Sunday 19 May 2013
Rest assured, yuca will not be winning any beauty contests for Best Looking in the fruit and vegetable category in the near future. Its rough, brown skin looks more like burlap than silk or satin, and when peeled and cooked, its white flesh is, well, white flesh. But what it lacks in beauty, it...
As you meander through the aisles of your neighborhood Guatemalan market, you will almost always encounter a rustic-looking bundle of stalks sporting emerald green, oval-shaped leaves – three per stem. If you are a newcomer to Guatemala, don’t be alarmed. Although this plant is considered a noxious weed in the US and Australia has...
When it comes to chiltepe peppers, don’t let size fool you. These pint-sized capsicums, native to Central America and the southern United States, look harmless but they pack a mountain of heat that will have your eyes watering as you guzzle your cerveza in hope of some respite from the burn. How hot are...
Hilda and I meet every Sunday to teach each other about food from her country (Guatemala) and mine (Mexico and Lebanon, via my parents). Hilda’s kitchen feels like home. I am drawn to the familiarity of the scene – a strong matriarch ruling over the stove with an iron fist. She has hundreds, if...
