The first time we “officially” drunk coffee in Guatemala was in 1743 for the celebration of the conversion of the Catedral de Santiago, from a church into a cathedral. It made the news the fact that they were serving coffee as well as the traditional chocolate and atoles beverages. This coffee came from the Santo … Read more
Here’s your illustrated Spanish word of the day: Choripán for Argentine sausage sandwich. There’s a little bistro in the zaguán of Casa del Arco, right across from Campero that sells Argentine sandwiches, including the choripan, which is to say the least, the simplest sandwich one can make. The choripan is made with a French baguette, … Read more
Here’s your illustrated Spanish word of the day: Emparedado or sandwich. Believe it or not, roast beef sandwiches are not difficult to find in La Antigua Guatemala. Easily I can think of three or more places when one can have a delicious roast beef sandwich such as Sabe Rico, Epicure and Doña Luisa. This is … Read more
Here’s your illustrated Guatemalan Spanish word of the day: Hamburguesa or burger. I guess a hamburger is a kind of sandwich right. By the way, we use the word sandwich quite often in Spanish, although the proper word should be emparedado. In Guatemala, we often just call them panes, such pan con pollo or pan … Read more
For New Year’s Eve dinner, food can vary quite a lot, from the typical tamales, to baked turkey, chicken, pepián or one of the favourites of the night: lomo relleno, stuffed loin or back. The stuffing can include chorizo, longaniza, ham, ground meat, olives, hard-boiled eggs, et cetera. What are you having for New Year’s … Read more
Guatemalans love charbroiled meats; that’s why you see street vendors selling carnes asadas everywhere you go in Guatemala. Here’s a vendor selling all kinds of charbroiled meats at the atrium of Iglesia de La Merced, in La Antigua Guatemala. What would you like to have today, longanizas, chorizos, chicken, pork, beef or ribs?
As I have said before, the giant tamal de oriente is not only bigger, but it also included lots of meat, usually pork or turkey. The seasoning ingredients are different as well.
Guatemalan ponche, fruit punch is the most popular drink for the Christmas season. The fruit punch above was prepared from package from Delfresco which includes the following dried fruits: apple, sugar cane, raisins, dried prunes, manzanilla (yellow plums), guava, pineapple, plátano (plantain), tamarind, cinnamon, and hibiscus tea and I added allspice, fresh chopped apple, pineapple … Read more
Corn on the cob is among the most popular street foods one can find in Guatemala. Obviously, there several vendors in each town fair or at least one on the atrium of churches. You can get two or three different versions of corn on the cob, either elotes locos [butter, mayo, ketchup, hot sauce and … Read more
Garnachas quetzaltecas are quite the food attraction at the town fair of Ciudad Vieja. Interesting enough, hardly ever you find at the fairs in and around Antigua Guatemala. On the other hand, I could not find buñuelos, molletes or torrejas in the entire fair campground. I didn’t see mole either. Garnachas are a typical street … Read more
So what do Guatemalans eat on the last Thursday of November? Pues paches, of course, just like we do every ordinary Thursday. Some may have kak’ik, others may go for an exotic dish such as Rabo Encendido, ox tail bathed on red Mayan curry. I believe that in the nearly ten years I have publishing … 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
Many loyal readers of Antigua Daily Photo had pointed in the past that when we grew up, we didn’t have salty granizadas, shaved ice pues. Well, since then I have shared that many different flavours that are not available for the new young Guatemalans. Limón, picosita, michelada, are just some of the variations of the … Read more
The Guatemalan gastronomy can be very exotic at times. Iguana prepared with tomato and chile sauce as shown here, with black tortillas gives a pretty good glimpse at what pre-Columbian foods looked like. To think that before the “discovery” of the American continent, Europeans didn’t have tomatoes, chiles, avocados and hundreds of other staple foods. … Read more
Guatemalan chilaquilas [spelled chilaquiles sometimes] are a simple and economic dish, a staple of the Guatemalan gastronomy. The most common ingredient is güisquil, better known elsewhere as chayote, but you can also prepare them with ichintal [the chayote root] or even with plain tortillas. Basically, you take two slices of güisquil and put some fresh … Read more