As I have mentioned a few times before, Guatemalan food is so rich with stews. If the stews are watery we call them caldos and if the stews are thick we call them recados. In Guatemala we have plenty of caldos and recados and sometimes is difficult to decide whether a stew is a caldo or a recado. … Read more
Of course, a sampling of the Guatemalan food as seen from the doorway of La Cuevita of Los Urquizú could not be missing. Most of the dishes on the foreground are what I have called Mayan curries, which we call here recados, thick sauces, such as jocón, revolcado, hilachas, subanik, kakik, pulique, frijoles blancos and … Read more
What we call in Guatemala, recardos, stews based on sauces, are really just Mayan curries, although some people do not like the comparison, that’s what recados are. Here are some of the Mayan curries you can find in Guatemala: pepián, subanik, pulique, hilachas, jocón, kak’ik, amarillo, gallo en chicha, tiras de panza, pollo en crema, … Read more