The problem with many authentic Guatemalan dishes is that they are not very portable or sometimes the recipes are so complex and include ingredients not easily found, outside of Guatemala that is. The same can be said for most dishes from the MesoAmerican cuisine menu. But modernity has arrived to the land of Hunahpu and … Read more
Details, details, details. To celebrate the first anniversary of AntiguaDailyPhoto on May 1st, 2007, I published a sampler photo of sweet bread from Guatemala which included tortas, cubiletes, champurradas, cemitas and other such goodies. The Guatemalan sweet bread sampler was a hit and still remains among the most visited and commented of the over 1,057 … Read more
Okay, here’s something sweet to end the work week. I came across this blackberry dessert at La Casa de las Mixtas; one of favorite hangouts for lunch lately. According to the owner they do similar desserts with strawberries, pineapples and other berries. Below you get the basic recipe as told by the owner of the … Read more
The Guatemalan shuco hot dog comes with guacamol (avocado sauce), boiled cabbage, mayonnaise, tomato sauce, mustard, hot sauce, and one or more of the following: chorizo (Guatemalan red sausage), longaniza (Guatemalan white sausage), salchicha (normal hot dog sausage), ham, bacon, pepperoni, german ham and sausages, chichen breast, beef steak fajitas, polish sausages, et-cetera. Well, at … Read more
Today’s entry marks the 1000 consecutive daily pages of La Antigua Guatemala Daily Photo. And I thought I wasn’t going to last 30 days! 🙂 Pacayas, known as date palms in English, are an staple of the Guatemalan cuisine. Pacayas can be found pickled, like in the fiambre salad, charbroiled, boiled, and most often covered … Read more
These also make Guatemalans hot! 😉 In Guatemala there are at least two words you can use when referring to pickled foods: Escabeche and Curtido. Jalapeños en escabeche (pickled jalapeños) is a very popular delicacy from the Guatemalan cuisine which not only includes jalapeños chiles, but also, carrots, cauliflower, onions, cabbage, and often pacayas. By … Read more
The first person that can name this Guatemalan dessert AND provide the recipe for its preparation through the comments will win a surprise photo package. Everyone is encouraged to participate. Let’s see how long it takes for someone to come up with both answers.
Today is theme day for the City Daily Photo community around the world; 840 daily city web sites thus far. For the first theme day of the year, there are 151 cities participating with their best photo of 2008. Click here to view thumbnails for all participants I don’t remember if subscribe to participate in … Read more
Carnita is the Guatemalan Spanish word for chunks of meat from pork. Chicharrón is the word for pork rinds or deep-fried pork skin which still keep a little bit of meat or fat. Chicharrines are pork rinds made from just the pork skin, no fat or meat left on the chicharrines (these are very crunchy). … Read more
The easiest way to get authentic traditional Guatemalan cuisine is to get a daily menu special at your local diner. For instance, this meal known as Pepián, quite possibly Guatemala’s National Dish, was part of the daily menu special which included a fresco, drink made from blended natural fruits, sugar and water (more watery than … Read more
Platillo típico (typical dish) is the name given to any meal that normally has at least two of the following: chirmol (Guatemalan tomato-based sauce), platanos fritos (fried plantains), frijoles negros (black beans blob), queso o crema (Guatemalan fresh cheese or cream) and guacamol (avocado sauce). With the elements you can turn a regular breakfast into … Read more
Okay, let’s meet for lunch today, the meals are on me. But, the menu options are limited: Guatemalan Revolcado, Pepian, Hilachas, Subanik and Longanizas. For some reason, Guatemalans enjoy going out on the weekend and dining on the streets. That’s right, many people set up tent and a few pots with traditional Guatemalan dishes. You … Read more
This Guatemalan stew takes its name from its yellow-orangy color. Amarillo is the Spanish word for yellow; those living in Texas probably know this. Once again you see the patter, a stew based on tomato sauce and other vegetable from the milpa. This amarillo stew had green beans, carrots, bell peppers slices, potatoes and a … Read more
Okay, get your Guatemalan notebook handy, we’re about to learn a few Guatemalan words and concepts. Rabo Guisado translate roughly as ox tail stew: rabo would be the ox tail and guisado would be stew. The first time I learned about how all these dishes based on entrails, guts, and left-overs of animals came to … Read more
Tacos is yet another word shared by the Guatemalan and Mexican gastronomy. If you’re accustomed to Mexican dishes, you have to be careful when ordering your meals in Guatemala because, unless you’re in a Mexican restaurant, often the names of food refer to totally different dishes. Okay Rudy, I am vaguely understanding what you saying … Read more