Food & Drinks

Guatemalan Tacos FTW!

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Believe it or not, we also have tacos in Guatemala. Guatemalan tacos, however, do not resemble Mexican tacos at all. Guatemalan tacos are normally deep-fried and have potato or meat filling. Guatemalan tacos are normally served with steamed cabbage, tomato sauce and chile sauce; other times they might come topped with Guacamol (avocado sauce), chopped … Read more

Guatemalan Typical Diner Food

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Terracota ceramic dish ware, typical food, tortillas in basket are the typical vistas from the Guatemalan comedores (diners). In the picture above you can appreciate Pepián de gallina (Hen’s pepian) and Pollo en crema (chicken with cream sauce) along tamarindo (tamarind) drinks and tortillas; everything for Q30/$3.75. Arturo and I declared: Guatemalan diners FTW!

Guatemala’s Fiambre

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Fiambre de Guatemala by Rudy Girón

There’s no way to go by Día de Todos Los Santos (All Saints’ Day) and Día de los Fieles Difuntos (All Souls’ Day) celebrations in Guatemala without showing the world-famous and omnipresent dish of Fiambre. No way José, I would never do that, not for some imperfect-perfect kites photos.

Have you ever seen more colorful salad?

The Fiambre Creator of La Antigua Guatemala

Once again I present to you the fiambre creator from La Antigua Guatemala. Every first and second of November he withdraws the fiambre recipe that has delighted the taste buds of the most demanding fiambre connoisseur for over 27 years. From his unassuming Lo-Mix comedor set on 7a calle poniente No. 25B, he begins, like an artist, to paint the canvas with different shades of green lettuce, adding more colors, textures and flavors with each layer from a tasteful palette of over 40 ingredients.

Below you can find a slideshow with each step of the process of creating the colorful fiambre chapín.

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Guatemalan Sweets Sampler

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In Guatemala we celebrate Día de Todos Los Santos (All Saints Day) on November 1 and Día de Los Fieles Difuntos (Day of the Dead) on November 2. For these holidays Guatemalans prepare a very special once-a-year meal that goes by the name of fiambre. Guatemalans also spend time with the family at the cemetery … Read more

Guatemalan Cuisine: Pescado frito

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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

Guatemalan Cuisine: Parrillada Chapina

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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

Cevichón Pérez in La Antigua Guatemala

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I am an etymology nut and spend way too much time researching the origins of words and phrases. So, perhaps, you can help alleviate my frustration with the Guatemala expression Cevichón Pérez, which I understand as a ceviche feast, but I have been unable to find its inception. Can you help me resolve the mystery … Read more

Video Recipes: Rellenitos de Platano – Stuffed Plantains

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Rellenitos FTW! by Rudy Girón

Okay, today I only have dessert for you. I am sharing two videos I found on how to prepare rellenitos de platano con frijoles (stuffed plantains with beans) at home.

The first video is in English and it looks like it was shot in the U.S. because of the ingredients.

The second video is in Spanish and belongs to a series of videos shot to illustrate the Recetas de Margoth blog, which I believe will be a great resource for people looking for recipes from Guatemala. Here’s Margoth recipe for rellenitos.

Don’t ever say I don’t share the good finds with you!

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Sunday Mornings Begin with Coffee and Online Newspapers

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Oh there’s nothing better than a great cup of Guatemalan coffee and the online newspapers to begin a Sunday Morning. I normally read The New York Times, El País, La Jornada, El Periódico, Prensa Libre, Clarín and Los Angeles Times. What about you, how do begin your Sunday mornings and what newspapers you read?

Guatemalan Cuisine: Parrillada Guatemalateca

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Through the many entries in the Guatemalan cuisine category we can conclude that Guatemalans love to barbecue and charcoal-grilled meats. Last year I explained that Chuparrasco is when Guatemalans mix the barbecuing with drinking in a social gathering. Parrillada is another word we use often in Guatemala to describe a charcoal-grilled meat sampler. Normally, a … Read more

Héctor’s Restaurant Third Anniversary

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I can’t believe Héctor’s restaurant will be celebrating its third anniversary already on Tuesday, September 21. That’s quite an amazing feat for a restaurant with no name, no sign, and no advertising, except, of course, for word of mouth advertising. I congratulate Héctor for such achievement and hope to be there for a feast. These … Read more

Guatemalan Cuisine: Frijoles blancos

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Frijoles Blancos, white beans, are another classic staple of the gastronomy of Guatemala. Frijoles blancos are often prepared with espinazo (spine) costilla (ribs), carne cerdo (pork chops), chicharrones (pork rinds), tocino (bacon) and longanizas (Guatemalan white sausages), just to name a few meats. Frijoles blancos can be found in a red or white presentation, depending … Read more