Guatemalan Bread Sampler Revisited
The last time I showed you a sampler of Guatemalan bread was on May 1, 2007. Wow, times flies!
Today’s photo was taken at Panadería Santa Clara, about one block South of Tanque de la Unión. Panadería Santa Clara is one of my favorite places to buy bread in La Antigua Guatemala. The selection goes from quesadillas to empanadas de leche, passing through the entire cornucopia of Guatemalan bread.
Now, please, take a closer look at the first option from the left. That’s right the little sign reads Quesadillas. Obviously, Guatemalan quesadillas are nothing like the Mexican quesadillas. I have told before to be careful with shared names of Guatemalan and Mexican cuisines since quite often they name represent entirely different dishes.
Okay Rudy, what are you talking about, what dishes share the name but are different? Well, I will describe a couple words and I will let other readers tell and describe many more dishes.
Let’s begin with quesadillas. The Mexican quesadillas at its most basic form is just a tortilla, flour or corn, with melted cheese inside and normally folded over one half. Guatemalan quesadilla is a sweet bread made from rice flour and dried cheese.
Okay, here’s the list of other meals that come to mind right now: Tacos, Tostadas, Enchiladas, Quesadillas, Ceviche, Chiles Rellenos, Tamales, Mole, and Pepian just to name a few. Please, describe the differences between these Mexican and Guatemalan meals. Also, what other meals can you tell us that have a shared name?
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