Many of the ingredients present in the Guatemalan Kitchen Colors are necessary for the red and green sauces you see here. In the picture above, we can see another version of the typical Guatemalan breakfast, this one from Fernando’s Kaffee. On August 1st, I showed you the fast-food version of the typical Guatemalan breakfast by Pollo Campero. Before, on November 6th, I described what’s included in the typical Guatemalan breakfast and how the sauces are made. Furthermore, on the entry Guatemalan Cuisine: Chapin Breakfast, I shared the etymological background for Guatemala’s most often used sauce: The Chirmol. By reading all those previous entries and the linked entries from them, you can get a better idea on how the Guatemalan breakfast came to be. Good luck on your reading.
© 2007 – 2020, Rudy Giron. All rights reserved.