The caldo de res (beef stock or stew) is never absent from the daily menus of diners, fondas and restaurants. As other Guatemalan caldos, caldo de res is accompanied with carrots, corn on the cob, güisquil (chayote), ayote and chilacayote (squash), potatoes and beef. Often, caldo de res is served with rice, avocado and lemon slices. Caldo de res is often called “cocido” (cooked) in La Antigua Guatemala.
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