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These tamales are a staple of western Guatemalan cuisine which are favored over the typical tortilla. Tamalitos de chipilín and tamales de loroco are other variants of tamales de masa that have ingredients added to the mix. Paches are a kind of tamal made from potatoes instead of corn. Bollito are similar to tamales, but filled with beans ...
In Guatemala, Honduras, El Salvador, and Nicaragua, atol de elote (maize atol), or simply atole, is a popular beverage. Pineapple atol ( atol de piña ) is also consumed in El Salvador. Guatemalan varieties include atol shuco ("dirty" atol , a reference to its darker color), particularly popular in the city.
“We’re all so busy — there’s room for supermarkets,” says Gloria Cardona of Cardona Foods Cafe as local bakeries and big grocers gear up for a busy season of tamale sales.
Tamale is an anglicized version of the Spanish word tamal (plural: tamales). [2] Tamal comes from the Nahuatl tamalli. [3] The English "tamale" is a back-formation from tamales, with English speakers applying English pluralization rules, and thus interpreting the -e-as part of the stem, rather than part of the plural suffix-es. [4]
Pages in category "Food and drink companies of Guatemala" The following 4 pages are in this category, out of 4 total. This list may not reflect recent changes. C.
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Ceviche is a popular seafood dish along the coasts of Latin America that Alex Porras, owner of POME, makes and sells at the Cabrini Farmers Market, 2211 Texas Avenue, every Saturday.