Spanish Torrijas are essentially the spanish version of French toast. Thick day old slices of white bread are dipped in a mixture of milk, and…
Wine, cream, herbs. You can’t go wrong with that. If you don’t have fresh herbs at hand, by all means use powdered ones. This Herbed…
August 10th is Saint Lorenzo’s day, the date has already passed but we thought we would share this with you. I didn’t know cooks had…
I still had some jalapeños leftover from previous dishes, and I found this Jalapeño Corn Muffins recipe. The original recipe calls for sour cream, instead…
The best way to add sweetness to Lemonade is to make syrup with it. With the Basil Syrup that we shared before, I made Basil…
I use Basil Syrup to sweeten iced tea and lemonade because basil gives it a special and aromatic sweetness. If you can find the time…
Guatemalan week cannot be complete if we don’t mention Michelada and our local beer, Cerveza Gallo. This is the beer we drink for our birthday,…
Coconut bread is native to the northern part of Guatemala: Izabal. Ingredients such as coconut, plantains, bananas and seafood are staples of this region.
Dobladas de Queso are one of those dishes than can be eaten at any time of day. It could be part of a lunch if…