Try new recipes with Latin Zest!

Food in Guatemala is as colourful as our markets. I have made a collection for you to learn about our true love. From Micheladas, guacamole and chuchitos to chocobananos, learn how amazing Spanish and Mayan influences are!

Arroz con Leche - Latin rice Pudding

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Autum is here and my Guatemalan comfort food is Arroz con Leche! 

My grandma made it good and simple: rice, milk, sugar, cinnamon and raisins. 
Perfect to enjoy this afternoon!

You can experiment with vanilla, orange peel, lime zest and other spices like chocolate, butter, nutmeg, anise seed, star anise and more! 
INTERESTING NOTES: 
  • In Mexico they like it with raisins soaked in tequila.
  • In Puerto Rico they soak the raisins in rum and coconut milk.
  • In Colombia they like it with coffee.
  • In Jamaica they add coconut flakes.
  • In Peru they add egg yolk.
  • In Brazil they love it with condensed milk.

Chiles Rellenos - Stuffed Bell Peppers

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Ingredients
6 Bell Peppers
1 Lb Mince Meat
1 ts Vegetable Oil
1 Medium Onion
1 Clove garlic
1 pinch salt
1 ts ground Pepper
2 Carrots
2 Potatoes
2 Eggs
Chilli sauce (optional)

Preparation:
Wash and clean bell peppers. Cut in halve and place in a grilling pan in medium heat for 15 Min approx until soft.
Heat vegetable oil in medium heat and add small diced onion and finely chopped garlic until golden. Add mince meat and cook thoroughly.
 Meanwhile dice finely carrot and potatoes separately and boil until soft. Add them to the mince mixture and season with salt and pepper. 
Separate eggs and beat whites until fluffy, then add the yolks slowly until fully integrated.
Take the bell peppers out of the grill and stuff with the mince mixture, top with beaten egg and turn back to the grill for 15 Min more in medium heat.
Serve in a bed of steamed rice and enjoy one of Guatemala's traditional plates!

Guatemalan Fiambre - 
Day of the dead traditional plate

My grandma made this every year and it took us 3 days to prepare the vegetables and meat.

Today I will show you my practical version in England with ingredients you can buy in the supermarket: pickled veggies, ham, cheese, egg and more!

Give it a try today because it is very good and I will make it again and again every year on the 1st of November to keep our tradition alive!

Guatemalan Ceviche

This is a very easy recepie, just follow my video and enjoy on a summers day!

 1 bag fresh or frozen cooked prones (shrimp)
2 white onions
4 ripe tomatoes
2 Limes or lemons
fresh Parsley
Salt
Pepper
Cream Crackers to serve

Optional: Chile sauce, avocados

Dorito Chicken Caserole 

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Ingredients: i
2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)
½ packet taco seasoning
1 large bag Doritos
Shredded lettuce (optional)
diced tomato (optional)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.
Step 2: Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.
Step 3: Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you choose.
(Makes 4 Servings)

Burritos

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