Recipezaar: Guatemalan recipes

Spinach and Black Bean Quesadillas

Thu, 14 Mar 2002 17:05:59 -0500

These Quesadillas can be cut into wedges and served as appetizers or can be used whole as a light lunch served with a salad. -- posted by BeckyF

Chile Relleno Casserole

Mon, 08 Apr 2002 13:50:49 -0400

a great family pleaser without the frying! -- posted by k.west

Guatemalan Corn Cake

Mon, 22 Apr 2002 17:08:26 -0400

Moist and delicious, with a fun ingredient. Similar to a pound cake. -- posted by Donna M.

Ceviche With Ahi Tuna

Sat, 04 May 2002 16:38:04 -0400

This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. chef@restaurantbeast.comOne of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi. -- posted by Top Banana

Pollo en Pina (Chicken in Pineapple)

Wed, 15 May 2002 23:05:09 -0400

-- posted by Mille®

Melodee's Hot Wings

Mon, 15 Jul 2002 07:04:34 -0400

I don't remember where I got this recipe, but I have tweaked it here and there over the years. My family likes this version because it is not sloppy wet like so many others out there. However, this recipe can be served wet too. -- posted by Melodee

Green Rice

Fri, 13 Dec 2002 20:01:22 -0500

This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this. -- posted by James Craig

Sourdough Cornbread Chili Bake

Sun, 12 Jan 2003 20:13:28 -0500

Always a favorite at my house, and easy to fix. -- posted by Renate

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Mango-Avocado Salsa

Tue, 24 Jun 2003 20:01:02 -0400

This is an easy tropical dish that is full of flavor! I like to serve it with chips, or as a side dish. It would be easy to try slightly different versions by adding lime juice, ginger, pineapple, or jalapenos, depending on your personal taste. If you have any other suggestions, I would love to hear them! Thanks! -- posted by Calla Lily

Guatemalan Chicken with Pineapple (Pollo en Pina)

Sun, 07 Dec 2003 20:00:21 -0500

One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering. -- posted by winkki

Plantain Soup

Sun, 21 Dec 2003 20:00:30 -0500

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. -- posted by Ang11002

Oven Baked Sweet Plantains

Mon, 05 Jan 2004 20:00:04 -0500

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan. -- posted by Ang11002

Salvadorian Pupusas

Mon, 03 Oct 2005 13:00:08 -0400

My boyfriend and I love going to Salvadorian restaurants in DC and ordering these hot and cheesy corn cakes with curtido (a condiment resembling coleslaw) and hot sauce. In the restaurants, you see the cook making these very fast, and I'm always amazed by how thin they get the outer layer of dough without any holes. The filling always stays inside, waiting for you! You have to work with this recipe several times to get it right, but it's worth trying if you want to do your own pupusas. The most important suggestion I have is to always, always use masa harina flour (fine ground cornmeal made from dry hominy). North American corn meal is not an adequate substitute and you'll get an extra greasy, uneven result. You can find all of the ingredients in a Spanish store or bodega. -- posted by Valeria

Curtido

Mon, 03 Oct 2005 13:00:32 -0400

This Salvadorean condiment resembling coleslaw is customarily paired with pupusas. -- posted by Valeria

Belizean Traditional Beans and Rice

Fri, 10 Feb 2006 17:31:18 -0500

This is the way they do Beans and Rice in Belize. The recipe is from a native Belizean. It is a wonderful addition to Caribbean chicken and fish. -- posted by Chef #292364

Curtido De Repollo - El Salvadorean Cabbage Salad

Fri, 26 Jan 2007 23:28:18 -0500

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas. -- posted by What's Cooking?

