Guatemala Best Street Food Tours and Cultural Experiences offered. For many, the idea of Street Food may not be exactly your cup of tea. For the last ten years, we have introduced travelers from over 30 countries to the idea of Guatemala Best Street Food.
Guatemala Fresh Food Markets are the foundation for street vendors to find excellent fresh produce for the preparation of their offerings. Guatemala food is not GMO, a battle won by the women of Guatemala over attempts by Monsanto to control Guatemala Food Production.
Guatemala Food is not Mexican Food as most travelers assume. Antigua, Chichi, Xela, and the villages around Lake Atitlan offer safe and locally made Street Food in their Markets and on the street each evening.
- Pepian. This traditional chicken stew comes from the central region of Guatemala and comes served with veggies and rice . …
- Tostadas. This list could not be complete without the mighty tostada! …
- Arroz en leche. …
- Enchilada. …
- Gallo en Chicha. …
Discover Panajachel Lake Atitlan Guatemala Best Street Food by night as we enjoy a street food walking tour in the heart of Mayan country. This tour offers a unique opportunity to experience Panajachel as a local.
We will be visiting local Guatemalan food vendors on the street so be prepared to be outdoors in the open air for most of the tour. The atmosphere is fun and relaxed with a focus on enjoying great Guatemalan food and soaking in the local culture.
It is truly like going to a dinner party with local Guatemaltecas, except this dinner party moves. From Pupusas, to Corn Tamales and Rellenitos de Plátano, to Elote and Chuchitos we take a walking tour to discover some of Panajachel Lake Atitlan Guatemala’s best street food.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies, and beans as key ingredients. Guatemala is famously home to the Hass avocado and the birthplace of chocolate, as first created by the Maya.
There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat paches (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas.
Chicharrón (Spanish: [tʃitʃaˈron], Andalusian: [ʃiʃaˈron], plural chicharrones; Portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu]; Filipino: chicharon; Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton or beef.
A tamale is a traditional Mesoamerican dish, made of masa or dough (starchy, and usually corn-based), which is steamed in a corn leaf or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Fiambre started out from the tradition in Guatemala of taking dead family members their favorite dishes to the cemeteries for the Day of the Dead. As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad. Ingredients usually include numerous sausages and cold cuts, pickled baby corn and onion, beets, pacaya flower, different cheeses, olives, chicken, and sometimes even brussels sprouts.