Saturday, March 3, 2007

La Comida Tipica de Guatemala

Because I love to eat, and because I know this will get Adam H to pay attention, I've decided to document all of the typical local food I eat (la comida tipica). Here are some photos and brief explanations of meals my host family has served.


One interesting fact is that Guatemalans have a significant breakfast (often fresh fruit) and a largish lunch and then traditionally a modest dinner--as opposed to us in the states who pig out right before bed.


Here's Edgar Monterroso (the father of the host family) with a fried pacaya (a native plant) and black beans (frijoles--served very often).







Envuelto--eggs with broccoli, coliflower served with corn, potato puree and, of course, tortillas.





Doblada of beef, carrots, and green beans served with black beans and a vegetable called giusquil that is sort of like a sweet potato.








Chuchitos--meat and salsa in a corn shell like a tamale.






A traditional Guatemalan tamale.









Helaches (a sort of beef stew)





Eggs with green peppers and a cousin of the potato served with yellow rice and spicy cabbage.







This is kaquik, and it's awesome. It's a turkey soup served with tomalitos, avocado, and rice--all of which goes into the broth. It's a typical dish of Coban, Guatemala (a city about 4 hours northeast of Antigua).






UPDATE: Here's the recipe for kaquik, both in Spanish and my host daughter's best English. Thanks, Carolina!

Espanol:

ES TOMATE, CEBOLLA, CHILE PIMIENTO, CHILE SECO, AJO, CHILE PASA PAVO, CULANTRO

PREPARACION

EL TOMATE, CEBOLLA, CHILE PIMIENTO, AJO, CHILE PASA, CHILE SECO SE PONEN A ASAR LUEGO EL PAVO SE PONE A COSER NO TIRAR EL AGUA DEL PAVO, CUANDO TODO ESTE ASADO SE LICUA Y SE LE HECHA EL AGUA DEL PAVO DONDE SE COCIO Y SE DEJA HERVIR SE LE AGREGA SAL AL GUSTO TUYO Y UN POCO DE CHILE EN POLVO, EL PAVO TIENE QUE ESTAR EN TODO NO ASARLO SOLO COCERLO.

EL KAQUIK SE COMO CON ARROZ Y TAMALITOS DE MAZA .

English:

TOMATO, ONION, CHILE PEPPER, DRY CHILE, GARLIC, CHILE PASSES TURKEY, CULANTRO

PREPARATION: THE TOMATO, ONION, CHILE PEPPER, GARLIC, CHILE HAPPEN, DRY CHILE ARE PUT TO ROAST THE TURKEY SOON IS PUT TO SEW NOT TO THROW THE WATER OF THE TURKEY, WHEN ALL THIS ROASTED IS LIQUEFIED AND LEAKED TO HIM OF THE TURKEY WHERE COCIO AND IS LET BOIL SALT TO THE TASTE IS ADDED TO HIM YOURS AND A LITTLE DUST CHILE, THE TURKEY MUST BE IN EVERYTHING NOT ROASTING IT SINGLE TO COOK IT. THE KAQUIK AS WITH RICE AND TAMALITOS OF MACE.

5 comments:

Rudy said...

Gringo, you should check the spelling of some of the dishes you mention. Here is list of some of those meals you mention.

http://antiguadailyphoto.com/category/food-drinks/

Lea said...

The kaquik sounds great! Can you post the recipe?

becky said...

FANTASTIC. you've definitely got my attention too! :-) the turkey recipes are pimped out.

Anonymous said...

Gringo, Im a Guatemalan born and I love to see foreigners delight in our local cuisine. It can be considered simple food for some, but you have to taste it to really live the experience, delight in the mix of local herbs and produce, and the mix imported goods from europe and south america brought by colonizers brocoli, carrots and chickens. Kudos to you and all visitors.

Rodrigo,

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