cocina guatemalteca

Caldo de Gallina Criolla Vegetables

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Back on August I shared with you the presentation of Caldo de Gallina Criolla from Sabe Rico Restaurant in Antigua Guatemala. Criollo or criolla is the Guatemalan Spanish word often meaning native, garden grown or free range. As I said before, criollo in colonial times was the word used to label the offspring of Spaniards … Read more

Guatemalan Cuisine: Caldo de Gallina Criolla

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Criollo or Criolla is the Guatemalan Spanish word often meaning native or garden grown. Although criollo in colonial times was the word used to label the offspring of Spaniards that were born in America (remember America means the entire Continent not just the U.S.). Nowadays, in Guatemala we use the word criollo/criolla for things that … Read more

Guatemalan Cuisine: Subanik

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Guatemala is a country with lots of stews. Let’s call Guatemala, Stew country! Just yesterday Arturo Godoy was sharing with us the photos he took at La Cocina del Obispo, which included a not too tempting shot of Subanik. Since I don’t want you to get the wrong idea about one of the most important … Read more

Guatemalan Cuisine: Pollo en Crema

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Pollo en crema has to among top ten typical dishes of Guatemala. Pollo en crema also shows best the syncretism in the Guatemalan gastronomy. Pollo en crema can sometimes come with loroco or mushrooms along the potato and güisquil wedges. Pollo en crema is basically chicken covered with a rich cream sauce. Can anybody help … 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

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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Guatemalan Cuisine: Chojin

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Chojín is a word that I learned recently. Most of my life I just thought that radish salad was ensalada de rábano. Chojín is basically a radish salad that is served as appetizer or side dish with Chicharrones, Chicharrines and Carnitas, tostadas, panes (sandwiches), et cetera. Same as with guacamol, chojín is often eaten with … Read more

Guatemalan Cuisine: Ensalada de Verduras

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Contrary to popular belief, Guatemalans do have a large selection of salads in their gastronomy palette, including, of course, one of the most ingredient-rich and colorful salads in the planet, the world-famous Fiambre. If you don’t believe me, take a look at the Fiambre slideshow. Ejotes (green beans), pimientos (bell peppers), arbejas (green peas), repollo … Read more

Guatemalan Cuisine: piloyada antigüeña

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The Piloyada Antigüeña is one of the most classic dishes from La Antigua Guatemala. Piloyada antigüeña takes its name from the piloy bean. Piloyada antigüeña is basically a bean salad with pork, Guatemalan white sausage, Frankfurt links, ham, salami, fresh cheese, bell peppers, cilantro, tomato, hard-boiled egg slices and onions. If you beg really loud, … Read more

Guatemalan Cuisine: Sancocho

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First of all, I am going to request the help of my dear epistolary friends Erin and Manolo for this entry. Erin can help explain how this meal is prepared and perhaps some background information about gallina criolla and tips. Manolo can really explain in full detail the implications of Criollo and La patria del … Read more

Typical Guatemalan Breakfast

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I have shown you the typical Guatemalan breakfast at least three times and each time has been somehow different, how so? Well, what can I say, there are a series of ingredients that can be assorted to make breakfast taste very Guatemalan. The typical Guatemalan breakfast must include, however, black beans, fried plantain slices, fresh … Read more

Guatemalan Cuisine: Higado encebollado

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We visit the daily menu again with today’s higado encebollado, liver with onions. It is so ironic that one can get home-made style healthier food for less through the discounted Menú del día, daily menu special, found at most diners and restaurants; don’t you agree. This Higado encebollado took me back to my grandmother’s cooking; … Read more

Guatemalan Cuisine: Hilachas

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Hilachas (shredded beef) is yet another staple of the Guatemalan Cuisine. Hilachas is basically a red curry with shredded beef and potatoes. The hilachas recado (the Guatemalan word for curry) is normally served with rice as shown in the picture. Hilachas can be often found as part of the daily menu special in many authentic … Read more

Guatemalan Cuisine: Jocón

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A while back I tease those crazy Guatemalan who have decided to live abroad (you know who you are) with a photo of the ingredients for the world-famous Guatemalan green tomato sauce: Jocón. Yesterday, I showed how anyone could prepare Jocón at home if you can get your hands on a 7Caldos Jocón jar. I … Read more