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Pepián is a thick meat stew from Guatemala. It is one of the oldest and most recognizable dishes of Guatemalan cuisine having as its origin the influences from Guatemala's colonial past and the indigenous cuisine. [1]
Many Guatemalan dishes are cooked without the use of cooking oil, with ingredients placed directly on the comal or wrapped in leaves. Many Guatemalan dishes have the suffix '-ik' as part of their name; -ik means chili in several Mayan languages spoken in the country.
Pepian de Cuy: Stew made with Guinea pig meat, peanuts, and spices. [67] Pepián de pava: Turkey stew with rice, tender blended corn, cilantro (coriander), and chili pepper. [68] Pescado a la chorrillana: Fried fish in a tomato, onion, and white wine salsa. Pescado a la trujillana: Steamed fish with an egg and onion sauce.
That menu features soup or salad, dessert and either mahi-mahi, chicken cacciatore or a flatiron steak. Ginger-miso Chilean sea bass witn rice, cashew and curry nage is one of five choices through ...
Panera has been on a tear for a full year since it announced its massive menu overhaul in February 2024.At the time, it shared that it was updating more than 20 items and adding nine completely ...
On Dec. 3, a more involved evening menu, called A Corazon Abierto, will offer entrées from past omakase menus. Huerta’s favorite dish, the tom-yum-spiced aguachile, will be on the evening-only ...
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In the countryside of Moche one can appreciate the lifestyle of mocheros, expressed in the manufacture of pottery, leatherwork, wood and stone carvings, basketry, and others, as in its cuisine or gastronomy, expressed in local dishes like theologian soup, pepián of turkey, and regional as ceviche, goat, and duck stew.