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Guatemalan tamales — Tayuyos

There are two kinds of tamalitos de frijol that I have encountered in Guatemala: Tayuyos and Chepitos. Today I bring you tayuyos …

Get close to appreciate more

When you get close enough, everything turns interesting, don’t think? Now imagine if we apply the same approach of macro photography to …

Guatemalan Tamalitos de Frijol

These are tamalitos de frijol, which basically are small tamales, thus tamalITOS, with black beans mixed in before cooking and wrapped with …

Shoe shine and Snack Time by Rudy Giron

Shoe shine and Snack Time

I saw this man having chuchitos and atol de arroz con chocolate while having his shoes shone and I thought he was …

Corn Husk Dolls

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 …

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 …

Red Lantern District

Not a farol left over from last year’s posadas. Nor indeed a house of ill repute, except perhaps with regards to the …

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 …

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.

Chicalote’s Flower and Seed Cocoon

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.