With the season’s celebrations comes the ever-present traditional fair food. Here we have a shot of Guatemalan mole and buñuelos in the foreground and Pirujos, the name for Guatemalan sandwiches, in the background.
Guatemalan mole is very similar to mole poblano, which is a chocolate and chili based sauce (over simplification of the ingredients). One big difference is that mole poblano is a meal with chicken or turkey, while Guatemalan mole is a dessert of plantains ladled with chocolate sauce or mole for short.
Guatemalan buñuelos are kind like round French toast and they are served with a lot syrup made from water, sugar, cinnamon sticks, all-spice just to name the main ingredients.
Both of these sweet desserts are welcome for the chilly and windy season. Bon appetite!
© 2006 – 2013, Rudy Giron. All rights reserved.
c’mon, that’s the best you can do the day before i fly home? you *know* i don’t like sweet foods! 😛
(and no, i haven’t started packing yet. and apparently you can get that vinegar over there anyway).
You have captured a food and culture photo in one shot. I especially like the looks of the Guatemalan mole.
A local chocolate maker had one kind with chili in it, and I thought it was ingenious, but it wasn’t her invention, then! Someone liked it – Mom, maybe Ben – but I’ll go for the straight-forward sweet stuff.