You can tell Ceviche is my favorite Guatemalan Cuisine dish if you search for the word ceviche or just browse the five photos of ceviches posted thus far. But I am not the only one, Guy from Inner Diablog, has as many entries dedicated to ceviche as I do. Both of us have even describe … Read more
How can we 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 crappy kites photos or commonplace shots of Volcán de Fuego … Read more
Camotes en miel could be translated as sweet potatoes in syrup or in preserves. Camotes en miel is also another popular dessert for the Day of the Dead (Día de los difuntos) in Guatemala. Camotes en miel, unlike jocotes en miel, can be found in La Antigua Guatemala year round.
Jocotes (/hoe-ko-tes/) or red mombin are often eaten raw, but you can find them as often in tasty preserves. Jocotes en miel or red mombin in syrup (literal translation of miel would be honey, but in this instance it means syrup or almíbar in Spanish) are prepared as dessert to take to the cemetery on … Read more
Here’s yet another gift for those Guatemalans living abroad, the jocotes de corona wallpaper that you can download from here at 1200×900 pixels. Several of you wrote to me to let me know that you haven’t had jocotes in a long while and since I’ve been given the gift to think ahead about your suffering, … Read more
Platillo típico (typical dish) is the name given to any meal that normally has at least two of the following: chirmol (Guatemalan tomato-based sauce), platanos fritos (fried plantains), frijoles negros (black beans blob), queso o crema (Guatemalan fresh cheese or cream) and guacamol (avocado sauce). With the elements you can turn a regular breakfast into … Read more
Okay, let’s meet for lunch today, the meals are on me. But, the menu options are limited: Guatemalan Revolcado, Pepian, Hilachas, Subanik and Longanizas. For some reason, Guatemalans enjoy going out on the weekend and dining on the streets. That’s right, many people set up tent and a few pots with traditional Guatemalan dishes. You … Read more
This Guatemalan stew takes its name from its yellow-orangy color. Amarillo is the Spanish word for yellow; those living in Texas probably know this. Once again you see the patter, a stew based on tomato sauce and other vegetable from the milpa. This amarillo stew had green beans, carrots, bell peppers slices, potatoes and a … Read more
Okay, get your Guatemalan notebook handy, we’re about to learn a few Guatemalan words and concepts. Rabo Guisado translate roughly as ox tail stew: rabo would be the ox tail and guisado would be stew. The first time I learned about how all these dishes based on entrails, guts, and left-overs of animals came to … Read more
Tacos is yet another word shared by the Guatemalan and Mexican gastronomy. If you’re accustomed to Mexican dishes, you have to be careful when ordering your meals in Guatemala because, unless you’re in a Mexican restaurant, often the names of food refer to totally different dishes. Okay Rudy, I am vaguely understanding what you saying … Read more
First of all, click the play button below. It’s the sound track for this entry. It’s been a while since I presented you with a Guatemalan cuisine sampler, right? To be exact, it was February 19th, 2007 (go check it out). We will have a little fun with this Guatemalan food sampler photo. ONE: Tell … Read more
Your comments and feedback are very important and often show me the way for future posts or follow ups. Such was the case about telephones, wifi (wireless internet access) and more recently the ik word (hot or spicy in Maya) which Manolo was kind to share its meaning and etymology. Furthermore, I normally try to … Read more
A couple of weeks ago I showed the Beer and Hamburger Combo from Flan Antigüeño and I mentioned how Guatemalans have a tendency to adopt foreign foods quite easily. Well, I know I pay little attention to vegetarians when it comes to taking photos of food, but believe, you can be a very happy vegetarian … Read more
Nachos is what happens when you build upon the concept of the simple Guatemalan tostada de guacamol.
Nachos are not a native food from Guatemala, but Nachos have made a big room within the new Guatemalan diet; at least in La Antigua. How could Nachos not do that, if they are made with tostada chips (deep-fried tortillas), beans (black beans for Guatemala, please), guacamol (avocado sauce), pico de gallo with chiltepes chilies, beef or chicken and cheese; all ingredients readily available in the Guatemalan cuisine realm.
