Guatemalan Cuisine: Tres Carnes Subanik Bowl

Tres Carnes Subanik Bowl by Rudy Girón

Guatemalan gastronomy is so rich with stews. If the stews are watery we call them caldos and if the stews are thick we call them recados. In Guatemala we have plenty of caldos and recados and sometimes is difficult to decide whether a stew is a caldo or a recado. Take Kak’Ik for instance, which is caldo that looks like a recado.

The picture above is from the three-meat Subanik from Cocina del Obispo located at the entrance of San Juan del Obispo. Cocina del Obispo is a great place to try out all the different Guatemala stews and typical dishes. Cocina del Obispo is a traditional house that is converted into a restaurant on the weekends, therefore all the dining tables are spread between garden, patios and dining room.

Anyway, henceforward we declare Guatemala as the Ultimate Stew Country!

How many other Guatemalan stews can you name besides pepian, tapado, subanik, pulique, hilachas, jocón, kak’ik, caldo de gallina, caldo de res, gallo en chicha, tiras de panza, pollo en crema, pollo a la cerveza, carne guisada, revolcado, caldo de mariscos, etc.?

How many of these stews have you tried?

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