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?
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