If you want to see what empanadas de leche or empanadas de manjar look like, scroll down on the post. A while back, loyal reader, Eric De Leon, shared this recipe in Spanish for the empanadas. If you have the recipe in English, please, do share it as well. If you know about Guatemalan food, … Read more
Guatemalan ponche, fruit punch is the most popular drink for the Christmas season. The fruit punch above was prepared from package from Delfresco which includes the following dried fruits: apple, sugar cane, raisins, dried prunes, manzanilla (yellow plums), guava, pineapple, plátano (plantain), tamarind, cinnamon, and hibiscus tea and I added allspice, fresh chopped apple, pineapple … Read more
Guatemalan chiles rellenos used to be stuffed chillis, normally guaque chilli, bell pepers, jalapeño, depends mostly on what is on season and how spicy you want your chiles rellenos. The stuff in Guatemalan chiles rellenos is a mixture of minced meat, carrots, green beans and other spices; all of that covered in an egg batter, … Read more
According to the NYTimes, “one thing the dragon fruit has mastered, it’s the art of the Hollywood entrance.” The silver-screen comparisons are hard to resist, and lately they also happen to be apt. If dragon fruit were an aspiring actress, the Hollywood press would be hailing her as the latest “it” girl, the reporter continues. … Read more
Caldo de res is often called “cocido” (cooked) in La Antigua Guatemala. Caldo de res (beef stock or stew) has to be among the most often eaten dishes in the Guatemalan cuisine. It is always present daily menus at diners, fondas and restaurants. As many Guatemalan caldos, it comes with carrots, corn on the cob, … Read more
Even though you can find ponche, fruit punch, year round in Guatemala and no town fair is missing the stands selling ponche de frutas, it is during the dry cool season when you find ponche almost everywhere you go to eat. The ponche above was prepared from package from Delfresco which includes the following dried … Read more
We have to thank Erin, loyal and long-time reader from AntiguaDailyPhoto, for the buñuelos recipe you see below. Erin shared with us the buñuelos recipe last year: Making buñuelos at home can be a little bit tricky because the altitude will affect the dough. Having said that, don’t be afraid to try, it will be … Read more
Back on August I shared with you the presentation of Caldo de Gallina Criolla from Sabe Rico Restaurant in Antigua Guatemala. Criollo or criolla is the Guatemalan Spanish word often meaning native, garden grown or free range. As I said before, criollo in colonial times was the word used to label the offspring of Spaniards … Read more
Ayote en dulce or ayote en miel is among the most popular desserts for Día de Todos los Santos (Feast of All Souls) and Día de los Difuntos (Day of the Dead). Wondering what ayote is? well, ayotes are pumpkins. I bet you didn’t know that Guatemala is the cradle for pumpkins. The Guatemalan pumpkin … Read more
Criollo or Criolla is the Guatemalan Spanish word often meaning native or garden grown. Although criollo in colonial times was the word used to label the offspring of Spaniards that were born in America (remember America means the entire Continent not just the U.S.). Nowadays, in Guatemala we use the word criollo/criolla for things that … Read more
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
Wow, I can’t believe it took me 1,420 days to show you the world-famous caramel flan antigüeño. Bad Rudy, bad. Well, as the cliché saying goes, better late than never. If you have a recipe for the flan antigüeño, please, share it with the rest of us. UPDATE: Thanks to Laura for sharing her recipe … 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
You can tell Ceviche is my favorite Guatemalan Cuisine dish if you search for the word ceviche or just browse the five photos of ceviches posted thus far. But I am not the only one, Guy from Inner Diablog, has as many entries dedicated to ceviche as I do. Both of us have even describe … Read more