Eating and drinking

Traditional Central American/Mexican food such as tortillas, tamales, tostadas, etc are found everywhere. Tacos are less spicy than in Mexico.
Chiles rellenos
, chillies stuffed with meat and vegetables, are a speciality in Guatemala and may be
picante
(spicy) or
no picante
.
Churrasco
, charcoal-grilled steak, is often accompanied by
chirmol
, a sauce of tomato, onion and mint.
Guacamole
is also excellent. Local dishes include
pepián
(thick meat stew with vegetables) in Antigua,
patín
(tomato-based sauce served with
pescaditos
, small fish from Lake Atitlán wrapped in leaves),
cecina
(beef marinated in lemon and bitter orange) from the same region.
Fiambre
is widely prepared for families and friends who gather on All Souls' Day (1 November). It consists of all kinds of meat, fish, chicken, vegetables, eggs or cheese served as a salad with rice, beans and other side dishes. Desserts include
mole
(plantain and chocolate),
torrejas
(sweet bread soaked in egg and
panela
or honey) and
buñuelos
(similar to profiteroles) served with hot cinnamon syrup. For breakfast try
mosh
(oats cooked with milk and cinnamon), fried plantain with cream, black beans in various forms.
Pan dulce
(sweet bread), in fact bread in general, and local cheese are recommended. Try
borracho
(cake soaked in rum).

Drink

Local beers are good (Monte Carlo, Cabra, Gallo and Moza, a dark beer); bottled, carbonated soft drinks (
gaseosas
) are safest. Milk should be pasteurized. Freshly made
refrescos
and ice creams are delicious made of many varieties of local fruits;
licuados
are fruit juices with milk or water, but hygiene varies, so take care. Water should be filtered or bottled. By law alcohol cannot be consumed after 2000 on Sundays.

This is edited copy from Footprint Handbooks. For comprehensive details (incl address, tel no, directions, opening times and prices) please refer to book or individual chapter PDF
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