What kind of food to they have in Guatemala?

Question

I'm going to Guatemala in a few weeks, and I'm wondering... what kind of foods do they have? When I went to Costa Rica everything was perfect, but the food was a little bland. Is it similar in Guatemala too?

thanks!

Answer 1

I went with my family to Guatemala to a small village called Yupiltepeque because all of my cousins and grandma and grandpa are there.I had to eat beans with tortilla, chicken soup, eggs, chicken, tacos,a lot of stuff!

Answer 2

In Guatemalan food you will always find:

corn tortillas, black beans, plantains (fried, mostly).

Apart from that, Guatemala has many different types of foods.  There are soupy types of foods, made with tomatoes and spices (like pepian) or there is one with green tomatoes that is delicious called jocón.  There, you will find restaurants that will have ordinary foods like grilled chicken with something Guatemalan incorporated, like mango or avocado sauce.  One of the most classic meals is steak with rice, beans, avocado, plantains, tortillas, and tomatoes (all separate of course.) Another thing I recomend that you try is a tamal or a chuchito.  Both are sort of corn cakes with red sauce, but the tamales are bigger and are softer than chuchitos. They are filled with beef or chicken or pork, and they are delicious.

And as for sweets, Guatemalan desserts are extremely sweet, which is why they are small.  There are milk candies called "canillitas de leche", tamarind balls, marzipan, other treats made from coconut,etc.  You should really try the hot cocoa, because it has a different taste that is unique.  It is a little bitter, but thats real chocolate.  There are other desserts that are less like candy, like "rellenitos" which are bean filled plantains, and sweet bread, and many other choices.

Guatemalan food is very different from Mexican food.  There are no burritos or stuff like that. And the food is very well-seasoned.  If you prefer spicy food, you can ask for chile almost anywhere, in any restaurant.

Here are some restaurants you can visit.

In Antigua:

Fonda de la Calle Real

Hotel Antigua

Posada de Don Rodrigo

In Guatemala City:

Kakao

Arrin Cuan

Take note of the foods I said.  Enjoy!

Answer 3

Tamales, Wrapped in Banana leaves (not palm) which are very good and not dry like mexican tamales.

Carne Asada (grilled beef) is very common.  

And lots of chicken, either in a some sort of sauce or or soup.

In the nicer areas you will find places that specialize in grilled meats of many sorts.

If you get the chance, Pollo Campero is their main stream fried chicken chain and it is very good.

Most everything comes with Black Beans, rice and corn tortillas.

Answer 4

They will pretty much be the same, rice, beans, meats, tamales, etc... all the countries in Central America have the same food with different seasonings, that's why you might taste the beans in Costa Rica and even though they are the same beans in Guatemala by using different seasonings they will taste the same... If you are looking for the America taste you will not find it.

Answer 5

Beans

Answer 6

they have Guatemalan food. I think :S

Answer 7

Corn Soup

Source: http://www.elca.org/dgm/country_packet/g... serves 4

  

Kernels from 3 fresh ears of Corn or 1 16-ounce can of sweet corn

1 Onion, sliced finely

1 T Margarine

2 T Flour

2 ½ c Milk

If using fresh corn, cook it in boiling water for 5 to 10 minutes until tender. Drain, keeping water. If you use canned corn, drain and keep liquid. Melt the margarine in a large saucepan and cook the onion until it is soft. Sprinkle in the flour, mixing well. Cook a couple of minutes, stirring constantly. Remove pan from heat and slowly pour in the milk, stirring to give a smooth consistency. Add the corn kernels, along with salt and pepper to taste, and about ½ cup reserved liquid. Bring the soup to a gentle boil, stirring as the mixture thickens. Simmer for a few minutes. Serve hot.



Ensalada Mixta de Frijoles (Mixed Bean Salad)



1 lb canned Red Beans

1 lb canned Broad Beans

½ lb White Beans, soaked overnight in water

1 lb fresh String Beans (green beans)

1 lb fresh Yellow String Beans

½ c Sour Cream

¼ c chopped Parsley

½ c Salad Oil

1/3 c Lime juice

1 t Salt

Pinch Pepper

Drain and rinse the canned beans. Drain the white beans. Cook the green and yellow beans for 5 minutes. Mix the sour cream, parsley, oil, lime juice, salt, and pepper and prepare a dressing. Pour the dressing over the mix of beans and refrigerate for 3 hours.

