Guatemala: selection of contributions by WorldSupporters
Content and contributions by WorldSupporters about Guatemala
Study Spanish in Guatemala
Ofcourse, when travelling around in Guatemala and Central America, a basic knowledge of Spanish is 'a must' to connect with local Guatemaltecos. Guatemala has several hotspots if you decide to slow down and learn some Spanish -or improve your existing knowledge.
Main Study Locations
- Antigua: thé study-Spanish-location in Guatemala, with a lot of larger and smaller language institutions. Pro: lot of options - lots of others students - relaxed smaller city. Con: lots of other students - bit more expensive.
- Quetzaltenango ('Xela'): better option if you really want to connect with Guatemaltecos - bit less expensive than Antigua
- San Pedro La Laguna: study Spanish at the Lago de Atitlan (!) - cheaper
- Guatemala City: if you want to study in a more 'business' like environment - fewer young students (I studied Spanish at IGA)
- Petén: study Spanish in the historical and environmental hotspot of Guatemala - combine with eco-volunteering
Must do's when studying Spanish in Guatemala
- follow a sala class, cooking class (ceviche!) or cultural lecture
- combine your language course with volunteering in one of many social or eco projects; Antigua, Quetzaltenango and Petén region have a lot to offer - take your time to really get into the details of your project and think about your competencies and possible added value before choosing a project
- combine course locations: search for a language school with more than one location - start on a higher level on a new location
Share your experiences
Did you study Spanish in Guatemala?
- At which location and language school? What experiences did you have?
- What activities did you join after classes?
Read more
- (in Dutch) Check JoHo's page Spaans leren in het buitenland
Comprar cosas 'shopping' in Guatemala
Guatemala really is a souvenir-walhalla if you like handmade "artesanías", textile, ceramics, blankets and traditional techniques.
My personal favorites:
- Chichicastenango (main market)
- Antigua (Nim Po't, street vendors), Panajachel (street vendors)
- Sololá
- San Francisco el Alto
- Guatemala City: Mercado de Artesanías La Aurora
Photos by Neway Tours and Dreamstime
On your way to Guatemala: plan a stopover
When travelling from e.g. Europe to Guatemala, you will probably not fly on a direct flight to GUA, Guatemala City.
- Try to book a flight ticket that allows you to make a stopover in for example the USA (Atlanta, Dallas, Houston, Miami) or Mexico (Mexico-City).
- Check your ticket conditions, maybe you'll have to choose a ticket that's a bit more expensive to allow a stopover for a few days
- Great way to discover a bit more, before heading to the centre of the Maya's!
Recipe: Classic Guatemala Enchiladas
You’ve probably heard of enchiladas before, but you might be thinking about a rolled tortilla filled with chicken, or beef, topped with melted cheese and sauce, which is more like a Mexican enchilada. These enchiladas -Guatemalan enchiladas- are made by topping a fried or toasted tortilla (called a Tostada) with lettuce, beets, onions, tomato sauce, fresh parsley, an egg slice…and the last touch, a sprinkling of dried Guatemalan cheese (Queso Seco). Parmesan cheese can also work. Sometimes people also add ground beef or chili spice.
Buen Proveche!
- For more nice Guatemalan recipies, please visit www.crossroadscommunityfoodnetwork.org
Ingredients for 25 Enchiladas:
- 25 tostadas
- 2-3 lbs fresh lettuce
- 6-8 red beets
- 6 boiled eggs
- 4 dill pickles (optional)
- 2 sliced onions (optional)
- 1 large bunch of fresh parsley
- pepper, salt
- Queso Seco (dry cheese)
- Sauce: 3 diced onions 5 diced tomatoes
Procedure:
- Some of the steps need to be made a day ahead, once these ingredients are ready you can start assembling the Enchilada. Those ingredients are the filling, the onion escabeche, vegetable mix and tomato sauce. The recipe calls for 1 head of garlic, which you will use in the filling recipe, in the vegetable mix recipe and the tomato sauce recipe. Feel free to adjust the garlic amount to your own personal taste.
Filling:
- Chop one of the red bell peppers, with half of the green beans, half of the carrots, half of the chayotes, half of the garlic head (or your adjusted amount of garlic), and half of the cabbage. No onions, beets, celery or tomatoes here.
- Add a bit of oil to a large hot pan, and brown your beef.
- Season with salt and pepper and add all the chopped vegetables.
- Let it cook until all the liquid has evaporated.
Onion “Escabeche”
- Cut onions into quarters, and then slice and separate the pieces.
- Mix olive oil, vinegar, salt and pepper to taste.
- Add onion rings and let them sit for at least 24 hrs in a covered jar.
Vegetable Mix:
- Julienne or chop the rest of the vegetables you had left over. You’ll use the remaining carrots, chayotes, garlic (to taste), and cabbage this time you’ll include the beets.
- Cook them in boiling water, with the 2 bay leaves, except for the beets. Those are cooked in a separate pot. Don’t over cook them, it should only take a few minutes.
- Mix the vegetables, and let them cool.
- Refrigerate and mix with the onion escabeche.
- Let this mixture rest for at least half a day.
Tomato Sauce:
- Cook the tomatoes, celery stalks and remaining red bell pepper and garlic (to taste).
- Pure in the blender, return to the pot and season with salt and pepper to taste
Assembly:
- Take a tostada, cover with a lettuce leaf.
- Top the lettuce with the vegetable and escabeche mix.
- Top this with the beef filling.
- Next, top with tomato sauce.
- Decorate with a few sliced hard boiled egg, sprinkle with dried cheese, and chopped cilantro.
Ready In: 0 min.
Guatemala Country Bundle: suggestions, stories and tips
Guatemala: main content, suggestions, stories and tips
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