Of course, these ladies who prepare us our daily tortillas can not be missing in series about the real Guatemala. Here we see the clay comal ready to receive the uncooked corn cakes to be turned into fresh tortillas. Below the comal we can see the fire and the ever present pot with frijoles (black … Read more
There’s nothing like on-the-spot-freshly-cooked tortillas to accompany your Guatemalan meals. If you grew up eating freshly-made tortillas, the aroma near a tortilleria (tortilla-making place) can be as haunting as the one coming from a panaderia, bakery; just ask Guatemalan or Mexican for the matter. Tortillas, in case you don’t know, are maize or corn based … Read more
What better way to start the new year than with a brand new clay comal to cook the best tasting tortillas. A comal like the ones shown above will set you back Q30/$2.75 if I recall correctly. Sadly, clay comales are disappearing as most tortillerías now are using metal comales with gas instead of leña … Read more
In Guatemala we are lucky to still have vendors who provides us with fresh goods every day. Perhaps, it is the fact that the vast majority of Guatemalans don’t have a refrigerator that make us have fresh goods like fruits, vegetables, meats, et cetera every day of the year. Tortillas are not the exception. In … Read more
Blame this photo on Eric, who just yesterday invoked the tortilla-making ladies. It is interesting how the aroma of freshly-made tortillas can be so haunting. This is especially true for Guatemalans who are not used having tortillas not made the same day or even within the same hour. It’s funny now that I think about … Read more
Since Manolo needs to improve his tortilla making skills, I am posting this image to help him in the process. Even Carmen may benefit from these lessons! 😉 Bohemian Literary Side Note: Since I talking about Manolo, might as well invite him for a bohemian night with the writers that will appear in the 17:30 … Read more