Guatemalan Cuisine: Frijoles colorados
Frijoles colorados or red beans is the second best dish after black beans, of course, in the Guatemalan kitchen. Here you have …
Guatemalan Beans and Maize Stand at the Mercado, Antigua Guatemala
We are what we eat. So Guatemalans are made from a big proportion of maize, beans, fruits and vegetables. Of course, beans …
Lunch Time on the Streets of Antigua Guatemala
At lunch time one can find stands of food vendors pop up at street corners or around parks in Antigua Guatemala. These …
On the Way to the Maize Mill
The Guatemalan way of life is rapidly disappearing right in front of our eyes. Today’s entry is such a case, as the …
Guatemalan Cuisine: Pepian
Yesterday I talked about meeting people and having lunch at La Fuente Restaurant, which is a restaurant I visit often because of …
Making Tortillas in Guatemala
Yesterday I mentioned that the traditional baked-clay comales are disappearing in Guatemala in favor of the metal comal; heated through gas. All …
Guatemalan Cuisine: Salpicón
I want to end the food series with something light. Salpicón is a type meat salad; that is right I said meat …
Guatemalan Christmas Decorations: Corderos de Tusa
We’re Hombres de Maíz. Follow the white rabbit and you’ll know why! Corderos (lambs) made from tusa (dried corn husk) are very …
Guatemalan Cuisine: Rice and Beans
It was the Garífunas, the black Guatemalans living in the Caribbean shores of Lívingston and Puerto Barrios, Izabal, who made an exquisite meal from rice, beans, coconut milk, tomatoes and herbs. Garífunas called it Rice and Beans; yes, in English. This meal has several variations and names in the different Caribbean communities. For instance in Cuba, Rice and Beansdish is known as Moros y Cristianos (Moors and Christians).