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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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Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead (Spanish: Día de los Muertos) and the All Saints Day (Spanish: Día de Todos los Santos). It is served chilled and may be made with dozens of ingredients.
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. "I was born ...
Guatemala's Debora Fadul, one of the 'Top 100' world's best chefs, is on a mission to showcase Indigenous produce and farmers in a country where racism and discrimination persist.
Chiltepe, a common pepper used on some Guatemalan dishes. Chipilín Tamal, a common dish usually eaten at dinner. Guatemalan cuisine reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has different food varieties.
3. Baleadas. Origin: Honduras A relative of the pupusa and quesadilla, baleadas are thick flour tortillas folded in half and filled with mashed red beans.
Guatemalan cuisine (38 P) R. Rum produced in Guatemala (1 P) Pages in category "Food and drink in Guatemala" The following 2 pages are in this category, out of 2 total.