This classic Guatemalan dish is commonly served with most of the ingredients served apart from the broth, so you can mix and match each bite to your taste. It is often served on Sundays, when the whole family comes together for lunch. Serve with rice and tortillas for a complete meal.
Empanadas de Leche are among the most popular street foods in Guatemala, especially around the time of Semana Santa. These are made with a buttery, achiote red-tinted dough that is filled with creamy milk custard and baked to flakey perfection.
Chicken… again? Ugh. If your meal menus sound more like a broken record than a tempting treat, maybe it’s time to look at some new recipes. Jocón de Pollo is a delicious, hearty stew from Guatemala that might just be the ticket. Similar to a Mexican style green mole, or pipian, the jocón sauce is made with pumpkin seeds, sesame seeds, and garlic and is heavily perfumed with cilantro.
Piloyes, are what we know as scarlet runner beans in the States. Fresh beans are, with a doubt, superior to dried beans in every way. The taste is, of course, fresher, and the buttery notes are more prominent as they haven’t had to endure a drying process. They cook up quicker, shaving up to an hour off the time it takes for their dried counterparts. You don’t have to soak fresh beans. Of course, in a pinch, dried are always great, especially if they’re from a great source, like Rancho Gordo, but if your can scope them out, fresh beans are special.
In Guatemala, there are about 30 different types of atol. Atol blanco, atol dulce, atol de masa, atol de tortillas. This recipe is a take of atol de elote, which is prepared with harden maiz, or hominy as it is known in the States.