How was it, a room with a view or a lunch with a view? Well, here it was lunch with a panoramic view. This lunch was had at El Hato village in Antigua Guatemala.
As I have explained before, caldo de patas stock or stew is made with muscles and bones from the lower legs of either pork or cow, as well as belly, head and other such entrails along with potatos, carrots, güisquil (chayote), elote (maize/corn) and ayote or chilacayote (squash and/or sweet squash). The caldo de patas can be blanco or rojo (white or red); the red takes its color from tomatoes and chiles primarily.
Caldos (stocks or stews) are among the most popular dishes from the Guatemalan gastronomy. I believe most of caldos have pre-Columbian origins yet today they represent the syncretism of the New World with touches of the Old World. Caldos are also quite possibly some of the best remaining samples of the Mayan cuisine.
© 2022, Rudy Giron. All rights reserved.
What’s the name of the restaurant/comedor? Looks great!
I don’t know if it has a name, it is just a little tiny comedor, but as you walk towards entrance of Altamira, right a the cuchilla, bifurcation, where you can take the main entrance path or the alternative higher entrance path, you go high and in 20 feet you will find the comedor. They serve daily meal specials, if I am not mistaken this lunch caldo de patas with tortillas and natural drink was either Q30 or Q40; don’t remember exactly.
Wow, that looks amazing.
Yes, the panoramic views from El Hato village of Antigua Guatemala are amazing. Here’s another panoramic vista from the same village.
El Hato is of course 30 minutes from Antigua.
Yes, it is 30 minutes away or so. It’s actually about 8km from downtown Antigua Guatemala, but still within the Antigua Guatemala Municipality as Aldea El Hato still is part of the municipio. When I drive up to El Hato sometimes it takes 15 minutes and sometimes 45 minutes; it all depends on the traffic of the day.