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Pepián (19th century recipe), meat and vegetable stew in a thick recado sauce Subanik , meat and vegetable stew in spicy sauce [ 3 ] Kak'ik , turkey soup with chili
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Pages in category "Food and drink in Guatemala" The following 2 pages are in this category, out of 2 total. This list may not reflect recent changes. R. Ron Botran;
The culture of Guatemala reflects strong Mayan and Spanish influences and continues to be defined as a contrast between poor Mayan villagers in the rural highlands, and the urbanized and relatively wealthy mestizos population (known in Guatemala as ladinos) who occupy the cities and surrounding agricultural plains.
Guatemala's Debora Fadul, one of the 'Top 100' world's best chefs, is on a mission to showcase Indigenous produce and farmers in a country where racism and discrimination persist.
Some traditional foods featured in the cuisine include: Atole (a drink made using masa) [12] and Chocolate Atole (with the addition of chocolate) also known as champurrado. [13] Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. [14]
The meat-based stew, thickened with gourd seeds, [2] can be made with beef or chicken (beef is more common in urban centers) [3] it includes in traditional recipes tomatillo, tomato and hot chili. Guatemalan restaurants in the United States usually consider the dish to be of Maya origin. [4] It is a popular street food in Guatemalan cities. [5]
Though recipes can vary, "many of the sweets on this list also use vegetable oils (e.g. soybean oil, canola oil), which tend to have excessive amounts of omega-6."