Search results
Results From The WOW.Com Content Network
Guatemalan cuisine is heavily influenced by Mayan cuisine, with some Spanish influences as well. Many dishes are hyper-regional and are not available outside specific towns. [2] Maize is an important staple food in Guatemalan cuisine, and has been cultivated in the region since ancient times. Hot chocolate also has a long history in Guatemala.
Hilachas served with rice and black beans. Hilachas is a dish originating in Guatemalan cuisine that is similar to ropa vieja. [1] It generally consists of boiled, shredded beef served with tomato sauce and tomatillo, potatoes, carrots and Guajillo chiles. [2] The name translates to "rags" and is very common throughout Central America. [3]
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Hernán Cortés introduced rice and wheat to Mesoamerica, prior to which time milpa (known as the cornfield) [5] was one of the main sources of sustenance. [ 11 ] Some traditional foods featured in the cuisine include: Atole (a drink made using masa) [ 12 ] and Chocolate Atole (with the addition of chocolate) also known as champurrado . [ 13 ]
Unlike other rice porridges, our lugaw, the Tagalog word for it, aka arroz caldo, started with sautéing minced garlic and sliced ginger in a pot with oil until fragrant, per my Tita Marissa's recipe.
Kak'ik is a soup made from a type of turkey called "chompipe" and is typical of Guatemalan cuisine. It is a food of pre-Hispanic origin. The name is of Mayan origin: it derives from the Q'eqchi' words kak (red) and ik (hot or very spicy). [1] In 2007, it was declared part of the Intangible Cultural Heritage of the Nation. [2]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.