Guatemalan Cuisine: Carne Adobada, Longanizas, Viuda

We continue with tortillas con carne adobada and longanizas. I can easily explain longanizas as Guatemalan white sausage which has chopped onions and yerba buena, mint, along the ground meat. However, carne adobada is a little more difficult since I don’t know what’s in the adobo mixture, except for achiote (annatto).

Can anybody help explaining what carne adobada is or how it is marinated?

13 Responses to "Guatemalan Cuisine: Carne Adobada, Longanizas, Viuda"

sjbj says:
January 19, 2010 at 11:04 am
ok, so I really need to stop looking at this site at lunch time! makes my sandwich seem even more pathetic! thanks for the yummy photos. :))
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Erick says:
January 19, 2010 at 11:35 am
Everything on this picture looks delicious. I have no idea how “carne asada” is marinated or prepared, but I know that it taste incredibly good. With some hot tortillas….forget about it!
By the way, what is a “viuda”?
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1. Rudy Girón says:
  January 19, 2010 at 1:07 pm
  @Erick, viuda is a type of cut. I don’t know from what part of the cow viuda comes from, but I can tell you that according to the prices, the scale goes from carne para asar, solomito, viuda, lomito and puyaso.
  Okay, here goes something to really make you use of all your googling skills. What does it mean this saying: No es igual ser viuda de jamon que viuda de churrasco.
  Reply
  1. Erick says:
    January 19, 2010 at 9:53 pm
    @Rudy: Thanks for the explanation, now I have a pretty good idea about what kind of quality meat viuda can be. About the saying, I really have no idea, but I’m guessing it refers to the “viuda de churrasco” being better off than the other viuda? I’ll do some Googling on it.
    Reply
MO says:
January 19, 2010 at 12:03 pm
Good question Erik! I also would like to know what a viuda is? I heard the term before but don’t remember what it is.
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Erick says:
January 19, 2010 at 12:18 pm
I do know that “viuda” means “widow”, but in this case, I don’t think we’re talking about throwing widows on the grill. If that’s the case, I’ll just stick with the carne adobada and longanizas. 😉
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Arturo Godoy says:
January 19, 2010 at 4:15 pm
I don’t remember the translations in English, except that lomito is tenderloin, but other than that, I’m just starving!!!!! ;O)
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Erin Deleon-Ahumada says:
January 19, 2010 at 5:09 pm
You might find this interesting and helpful: Meat Charts
The equivalent for viuda is the tri-tip roast (part of the sirloin).
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mike says:
January 21, 2010 at 1:11 pm
It looks good. I like onions and sausage.
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Joanne says:
February 5, 2010 at 1:46 pm
Hello! I am currently in Guatemala (Guastatoya) visiting my family and stumbled upon your great blog! Carne Adobada is what my Tia is making tonight, because it is my favorite… she has been giving me cooking lessons this trip. So, the meat (pork loin) is marinating in the fridge all day. The marinate is achiote, garlic, oregano, thyme, a little bit of vinegar, and pepper. I believe that will be all until we grill it tonight.
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Arturo Godoy says:
February 5, 2010 at 4:52 pm
Joanne, wow, thank you for the tip.. Now I’m just craving for Carne Adobada!!!!!! aaaaaaah, Rudy’s and your fault, ;O) ;O) ;O) Buen provecho!!!! ;O)
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Guatemalan Cuisine: Carne Adobada, Longanizas, Viuda

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