Patín is a Tz’utujil dish from Lake Atitlán most people outside Guatemala have never heard of, small fish and a thick tomato-chile recado wrapped in maxán leaves. Here’s the traditional recipe, its history in Santiago Atitlán, and where to try it today.
Game day food has three jobs: easy to eat with one hand, holds up at room temperature, feeds a crowd. Latin food was built for all three. This roundup of 18 easy Latin football appetizers brings together tostadas, chuchitos, layered dips, ceviche, and Mexican-inspired bites for the Big Game, regular season Sundays, and any time you have people coming over to watch sports.
Guatemalan drinks are some of the most diverse, deeply rooted, and least-known traditional beverages in all of Latin America — from fermented frescos served at Semana Santa processions to thick, spiced atoles ladled out before sunrise at highland markets. Some of them go back to the Maya. Some arrived with the Spanish. Most of them … Read more
This fresco de tiste recipe is one of the oldest traditional Guatemalan drinks you can make at home — a cold, dark, slightly thick cacao drink made from toasted cacao seeds and toasted corn, ground together with cinnamon and cloves and stirred into cold water. It’s been around since the Mayan people were drinking it … Read more
This fresco de pepita recipe is one of those traditional Guatemalan drinks that most people outside the country have never heard of, even though it’s been a staple in Zacapa and Chiquimula forever. It’s made from toasted squash seeds — pepita de ayote — blended with water and sweetened to taste, served cold over ice. … Read more
This fresco de suchiles recipe is one of the most iconic and culturally significant traditional Guatemalan drinks you’ll ever make. This lightly fermented, deeply aromatic Semana Santa drink that’s been poured in Guatemala City’s Zona 1 for generations. This is a unique traditional Guatemalan drink that almost nobody outside Guatemala has ever heard of. If … Read more
This fresco de chinchivir recipe is my version of one of Guatemala’s most distinctive and least-talked-about traditional drinks — a sharp, spiced lemon and ginger fresco that originated in the colonial city of Antigua Guatemala and has been quenching the thirst of Guatemalans during the hottest part of the year for generations. I tried chinchivir … Read more
This fresco de chilacayote recipe is one of those traditional Guatemalan drinks that’s been on Semana Santa tables for generations but somehow never makes it into the conversation outside of Guatemala. It’s made by simmering chilacayote squash with panela, cinnamon, cloves, fresh ginger, and allspice until the water turns a beautiful golden amber — then … Read more
If you’ve ever wanted a holiday grazing board that looks impressive without feeling overwhelming, this cranberry brie cake grazing board is one you’ll want to save. I made this brie cake for the first time a few years ago when I wanted something festive but simple, and it instantly became one of those recipes and … Read more
Cranberry is one of the most versatile cocktail ingredients, which is why easy cranberry cocktails are popular all year, not just during the holidays. From light and refreshing drinks to bold, party-ready cocktails, cranberry adds just the right balance of tartness and color without requiring complicated ingredients or techniques. This roundup focuses on easy cranberry … Read more