Picado de Rabano (Radish Salad)

1/2 pound radishes (about 20)

12 fresh mint leaves, finely chopped

Salt to taste

1/4 cup of a mix containing 2/3 orange juice and 1/3 lemon juice (or use Seville bitter orange juice if available)

Trim and thinly slice the radishes. Combine sliced radishes with remaining ingredients in a bowl and serve as a salad. Serves 2-4



Tamales ****** (Black Tamales)

Sauce:

2 Tbs squash seeds, toasted

2 Tbs sesame seeds, toasted

1 chile pasa, toasted

1 chile guaque, toasted

1 tsp ground cinnamon

1 /4 cup toasted bread crumbs

2 pounds ripe tomatoes, sliced

2 ounces bitter chocolate, melted

1/2 cup water

1 pound boneless chicken

Dough:

2 pounds masa harina

6 cups water

1/4 cup sugar

1/2 pound butter or margarine, melted

Prepare a smooth sauce in the food processor with all the sauce ingredients except the chicken. Cook the sauce and the chicken together in a covered pan over moderate to low heat for 20 minutes. Remove the chicken and cut it into 2 inch cubes. Set aside the chicken and the sauce. Mix the dough ingredients together and simmer in a pan over low heat for 30 minutes, stirring frequently, until the mash is thick and smooth. Set aside.

Assembling the Tamale: Aluminum foil cut into 12 inch squares (if you can find banana leaves, this is what they use in Guatemala) 1 small dired pitted prune for each tamale 2 raisins for each tamale 2 pitted green olives for each tamale Put 1/2 cup of the dough in the center of the foil sheet. Smooth it out to a rectangle 4x5 inches and 1 inch thick. Top this with 2 Tbs of the sauce and 1 cube of chicken. Around the side gently press in the prune, raisins and olives. Fold the foil toward the center, seal it, then give the ends a twist around to seal the ends. (If you found banana leaves, you would fold it into a packet and tie with string).

Cook in a steamer over moderate heat for 1 1/2 hours. To serve, unfold the foil and cut around the edges with scissors, leaving the center part of the foil intact. It is your plate. For banana leaves, cut string and unfold. Serve hot. Serves 7 or 8



Frijoles con Carne a la Antigua

Source: http://www.mayaparadise.net/recipes.htm

2 cloves Garlic, chopped finely

1 medium Onion, chopped

2 T Vegetable Oil

1 lb lean, Ground Beef

2 lb canned Tomatoes, chopped

2-1/2 c Water

2 fresh Tomatoes, peeled, deseeded, and chopped

1 chopped Green Chile

2 T Chile powder

1 T Paprika

1 T Thyme

½ t Dry Oregano

½ t Dry Basil Leaves

½ t Cayenne Pepper

½ t Salt

1 lb Canned Red Beans, rinsed

½ c coarsely grated Cheddar Cheese

½ c coarsely grated Swiss Cheese

In a stewpot, sauté the garlic and onion in the oil until soft. Add the ground beef and cook until well done. Drain the oil from the pot and add the canned tomatoes, water, fresh tomatoes, green chile, spices, and red beans. Bring to a boil, then reduce heat and simmer over low heat for 2-1/2 to 3 hours. Serve in soup bowls and top with the grated cheeses. Serve with garlic bread.



Carne en Jocon (Beef in Tomato and Pepper Sauce)

Source: http://expedition.bensenville.lib.il.us/...

¼ c Peanut Oil

1 med Onion, finely chopped

2 cloves Garlic

2 Red or Green Bell peppers, seeded & chopped

1 fresh Hot Red or Green Pepper, seeded & chopped

3 lb lean boneless Beef Chuck, cut into 1 inch cubes

10 oz can Mexican Green Tomatoes w/ liquid

4 med Tomatoes, peeled and coarsely chopped

1 Bay Leaf

2 Cloves

½ t Oregano

Salt and Pepper

½ c Beef Stock, more or less

2 stale Tortillas, or 2 T masa harina or 2 T cornmeal

Heat oil in heavy saucepan or casserole and sauté onion garlic and peppers until the onion is soft. Add the meat and the other ingredients except the tortilla. The liquid should barely cover the meat. Add a little more stock if necessary. Cover and simmer gently until the beef is tender, about 2 hours. If using tortillas soak in cold water, and crumble like breadcrumbs. Add to the casserole and simmer uncovered, until the sauce is thickened. If using masa harina or cornmeal mix with a little cold water and stir into the stew, cooking just until the sauce is thickened. Serve stew on a bed of rice.



Carne en Adobo (Beef in Tomato and Pepper Sauce)

1/4 cup vegetable oil

1 medium onion

chopped 3 clove garlic chopped

2 red peppers, seeded and chopped

3 pounds lean boneless beef chuck, cut into 1 inch cubes

10 ounces canned tomatillos

4 medium tomatoes, coarsely chopped

1 bay leaf

2 cloves

1/2 tsp oregano

Salt, pepper

1/2 cup beef stock

2 stale tortillas

Heat oil in saucepan and saute onion, garlic and pepper until onion is soft. Add meat and everything else except tortillas. Add more stock if needed so liquid barely covers meat. Cover, simmer gently 2 hours until beef is tender. Soak tortillas in water, squeeze them out and crumble. Add to casserole and simmer uncovered until sauce thickens.

