Tortillas los tres tiempos, tortillas for breakfast, lunch and dinner, or a toda hora, or all the time, tortillas are sold out of these baskets through out Guatemala. If you can not go to the tortillería, tortilla shop, then the tortillas come to you, or close enough. Often you find the ambulant tortilla vendors near … Read more
Which color tortillas do you like best? In Guatemala the most popular colours for tortillas are yellow, black and white. If you want to learn how tortillas are made in Guatemala, watch this video made in Ciudad Vieja, Sacatepéquez. ¡Buen provecho!
This portrait of a young Maya girl is another addition to the portraits of strangers series. We are so fortunate to have freshly made tortillas three times a day, especially so when smiles are also available. Well, for starters you need ‘real’ nixtamalized maize dough (nothing of the maseca flour used elsewhere). After that, you … Read more
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 the questions for you. You can find the answers in the huge archives of AntiguaDailyPhoto in case you don’t know the responses by heart. Do you guys know the difference between Guatemalan chorizo … Read more
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-making place) can be as haunting as the one coming from a panaderia, bakery; just ask Guatemalan or Mexican for the matter. Tortillas, in case you don’t know, are maize or corn based … Read more
It is interesting how the aroma of freshly-made tortillas can be so haunting. This is especially true to Guatemalans who are not used having tortillas not made the same day or even within the same hour. Well, the aroma of tortillas just coming out of the comal can be equal to the aroma of bread … Read more
In Guatemala we are lucky to still have vendors who provides us with fresh goods every day. Perhaps, it is the fact that the vast majority of Guatemalans don’t have a refrigerator that make us have fresh goods like fruits, vegetables, meats, et cetera every day of the year. Tortillas are not the exception. In … Read more
It is impossible to think of the Guatemalan, Mexican and Mesoamerican diet without maize. From the Popul Vuh (Popol Wuj in modern spelling), the Mayan equivalent of the Bible, which states that humans were literally created from maize, to Miguel Ángel Asturias‘ novel Hombres de maíz (Men of Maize) which is one of the best … Read more
Blame this photo on Eric, who just yesterday invoked the tortilla-making ladies. It is interesting how the aroma of freshly-made tortillas can be so haunting. This is especially true for Guatemalans who are not used having tortillas not made the same day or even within the same hour. It’s funny now that I think about … Read more
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. 🙁
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. 😉
