Guatemalan Food Sampler: Salpicón, Chojín and Guacamol

Rudy Giron: AntiguaDailyPhoto.com &emdash; Guatemalan Sampler: Salpicón, Chojín and Guacamol

I plate like this will set you back Q20/$2.50 in the main square of San Felipe de Jesús, a great locale for trying out all sorts of Guatemalan street food and delicacies. Also, around the main square of San Felipe de Jesús, one of the villages to the north of Antigua Guatemala, one can find over a dozen restaurants that serve typical Guatemalan food at a fraction of what one might pay in the restaurants that serve typical food in downtown Antigua Guatemala. San Felipe de Jesús is a great village to visit for food, candies, handicrafts and, of course, to get coffee at Finca Filadelfia or to take one of the many tours they have inside this coffee plantation.

© 2013, Rudy Girón. All rights reserved.

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  • Willy

    Rudy, can you tell us more about the food on this plate? I certainly recognize the guacamole, but not the other food. I head back to Mexico City in just a couple of weeks and I can’t wait to dive into the great street food that one finds there. ¡Buen provecho!

    • Hi Willy, if you do a search you will find your answers… I give you the links to respond your questions, but most of the time, a quick search here in AntiguaDailyPhoto will give you the correct answer. Remember, there are nearly SEVEN YEARS of daily entries on the archives.
      Salpicón http://antiguadailyphoto.com/2006/07/14/guatemalan-cuisine-salpicon/#.USaBRKUbcaM
      Chojín http://antiguadailyphoto.com/2010/08/16/guatemalan-cuisine-chojin/#.USaBuKUbcaM
      Bon appetite!

      • Willy

        Thank you Rudy. Great additional explanations on your other posts. Much appreciated.

    • I guess in Mexico will be guacamole, but in Guatemala is guacamol. Chojin is similar to pico de gallo. Salpicon is chopped beef.

      • I’m sorry Manolo, but Chojín is quite different from Pico de gallo. For one is made with red radish, ground chicharrones, yerba buena and lime juice and the other with roma tomatoes, cilantro, onion and lemon juice.

        • been too long in Northern latitudes.

  • Erick!

    That looks like a tostada without the fried tortilla. =)

    • Hi Erick, I guess you can have all this food on a might tostada, but normally they sell it as shown or inside a pan pirujo.

    • Luis

      Have you guys tried “chojin con chicharron” and a fresh made tortilla? Delicioso!

      • Of course I have, I live here almost the entire year, you know. 😉

      • Erick!

        Not sure if I have, but it sounds delicious. I’ll have to remember that for next time I’m down in Guate.

  • Luis

    Rudy, If I crave “atol de elote” I always go to San Felipe de Jesús. Those ladies there make the best “atol”.

    • Their atol blanco is pretty darn good as well. I had it lime juice as we do in Guatemala City. It was great!

  • Eric

    Me voy para San Felipe de Jesus ! Ha-ha, Rudy, you’ve done it again…made me hungry, right after breakfast. Looks delicious!