  

Jocon (Chicken in Green Sauce)

Source: http://food4.epicurious.com/HyperNews/ge...

1 Chicken, cut into serving pieces, loose skin and fat discarded

4 c Water

1 t Salt

2 Tortillas, sliced

1 T Pepitoria (squash seeds)

½ c Sesame Seeds

1 c Cilantro, packed

1 c sliced Scallions, green part only

1/2 cup sliced Tomatillos

1 to 2 t Hot Green Chile slices

1 T Corn Oil

  

Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes. Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes. Prepare sauce in processor. First grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste. Brown the chicken pieces in oil over moderate heat for 5 minutes. Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.

Arroz con Pollo Chapina (Guatemala Style Chicken and Rice)

3 lbs chicken pieces, skin and fat discarded

1 Tbs corn oil

1 tsp salt

1/4 tsp black pepper

1/2 cup chopped onion

1 garlic clove, chopped fine

1/2 cup chopped ripe tomato

1 1/2 cups raw rice

1 cup sliced carrots

1/3 cup stuffed green olives

1 Tbs caper

2 1/2 cups chicken broth

1 cup green peas

1/2 cup sweet red pimiento, cut into strips

1 hard cooked egg, sliced

2 Tbs grated Parmesan cheese

In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables. Serves 6



Jocon (Chicken in Green Sauce)

1 chicken, cut into serving pieces, loose skin and fat discarded

4 cups water

1 tsp salt

2 tortillas, sliced

1 Tbs pepitoria (squash seeds)

1/2 cup sesame seeds

1 cup cilantro, packed

1 cup sliced scallions, green part only

1/2 cup sliced tomatillos

1 to 2 tsp hot green chile slices

1 Tbs corn oil

Cook the chicken in the water with the salt in a covered kettle until soft, about 30 minutes. Remove the chicken and set aside. Reserve broth and soak tortillas in it. Toast the squash seeds and sesame seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes. Prepare sauce in processor. First grind the squash and sesame seeds. Add the cilantro, scallions, tomatillos, hot chile pepper and 1 cup of the reserved broth. Add the soaked tortillas and process to a smooth paste. Brown the chicken pieces in oil over moderate heat for 5 minutes. Add the green sauce and the balance of the broth, about 2 cups. Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency. Serve warm. Serves 4

Chuchitos (Cornmeal Dumplings Stuffed with Meat)

1 pound boneless chicken or pork

1 Tbs oil 2 cups sliced ripe tomatoes

1 chile guajillo, seeds and stem removed

2 Tbs water

4 cups masa harina

8 Tbs margarine, room temperature

1 1/2 cups cold water

1 tsp salt

Fresh green or dired cornhusks, wet

Cut the chicken or pork into 1 inch cubes and fry in oil over medium heat for 3 minutes. Set aside. Process the tomatoes, chile pepper and 2 Tbs water into a smooth sauce. Set aside. Mix the masa, margarine, 1 1/2 cups cold water and the salt together into a thick mush. Put 1/2 cup mush in each wet cornhusk, push and indentation into the mush, and add 1 Tbs sauce and a chunk of meat. Cover the stuffing with the mush and wrap the dumpling into a sausage shape with the corn leaves. Steam the chuchitos over hot water over moderate heat for 1 1/2 hours. Unwrap and eat warm or at room temperature.



Dulce de Durazno y Melón (Peaches and Cantaloupe Dessert)

Source: http://www.mayaparadise.net/recipes.htm

2 pounds Peaches

1 Cantaloupe

2 Limes

½ c Water

1 stick Cinnamon

1 t Vanilla

1 lb Sugar, or as necessary.

Peel the peaches and the cantaloupe and cut into quarters. Add the remaining ingredients and boil until soft. Serve cold.

Platanos (Fried Plantains)

1 ripe plantain, with a yellow and black skin

2 Tbs oil Peel plantain.

Cut into 1/2 inch thick diagonal slices. Heat oil in skillet over medium heat and fry plantains for several minutes on each side until golden brown. Drain briefly on paper towels. Serve with fried black bean paste and tortillas.

LOL HERE ARE SOME

Answer 8

The so called "Holy Triumvirate" of MesoAmerica, corns, beans, and squash.

My favorite dish is/was Pepian de Pollo, which is a dark smoky soup with chicken, usually on the bone inside with potatoes.  Another great soup is guicoy, which is a green squash soup, very flavorfull and nice.

Meat dishes include thin grilled steaks, chicken in all forms, and some pork dishes, but these are less common.  Dense corn tortillas are served at all meals, and scrambled eggs are a staple for the poorer classes as they are a good and inexpensive source of protein.  

