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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]
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.
Why We Love It: slow-cooker recipe, crowd-pleaser. Serves: 10. A slow cooker can be a total dinner-party savior; doing all the heavy lifting earlier in the day means more time to hang out with ...
The meat-based stew, thickened with gourd seeds, [2] can be made with beef or chicken (beef is more common in urban centers) [3] it includes in traditional recipes tomatillo, tomato and hot chili. Guatemalan restaurants in the United States usually consider the dish to be of Maya origin. [4] It is a popular street food in Guatemalan cities. [5]
A homemade king cake makes for a festive and impressive centerpiece for any kind of party. Choose from cinnamon or cream cheese filling, and cover the whole thing with frosting and colorful sugar ...
Meanwhile, the spinach wilts in the pasta water in record time for a fast weeknight dinner. Parmesan cheese adds the bulk of the savory flavor. It’s worth seeking out a block of Parmesan and ...
Pork, chicken, beef, and cuy are popular in the mountain regions and are served with a variety of grains (especially rice and corn or potatoes). A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig. Fanesca, a fish soup including several types of bean, is often eaten during Lent and Easter.
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