Series

Tree-lined Cemetery pathway in La Antigua Guatemala

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The San Lázaro Cemetery is characterized by its many white mausoleums and tree-lined pathways. I have visited and photographed several cemeteries in Guatemala and México and this is the first time I see such clean and organized cemetery. It almost doesn’t feel like a Latin American cemetery until you begin to see the Antigüeño last names on the family mausoleums. Perhaps, this is the cemetery for the wealthy families of La Antigua Guatemala.

San Lázaro General Cemetery

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This photograph marks the beginning of the San Lázaro Cemetery series. I know Friday is a weird day to start a series, but since most people visit the cemetery on the weekends, I guess it’s okay. I have to warn you about the series though. This cemetery is not exceptional and quite frankly a little boring since it is mostly white. So, don’t expect any extraordinary or exotic shots.

Guatemalan Cuisine: Revolcado de Panza

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Traditional Guatemalan cuisine refuses to be phased out in favor of international fast food like hamburgers, pizza, hot dogs and chinese food. Even though foreign fast food is convenient, it lacks the complexity in flavors that Guatemalan dishes have. Even a simple dish like Revolcado de Panza, a sort of tomato-based curry with spices and cow’s underbelly brings forth an avalanche of flavors, textures and feelings to the taste buds.

Traditional Guatemalan dishes take a long time to be prepared, sometimes even weeks like the Fiambre (a cold-cuts salad), so they can not compete with fast food junk food in the time of preparation. But who says they have to be prepared the moment you show up to order it? That is fine for sandwiches, but Guatemalan traditional meals are sold by having a ready-made buffet where one can go and just order portions.

Guatemalan Cuisine: Pepian

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Yesterday I talked about meeting people and having lunch at La Fuente Restaurant, which is a restaurant I visit often because of their economic daily menu. La Fuente Restaurant is next door to Doña Luisa Xicotencatl, one of Antigua’s landmark. La Fuente’s menu is basically a mixture between Tex-Mex and Italian foods, but for their … Read more

Guatemalan Tamales for Christmas: colorado, negro & chuchito

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A few Guatemalans living abroad asked for photos of tamales colorado (red) and negro (black) made especially for Christmas Eve and Christmas through New Years, so that is the reason for today’s photo. You would never see a plate like this one with three different kind of tamales served at once since it is against … Read more

Pick your color #5

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Since the pictures for the last two days had way too many colors, I decided to make today’s choice simple. If you look carefully, you can find at least 8 colors. With this simple photo we finish this series. Tomorrow is the International Day for the Elimination of Violence against Women we will have a … Read more

Pick your color #4

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This is close-up view of the “undocumented alien” in my garden. I plan to have more strict rules for this migrant plants, including but not limited to, random searches, x-rays checks, striping, finger-printing the branches, photos (which I already do), background checks, et-cetera. You can never be “too careful” about your garden. Now, if this … Read more

Pick your color #3

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On texture through color I introduced you to Café Concepción, a small and lovely bistro, located about half-block away from my office. I normally have a chef salad which is made from 5 o 6 different kinds of lettuces, croutons, turkey ham, parmesan cheese, tomatoes, onions, balsamic vinegar and olive oil among other things. I … Read more

Guatemalan Cuisine: Pirujos antigüeños

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This sandwich is called Pirujo and it takes its name from the bread’s name. Pirujos and shucos are the two native sandwiches from Guatemala. Please follow the shuco link to see some of the largest sandwiches around. This pirujo sandwich comes with guacamol(e), lettuce, tomato, onion, cheese and beef or chicken, your choice, along with … Read more

Guatemalan Cuisine: Chuchitos y atol de platano

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Continuing with our milpa crops, here we have the most widely eaten Guatemalan tamal(e), which goes by the name of chuchito (puppy or little dog). Back on my first Guatemalan cuisine series, I brought to you another type of tamal named pache. Then, I said that tamales are probably the oldest food from the American … Read more

Guatemalan Cuisine: Hilachas

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Hilachas is the name of the dish based on shredded meat with recado (tomato-based sauce), and cut up potatoes. If you compare yesterday’s lunch, you can see that only the main dish changed (and the drink, because I requested coffee). Once again, you can see the meal is based on at least three crops from … Read more

Guatemalan Cuisine: Frijoles colorados

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Frijoles colorados or red beans is the second best dish after black beans, of course, in the Guatemalan kitchen. Here you have frijoles colorados with pork ribs, rice, tortillas, fresh-fruit drink. This is a typical lunch for many Guatemalans with the variation on the main dish which in this case is red beans. Here is … Read more

Guatemalan Cuisine: Chapin Breakfast

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First of all, my apologies to all those masochist Guatemalans who are abroad and visit this humble blog to get their daily doze of nostalgic pain. Sorry guys and gals! Now unto the photo. This is Pollo Campero fast food version of the Chapin Breakfast or desayuno chapí­n (Chapin is the self-imposed nickname for Guatemalans). … Read more

Guatemalan Cuisine: Fiambre Slideshow

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In November 1st and 2nd Guatemala, like many other catholic countries, celebrates the Day of the Dead (Dí­a de los Difuntos) and the All Saints Day (Dí­a de los Santos). The cemeteries, from the most exclusive to the most modest and humble, become overwhelmed with people bringing flowers, crosses, food and even music (sometimes Mariachi music) to their dead relatives.