Recipe for Ayote en Miel
As I have said before, ayote en miel is among the most popular desserts for Día de Todos los Santos (Feast of …
Visual Recipe for Guatemalan Fiambre for All Saints Day
All Saints Day is celebrated in Guatemala on November 1. Some people go fly kites, some of them fly giant kites. Others …
Visual Guatemalan Guacamol Recipe
Here’s a simple visual recipe for the Guatemala guacamol or avocado sauce. That’s right in Guatemala we drop the final e of …
Recipe for the Guatemalan Caldo de Res
Caldo de res is often called “cocido” (cooked) in La Antigua Guatemala. Caldo de res (beef stock or stew) has to be …
Guatemalan Fruit Punch Recipe
Even though you can find ponche, fruit punch, year round in Guatemala and no town fair is missing the stands selling ponche …
Guatemalan Buñuelos Recipe
We have to thank Erin, loyal and long-time reader from AntiguaDailyPhoto, for the buñuelos recipe you see below. Erin shared with us …
Video Recipes: Rellenitos de Platano – Stuffed Plantains
Okay, today I only have dessert for you. I am sharing two videos I found on how to prepare rellenitos de platano …
Recipe for Guatemalan Quesadillas, anyone, anyone?
Please, could anyone provide the recipe for Guatemalan quesadillas. Thanks! Minimum Wage Salary Aside: Today Guatemala’s President Alvaro Colom announced a minimum …
Guatemalan Cuisine: Ejotes Envueltos Recipe
Back in January Rudy marked his 1000th post with a pic of pacaya cooked in egg batter and duly polled readers for …
Foodie Fridays — Artista de Café
The new location of Artista de Café on 5a avenida sur, only a few steps from Ruinas de San José El Viejo …
Guatemalan Tamales for Christmas
In Guatemala, Christmas is a family day; an occasion for strengthening the family bonds. Christmas is also a feast day full of …
Foodie Fridays — Peruvian Ceviche from Chermol
Ceviche has to be one of my favorite foods; so far, there are over a dozen versions on ceviche posted here. Nevertheless, …
Photo Tip for Better Images of Antigua Guatemala
Follow this simple recipe to make better photographs of Antigua Guatemala and elsewhere.
Rellenitos anyone, anyone?
Today I only have rellenitos at Q5/$0.60 per piece for you. I deliver the world over, 30 minutes or it’s free. Minimum …
Selling Guatemalan Empanadas de Manjar at Iglesia de La Merced
If you want to see what empanadas de leche or empanadas de manjar look like, scroll down on the post. A while …
Writing a letter at Palacio Real de los Capitanes
It seems that in this day and age, writing physical tangible letters is out of fashion. Years ago I wrote a post …
Festival Gastronómico de Sacatepéquez 2016
As part of the celebrations of La Muy Noble y Muy Leal Ciudad de Santiago de los Caballeros de Guatemala, or The …
Gastronomic Roots of Santiago de Guatemala
This Thursday we had a delightful lecture about the gastronomic roots of Santiago de Guatemala, now known as La Antigua Guatemala by …
Consecutive Day 3653 — The pre-Columbian Mayan food to go — Patin
Patín is the pre-Columbian Mayan food to go. The recipe is quite simple, a cooked tomato and chile sauce smashed over a …
Consecutive Day 3648 — Viviendo La Receta Book
The world-famous Guatemalan chef, Mirciny Moliviatis, has a new book that she’s promoting at present in the U.S. by the name of …
Things To Do in Antigua Guatemala — The Avocado Tour
The Avocado Tour is fairly new, a couple of months or so, yet it is one of the most fascinating and interesting …
Things To Do in Antigua Guatemala — Learning to Cook Guatemalan Food
We jump-start the week after Easter with mini-series in some of the best activities to do in Antigua Guatemala. We start with …
Jocón, The Green Mayan Curry
Jocón is Guatemala’s most famous green stew. We could also call it green mole if we use the wide definition of the …
Great Pictures of Antigua Guatemala with Smartphones and Point-And-Shoot Cameras
One of the things I pride myself of it’s the fact that I have taught countless photography enthusiasts how to make great …
Guatemalan ponche for Christmas
Guatemalan ponche, fruit punch is the most popular drink for the Christmas season. The fruit punch above was prepared from package from …
What Makes Guatemalans Hot? Part 2.
