Of course, a sampling of the Guatemalan food as seen from the doorway of La Cuevita of Los Urquizú could not be missing. Most of the dishes on the foreground are what I have called Mayan curries, which we call here recados, thick sauces, such as jocón, revolcado, hilachas, subanik, kakik, pulique, frijoles blancos and pepián, as far as I can tell. What’s your favourite Guatemalan recado dish?
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