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, our friends’ and family’s birthdays, on weddings, on weekends, (or weekdays… wink, wink!) for the happy times… and the bad…
Pan de Coco
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
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 served with soup and a salad, or as part of breakfast if served together with scrambled eggs and beans.
Kaq’-ik
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 chilies and accompanied by small white tamales steamed in banana leaves.
Cubiletes de Horchata
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!
Horchata
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 for several centuries and it is cooked in the same manner using rice, cinnamon, almonds, sugar and water. Now you…
Guatemalan Tortillas
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 meal. This practice has a very long history, going back thousands of years to the Mayan empire. Guatemalan Tortillas are…
Pollo con Salsa de Naranja y Pepitoria
I wanted to capture pepitoria taste in a sauce to serve with browned chicken. I used the whole pepitoria, which are basically pumpkin seeds, and I used my mini chopper to process them into chunky little bits. This Chicken with Orange-Pepitoria Sauce turned out great!
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Menús de Almuerzos o Cenas, Clase 01: Pechugas de Pollo con Limón y Mantequilla (ESPAÑOL)
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