Search results
Results from the WOW.Com Content Network
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]
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.
You are free: to share – to copy, distribute and transmit the work; to remix – to adapt the work; Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made.
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.
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.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Green pipian sauce. Pipián is a sauce from Mexican cuisine made with puréed greens and thickened with ground pumpkin seeds. [1] The sauce is said to have origins in the ancient Aztec, Purepecha and Mayan cuisines.