La Fonda de La Calle Real serves excellent typical Guatemalan food in Antigua.  Good grilled meats, including sausages like longaniza and chorizo.  Fresh squeezed OJ is often served in the market.  Other foods are chicharron, or friend pork skins, and carnitas which is deep fried hunks of pork, not exactly diet delights, but very good tasting.

The best hot sauce in my opinion is called Maya-Ik, and can be found in most convenience stores, try the red one over the green.  Very smoky and not too hot.  Great sauce.

Answer 9

They probably have guatemalan food in guatemala.

if i knew what kinds of foods they had there

i still wouldnt tell u...unless u had an allergy

cuz half of the fun of traveling

is being suprised at the types of foods they have there! it part of the cultural experience

Answer 10

I think that they have tamales wrapped in palm leaves like in Southern Mexico and a couple of tacos.

Answer 11

guatemalan

Answer 12

Chuchitos are similar to tamales,they are filled with beef chunks.Atol de elote is a sweet,hot,drink made with corn.Handmade tortillas with refried black beans is popular as well.

Answer 13

There are all kinds of food from seafood to peculiar vegetables and fruits. You'll have to try it yourself. I am also going to Guatemala in about a week.

p.s. I'm impressed by these ignorants who say Guatemalan and Mexican foods are the same.

Answer 14

All food in Guatemala is served directly from Heaven....HEAVENLY  FOOD  IN  GUATEMALA !!...Go & Enjoy.!!!

Answer 15

the foods they have are Spanish beans and rice and other Mexican food.

Answer 16

guatemalan food!

Answer 17

Guatemole dip & Guata-ade...LOL

DB

Answer 18

They drink alot of coffee and sweet bread.  Other than that its mostly mexican food, they eat alot of tortillas filled with beans and chicken and some rice

Answer 19

No bland food in Guatemala! Black beans, corn tortillas, & smoked & dried chili pepper salsa are very common at almost all meals. Caldo de pollo (chicken soup) with the bones and usually large vegetable pieces in it is a favorite. (Very tasty, but a little difficult for us spoiled people to eat!) Lots of avacados if you get there during the right season. Corn on the cob is a treat at night with mayo, ketchup, and green sauce. Already sweetened coffee is served to everyone, including children, and usually with a large piece of pan dulce (sweet bread). Lots of super-good-and-fresh fruits are available, but they didn't seem to use them much. Smoked or grilled meat was served at some parties. Campero is an okay restaurant, but keep in mind that you may get rolls instead of biscuits with no butter. Bottled salsa is usually on the tables there. Many people bring in their own tortillas to eat with Campero chicken. McDonalds is about the same, but you may also get black beans for breakfast, and no extra straws if yours is broke, and certainly no refills on your soda (then again, some places in America may not either). I also payed about $2 American dollars for a tiny side of sour cream at Taco Bell, but you could get french fries there... ?! Dr. Pepper is probably impossible to find, and is for sure impossible in many areas. Chocolate is not as good as here in most places. The good candy bars are usually old, and their own chocolate is very weak. (That is one bland food. Sorry!) Chuchitos are popular and very good, but I see others have already described those to you. If you are on a bus, usually someone will get on and sell something like tacos or Campero con tortillas. Fruit is also served in bags with a seasoning on them. You can find a lot of canned Mexican drinks, like guava nectar, in the small stores.

I ordered once from a street vender. French fries. (I was craving something American.) He actually put the fries back in the oil and refried them! I asked for ketchup, and he poured it all over the fries. Talk about soggy! At least I have a funny memory now! LOL!

These are just a few of the things, but the ones I was served most often by my husband's family and friends. The staples are usually the same in another form or fashion.

They are very hospitable people. Have a great time!

Answer 20

we mostly eat beans ,meat,rice,coffee, etc...

Answer 21

I'm from Guatemala and I can tell you, you'll find a little bit of almost everything, there's fancy guatemalan cuisine and tradicional guatemalan cooking...  The food will vary dependind on where you visit and yoru budget..."Tamales" are very popular, but depends on where you eat them... there is also "rellenitos" which is something like a ball of platain filled with sweetened beans, you can have that is almost every place tastes great with some sugar on the top. Another tradicional plate is "Kak ik", made with turkey and herbs... it's delicious!

In Antigua Guatemala, the most visited place by tourists, I recommend you the following restaurants: "Doña Luisa Xicotencatl" for tradicional cooking and "Meson Panza Verde" for gourmet ... In Guatemala city, there is "Arrin Cuan" for tradicional, "Kacao" is the finest ... "La Matilde" is also very tradicional and cheaper than Kacao.

If you need more help, just ask.... I live in Guatemala, and know a lot of places, I can tell you where to go depending of what you want to eat...