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Guatemalan cuisine is heavily influenced by Mayan cuisine, with some Spanish influences as well. Many dishes are hyper-regional and are not available outside specific towns. [2] Maize is an important staple food in Guatemalan cuisine, and has been cultivated in the region since ancient times. Hot chocolate also has a long history in Guatemala.
Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead (Spanish: Día de los Muertos) and the All Saints Day (Spanish: Día de Todos los Santos). It is served chilled and may be made with dozens of ingredients.
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Fuentes, who was born and raised in Guatemala, moved to Atascadero 20 years ago. Over the years, she’s looked for a way to make her dream of serving authentic Guatemalan food in San Luis Obispo ...
Customers can find familiar favorites from the food truck like handmade burrata and craft sandwiches, along with new vegan and vegetarian options and craft cocktails. 2378 S. Howell Ave ...
Fried-chicken fans routinely drive hundreds of miles from Nebraska or Iowa to a Guatemalan fast-food restaurant in West St. Paul. That's no surprise, since devotees are also known to bring home ...
Pollo Campero is a Guatemalan fast-food restaurant chain, located in Guatemala, Honduras, El Salvador, Costa Rica, Panama, Ecuador, Mexico, Spain, Bahrain, the United ...
Ceviche is a popular seafood dish along the coasts of Latin America that Alex Porras, owner of POME, makes and sells at the Cabrini Farmers Market, 2211 Texas Avenue, every Saturday.