Guatemalan Food: Chuchitos con chipilín
How many kinds of tamales are there in Guatemala? As explained in the entry, The Main Ingredients of the Guatemalan Chuchitos, these …
How many kinds of tamales are there in Guatemala? As explained in the entry, The Main Ingredients of the Guatemalan Chuchitos, these …
Here are the two main ingredients for chuchitos, the Guatemalan corn tamales wrapped in maize husks. Here I caught Jennifer, grand daughter, …
Our loyal and long-time reader Jessica Flores explained the differences on Facebook. Here are my quick and dirty translations on the fly: …
Continuing with our milpa crops, here we have the most widely eaten Guatemalan tamal(e), which goes by the name of chuchito (puppy …
Chipilín is this Guatemalan herb with a very unique flavor and aroma. In the Guatemalan cuisine, one finds in all kind dishes, …
There are two kinds of tamalitos de frijol that I have encountered in Guatemala: Tayuyos and Chepitos. Today I bring you tayuyos …
Here is another take on the ingredients and spices of the traditional Guatemalan cuisine. I have shared with you guys pictures and …
Last week we did a mini series on campesinos and the milpa fields located on the skirt of Volcán de Agua. Today …
One of the benefits of having a Banana Republic (not the clothing store, but the real thing!) is the tremendous amount of …
Who wants atol de elote right about now? I make home and office deliveries! Refacción or the shorten refa is the Spanish …
When you get close enough, everything turns interesting, don’t think? Now imagine if we apply the same approach of macro photography to …
These are tamalitos de frijol, which basically are small tamales, thus tamalITOS, with black beans mixed in before cooking and wrapped with …
I saw this man having chuchitos and atol de arroz con chocolate while having his shoes shone and I thought he was …
Since We’re Men of Maize it’s no wonder that we also do many things with the by-products of maize. We use corn …
RWOrange put together a very comprehensive list of the restaurants and food I have covered in AntiguaDailyPhoto in Chowhound. Here’s the list …
At 3:30 in the morning and by the light of the full moon as the rooster crowed a couple times, my husband …
Certainly some of you can help us determine the differences between chuchos and chuchitos, which were both mentioned yesterday in Guy Howard’s …
Not a farol left over from last year’s posadas. Nor indeed a house of ill repute, except perhaps with regards to the …
Tacos is yet another word shared by the Guatemalan and Mexican gastronomy. If you’re accustomed to Mexican dishes, you have to be …
With the first rains comes the sompopo de mayo (May’s giant flying ant), and the sweet atoles become available at your nearest …
Atol blanco is one of the most emblematic drinks of the Guatemalan Cuisine. Very few meals or drinks can define or identify …
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.
Further in the background, you see the leaves of one of Guatemala’s most edible weeds: Quilete (also known as yerba mora and macuy). Yerba Mora is the weed in the background with the tiny yellow flowers. Guatemalans’ diet include many weeds and herbs. I will list them here as a sort of to do list and to see if other Guatemalans can help with translating some of the names. Guatemala’s most edible weed goes by the name of Chipilín and it used in so many dishes like chuchitos, mixed with rice, with chicken in a creamy white sauce. Other weeds, that I remember right now, are Bledo (young green amaranth), Berro, Acelgas (chard), Espinacas (spinach), Loroco, Flor de Izote, Flor de ayote. I am sure this is only a fraction of the list… can you point out other weeds and herbs a I left out.
A few Guatemalans living abroad asked for photos of tamales colorado (red) and negro (black) made especially for Christmas Eve and Christmas …