Chepitos are the other kind of tamalitos de frijol I have had the opportunity to try in Guatemala. The difference between tayuyos and chepitos is minimal, but there’s a difference. As you can see, chepitos have whole black beans mixed with the corn dough. Also, the wrapping is maize husks as opposed to the banana … Read more
There are two kinds of tamalitos de frijol that I have encountered in Guatemala: Tayuyos and Chepitos. Today I bring you tayuyos which are basically small tamales, thus tamalITOS, with paste of black beans mixed in before cooking and wrapped with maize plant fresh leaves. As I have said before, in Guatemala alone, there must … Read more
Our loyal and long-time reader Jessica Flores explained the differences on Facebook. Here are my quick and dirty translations on the fly: Chuchitos = corn dough, tomato-based sauce y meat inside, wrapped in dried maize husks. Eaten as an appetizer. Tamalitos = single corn dough and other ingredients such as chipilin, chicharrón, etc., no sauce, … Read more
These are tamalitos de frijol, which basically are small tamales, thus tamalITOS, with black beans mixed in before cooking and wrapped with maize plant fresh leaves. Who can tell the difference between chuchitos, tamalitos, tamales and paches? Best answer will win a photo post card sent via snail mail to you home or office.
Certainly some of you can help us determine the differences between chuchos and chuchitos, which were both mentioned yesterday in Guy Howard’s ‘first‘ guest contribution. Perhaps then, someone brave enough can tackle the differences between tamalitos and tamales. Finally, once both answers have been already explained, pues, might as well elaborate on the differences between … Read more