Here’s another version of the classic Guatemalan parrillada which is basically a charcoal-grilled meat sampler. This version includes chicken, sirloin steak, sausage, pork chop [not in the picture], rice, beans, corn on the cob, chirmol (Guatemalan tomato sauce), and guacamol (avocado sauce).
Guatemalans often order a parrillada as lunch or dinner during the weekends getaways or outings with the family or friends. Another way to have a parrillada is to have a weekend or holiday chuparrasco.
If you follow the white rabbit (all the links above) you can easily realized that Guatemalans really love charcoal-grilled meats. If you still don’t believe, follow the links below. 😉
- Guatemalan Cuisine: Carne Adobada, Longanizas, Viuda
- Charcoal-grilled meats at Tanque de la Unión
- Guatemalan Cuisine: Tortillas con Carne
- Guatemalan Cuisine: Longanizas
- Guatemalan Cuisine: Parrillada Guatemalateca
Who wants to share their chirmol recipe with us?
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