Guatemalan are living a new sense of freedom, not the kind that was expected by the signage of the Peace Accords of 1996. Rather, it is a gastronomic freedom. Some of the Guatemalan expats noticed that something had changed since their departure when they saw Pepitoria, chile, salt and lime-lemon juice granizadas (shaved ice). Some … Read more
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
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
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
We continue with tortillas con carne adobada and longanizas. I can easily explain longanizas as Guatemalan white sausage which has chopped onions and yerba buena, mint, along the ground meat. However, carne adobada is a little more difficult since I don’t know what’s in the adobo mixture, except for achiote (annatto). Can anybody help explaining … Read more
Tortillas con carne could be the Guatemalan equivalent of the Mexican taco. Tortilla con carne is basically a piece of charbroiled steak of beef, adobo marinated pork steak, chicken, chorizo (Guatemalan red sausage) or longaniza (Guatemalan white sausage), served over two or three grill-heated corn tortillas and top with chirmol (Guatemalan tomato-based salsa), guacamol (Guatemalan … Read more
I will let you guys do the caption for this photo by digging through the archives of AntiguaDailyPhoto. Here are the hints: Churrasco and Convivio. Guatemalan Film Trailers Aside: Once again, we continue showing trailers of Guatemalan films and short films. This is the trailer for Puro mula, the first film by Best Picture System. … Read more
First of all, my apologies to all those masochist Guatemalans who live abroad and visit this humble site to get their daily nostalgic capsule. Loroco is the green flower you see on top of the pupusa above, which I call Mayan pizza because is made from corn dough and cheese. Pupusas are normally top with … Read more
Back in January Rudy marked his 1000th post with a pic of pacaya cooked in egg batter and duly polled readers for their interest in a series on comidas envueltas en huevo. There did seem to be some enthusiasm for this at the time, so I thought I’d relate here how my girlfriend and I … Read more
Yuca, also known as cassava or manioc, is root widely consumed in Latin America and Guatemala is not the exception. You can yuca (you-kah) in caldos, in soups, in recados, fried, boiled, mashed, as yuca chips (similar to potato chips). Yuca is sold as snack with portion costing a mere Q2/$0.24 topped with tomato sauce … Read more
Last year I mentioned about that thanks to the wise weather gods, in Guatemala any time of the year is good for grilling and barbequing and to meet with friends for what is known locally as El Chuparrasco; a contraction between chupa for drinking and rrasco, short for churrasco or barbecuing or grilling. I also … Read more
Oh the photos look so much better with people in them, especially if they are smiling. 😉 If tostadas had a kingdom, La Enchilada would be the queen of the tostadas. Good, you say, I’m glad to know, but can you tell me what the hell is a tostada or enchilada. Well, I’m glad you … Read more
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
Thanks to Michele and Eddie, two loyal readers of AntiguaDailyPhoto.Com, I actually came to La Antigua Guatemala during the Holy Week. We had a great afternoon and we finished our meeting with a delicious dinner at La Fonda de la Calle Real. I took a few shots of Revolcado (Guatemalan Curried Pork Stew) so I … Read more
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