San Pedro Street Food Guide by Henry. Henry Nicolas Matzar Sumoza and his tour firm are well-known across most of San Pedro if not all of Guatemala. Guatemala sur mesure.
Henry enjoys educating visitors about Mayan culture and history by sharing his in-depth understanding and enthusiasm for the region’s natural history.
Henry never rushes or hurries his trips; for him, having pleasure is everything.
Henry’s tours are memorable because of his professionalism, expertise, and gregarious demeanor.
Henry is a sought-after DJ in addition to being a tour guide. He is currently learning French but already speaks Tz’utujil, Spanish, and English.
We decided to come up with Henry’s San Pedro Street Food Guide Tour and Feast.
Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth,[1] food cart, or food truck and is meant for immediate consumption.
Some street foods are regional, but many have spread beyond their regions of origin.
Most street foods are classified as both finger food and fast food and are typically cheaper than restaurant meals. The types of street food widely vary between regions and cultures in different countries around the world.
It has become increasingly fashionable to include street cuisine as part of travel adventures. Allow Henry to describe the traditional Guatemalan street food that you will be eating with him.
Many traditional foods in Guatemalan cuisine are based on Maya cuisine and prominently feature corn, chilies, and beans as key ingredients.
Guatemala Street Food is not Mexican Food.
While Pupusas are an El Salvadorian staple they are also very popular in Guatemala.
Pupusas are made of a thick handmade corn tortilla that is usually filled with cheese, beans, pork, chorizo, or a combination of ingredients. It is served with a marinated cabbage slaw with red chilies and vinegar.
Corn Tamales are made of masa, an ear of starchy corn, which is filled with meat and is wrapped with leaves, and steamed.
Rellenitos de Plátano which is boiled plantains that are mashed and formed into balls. Refried black beans, sugar, and cinnamon are inserted and the mashed plantain’s center and the ball are formed around it, fried in oil until brown, and are an absolute treat for your taste buds.
Elote is corn on the cob that is roasted over an open grill and served with salsa, salt, and lime.
Guatemalan mainstay is chuchitos which are a smaller type of tamale. They are prepared with corn dough that is stuffed with a very small piece of meat and a tasty blend of tomato salsa with pumpkin seeds and other herbs mixed in. This is then wrapped in a corn husk and steamed.
Chuchitos are typically served with hard, salty cheese sprinkled on top and a side of tomato salsa.
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