Guatemalan chilaquilas [spelled chilaquiles sometimes] are a simple and economic dish, a staple of the Guatemalan gastronomy. The most common ingredient is güisquil, better known elsewhere as chayote, but you can also prepare them with ichintal [the chayote root] or even with plain tortillas. Basically, you take two slices of güisquil and put some fresh … Read more
I present to you the the güisquil root, a Guatemalan seasonal delicacy. The güisquil, Sechium educe, is usually the dark green pear squash, the lighter yellowish pear squash is known perulero in Guatemala. Ichintal is the name of the root of the plant that produces Sechium educe also known as chayote, perulero, güisquil, huisquil, wiskil, … Read more
The lady in the picture was selling camotes, sweet potatoes and elotes, corn on the cob, for Q5/$0.60 and güisquiles, pearl squash, for Q3/$0.38 a piece. There’s a mouse and cat chase around Antigua Guatemala between the street vendors and the municipal street vending regulators. Street vendors want to be left alone and be allowed … Read more
I present to you the first güisquil, also known as chayote or perulero, from our back yard orchard. Güisquiles are such an integral part of the Guatemalan diet that sometimes you find it in the most unusual dishes. Güisquiles are also very important vegetable from the milpa crop as mentioned by Charles C. Mann in … Read more