every Sat. evening in Guate.

By: Rudy Girón

Rudy Girón — Tue, 27 Oct 2009 03:58:33 +0000

@Luis, maestro, gracias por las anécdotas. Estas historias son las que hacen de AntiguaDailyPhoto un lugar lleno de riqueza.

By: Rudy Girón

Rudy Girón — Tue, 27 Oct 2009 03:55:40 +0000

@Erin, you are SO right about the poor recognition of Guatemalan Cuisine. I have 142 entries in the food and drink category and I have barely touch the surface. However, I am sure there are already many dishes there that many Guatemalan have not tried yet. I believe Mexico and Guatemala to be the countries in the Americas with the richest gastronomies. What do you think?

By: Rudy Girón

Rudy Girón — Tue, 27 Oct 2009 03:51:22 +0000

@Guy, you have to try pollo en crema con loroco… You will rethink the loroco possibilities.

By: Rudy Girón

Rudy Girón — Tue, 27 Oct 2009 03:47:14 +0000

@Sheila, you mean to say, pupusas are “also” Salvadoran. Pupusas can be found in all the corners of Guatemala, especially in oriente, East. The word pupusas is now widely used in Guatemala as well as tortillas con queso y chicharrón. You need to take a culinary trip throughout Guatemala soon.

p.s. I am already working on the Guatemalan recipe book. Will you purchase a copy when it’s ready?

By: Rudy Girón

Rudy Girón — Tue, 27 Oct 2009 03:42:39 +0000

@Jane, not quite, I believe palmitos are more like artichoke hearts. I love the flavor of all three though-

By: Rudy Girón

Rudy Girón — Tue, 27 Oct 2009 03:39:38 +0000

@Santiago, often you find pupusas with repollo curtido; that’s how Salvadorans serve them as well.