Once again, there you go again thinking I am going to share with you the recipe for Guatemalannes… wrong. However, I can …
Fish Ceviche From Los 7 Caldos
As I posted before, much has been said about ceviches and there are almost as many spellings [seviche, cebiche, sebiche] as there …
Tres Leches Cake in a Jar from Los 7 Caldos
Just when you think you have covered every single corner of La Antigua Guatemala, you come across something that you should have …
Simple Photo Tips to Capture The Essence of La Antigua Guatemala
Here’s one more post with simple photo tips to improve your images from Antigua Guatemala. Let’s start with this simple photographic recipe: …
Guatemalan Food: Patín
Patín is quite possibly the most popular food found around the villages in Lake Atitlán. Hardly ever we can find patín in …
Guatemalan Food: Iguashte or Iwaxte
This is iguashte, a vegetable salad made with ground pumpkin or squash seeds. This is quite possibly a pre-Columbian Mayan dish. This …
Guatemalan Food Sampler: Envueltos en huevo
Can you guess all the different Guatemalan foods wrapped in egg batter shown in this sampler? Here are some of the foods …
Guatemalan Food: Tortillas con longaniza
How can a simple dish such as tortillas con longanizas can be so delicious. As I have mentioned before, Guatemalan longanizas are …
-13 Days to 9th Anniversary: Tres Generaciones
How would you caption this picture? We all have different approaches to documenting the quotidian life in the cities we happen to …
The Buñuelo Transaction
As I mentioned yesterday, Cuaresma [Lent] has street food that is sold at the booths outside the church where the velación, vigil, …
Guatemalan Vegan Tamales?
What is the world is coming to? What is this vegan tamales thing? Oh come on, if you take the meat and …
Spices and Ingredients of the Guatemalan Cuisine
Here is another take on the ingredients and spices of the traditional Guatemalan cuisine. I have shared with you guys pictures and …
Fiambre Cold Cut Ingredients
This is what supermarkets look like around fiambre time. Some of these cold cuts are only available during fiambre season, which is …
Inchintal, the Güisquil or Chayote root
I present to you the the güisquil root, a Guatemalan seasonal delicacy. The güisquil, Sechium educe, is usually the dark green pear …
Guatemala is the Ultimate Stew Country!
