guatemalan cuisine

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

La Cocina del Obispo

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La Cocina del Obispo Restaurant is located in San Juan del Obispo, perhaps a 10 minute drive from La Antigua Guatemala. The restaurant is family owned and opens only on the weekends. You’d be amazed on the variety of food. Anyway, this time I went with Lomi Kriel and Norman Ávila. Rudy was supposed to … 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 Tacos FTW!

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Believe it or not, we also have tacos in Guatemala. Guatemalan tacos, however, do not resemble Mexican tacos at all. Guatemalan tacos are normally deep-fried and have potato or meat filling. Guatemalan tacos are normally served with steamed cabbage, tomato sauce and chile sauce; other times they might come topped with Guacamol (avocado sauce), chopped … Read more

Guatemalan Typical Diner Food

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Terracota ceramic dish ware, typical food, tortillas in basket are the typical vistas from the Guatemalan comedores (diners). In the picture above you can appreciate Pepián de gallina (Hen’s pepian) and Pollo en crema (chicken with cream sauce) along tamarindo (tamarind) drinks and tortillas; everything for Q30/$3.75. Arturo and I declared: Guatemalan diners FTW!

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

Guatemalan Cuisine: Parrillada Chapina

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Here’s another version of the classic Guatemalan parrillada which is basically a charcoal-grilled meat sampler. This version includes chicken, sirloin steak, sausage, pork chop [not in the picture], rice, beans, corn on the cob, chirmol (Guatemalan tomato sauce), and guacamol (avocado sauce). Guatemalans often order a parrillada as lunch or dinner during the weekends getaways … Read more

Guatemalan Cuisine: Patitas a la vinagreta

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I have to admit not all Guatemalan dishes have good aspect. Two such dishes come to mind right away: Mole and Patitas a la vinagreta (Pickled muscles and lower legs). Then again, the actual McDonald’s hamburger does not have good aspect either [see photos of food for a dollar]. However, Guatemalan meals with poor aspect … 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: Parrillada Guatemalateca

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Through the many entries in the Guatemalan cuisine category we can conclude that Guatemalans love to barbecue and charcoal-grilled meats. Last year I explained that Chuparrasco is when Guatemalans mix the barbecuing with drinking in a social gathering. Parrillada is another word we use often in Guatemala to describe a charcoal-grilled meat sampler. Normally, a … Read more

Guatemalan Cuisine: Frijoles blancos

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Frijoles Blancos, white beans, are another classic staple of the gastronomy of Guatemala. Frijoles blancos are often prepared with espinazo (spine) costilla (ribs), carne cerdo (pork chops), chicharrones (pork rinds), tocino (bacon) and longanizas (Guatemalan white sausages), just to name a few meats. Frijoles blancos can be found in a red or white presentation, depending … Read more

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 Weekend Tamal Breakfast

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Here’s what a typical Sunday morning Guatemalan breakfast may look like. I say Sunday morning breakfast because normally one can only find tamales on Saturday night or Sunday morning. Guatemalan tamales are normally served along with pan francés (French rolls [how to say pan francés in English?]) and a cup of hot coffee or chocolate. … Read more