Guatemala dining

Discussion in 'Guatemala' started by Lynnie81, Jun 8, 2008.

  1. Lynnie81

    Lynnie81 Moderator

    Guatemala offer beautiful foods which are popular all over the worold. Although they don't have a national dish, but there are many foods that have become a part of the everyday diet. Corn continues to be a staple food and is eaten mostly in the form of a tortilla. These thin corn pancakes are usually served warm and wrapped in cloth served as a side dish or as a Burrito. Burritos have a larger flour tortilla, served rolled with a hot vegetable, refried bean or chicken filling, and finished with a salsa or cream on top. This cream tastes like a mix between sour cream and sweet cream.

    Black beans (frijoles), another Mayan staple, are eaten at almost every meal. They are usually refried (volteados), mashed, or simply eaten whole (parados). Rice, eggs, and cheese are also widely consumed.

    Chicken, turkey, and beef are the country's most popular meats and these are usually served with rice and beans. The meats are often used to make stews which they call caldos, or cooked in a spicy sauce. It is also common for the locals to cook whole chickens which may occasionally be served with the feet still attached.

    In Antigua the countrys capital you will find the dish Pepián a thick meat and vegetable stew. Seafood is most common along the coasts, and is usually prepared with various spices.

    Other dishes are bistec (grilled or fried beef), guacamole (mashed avocado with onions and spices), mosh (porridge), churrasco (charcoal-grilled steak), and chiles rellenos (chiles stuffed with meat and vegetables). Fresh fruits and vegetables, such as yucca, carrots, plantains, celery, cucumbers, and radishes, help to keep the Guatemalan diet healthy. However, snacks, such as doughnuts (donas), are also widely popular.
     

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