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
Black beans, eggs, fried plantains slices, fresh cheese and cream are among the staple ingredients of the Guatemalan breakfast. You can also have longanizas [white sausages], chorizos [red sausages], salchichas [sausage links], beef steak or adobado steak along with your desayuno chapín. A breakfast as shown here will set you back Q40/$5. ¡Buen provecho! By … Read more
Here’s your Guatemalan Spanish phrase of the day: Menú del día for daily lunch special. Even though there are plenty fast-food restaurants in Antigua Guatemala, we still have a lot of comedores, diners, that offer Guatemalan daily lunch menu specials, such as La Casa de las Mixtas, El Portón, El Rincón Típico just to mention … Read more
You cannot get more Caribbean than Rice and Beans. —Manolo, Montreal The Garífunas, the black Guatemalans living in the Caribbean shores of Lívingston and Puerto Barrios, Izabal, make an exquisite meal from rice, beans, coconut milk, tomatoes and herbs. Garífunas called it “Rice and Beans”; yes, in English. This meal has several variations and names … Read more
Pan con pollo or chicken sandwich is among the most popular street foods one finds in Antigua Guatemala and the rest of the country for the matter. Most often, pan con pollo is a pirujo bread, sort of French baguette, with shredded chicken with lettuce, tomato, onion and avocado, but sometimes vendors use pan francés, … Read more
This is the third presentation of revolcado, a delicious and exotic stew from Guatemala. I still think the best presentation goes out to the Revolcado from La Fonda de la Calle Real, shared with you in April 2009. The best flavour of revolcado goes out to Los 7 Caldos, which I shared with you in … Read more
Here’s your illustrated Guatemalan Spanish word of the day: Pupusas for cornmeal cakes or pizzas. Pupusa is a name inherited from El Salvador to a dish that can be found through Central America, Mexico, under various names. Pupusas are “normally” about the size of compact disc and they are made from a mixture of cornmeal … Read more
We jump-start the week after Easter with mini-series in some of the best activities to do in Antigua Guatemala. We start with cooking classes and continue with the avocado tour, a coffee tour and more. Stay tuned! What better way to bring home with you a little of Guatemalan than by learning to cook some … Read more
So what do Guatemalans eat on the last Thursday of November? Pues paches, of course, just like we do every ordinary Thursday. Some may have kak’ik, others may go for an exotic dish such as Rabo Encendido, ox tail bathed on red Mayan curry. I believe that in the nearly ten years I have publishing … Read more
The Guatemalan gastronomy can be very exotic at times. Iguana prepared with tomato and chile sauce as shown here, with black tortillas gives a pretty good glimpse at what pre-Columbian foods looked like. To think that before the “discovery” of the American continent, Europeans didn’t have tomatoes, chiles, avocados and hundreds of other staple foods. … Read more
Guatemalan chilaquilas [spelled chilaquiles sometimes] are a simple and economic dish, a staple of the Guatemalan gastronomy. The most common ingredient is güisquil, better known elsewhere as chayote, but you can also prepare them with ichintal [the chayote root] or even with plain tortillas. Basically, you take two slices of güisquil and put some fresh … Read more
If you have follow the daily updates from AntiguaDailyPhto you may know that I enjoy taking the most innocent and harmless photograph and turn it into a deep thought provoking post. Today’s photograph of sancocho is no exception. Here is a simple photo of caldo de res y gallina criolla, beef and hen stock-stew, taken … Read more
Not too long ago I shared a picture of iguashte or iwaxte, a vegetable salad made with ground pumpkin or squash seeds. As I said about a month ago, this is quite possibly a pre-Columbian Mayan dish. This version of iguashte with iguana as the meat was prepared in a recent cooking class at El … Read more
Of course, a sampling of the Guatemalan food as seen from the doorway of La Cuevita of Los Urquizú could not be missing. Most of the dishes on the foreground are what I have called Mayan curries, which we call here recados, thick sauces, such as jocón, revolcado, hilachas, subanik, kakik, pulique, frijoles blancos and … Read more