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Guatemalan Cuisine
Most traditional foods in Guatemalan cuisine are based on Mayan cuisine, Maya cuisine, with Spanish cuisine, Spanish influence, and prominently feature Maize, corn, Chili pepper, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado. There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat ''paches'' (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas. History Regional Guatemalan cuisine is relatively obscure, due in part to its geographic isolation in volcanic highlands, and also due to the Guatemalan Civil War, civil war in the second half of the 20th century which discouraged international visitors. Guatemalan cuisine is heavily influenced by Mayan cuisine, with some Spanish influences as well. Many dishes are hyper-regional and are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamale Oaxaqueño Thumb
A tamale, in Spanish language, Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalization, nixtamalized maize, corn, which is steaming, steamed in a corn husk or Banana leaf, banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chili pepper, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an Anglicisation, anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation from , with English speakers applying English pluralization rules, and thus interpreting the ''-e-'' as part of the Word stem, stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Mesoa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calathea Lutea
''Calathea lutea'', called the bijao, cigar calathea, Cuban cigar, Mexican cigar plant, Habana cigar, and pampano, is a species of flowering plant in the family Marantaceae The Marantaceae are a family, the arrowroot family, or the prayer plant family, of flowering plants consisting of 31 genera and around 530 species, defining it as one of the most species-rich families in its order. Kennedy, H. (2000). “Diversif .... It is native to southern Mexico, Central America, southern Caribbean islands, and tropical South America. A rhizomatous perennial reaching , it is typically found in wet tropical areas. Its leaves are sold for use in local cuisines as food wrappers, and it is also used as an ornamental. References lutea Ornamental plants Flora of Southwestern Mexico Flora of Southeastern Mexico Flora of Veracruz Flora of Central America Flora of Jamaica Flora of Puerto Rico Flora of the Venezuelan Antilles Flora of the Leeward Islands Flora of the Windward Island ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallo En Chicha
''Gallo en chicha'' is a traditional chicken dish in Salvadoran cuisine, also eaten elsewhere in Central America, such as in Guatemala. The dish is made with rooster, Salvadoran chicha and panela. It is somewhat similar to coq au vin, but like much of Salvadoran cuisine is a blend of European influences and the Salvadoran ingredients and cooking traditions. While it is consumed in most parts of El Salvador El Salvador, officially the Republic of El Salvador, is a country in Central America. It is bordered on the northeast by Honduras, on the northwest by Guatemala, and on the south by the Pacific Ocean. El Salvador's capital and largest city is S ..., it is most common in the western and central parts of the country. The dish is consumed in both rural and urban areas. Because cooking this dish is complicated and time-consuming, it is usually prepared for special occasions and celebrations, such as holidays or the birth of a child. References Salvadoran cuisine Guate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapado
Tapado is a seafood soup served in Central American countries such as Guatemala and Honduras. It uses coconut milk and seafood as well as plantains. Within these countries, tapado is associated with the Garifuna The Garifuna people ( or ; pl. Garínagu in Garifuna) are a people of mixed free African and Amerindian ancestry that originated in the Caribbean island of Saint Vincent and traditionally speak Garifuna, an Arawakan language. The Garifuna ... community. References Soups Seafood dishes Foods containing coconut Plantain dishes Central American cuisine Belizean cuisine Honduran cuisine Guatemalan cuisine {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loroco
''Echites panduratus'' (common name: loroco ) is a climbing vine with edible flowers, widespread in El Salvador, Guatemala, and other countries in Central America as well as parts of Mexico.Morales, J.F. (2009). Estudios en las Apocynaceae neotropicales XXXIX: revisión de las Apocynoideae y Rauvolfioideae de Honduras. Anales del Jardin Botanico de Madrid 66: 217–262. The name "loroco" is used throughout its range to refer to the species.Azurdia, César; Loroco (''Fernaldia pandurata'', Apocynaceae), a Mesoamerican species in the process of domestication Description ''Echites panduratus'' is an herbaceous vine with oblong-elliptical to broadly ovate leaves . long, 1.5–8 cm broad, inflorescences are generally somewhat shorter than the leaves, with 8–18 flowers, the pedicels 4–6 mm. long; bracts ovate, long; calyx lobes ovate, acute or obtuse, 2–3 mm. long; corolla white within, greenish outside. Range ''Echites panduratus'' ranges from northeastern Me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chipilín
