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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.
In Guatemala, cassava can be served as a side dish to a meal, mostly with soups; however, it is not a staple food in Guatemala. There are many typical cassava dishes, such as yuca con chicharrón (fried pig skin and boiled cassava) and platano con yuca (green or ripe plantains mashed together with boiled cassava).
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.
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To prepare rellenitos, plantains are cut into medium-sized pieces and boiled with cinnamon until tender. Once they are tender, normally after about ten minutes of cooking time they are removed, mashed into a paste and set aside to cool. The paste is then formed into a small thick tortilla by hand, leaving the center indented resembling a small ...
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]
Fuentes, who was born and raised in Guatemala, moved to Atascadero 20 years ago. Over the years, she’s looked for a way to make her dream of serving authentic Guatemalan food in San Luis Obispo ...
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