Back on the roads… mochila (back-pack) packed ready to visit yet another piece of the exciting Latin world. Just before a chicitito niño is about to join the family, I went to explore the ancient Maya cradle, Guatemala.
From a first airplane-window glance, Guatemala soil seems green-brownish-red-loam. From a closer look it is extremely rich with a slew of corn fields (black, white and yellow), rice terraces, cacao and coffee bean trees. Mountains and valleys are topped with endless green carpet, well nourished by the frequent tropical shower rain – all of a sudden, out of nowhere, the skies are openning wide literally spilling loads of water.
Guatemala consists of an interesting ethnic blend with a majority of Ladino origin called ‘Guatemaltecos´ and some 5 million Mayan (45% of the population, the largest Mayan community). The Mayan are kind, modest and peaceful, live mostly in villages and still speaking the Mayan native languages. Mayan men are dressed up with the typical white colored stripe pants, cotton belt and gaucho-like hats; Women wear multi-color skirt, shirt and funny wool hat, usually with a cotton carry-on child and round straw-made food bags.
Speaking of food… the food is (surprise surprise :-)) rather latin - usually basic rice and fried or cooked spicy chicken, with a strong Mexican cuisine influence - Tortillas, Tamales (cooked corn flour with spicy chicken and vegetables) Burritos, Tacos, Tostadas – made of corn or wheat flour.
Local food highlights include Chile Rellano (spicy meat with rice, fricholes, guacamole and fried banana) , Pepian de pollo (chicken with spicy cafe sauce), Pupusa de queso (fried corn with cheese and chili sauce). Local deserts include Rellanos de platano (fried banana with sugar and fricholes), Bunoelos (deep oil fried flour with egg and sugar) and delicious tropical fruits like Jokote (tastes a bit like mango but smaller, sometimes boiled with honey – delicious!). Local drinks include Horchata (cold milk with rice and cinnamon - yammi!) and Atol (hot sweet milk with egg, sugar, and either corn, rice, or flour).
Just before sunset, food-stands are popping-up right outside (or inside) the local houses, where women prepare and sell fresh empanadas, fried chicken, horchata, atol, and of course my favorite Enchilada (tostada with avocado, fricholles, egg, lettuce, onion, carrot, chicken and spices). Those stands usually offer the best typical local food, fresh, cheap, and on top of all - an opportunity to get to know the families.
No comments:
Post a Comment