Two or three baskets show up around lunch time, the pots are open to show the food options of the day. Within minutes, workers, street vendors, students, and hungry people show up to order lunch. Some people argued against having affordable food options in Antigua Guatemala, but honestly, what are people with low income to … Read more
At lunch time one can find stands of food vendors pop up at street corners or around parks in Antigua Guatemala. These street food vendors usually cater to other vendors working on the streets. The daily menu can go from Q10/$1.25 to Q25/$3 depending in what one orders. Most lunches sell for around Q15/$2 and … Read more
Here are your three Spanish words of the day: Comida, Comedor, Comensal. Comida can be food as well as cuisine. Comedor is simply a diner. In Spanish each comedor is a restaurant, but restaurants are usually not comedores. In other words, comedores are usually lower category than restaurants. Comensal is the diner or restaurant guest … Read more
These are some of the most often used ingredients in the Guatemalan kitchen. This photo was taken at La Fonda de la Calle Real at a booth that the restaurant put out to showcase their flavors and the ingredients they use in their kitchen. You can take this photo to your local Latin market and … Read more
This has to be the best quiche anywhere. Although it is made from eggs, it could be considered a vegetarian dish, right?
Even though Héctor’s restaurant does not have a sign that might point you to where his place is at, most locals, including foreigners, know about this fabulous venue. His French-influenced cosmopolitan cuisine is considered by many Antigua Guatemala’s best kept secret.
Make sure you also try Hector’s roasted tomatoes, basil and cheese!
Certainly some of you can help us determine the differences between chuchos and chuchitos, which were both mentioned yesterday in Guy Howard’s ‘first‘ guest contribution. Perhaps then, someone brave enough can tackle the differences between tamalitos and tamales. Finally, once both answers have been already explained, pues, might as well elaborate on the differences between … 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.