This Guatemalan shuco hot dog is a mixto [mixed], meaning it has more than one meat, four meats to be precise here: chorizo [red sausage], longaniza [white sausage], salchicha [franks] and salami. Even Wikipedia has an updated description for the Guatemalan shuco hot dog. Wow, it’s been a while since I last shared a picture … Read more
The chief agronomist of The United Fruit Company, Wilson Popenoe, took the local avocado variant to California and from it the California avocado emerged (Hass). Read the plaque placed by the California Avocado Society in Antigua Guatemala’s main square in which they recognized and appreciated the contribution of Antigua Guatemala to the development of the … Read more
It’s almost time to harvest one of the best coffees in the world. Make sure you make room in your kitchen.
Raw milk anyone, anyone? You know in Canada and the United States, raw milk is a political issue. In Guatemala, raw milk is just fresh milk. I am flabbergasted every time I see the new uses people come up for motorcycles in Guatemala such as this case where they are home delivering fresh milk by the … Read more
Men of Maize Revisited! “There was consensus and it was decided to bring the purple maize, the yellow maize, the red maize and the white maize and from these our bones were made, our blood, our meat.” —Popol Vuh «Hubo consenso y se decidió que viniera el maíz morado, el maíz amarillo, el maíz rojo … Read more
Here are the two main ingredients for chuchitos, the Guatemalan corn tamales wrapped in maize husks. Here I caught Jennifer, grand daughter, and Anita, grand mother, on their way back from the mill where they had their cooked corn turned into maize dough and the tomato-based blend of pumpkin seeds and other herbs into a … Read more
I present to you the the güisquil root, a Guatemalan seasonal delicacy. The güisquil, Sechium educe, is usually the dark green pear squash, the lighter yellowish pear squash is known perulero in Guatemala. Ichintal is the name of the root of the plant that produces Sechium educe also known as chayote, perulero, güisquil, huisquil, wiskil, … Read more
Come on everyone, share with the rest of us what do you think are the key ingredients necessary for turning any breakfast into a Guatemalan breakfast?
Here’s your Mayan 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 gastronomy is so rich with stews. If the stews are watery we call them caldos and if … Read more
Some of the things you should avoid when you come to Guatemala are ice cream and small tropical fruits, especially so if you have to come back to your own country. Honest, if you make the mistake of tasting ice cream, made with whole milk and real sugar, the “healthy” ice cream sold elsewhere might … Read more
Learning to cook the different dishes in the Guatemalan gastronomy can be a challenging exercise, especially so in you don’t have a Guatemalan mom, grandma or aunt. What about if you are only visiting for a short period of time and would like to prepare Guatemalan pepián or rellenitos? Well, for these reasons there are … Read more
We are very fortunate in La Antigua Guatemala because, besides the fast-food pizzas, we can also get true and authentic Italian and Argentine pizza. The latest addition to the pizza menu is the Giant New York style pizza slices. Since I have been to New York City a few times and I have tried pizza … 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
I’ve discovered a hidden gastronomic jewel in La Antigua Guatemala. The Cocina del Obispo restaurant is not conveniently located but if you take the time to find it and try its food, trust me, you’ll love it. The atmosphere is quite lovely; you are surrounded by a charming garden which is frequented by these colorful … Read more
Guatemalan dobladas, turnoevers, are basically a fried folded in half tortilla with chicken, pork or potatoes, served with steam sliced cabbage, guacamol [avocado sauce] and chirmol or tomato sauce. Dobladas are normally found in the options for refacción, but your can also have them for lunch or dinner or as appetisers for inaugurations or events. … Read more