Tag Archives: Guatemalan

Corn Atole (Sweet Corn and Milk Beverage)

This is one of the most popular beverages in Guatemala, and it can be made with yellow or white corn.  I learned how to make it using yellow corn, and you can choose to make it either with water or with milk.  I prefer to prepare it with milk, because it gets a more consistent and creamy texture, but it is up to you.   When you reach step 5 of the procedure, it is important that you stir the mixture all the time, otherwise it can curdle.

For those of you who are not familiar with corn atole, this is a traditional Central American hot beverage made from corn that is blended (raw) with a little water or milk, and then cooked with some sugar an cinnamon until it thickens up, resulting in a silky smooth beverage.  In Guatemala we especially like to drink this in the “cold” months at the end of the year.  We would love to hear about you trying our recipe!

Helga

Corn Atole (sweet corn and milk beverage)

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Guatemalan Fruits

Guatemala: the land of eternal Spring, that’s what our country is called.  We’re blessed with beautiful weather all year round, and even on rainy days when our “winter’ is at its worst, you will probably have a sunny morning or an afternoon with blue skies.  With such wonderful weather, we can enjoy a wide variety of produce.   Aside from bananas, mangoes, papaya, pineapples and such, there are a few fruits that are specific to our geographical area, and I am sure they will be new to a lot of our readers from abroad.   You won’t find these at the supermarket, you need to go to the local markets to find most of them.

Níspero

 

This fruit is comparable with its distant relative, the apple, in many aspects, with a high sugar, acid and pectin content. It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads or fruit cups. Firm, slightly immature fruits are best for making pies or tarts. The fruits are also commonly used to make jam, jelly, and chutney, and are often served poached in light syrup.  It has a sweet, yet slightly tangy taste.

Zapote Mamey

 

This fruit has a rough, sandy peel that when cut open it reveals zapote’s terracota flesh. The texture is buttery (comparable to the texture of an avocado, but softer still) and the flavor is sweet and earthy.  When these are in season, they are used as dessert after a meal, or used to make ice cream pops and smoothies.

Chico Zapote

 

Another variety, is Chico Zapote.  Not at all comparable to Zapote Mamey.  This fruit has a milder flavor, very sweet and malty.  The chico zapote tree provides a natural chewing gum, chicle.

Mamey

 

The mamey tree, resembling southern magnolia trees, provides this yellow-orange fruit.  It’s firm pulp has a sweet-tangy taste and it is used to make ice cream pops, fruit punch and jams.

Caimito

 

This purple fruit resembles a large plum, but when you cut it open you will find a white, somewhat translucent pulp with a milky texture. It’s flavor is sweet and subtle.   It is best served chilled.

Jocote

 

This little fruits pack a lot flavor!  When ripe, they turn bright red and their pulp is bright yellow with a sweet, juicy and tangy flavor. Aside from eating it fresh as it is, it is used to make “jocotes en dulce”  around Christmas time.  This dessert is made by cooking jocotes with panela, cinnamon, water, allspice and other ingredients.

Jocote de Marañon

 

Most of you are probably familiar with the cashew nut.  This is the fruit where the nut comes from.  This fruit has a tangy and astringent flavor, so it is mostly used to make sweetened juice ( agua de marañon).

Paternas

 

These are available in the southern coast of Guatemala and El Salvador.  They resemble green beans and have a sweet cottony white interior.

Sources:

Wikipedia
Chow
Sabelotodo
Whatsupelsalvador

Guatemalan Enchiladas

You’ve probably heard of enchiladas before, but you might be thinking about a rolled tortilla filled with chicken, or beef, topped with melted cheese and sauce, which is more of a Mexican enchilada.  These enchiladas, our Guatemalan enchiladas, are made by topping a fried tortilla (called a Tostada) with lettuce, pickled beet and vegetable mix, ground beef and tomato sauce…and the last touch, a sprinkling of dried Guatemalan cheese (Queso Seco).

Historically, this dish dates back to the 18th Century. Enchiladas do require some work, so it’s not a dish you regularly have at home. Thankfully, back at home we get to enjoy it pretty much every two months. this is one of the few ways that dad won’t get tired of eating his veggies. Thankfully, at my parent’s home we have Chila, who comes to help us with the kitchen, and is an expert when it comes to local food. So here you have it, Guatemalan Enchiladas!

Source: Hotel Panamerican, Guatemala

Kitty

Guatemalan Enchiladas

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Loroco & Tomato Rustic Tart

As our Independence Day festivities get closer, I wanted to try out a recipe that used a local staple ingredient to make a fusion dish.  I knew I wanted that ingredient to be loroco. I thought up this recipe for a loroco and tomato rustic tart which I am glad to share with you, I do hope you give it a try!   We ate the whole thing in one sitting for dinner.

You just need to make a pie dough, or buy frozen puff pastry dough.  If you make your own dough, add ½ teaspoon of black pepper to the flour mixture before processing it. This is optional, to give the dough a little flavor. When your dough is ready fill it out with a mixture or locoro, onions, cream, tomato, parmesan and a good quality melting cheese.  In my case, I bought Quesillo from San Julian, which is creamy and melts deliciously.

Loroco, is a vine with edible flowers that grows in Guatemala, El Salvador and other Central American countries. It is an important and popular source of food in Guatemala and El Salvador. The plant’s buds and flowers are used for cooking in a variety of ways, including in pupusas from El Salvador.

Helga

Loroco & Tomato Rustic Tart

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