Here’s your Mayan word of the day: Ik or hot, spicy, or picante in Spanish. You find the word Ik at the …
Guatemalan Cuisine: Pollo en Crema y Loroco
Loroco are small, green, unopened flower buds, used as a flavoring agent in Central American cuisine. They are cultivated in Guatemala and …
Keeping the Banana Republic Alive
One of the benefits of having a Banana Republic (not the clothing store, but the real thing!) is the tremendous amount of …
Guatemalan Food: Jocón
Jocón is basically a Guatemalan tomatillo-cilantro sauce; although we use the word miltomate instead. We also have another word for cilantro in …
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 Pan con Chile Relleno
Guatemalan chiles rellenos used to be stuffed chillis, normally guaque chilli, bell pepers, jalapeño, depends mostly on what is on season and …
Guatemalan Red Dragon Fruit Is Now on Season
According to the NYTimes, “one thing the dragon fruit has mastered, it’s the art of the Hollywood entrance.” The silver-screen comparisons are …
Lent Food: Batido Drink
Batido is a fruity drink topped with a powder called pinol, a coarse flour made from ground toasted maize kernels, often in …
Lent Food: Panes con pollo
Panes con pollo or chicken sandwiches are the staple food of velaciones, vigils, along with batido, a drink made from tropical fruits …
Guatemalan Christmas Breakfast
Here’s a typical Guatemalan breakfast for Christmas, which is normally a quite day except for the fireworks and firecrackers which begin at …
The colours of the Guatemalan Gastronomy
These are some of the most often used ingredients in the Guatemalan kitchen. This photo was taken at La Fonda de la …
Guatemalan Pastries: Bocado de Reina
We Guatemalans are the best recyclers in the world. That’s what I was trying to convey a couple of weeks ago with …
Palo de Izote fragment
Palo de Izote is the Mesoamerican cousin of the yucca tree or Joshua tree and one of my favorite photographic subjects. Just …
Guatemalan chow mein tostada
Last time I declared that chow mein was among the most “authentic” dishes in the Guatemalan gastronomy I got into trouble. Then, …
Guatemalan Comfort Food: Camote, Chilacayote & Higos
Oh December, or the dry season for the matter, is full of Guatemalan comforting foods; mostly sweets like buñuelos, torrejas, mole, camote, …
Caldo de Gallina Criolla Vegetables
Back on August I shared with you the presentation of Caldo de Gallina Criolla from Sabe Rico Restaurant in Antigua Guatemala. Criollo …
Guatemalan Dessert: Ayote en Dulce
Ayote en dulce or ayote en miel is among the most popular desserts for Día de Todos los Santos (Feast of All …
Guatemalan Cuisine: Caldo de Gallina Criolla
Criollo or Criolla is the Guatemalan Spanish word often meaning native or garden grown. Although criollo in colonial times was the word …
Guatemalan Cuisine: Carne adobada
I can’t believe it has taken me over 5 years to share with you a plate of carne adobada. Shame on me. …
Guatemalan Cuisine: Tortitas de carne
Tortitas de carne, beef patties, are a classic staple of the Guatemalan gastronomy. They are usually served with a simple tomato sauce …
Colorful Guatemalan Torrejas
The food served at fair stands is becoming more colorful. Not too long ago I showed you black pupusas at Feast of …
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 …
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 …
Guatemalan Cuisine: Pollo en Crema
Pollo en crema has to among top ten typical dishes of Guatemala. Pollo en crema also shows best the syncretism in the …
Guatemala’s Fiambre
There’s no way to go by Día de Todos Los Santos (All Saints’ Day) and Día de los Fieles Difuntos (All Souls’ …
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: Patitas a la vinagreta
I have to admit not all Guatemalan dishes have good aspect. Two such dishes come to mind right away: Mole and Patitas …
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: piloyada antigüeña
The Piloyada Antigüeña is one of the most classic dishes from La Antigua Guatemala. Piloyada antigüeña takes its name from the piloy …
Ubi’s Ceviche
Last week Jonathan Gold from LA Weekly and Evan Kleinman host of KCRW’s Good Food program did a review of La Cevicheria, …
4th Year Anniversary of AntiguaDailyPhoto.Com
Cutting a cake for an anniversary is quite commom through out the world, including Guatemala, however, here we also have an alternative: …
Guatemalan Dessert: Flan Antigüeño
Wow, I can’t believe it took me 1,420 days to show you the world-famous caramel flan antigüeño. Bad Rudy, bad. Well, as …
Resistance is Futile
Pollo Campero is Guatemala’s most successful transnational company. With its tender, juicy and crunchy fried chicken, Campero has done what other Central …
