Inspired by the pop-up restaurant movement of Europe and North America, chief chef Rodrigo Aguilar of Por Q’ Comemos has popped up in Antigua Guatemala at Coffee Bloom with the collaboration with different chefs to achieve a new vision of contemporary Guatemalan cuisine. The idea is to create special events changing the location often to … Read more
Here is another take on the ingredients and spices of the traditional Guatemalan cuisine. I have shared with you guys pictures and posts about what is necessary to cook Guatemalan food. I have shown before the ingredients for fiambre as well as the main elements to cook Guatemalan chuchitos or corn tamales. Furthermore, I have … Read more
Loroco are small, green, unopened flower buds, used as a flavoring agent in Central American cuisine. They are cultivated in Guatemala and El Salvador, two of the countries with lots of recipes with loroco. In Guatemala, one of the most popular loroco recipes is Chicken with Loroco in Cream Sauce or Pollo en Crema y … Read more
What we call in Guatemala, recardos, stews based on sauces, are really just Mayan curries, although some people do not like the comparison, that’s what recados are. Here are some of the Mayan curries you can find in Guatemala: pepián, subanik, pulique, hilachas, jocón, kak’ik, amarillo, gallo en chicha, tiras de panza, pollo en crema, … Read more
Take a stuffed chicken breast and add guacamol, loroco and fried camote and you get a delicious gourmet Guatemalan dish. I really enjoy what the Guatemalan chefs are doing with this sort fusion of international and Guatemalan cuisines. Once I had an omelet of flor de izote at Casa Santo Domingo restaurant. By the way, … Read more
Mojarras fritas, fried tilapia fish, is one of the Guatemalan foods, like chow mein dish, found everywhere in the country of the eternal Spring. Fresh mojarras fritas can be found anywhere there’s a body of water like a river, lake or sea. Mojaras fritas is the Guatemalan equivalent of fish and chips. A plate like … 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
I can’t believe it has taken me over 5 years to share with you a plate of carne adobada. Shame on me. Although, I believe I’ve shown carne adobada before with other meats at a charbroiler. Carne adobada is basically adobo marinated pork loin. The adobo marinate includes achiote, garlic, oregano, thyme, a little bit … Read more
Tortitas de carne, beef patties, are a classic staple of the Guatemalan gastronomy. They are usually served with a simple tomato sauce on top of the patties with rice and salad. In the picture above, the sauce is actually the pepián recado (sauce or curry). Does anyone have the recipe for this succulent Guatemalan dish? … Read more
Guatemalan gastronomy is so rich with stews. If the stews are watery we call them caldos and if the stews are thick we call them recados. In Guatemala we have plenty of caldos and recados and sometimes is difficult to decide whether a stew is a caldo or a recado. Take Kak’Ik for instance, which … Read more
Guatemala is a country with lots of stews. Let’s call Guatemala, Stew country! Just yesterday Arturo Godoy was sharing with us the photos he took at La Cocina del Obispo, which included a not too tempting shot of Subanik. Since I don’t want you to get the wrong idea about one of the most important … Read more
Pollo en crema has to among top ten typical dishes of Guatemala. Pollo en crema also shows best the syncretism in the Guatemalan gastronomy. Pollo en crema can sometimes come with loroco or mushrooms along the potato and güisquil wedges. Pollo en crema is basically chicken covered with a rich cream sauce. Can anybody help … Read more
Fried fish is another popular dish in Guatemala. The fried fish presentation above can be found just about anywhere in Guatemala. Normally the fish is fried as one piece previously cleaned. The fish in the picture above is red snapper weighing over a pound. The entire meal was about $10. The kind of fish most … Read more
Here’s another version of the classic Guatemalan parrillada which is basically a charcoal-grilled meat sampler. This version includes chicken, sirloin steak, sausage, pork chop [not in the picture], rice, beans, corn on the cob, chirmol (Guatemalan tomato sauce), and guacamol (avocado sauce). Guatemalans often order a parrillada as lunch or dinner during the weekends getaways … Read more
I have to admit not all Guatemalan dishes have good aspect. Two such dishes come to mind right away: Mole and Patitas a la vinagreta (Pickled muscles and lower legs). Then again, the actual McDonald’s hamburger does not have good aspect either [see photos of food for a dollar]. However, Guatemalan meals with poor aspect … Read more