I am sure many Guatemalans have not had atolillo yet! If you have had atolillo before, please come forward. Atolillo is made from baby corn, cinnamon, corn starch, milk and sugar. Atolillo is pure white and sweet. The flavour is sweet and delicate with a little punch due to the cinnamon… you have to try … Read more
Sorry MO, you were cheated out of the morning refacción! 🙁 For those worry about being served your atol in styrofoam cups and dishes, let tell you not to worry, they still have the ceramic bowls, glasses and cups and plastic dishes. The only reason all the photos in this series were served in styrofoam … Read more
One of the benefits of having a Banana Republic (not the clothing store, but the real thing!) is the tremendous amount of recipes available with plantains that became an integral part of the Guatemalan gastronomy. Today’s beverage is atol de platano, made from boiled plantains, sugar and cinnamon. Does anyone has the actual recipes for … Read more
Atol blanco is one of the most emblematic drinks of the Guatemalan Cuisine. Very few meals or drinks can define or identify a Guatemalan like atol blanco (white atole). Most Guatemalan atoles are traditional cornstarch-based thick hot drinks, yet atoles can also be made from, dried green beans (habas) rice and milk, and liquified plantains … Read more
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