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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.
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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]
For example, Antigua Guatemala is well known for its candy that makes use of many local ingredients: fruits, seeds and nuts, honey, condensed milk and other traditional sweeteners. Antigua's candy is popular with tourists. Many traditional foods are based on Maya cuisine and prominently feature corn, chilis and beans. Various dishes may have ...
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.
Chiltepe, a common pepper used on some Guatemalan dishes. There are also foods that it is traditional to eat on certain days of the week – for example, by tradition it is known that on Thursday, the typical food is "paches", which is like a tamale made with a base of potato, and on Sundays it is traditional to eat tamales, due to the fact ...
La Monja Blanca, a Guatemalan eatery on Lake Worth Road in Palm Springs, Florida, serves pupusas, or thick corn tortillas stuffed with cheese and fried pork belly, and platano rellenos, or fried ...
Fuentes cooks the majority of food at the restaurant and Zenteno grills the meat for a lot of the Mexican dishes offered on the menu. Fuentes and Zenteno run the entire operation with Fuentes ...