Colorful Fiambre Chapín
Guatemala is such a colorful country; everything from flora to textiles, from architecture to food is saturated with the richest rainbow. If …
Day of the Dead Dessert: Chilacayote
For three years I have focused on world-famous and omnipresent dish of Fiambre as the main food served for Day of the …
Guatemalan Cuisine: Loroco and Cheese Pupusas
First of all, my apologies to all those masochist Guatemalans who live abroad and visit this humble site to get their daily …
Guatemalan Dessert: Empanadas de Leche
Because today is a holiday in Guatemala (read the aside below), we are going to skip all the controversial stuff and just …
Guatemalan Dessert: Coyoles en Miel
Coyoles, that’s something I haven’t figure out what to call them in English; or Spanish outside of Guatemala for the matter. I …
La Cocina de la Abuela Sign
Okay, here’s a sign of restaurant exploiting the fact that everybody knows all grandmothers prepare the best food and have the most …
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 Fruit: Jocote de marañon
Even though most people are familiar with cashew nuts (I think), I am almost sure many people do not have the slightest …
Guatemalan Flavors in a Jar: Jocón
The problem with many authentic Guatemalan dishes is that they are not very portable or sometimes the recipes are so complex and …
Guatemalan Cuisine: Postre de Mora
Okay, here’s something sweet to end the work week. I came across this blackberry dessert at La Casa de las Mixtas; one …
It’s Time for Some Sweeping
Every once in a while you reach certain marks in your life and in your projects and they serve to mull over …
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 Escabeche
These also make Guatemalans hot! 😉 In Guatemala there are at least two words you can use when referring to pickled foods: …
Name this Guatemalan Dessert And Win!
The first person that can name this Guatemalan dessert AND provide the recipe for its preparation through the comments will win a …
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, …
Hugo’s Ceviches: Concha Seviche
You can tell Ceviche is my favorite Guatemalan Cuisine dish if you search for the word ceviche or just browse the five …
Traditional Guatemalan Cuisine Sampler
First of all, click the play button below. It’s the sound track for this entry. It’s been a while since I presented …
What Makes Guatemalans Hot?
There you go again thinking I am going to give you the recipe for Guatemalanness… wrong. But, I can do share what …
Guatemalan Cuisine: Atol de platano
One of the benefits of having a Banana Republic (not the clothing store, but the real thing!) is the tremendous amount of …
Window Convenience Store
Everybody wants to have the recipe for the Guatemalan Identity. Adopting parents, ONGs, researchers, scientists, writers, poets and even Guatemalan bloggers want …
Café No Sé Façade in La Antigua Guatemala
This is the façade of Café No Sé in La Antigua Guatemala, headquarters of the John Rexer’s 1a avenida sur empire. His efforts to take control over the whole 1a avenida sur (1st Avenue South) are a little more humble than Pinky and The Brain Gutiérrez who want the whole world to convert to their tender, juicy and crunchy recipe of fried chicken. 😉
Traditional Guatemalan Christmas Food: Chiles Rellenos
Well, chiles rellenos are not just a Christmas seasonal food since they are available everyday, 24×7 in Guatemala. Last year I described Guatemalan chiles rellenos like this:
Traditional Guatemalan Christmas Food: Fried Plantains
But like in anything else in life, something good emerged from such a tragic history. Fried plantains, rellenitos (fried plantain mass filled with black beans), atol de platano (plantain-based hot and thick drink) and even the wrappings of traditional Guatemalan tamal came from the banana trees. Man, I could on and on talking about bananas recipes and dishes in Guatemala like Bubba did in Forest Gump about shrimp.
Ceviche from La Naranja Pelada
Anyhow, much has been said about ceviches and there are almost as many spellings [seviche, cebiche, sebiche] are there recipes from all the different countries of Latin America. But three ceviches styles are the most widely known: The Mexican, The Peruvian and The Guatemalan Ceviche. All seviches have their own twist and I have to admit that the Guatemalan cebiche with conchas (shellfish with dark, almost black, ink) is the least appealing of all. Yet, for those brave enough to have tried it, the Guatemalan conchas ceviche is a total delicacy. Guy from Inner Diablog has spent enough ink talking about ceviches and since he’s a total connoisseur, I rather you go to his blog and read about ceviches there.