Guatemalan sopa de frijol (black bean soup) is one of those hearty, comforting dishes that always makes me feel at home. This traditional Guatemalan black bean soup is made with black beans, roasted vegetables, and chiles, giving it a rich, smoky flavor and a thicker consistency compared to regular caldo de frijol. What makes it … Read more
Are you looking for a delicious colochos de guayaba recipe from Guatemala to enjoy this traditional Guatemalan candy at home? You’ve come to the right place! In this Guatemalan recipe, I’ll show you how to make authentic Guatemalan colochos de guayaba or guava rolls, a traditional sweet that will delight your taste buds with its … Read more
In this recipe for cempasúchil (marigold) cream-filled pan de muerto, we’re taking the traditional Pan de Muerto to new heights by introducing a unique twist – filling it with a sweet marigold cream. This floral infusion adds a delicate and intriguing flavor to the traditional bread, elevating its symbolic meaning. We love to make … Read more
Platanitos fritos are Guatemalan fried sweet plantains: ripe plantains sliced diagonally, fried until the edges caramelize, and served warm with sugar or a spoonful of crema. They take three ingredients and about fifteen minutes, and in Guatemala they land on the table next to eggs and black beans at breakfast just as often as they show up on their own for dessert.
Platanos en mole is one of my favorite Guatemalan desserts. This delicious recipe for sweet plantains in a velvety sweet mole sauce is a traditional Guatemalan dish you will surely fall in love with. A Taste of Home: Sharing My Childhood Favorite, Platános En Mole Growing up in Guatemala City, I have a lot of … Read more
This chorizo and chipotle queso dip is a new take on the delicious Mexican queso fundido perfect as game day snacks. It combines Mexican and cream cheese for a creamier and easier-to-scoop dip. This crowd-pleaser will be the hit at your next party! A chorizo and chipotle queso recipe that is gooey, spicy, and full … Read more
