As I have mentioned a few times before, Guatemalan food is so rich with stews. If the stews are watery we call them caldos and if the stews are thick we call them recados. In Guatemala we have plenty of caldos and recados and sometimes is difficult to decide whether a stew is a caldo or a recado. … Read more
Can you believe it has been over a year since I last posted an entry on the Foodie Fridays series? I am glad I am reviving this delicious series with a photograph of the appetizing tostones with hilachas, shredded beef fried plantain patties served by one of my favorite foodie spots in Guatemala: Restaurant 27 … Read more
Here’s your illustrated Maya word of the day: Ik or hot, spicy, or picante in Spanish. You find the word Ik at the end of many Guatemalan meals such as Kak’ik and Subanik. As I have mentioned before, Guatemalan cuisine is so rich with stews, or recados and caldos as we call them here. If … Read more
Here is another take on the ingredients and spices of the traditional Guatemalan cuisine. I have shared with you guys pictures and posts about what is necessary to cook Guatemalan food. I have shown before the ingredients for fiambre as well as the main elements to cook Guatemalan chuchitos or corn tamales. Furthermore, I have … Read more
Loroco are small, green, unopened flower buds, used as a flavoring agent in Central American cuisine. They are cultivated in Guatemala and El Salvador, two of the countries with lots of recipes with loroco. In Guatemala, one of the most popular loroco recipes is Chicken with Loroco in Cream Sauce or Pollo en Crema y … Read more
You’ve got to love Guatemala, this longaniza lunch with guacamol, chirmol, rice and freshly-made tortillas will set you back Q10/$1.25. Here are the questions for you. You can find the answers in the huge archives of AntiguaDailyPhoto in case you don’t know the responses by heart. Do you guys know the difference between Guatemalan chorizo … Read more
Last week I had the opportunity to take some photos of the cooking classes at El Frijo Feliz Cooking School Antigua Guatemala thanks to the invitation of my friend Luis Prieto, manager for the school. Honestly, what a wonderful experience to take back home along the coffee tours and cultural and photographic tours. As they … Read more
To the uneducated eye the Guatemalan Chevere and Shuco hotdogs are just exotic hotdogs, but to the Guatemalans these two hotdogs are very different. For starters, the Chevere hotdog is based on the Chevere brand style of preparation which is as follows: steamed bread bun, add one or two steamed hotdog links (salchicha we call … Read more
Last time I declared that chow mein was among the most “authentic” dishes in the Guatemalan gastronomy I got into trouble. Then, recently I declared that there was nothing more chapín (Guatemalan) than the chow mein tostada and once again some people disagreed with me, at least initially, because at the end everyone sees the … Read more
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 … Read more
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 … Read more
On sundays there is a restaurant open on the top of the mountain within Finca Filadelfia. The food is delicious, and the majestic view will captivate you for hours. If you haven’t taken the time to visit this restaurant you need to schedule it for this sunday! Your life isn’t complete until you’ve visited this … Read more
I can’t believe it has taken me over 5 years to share with you a plate of carne adobada. Shame on me. Although, I believe I’ve shown carne adobada before with other meats at a charbroiler. Carne adobada is basically adobo marinated pork loin. The adobo marinate includes achiote, garlic, oregano, thyme, a little bit … Read more
Tortitas de carne, beef patties, are a classic staple of the Guatemalan gastronomy. They are usually served with a simple tomato sauce on top of the patties with rice and salad. In the picture above, the sauce is actually the pepián recado (sauce or curry). Does anyone have the recipe for this succulent Guatemalan dish? … Read more
Guatemalan gastronomy is so rich with stews. If the stews are watery we call them caldos and if the stews are thick we call them recados. In Guatemala we have plenty of caldos and recados and sometimes is difficult to decide whether a stew is a caldo or a recado. Take Kak’Ik for instance, which … Read more