Great Guatemalan Cuisine!!!

What would you consider Guatemalan cuisine? I am glad you asked. But before moving on . . . a small preface.

Guatemala is a tiny country, yet it is at the crossroads of North America (including Mexico), Central and South America and the Caribbean Islands, so it receives a lot of influences. Furthermore, Guatemala is the heart and cradle of the Maya Civilization. The country has so many different micro-weather zones that ranges from the hot and humid tropical coasts to the very cold and cloud forest peaks. Therefore, the Guatemalan diet can be extremely varied.

I set this series off with my prior post on "Great Guatemalan Guac!!!" Here, I am going to list several dishes, which will be my homework for future food series, that are considered “real food” or cuisine. Pepián, pollo en jocón, hilachas, mole, piloyada antigüeña, shepes, tamalitos de loroco y cambray, yuca y chicharrón, quesadillas, gallina en crema, frijoles blancos con espinazo, frijoles colorados con costilla, subanik de olla, pulique de costilla, jocón, tapado, tayuyos, siquinché, kasabe, rice and beans, ceviche, carne en amarillo, mariscada, revolcado, tiras de panza and kaq’ ik’, just to mention some of them. It is obvious that I will have to do several series of these "Great Guatemalan Cuisine" blogs. Until then . . . stay fresco & bon apetit!!!