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Guatemalan Cuisine: Subanik

Guatemala is a country with lots of stews. Let’s call Guatemala, Stew country! Just yesterday Arturo Godoy was sharing with us the …

Guatemalan Cuisine: Pescado frito

Fried fish is another popular dish in Guatemala. The fried fish presentation above can be found just about anywhere in Guatemala. Normally …

Guatemalan Cuisine: Parrillada Chapina

Here’s another version of the classic Guatemalan parrillada which is basically a charcoal-grilled meat sampler. This version includes chicken, sirloin steak, sausage, …

Guatemalan Cuisine: Frijoles blancos

Frijoles Blancos, white beans, are another classic staple of the gastronomy of Guatemala. Frijoles blancos are often prepared with espinazo (spine) costilla …

Guatemalan Cuisine: Chojin

Chojín is a word that I learned recently. Most of my life I just thought that radish salad was ensalada de rábano. …

Guatemalan Cuisine: Guacamol

Guacamol has to be among the most present sauces or salads in the Guatemalan cuisine; as well as chirmol and often together. …

Guatemalan Cuisine: Longanizas

I will let you guys do the caption for this photo by digging through the archives of AntiguaDailyPhoto. Here are the hints: …

Guatemalan Cuisine: Hilachas

Hilachas (shredded beef) is yet another staple of the Guatemalan Cuisine. Hilachas is basically a red curry with shredded beef and potatoes. …

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 …

Guatemalan Cuisine: Jocón

A while back I tease those crazy Guatemalan who have decided to live abroad (you know who you are) with a photo …

Guatemalan Cuisine: Pacayas

Today’s entry marks the 1000 consecutive daily pages of La Antigua Guatemala Daily Photo. And I thought I wasn’t going to last …

Guatemalan Cuisine: Pepián

The easiest way to get authentic traditional Guatemalan cuisine is to get a daily menu special at your local diner. For instance, …

Guatemalan Cuisine: Fiambre

How can we go by Dí­a de todos los santos (All Saints’ Day) and Dí­a de los fieles difuntos (All Souls’ Day) …

Guatemalan Cuisine: Amarillo

This Guatemalan stew takes its name from its yellow-orangy color. Amarillo is the Spanish word for yellow; those living in Texas probably …

Guatemalan Cuisine: Rabo Guisado

Okay, get your Guatemalan notebook handy, we’re about to learn a few Guatemalan words and concepts. Rabo Guisado translate roughly as ox …

Guatemalan Cuisine: Tacos

Tacos is yet another word shared by the Guatemalan and Mexican gastronomy. If you’re accustomed to Mexican dishes, you have to be …

Guatemalan Cuisine: Atolillo

I am sure many Guatemalans have not had atolillo yet! If you have had atolillo before, please come forward. Atolillo is made …

Guatemalan Cuisine: Mixtas

Guatemalan mixtas (mixed) are basically hot dogs which come with tortillas instead of a bun. Simple and great tasting. There are other …

Guatemalan Cuisine: Rellenitos

Rellenitos (little fillings) is the name given to a food made from plantain dough which molded into a semi-round shaped and filled (thus the name) with a black beans sauce or stuffed with manjar (custard). It is a sweet meal and normally eaten as junk food or as dessert. It is one of my favorite Guatemalan desserts and I am sure I am not the only one with a soft spot for this kind of meal. Check out this close-up shot of rellenitos to see the black bean sauce filling.

Guatemalan Cuisine: Rice and Beans

It was the Garí­funas, the black Guatemalans living in the Caribbean shores of Lí­vingston and Puerto Barrios, Izabal, who made an exquisite meal from rice, beans, coconut milk, tomatoes and herbs. Garí­funas called it Rice and Beans; yes, in English. This meal has several variations and names in the different Caribbean communities. For instance in Cuba, Rice and Beansdish is known as Moros y Cristianos (Moors and Christians).

Guatemalan Cuisine: Tapado

The tapado (covered) dish comes from the Guatemalan Caribbean region of Lí­vingston, in the department of Izabal. Lí­vingston’s population is made up by Black Guatemalans known as Garí­funas, Q’eqchi’ Maya and Mestizos (mixed) and it’s precisely this mixture that is necessary to create such a delicacy. If you are in La Antigua Guatemala, you can only find this dish at El Pelí­cano Dorado (I think). According to Guy, the ceviche connoisseur, you can also find a great ceviche at El Pelí­cano Dorado.

Guatemalan Cuisine: Revolcado de Panza

Traditional Guatemalan cuisine refuses to be phased out in favor of international fast food like hamburgers, pizza, hot dogs and chinese food. Even though foreign fast food is convenient, it lacks the complexity in flavors that Guatemalan dishes have. Even a simple dish like Revolcado de Panza, a sort of tomato-based curry with spices and cow’s underbelly brings forth an avalanche of flavors, textures and feelings to the taste buds.

Traditional Guatemalan dishes take a long time to be prepared, sometimes even weeks like the Fiambre (a cold-cuts salad), so they can not compete with fast food junk food in the time of preparation. But who says they have to be prepared the moment you show up to order it? That is fine for sandwiches, but Guatemalan traditional meals are sold by having a ready-made buffet where one can go and just order portions.

Guatemalan Cuisine: Pepian

Yesterday I talked about meeting people and having lunch at La Fuente Restaurant, which is a restaurant I visit often because of …

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 …

Guatemalan Cuisine: Fiambre Slideshow

In November 1st and 2nd Guatemala, like many other catholic countries, celebrates the Day of the Dead (Dí­a de los Difuntos) and the All Saints Day (Dí­a de los Santos). The cemeteries, from the most exclusive to the most modest and humble, become overwhelmed with people bringing flowers, crosses, food and even music (sometimes Mariachi music) to their dead relatives.

Guatemalan Cuisine: Pache

Guatemalan Cuisine: Pache, originally uploaded by rudygiron. Tamales are an ancient American food, made throughout the continent for over 5000 years. How …

Guatemalan Food: Salpicón

Salpicón is a meat salad; that is right I said meat salad. It is made of minced beef, onion, tomato, mint, chile, …

Guatemalan Finquero Breakfast

The finquero word could be translated as the plantation or ranch owner. So a Finquero desayuno, breakfast, would be one that normally …

How to make Guatemalan Chicharrones

I was explained by these chicharroneros how they make their chicharrones, chicharrines, carnitas and costilla. First buy the best quality pork skin, …

Restaurant & Food Overview

RWOrange put together a very comprehensive list of the restaurants and food I have covered in AntiguaDailyPhoto in Chowhound. Here’s the list …

The Procession Season Is Officially Open

This entry should be called “ephemerides updates” because there several events that happened this week. On Tuesday, kids everywhere celebrated carnaval, carnival, …

The Rellenito Transaction

Last time I showed rellenitos here, was a photograph taken at home with control conditions of light and presentation. The photo was …