Frijoles colorados or red beans is the second best dish after black beans, of course, in the Guatemalan kitchen. Here you have frijoles colorados with pork ribs, rice, tortillas, fresh-fruit drink. This is a typical lunch for many Guatemalans with the variation on the main dish which in this case is red beans. Here is … Read more
We are what we eat. So Guatemalans are made from a big proportion of maize, beans, fruits and vegetables. Of course, beans and maize are even mentioned in the Popol Vuh, the sacred Mayan book of the creation, as being part of the genesis of humanity. Guatemalans prefer black beans over all other kinds, but … Read more
At lunch time one can find stands of food vendors pop up at street corners or around parks in Antigua Guatemala. These street food vendors usually cater to other vendors working on the streets. The daily menu can go from Q10/$1.25 to Q25/$3 depending in what one orders. Most lunches sell for around Q15/$2 and … Read more
The Guatemalan way of life is rapidly disappearing right in front of our eyes. Today’s entry is such a case, as the image of women taking their maize to mill to make masa (maize dough) is fading away. Recently, I read an article in Prensa Libre which stated that people are abandoning the use of … Read more
Yesterday I talked about meeting people and having lunch at La Fuente Restaurant, which is a restaurant I visit often because of their economic daily menu. La Fuente Restaurant is next door to Doña Luisa Xicotencatl, one of Antigua’s landmark. La Fuente’s menu is basically a mixture between Tex-Mex and Italian foods, but for their … Read more
Yesterday I mentioned that the traditional baked-clay comales are disappearing in Guatemala in favor of the metal comal; heated through gas. All this talk about the comal and some of you might be wondering what the heck, what is the comal and what is used for? Well, the comal is the Pre-Colombian stove for Mesoamerica. … Read more
I want to end the food series with something light. Salpicón is a type meat salad; that is right I said meat salad. It is made of minced beef, onion, tomato, mint, chile, salt and lemon or sour orange. Also, I want to apologize for using the word cuisine lightly. Most of the meals you … Read more
We’re Hombres de Maíz. Follow the white rabbit and you’ll know why! Corderos (lambs) made from tusa (dried corn husk) are very popular around the Christmas season. As decorations goes, these borregos (lamb) made from natural fibers from the dried corn husks can be found in windows, gardens, front yards, doorways, balconies; you name it … Read more
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).