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 … Read more
Salvadoran gastronomy is very similar to Guatemalan gastronomy, yet they put a twist on dishes found on both countries. Caldo de Pata is one good example of this difference. Caldo de Pata is found as a normal beef stock and as a red soup with cow’s feet and entrails. Salvadoran takes the red soup version … Read more
Here’s your illustrated Spanish word of the day: Mariscos for seafood. Can someone explain to me how could I have missed caldo de mariscos or seafood soup in over ten years of publishing everyday. There is simply no excuse, I mean, there are many restaurants and diners that sell the Guatemalan caldo de mariscos if … Read more
Let’s add revolcado to the list of exotic dishes from Guatemala. Revolcado is such a delicious stew from Guatemala. But, it is not for everyone as the meat used in this colourful and exquisite dish is cabeza and vísceras de puerco, pork’s head and entrails. In fact, it’s best if you don’t know because the … Read more
As I posted before, much has been said about ceviches and there are almost as many spellings [seviche, cebiche, sebiche] as there are recipes from all the different countries of Latin America. But three ceviches styles are the most widely known: The Mexican, The Peruvian and The Guatemalan Ceviche. All seviches have their own twist … Read more
Here’s your illustrated Maya word of the day: Ik or hot, spicy, or picante in Spanish. You find the word Ik at the end of many Guatemalan meals such as Kak’ik and Subanik. As I have mentioned before, Guatemalan cuisine is so rich with stews, or recados and caldos as we call them here. If … Read more
Just when you think you have covered every single corner of La Antigua Guatemala, you come across something that you should have covered years ago. I mean, how is it possible that just now I am sharing a picture of the tres leches cake with you. Shame on me. That’s like not having any pictures … Read more
If you have follow the daily updates from AntiguaDailyPhto you may know that I enjoy taking the most innocent and harmless photograph and turn it into a deep thought provoking post. Today’s photograph of sancocho is no exception. Here is a simple photo of caldo de res y gallina criolla, beef and hen stock-stew, taken … Read more
The caldo de patas stew or stock 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 … Read more
Caldo de res is often called “cocido” (cooked) in La Antigua Guatemala. Caldo de res (beef stock or stew) has to be among the most often eaten dishes in the Guatemalan cuisine. It is always present daily menus at diners, fondas and restaurants. As many Guatemalan caldos, it comes with carrots, corn on the cob, … Read more
Back on August I shared with you the presentation of Caldo de Gallina Criolla from Sabe Rico Restaurant in Antigua Guatemala. Criollo or criolla is the Guatemalan Spanish word often meaning native, garden grown or free range. As I said before, criollo in colonial times was the word used to label the offspring of Spaniards … Read more
Criollo or Criolla is the Guatemalan Spanish word often meaning native or garden grown. Although criollo in colonial times was the word used to label the offspring of Spaniards that were born in America (remember America means the entire Continent not just the U.S.). Nowadays, in Guatemala we use the word criollo/criolla for things that … Read more
Caldo de res (beef stock or stew) has to be among the most often eaten dishes in the Guatemalan cuisine. It is never absent from the Guatemalan daily menus of diners, fondas and restaurants. Like many Guatemalan caldos, it comes with carrots, corn on the cob, güisquil (chayote), ayote and chilacayote (squash), potatoes and beef. … Read more
Today is theme day for the City Daily Photo community around the world; 840 daily city web sites thus far. For the first theme day of the year, there are 151 cities participating with their best photo of 2008. Click here to view thumbnails for all participants I don’t remember if subscribe to participate in … Read more
Boy, do I have a soft spot for libraries! Often I highlight library projects like the Bibliobús of Probigua, which I nicknamed the Mobile Library Chicken Bus. Back in the first week of December 2007, we did a little tour through Compañía de Jesús Library as well. I am sure it does not come as … Read more