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Back on August I shared with you the presentation of Caldo de Gallina Criolla from Sabe Rico Restaurant in Antigua Guatemala. Criollo or criolla is the Guatemalan Spanish word often meaning native, garden grown or free range. As I said before, criollo in colonial times was the word used to label the offspring of Spaniards that were born in America (remember America means the entire Continent not just the U.S.). Nowadays, in Guatemala we use the word criollo/criolla for things that grow in an orchard or garden and often for free range chickens. In the case what Caldo de gallina criolla means is stock or stew made with a free range hen grown in the patio, garden or orchard. The gallinas criollas are usually smaller than mass-grown farm chicken and the meat is darker and much more delicious. Since in the previous photo of Caldo de Gallina Criolla some of the ingredients were not visible, I decided to share this other photo which shows some of the vegetables that are often part of the dish: Perulero (white chayote or white Sechium edule), carrots, corn of the cob, and squash.

Here’s the recipe found at Revista Amiga. Can anybody help with the translation?

Caldo de gallina criolla

Rinde 6 porciones
Ingredientes
2 litros de agua hirviendo
1 gallina de 3 libras
2 chiles pimiento
2 cebollas
5 tomates
5 papas
1 zanahoria
1 güisquil
1 cucharadita de aceite
1 manojo de hierbabuena
1 manojo de cebollín
sal al gusto
polvo de consomé al gusto

Preparación
En una olla grande cueza la gallina en el agua hirviendo, sazónela con sal y consomé al gusto, añada el tomate y la cebolla picados.

Corte las verduras en pequeños trozos y saltéelas en una sartén con el aceite. Añádalos al caldo y cueza por 45 minutos. Pique la hierbabuena y el cebollín, incorpórelos al caldo, retire la preparación del fuego y sirva.

Criollo or Criolla is the Guatemalan Spanish word often meaning native or garden grown. Although criollo in colonial times was the word used to label the offspring of Spaniards that were born in America (remember America means the entire Continent not just the U.S.). Nowadays, in Guatemala we use the word criollo/criolla for things that grow in an orchard or garden. For instance, the small limones (limes) are limones criollos. In the case of the Caldo de gallina criolla, it means a hen grown in the patio, garden or orchard. The gallinas criollas are usually smaller than mass-grown farm hens and the meat is darker and much more delicious. What terms are used in your neck of the woods for gallina criolla?

Bon appetite!

I found this recipe at Revista Amiga. Can anybody help with the translation?

Caldo de gallina criolla

Rinde 6 porciones
Ingredientes
2 litros de agua hirviendo
1 gallina de 3 libras
2 chiles pimiento
2 cebollas
5 tomates
5 papas
1 zanahoria
1 güisquil
1 cucharadita de aceite
1 manojo de hierbabuena
1 manojo de cebollín
sal al gusto
polvo de consomé al gusto

Preparación
En una olla grande cueza la gallina en el agua hirviendo, sazónela con sal y consomé al gusto, añada el tomate y la cebolla picados.
Corte las verduras en pequeños trozos y saltéelas en una sartén con el aceite. Añádalos al caldo y cueza por 45 minutos. Pique la hierbabuena y el cebollín, incorpórelos al caldo, retire la preparación del fuego y sirva.

Guatemala is a country with lots of stews. Let’s call Guatemala, Stew country!

Just yesterday Arturo Godoy was sharing with us the photos he took at La Cocina del Obispo, which included a not too tempting shot of Subanik. Since I don’t want you to get the wrong idea about one of the most important dishes in the Guatemalan gastronomy, I decided to immediately share with you another version of Subanik.

Subanik, also known as “God’s meal”, is the perfect bowl of hot reddish-orange broth according to Cia from Writing With My Mouthfull. Subanik is a ceremonial dish of the Kaqchiquel Maya of Guatemala. It is traditionally steamed in a nest of about 6 to 8 large mashan leaves tied at the top with cibaque, or decorative rope according information shared by Brigid Schulte for The Washington Post.

Luckily for us, both articles include recipes in English to prepare Subanik in the United States, both articles also include recommendations for substituting ingredients not available in the U.S. and Canada.

Without further ado, here are the recipes for Subanik in English:

• Subanik: 8 servings, this recipe includes nutrition facts. This Subanik recipe is adapted from a recipe of the Antigua Cooking School in Antigua, Guatemala.
• Subanik: Guatemalan stew recipe adapted from Ezekiel, the chef for La Lancha, a retreat in Lake Petén Itza.

Please, let me know if you try cooking Subanik at home from these recipes?

Pollo en crema has to among top ten typical dishes of Guatemala. Pollo en crema also shows best the syncretism in the Guatemalan gastronomy. Pollo en crema can sometimes come with loroco or mushrooms along the potato and güisquil wedges. Pollo en crema is basically chicken covered with a rich cream sauce.

Can anybody help with the recipe for Pollo en crema?

Fried fish is another popular dish in Guatemala. The fried fish presentation above can be found just about anywhere in Guatemala. Normally the fish is fried as one piece previously cleaned. The fish in the picture above is red snapper weighing over a pound. The entire meal was about $10.

The kind of fish most often used as fried fish are mojarras (tilapia), pargo (red snapper), and trucha (trout).

Fish and sea food is quite popular in Guatemala since we are lucky to have access to the Atlantic and Pacific ocean within 10-hour driving time. Literally, you can wake up the sunrise in the Atlantic Ocean take a swim and drive to the Pacific Ocean to watch the sunset and while sipping a very cold Moza beer.

Have you ever had fried fish served in the presentation above?

Okay, today I only have dessert for you. I am sharing two videos I found on how to prepare rellenitos de platano con frijoles (stuffed plantains with beans) at home.

The first video is in English and it looks like it was shot in the U.S. because of the ingredients.

The second video is in Spanish and belongs to a series of videos shot to illustrate the Recetas de Margoth blog, which I believe will be a great resource for people looking for recipes from Guatemala. Here’s Margoth recipe for rellenitos.

Don’t ever say I don’t share the good finds with you! (more…)

Chojín is a word that I learned recently. Most of my life I just thought that radish salad was ensalada de rábano. Chojín is basically a radish salad that is served as appetizer or side dish with Chicharrones, Chicharrines and Carnitas, tostadas, panes (sandwiches), et cetera. Same as with guacamol, chojín is often eaten with hot tortillas out of the comal. There’s a recipe for chojín at Guatemalan Genes in case you want to add the Guatemalan twist to your next meal.