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…
As with all heritage recipes, there are many versions Kaq’-ik. It is essentialy turkey legs cooked in a red broth made of tomatoes, spices and…
In a previous post we showed you how to make your own Horchata at home. Now, we share How to Make Horchata Cupcakes with it!
In Latin America, rice Horchata is originated in Yucatan and because of its relation with the Maya world, it has also been prepared in Guatemala…
If you live in Guatemala you know that corn tortillas are important, if not fundamental in our everyday food. They are served with virtually every…