Ceviche Tostada

Mon, 11 Jun 2007 16:28:01 -0400

Salsa and seafood unite for a taste bud orgy. This colorful dish was a family recipe I got from a Central American guy I use to work with. -- posted by Cooking for Pleasure

Guatemalan Style Black Beans

Fri, 19 Oct 2007 00:47:45 -0400

These beans are tasty yet very simple to put together. I got this recipe from my Guatemalan boyfriend's aunt. Hope you enjoy. -- posted by Jennifer 1979

Chimol (Salvadoran Radish Salsa)

Thu, 13 Mar 2008 02:44:20 -0400

A healthy, fresh and delicious salsa that utilizes the wonderful radish. This is a Salvadoran recipe that is traditionally served with carne asada, but it also goes great with fish, tofu or chicken. It even is wonderful as a dip for tortilla chips or veggies! :) -- posted by grumblebee

Chicken With Rice (Arroz Con Pollo)

Tue, 08 Apr 2008 16:01:05 -0400

"I grew up with this recipe, it is a meal in itself. Serve with slices of buttered bread or corn tortillas. To complete this delicious Latin dish, serve with coffee." -- posted by starkrazi

Carne Guisado

Sun, 18 May 2008 03:12:52 -0400

A Guatemalan recipe adapted from Hot & Spicy Latin Dishes: The Best Fiery Food from Las Americas (Hot & Spicy) by Dave Dewitt. Could be served inside a tortilla with rice and beans. -- posted by WiGal

Guatemalan Salsa

Tue, 03 Jun 2008 00:04:16 -0400

This is an interesting tomato free salsa I found in the 'World Cafe 2' cookbook which celebrates vegetarian recipes from around the world. -- posted by Sarah_Jayne

Rice With Chayote (Fritanga)

Thu, 05 Jun 2008 01:54:53 -0400

Chayote is a relative of squashes and has a gentle flavor. This is a classic dish in Guatemala. -- posted by mary winecoff

Guatemalan Challah

Thu, 05 Jun 2008 02:04:56 -0400

From "A Blessing of Bread" by Maggie Glezer, this is another interesting twist on challah! Challah is the braided or twisted loaf of egg bread served on the Sabbath by Jews around the world, and recipes vary by region. This one is interesting for its use of cardamom. I've added the rising time in to the cooking time, so the total time is from start to finish. -- posted by Susiecat too

Baked Bananas

Fri, 06 Jun 2008 12:08:57 -0400

This recipe is from Guatemala. This is posted for the ZWT4. -- posted by Lavender Lynn

Arroz Guatemalteco

Fri, 06 Jun 2008 12:09:09 -0400

This is from Guatamala. This recipe came from mayantraditions.com. It is posted for ZWT4. -- posted by Lavender Lynn

Guatemalan Tacos

Fri, 06 Jun 2008 19:51:43 -0400

This is from Guatemala. This recipe is from mayantraditions.com. -- posted by Lavender Lynn

Tapado

Mon, 14 Jul 2008 17:41:21 -0400

The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts. This dish, which frequently contains a wide variety of seafood, including squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression of this natural bounty. Achiote, also known as annatto, is a red-orange vegetable dye used to color dishes throughout Latin America. -- posted by 1Steve

Guatemalan Limeade

Mon, 30 Mar 2009 18:17:59 -0400

I learned this recipe in a small resturant in San Marcos while on a military tour. its a sour sweet blend. -- posted by B Ahart

Curried Creole Chicken & Black Beans-A Winner!

Sat, 09 May 2009 00:40:00 -0400

This is a real winner, not to difficult to make but so full of flavor. Authentic and just what is needed when you want to imagine sitting on a sunny creole beach. (taken from cooking with Asinus Asinum Fricat) -- posted by MarraMamba

Pepian De Pollo

Mon, 21 Sep 2009 12:49:58 -0400

Found this treasure to use roasted chicken on www.fiery-foods.com - a wonderful site for folks who love to eat & grow chiles. This Guatemalan recipe is listed as "medium" heat scale - adjust it to your preference by starting low & increasing as you go. I roast extra birds when I fire up the BBQ - this recipe is one reason why (& b/c I can't bear to waste the wonderful smokey heat). -- posted by Buster's friend