''Crotalaria longirostrata'', the chipilín, is a perennial legume that is native to Mexico and Central America. Other common names include chepil, chepilin, chipilin and longbeak rattlebox. Description Chipilín leaves are a common leafy vegetable in the local cuisines of southern Mexico, including Chiapas, Oaxaca, and Tabasco, and Central America, especially El Salvador, Honduras and Guatemala. The leaves are high in iron, calcium, magnesium, and beta carotene. They can be boiled and served green, dried and used as an herb, or added to tamale doughs for color and flavor. When the pods of the plant dry, they dehisce (split open), spreading the seeds over a wide area. That, combined with the fact that the plant is not eaten by animals, has given chipilín the reputation of an invasive plant. In the continental United States, chipilín is characterized as a noxious weed, perhaps because other members of the genus ''Crotalaria'' are toxic to cattle. The importation of chipilín ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salsa (sauce)
A salsa is any of a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature. Though the word ''salsa'' means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and- chili-based pico de gallo, as well as to salsa verde. Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself. History The use of salsa as a table dip was popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans. Since the 2000s sweet salsas combining fruits with peppers like haba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zacapa
Zacapa () is the departmental capital municipality of Zacapa Department, one of the 22 Departments of Guatemala. It is located approximately from Guatemala City Guatemala City (, also known colloquially by the nickname Guate), is the Capital city, national capital and largest city of the Guatemala, Republic of Guatemala. It is also the Municipalities of Guatemala, municipal capital of the Guatemala Depa .... Sports Football club Deportivo Zacapa competes in Guatemala's top division and play their home games at the Estadio David Ordoñez Bardales. Their team mascot is the Gallo (rooster). Etymology Historian and poet, Capitán Don Francisco Antonio De Fuentes Y Guzmán notes in his ''Remembrance Florida,'' the name Zacapa derives from Nahuatl Zacatl meaning grass or weed, and apan meaning in the river, a word which in turn is composed of atl also meaning water, river, and apan. Zacapa means on the river of grass. See also * Zacapa rum, a brand named for this departm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Achiote
''Bixa orellana'', also known as achiote, is a shrub or small tree native to Central America. ''Bixa orellana'' is grown in many countries worldwide. The plant is best known as the source of annatto, a natural orange-red condiment (also called or ) obtained from the waxy arils that cover its seeds. The ground seeds are widely used in traditional dishes in Central and South America, Mexico, and the Caribbean, such as ''cochinita pibil'', chicken in , , and . Annatto and its extracts are also used as an industrial food coloring to add yellow or orange color to many products such as butter, cheese, margarine, ice creams, meats, and condiments. Some of the indigenous peoples of North, Central, and South America originally used the seeds to make red body paint and lipstick, as well as a spice. For this reason, the ''Bixa orellana'' is sometimes called the lipstick tree. Etymology and common names The name ''Bixa orellana'' was given by Linnaeus. The botanical genus name derives ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana
A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus '' Musa''. In some countries, cooking bananas are called plantains, distinguishing them from dessert bananas. The fruit is variable in size, color and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a peel, which may have a variety of colors when ripe. It grows upward in clusters near the top of the plant. Almost all modern edible seedless ( parthenocarp) cultivated bananas come from two wild species – '' Musa acuminata'' and ''Musa balbisiana'', or hybrids of them. ''Musa'' species are native to tropical Indomalaya and Australia; they were probably domesticated in New Guinea. They are grown in 135 countries, primarily for their fruit, and to a lesser extent to make banana paper and textiles, while some are grown as ornamental plants. The world's largest producers of bananas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain (cooking)
Cooking bananas are a group of banana cultivars in the genus '' Musa'' whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or ' green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in West and Central Africa, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
