Each dish in Guatemala cuisine has its own story and origin. The recipes have cultural characteristics from each area that combine a mixture of meat and vegetables in sauces accompanied by corn tortillas. The most demanding palate will find here a pleasure-filled gastronomy with delicious flavors.
The typical dishes of the region are: accras (little, fried codfish balls), boudin (very spicy pork sausage), carbes farcis (stuffed land crab), blaff (seasoned fish stew), lambi aux sauce chinês (sea snails in a Chinese garlic sauce), and marmite de Robinson (a fish fondue with dolphin, tuna, shrimp, and local seafood).
In this region you can find wonderful smoothies, like; coconut with papaya, coconut with strawberry, banana with coconut and strawberry. Any of these can be with alcohol or non-alcoholic. The traditional drink is the Ti Punck, a mix of rum, lime juice and concentrated cane sugar juice.
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