Guatemala Guatemala Food
The restaurant scene in Guatemala City is growing as a wave of young, talented Guatemalan chefs have decided to dig deep into their ancestral homeland to create modern Guatemalan cuisine inspired by rich traditional dishes and local ingredients. Guatemala's dishes are delicious, affordable and diverse, if you know what to look out for. Mexico gets all the attention when it comes to Latin American cuisine, but its neighbor to the south has something to offer. From the ubiquitous tacos, enchiladas and quesadillas, Mexico, along with its neighbors, has become one of the world's most popular cuisines.
Guatemala has many of its own domestic dishes, but it has also borrowed from its Central American neighbors and added its own unique flavor. The staple foods include vegetables and fruit grown at a certain time of year, and there is something for everyone, vegetarian, vegan, gluten-free, vegetarian or vegan eater - Guatemala has behaved itself. In Central America, meat fillings usually have a meat filling; in Guatemala, most are vegetarian and stuffed with potatoes and spinach and topped with a variety of vegetables such as tomatoes, peppers, onions, tomatoes and peppers. Still, both Central American countries, along with Mexico, have their share of traditional meat-and-meat dishes - like stuffing.
Tacos are also eaten in Guatemala, and they usually consist of filling corn tortillas with meat and then rolling them, roasting them and sprinkling them with tomato sauce and cheese. Corn tortilla is a staple food in Mexico as well as in other Central American countries such as Honduras, El Salvador and Guatemala. In Guatemala, it tends to be the main ingredient in a variety of dishes, from tacos, tacos con quesadillas and tacos en chilis to tacos with beans and rice or tacos de Chile.
But, like street corn in Mexico, Guatemala offers a variety of other corn varieties, such as corn tortillas with beans and rice. Grilled steak dishes, so typical in many countries, are also frequently found on the menus in Guatemala. Latin American food, ceviche, is found all over the continent and is prepared with fish, vegetables, meat, eggs, fish sauce, cheese and other ingredients.
Mexican cuisine, characterized by tortillas, the most important Guatemalan food are tamales, which are eaten in many variations and a number of fillings. While chuchitos, similar to Mexican tamales, are wrapped in corn shells, tamales in Guatemala are usually wrapped around green maxi leaves (Calathea lutea).
Like Colombian and Venezuelan arepa, pupusa is a small round slice of corn flour (rice flour) filled with a variety of fillings, usually meat, eggs, salad or other vegetables. Enchiladas are not as common in Guatemala as in Mexico, where they are called crispy fried tortillas topped with meat (usually minced) or eggs and salad (curtido). In Guatemala, the rolled corn tortilla is first fried and then stuffed with potatoes and meat.
There are two specific types of tamales that make for a great breakfast product, but often all three are offered. Most food in Guatemala is served as a frozen dish that requires a traditional Guatemalan soup, and it is difficult to fit a portion of dessert in. So you don't want to repeat that it's difficult - and that's why you have a tamale to yourself.
Guatemalan tamales have almost the same salsa as Huevos Rancheros, but they differ in the way they are eaten. Elotes elotes are served with a variety of salsa, such as Elote de la Puebla, El Tejano and El Chicharito.
Due to the similarities with neighboring foods in Mexico, Guatemalan cuisine tends to use the same ingredients as expected, such as tomatoes, beans, peppers, onions, tomatoes and peppers. Typical food in Guatemala is often used with chiles and well seasoned - seasoned, but not as much as in other parts of Mexico.
Tamal dough in Guatemala can be made with traditional maize masa, but also with mashed potatoes, rice or flour. Traditional Guatemalan rice is made with chopped carrots and peppers, while Guatemala tortillas are made from corn and are usually the ones you forget at home in the supermarket.
Other Mayan foods that have found their way into 21st century Central America and are important staples of Guatemala are black beans and frijol. These recipes date back to the Mayan civilization and were prepared with a variety of ingredients such as corn, beans, rice, corn flour, sugar, salt and spices.
Traditional Guatemalan Relleno is served smothered in tomato sauce and slightly different from Mexican, but is baked and served with a variety of toppings such as corn, beans, rice, salt, sugar and spices.
The stuffed peppers, which are stuffed with pork and then breaded and deep fried, are super delicious. Especially with Mayan chilies, the chillies are spicy, are usually served in a spicy sauce (salsa picante) and sometimes placed in the middle of the table with raw cucumbers. Despite its popularity in Guatemala, street food has not started to compare itself to the delicious originals from El Salvador, where the cheese is delicious and the shape and quality is much better than in most parts of Guatemala. Guatemala is also known for its international cuisine, with the best falafel you can find in San Pedro.