The Omni-Present Ambulant Tortilla Vendors
Tortillas los tres tiempos, tortillas for breakfast, lunch and dinner, or a toda hora, or all the time, tortillas are sold out …
Yellow, Black and White Tortillas
Which color tortillas do you like best? In Guatemala the most popular colours for tortillas are yellow, black and white. If you …
Authentic Guatemalan Smiles and Tortillas, Three Times A Day
This portrait of a young Maya girl is another addition to the portraits of strangers series. We are so fortunate to have …
Guatemalan Longaniza Lunch for $1.25
You’ve got to love Guatemala, this longaniza lunch with guacamol, chirmol, rice and freshly-made tortillas will set you back Q10/$1.25. Here are …
Freshly-cooked tortillas for breakfast, lunch and dinner
There’s nothing like on-the-spot-freshly-cooked tortillas to accompany your Guatemalan meals. If you grew up eating freshly-made tortillas, the aroma near a tortilleria …
Tortilla Time
It is interesting how the aroma of freshly-made tortillas can be so haunting. This is especially true to Guatemalans who are not …
Tortillas or Bread
Tortillas or Bread, why choose, take both!
Tortillas los tres tiempos
In Guatemala we are lucky to still have vendors who provides us with fresh goods every day. Perhaps, it is the fact …
We’re Men of Maize
It is impossible to think of the Guatemalan, Mexican and Mesoamerican diet without maize. From the Popul Vuh (Popol Wuj in modern …
Making Guatemalan Tortillas
Blame this photo on Eric, who just yesterday invoked the tortilla-making ladies. It is interesting how the aroma of freshly-made tortillas can …
Guatemalan Tortilla Basket
Right now, the going price for tortillas is 6 tortillas per one quetzal (Q1 = US$0.13). This fact brings me to another interesting aspect about tortilla selling in Guatemala: tortillas are sold by units and not by weight, which means some tortillas could be tiny or really thin or worse yet use maseca flour in the mix. 🙁
How to make the perfect Guatemalan Tortilla
Well, for starters you need ‘real’ nixtamalized maize dough (nothing of the maseca flour that Manolo uses), a ‘real’ comal (baked clay griddle) and you need to use ‘real’ leña (wood logs, quite possibly pine). After that, you need a good pair of hand to tortear (hit into shape) a real looking tortilla. You don’t need no sticking mold to shape your tortillas ma’am. 😉