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Kak'ik is a soup made from a type of turkey called "chompipe" and is typical of Guatemalan cuisine. It is a food of pre-Hispanic origin. The name is of Mayan origin: it derives from the Q'eqchi' words kak (red) and ik (hot or very spicy). [1] In 2007, it was declared part of the Intangible Cultural Heritage of the Nation. [2]
The serape is not a typical garment for the Maya highland people, who wear different clothing in cold regions. [citation needed] The Guatemalan serape is an imitation of the Mexican serape with a Maya twist, and their production is intended for sales to foreigners or city dwellers who feel attracted to the garment. These serapes are sold ...
Four huipils for a figure of the Virgin of the Rosary; Guatemala, Guatemala, San Juan Sacatepequez; Kakchiquel Maya people; 1930s; cotton and silk (Dallas Museum of Art) Stitching together two panels in Xochistlahuaca. The huipil is a tunic-like garment made by stitching together anywhere from one to five pieces of cloth. The most common fiber ...
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.
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.
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.
Simply Recipes / Ali Redmond. How To Make My 5-Ingredient Crab Pasta. For 2 servings as an entrée or 4 as part of a larger meal, you’ll need: 1 medium lemon. 1 tablespoon salt, plus more for ...
The paste is then formed into a small thick tortilla by hand, leaving the center indented resembling a small bowl. The bowl is then filled with a mixture of black refried beans, chocolate and cinnamon. The filling itself is made by melting Guatemalan or Maya chocolate in water and then adding refried beans and cinnamon.