Guatemalan cuisine is a mix of culinary traditions of the aborginal population that inhabited the land and of those of her later colonizers. This mix of Mayan and Spanish culinary traditions is reflective of cuisince of another country: Mexico. There are thus dishes with similar sounding names but different interpretations (like the enchilidas) as well as dishes with different names in the two cultures but that have a similar culinary composition. The Atolillo Guatemalteco or Guatemalan Atolillo is very similar to the Mexican Atole, a sweet drink that is consumed warm. While Mexican Atole is made with masa harina, the Atolillo Guatemalteco is made with rice milk. Requiring just a handful of ingredients that most would have in the pantry, the drink comes together very quickly (does require overnight soaking of the rice). A comforting drink with the warmth of cinnamon and vanilla and the taste of arroz con leche, the Atolillo Guatemalteco is perfect for a cold evening in Feburary. Details
Thanks to your generous support of Together Women Rise in 2021, our Board has approved two, $50,000 Impact Partnership Grants to AMPLIFY Girls and The Colectivo.
In the past, we awarded Impact Partnership Grants to UNICEF USA and the Peace Corps. Our new Impact Partnership Grants are taking us in a new direction, funding “collectives” — networks of organizations working together to increase their impact on a shared goal. “By funding this collective approach, we can have a deeper impact and more sustainable outcomes for women and girls,” said Betsy Smulyan, Interim President and CEO. “We are particularly excited to invest in AMPLIFY and The Colectivo because these networks include several of Rise’s past grantees.”
This month’s recipe is Pupusa from Guatemala. Pupusas are stuffed tortilla snacks often sold by street vendors. Traditionally, Pupusa are stuffed with beans and cheese but you can find many varieties with various vegetables and pulled meat. Details
“Mucho gusto!” (Nice to meet you!) from a familiar voice in a new setting. This is Vinola, your writer of “Customs and Cuisines” bringing you the Proven Platter for March 2020. And as the greeting hinted, this month we dine to benefit women and children in the Spanish-speaking country, Guatemala. Details
It was fitting to start our first full day in Guatemala going back in time to the Iximche /ee-sheem-chay/ ruins between Antigua and Panajachel. Iximche was the capital of the Kaqkichel Mayan Kingdom from 1470-1524 prior to Spanish conquest. Over 100 structures have been found at Iximche which is composed of four large plazas strung out along a ridge and protected by a deep moat. Buildings include palaces, numerous pyramid temples and residences, and a couple of ball courts. Details
By Emmy Holt, Dining for Women member, SC, Greenville-7 chapter
After being served breakfast at the hotel, we walked down to the dock in Panajachel where we climbed into motor boats and crossed Lake Atlitlan (translation: “near the volcano”) to San Juan La Laguna. What a beautiful lake, formed from a crater after the 1853 volcanic eruption! The lake connects the villages, is 12 miles long, and over 1000 feet deep. From the lake we could see three cone-shaped volcanos- Atitlan, Toliman, and San Pedro. Details
By Suzanne Spitzer, Dining for Women member, SC, Greenville-7 chapter
Guatemala faces some of the highest levels of violence against women and girls in the world, has the third highest femicide rate globally, and ranks third lowest in the region on the Gender Inequality Index. Rural indigenous women and girls are disproportionately impacted due in part to their social isolation and limited access to resources. Details
By Chris King, Co-leader of DFW’s CA, San Francisco-1 chapter and member of DFW’s Advocacy Committee
Extreme poverty is an unrelenting churn of chaos and difficulty for families, yet they survive. There is a lot of pressure for people to leave the violence and poverty they face in a country like Guatemala. Details
I am pretty excited about what I’ve got planned for you this month. The country of Guatemala is on the docket. We’ll start out with some guacamole and chips, Guatemalan style, just to whet our appetites. Then it’s on to the main course, Fiambre Rojo. Think of an enormous Italian antipasto platter and you’ll get the idea of what fiambre is all about. And for dessert, how about some dark chocolate crepes filled with a dreamy dulce de leche filling? Yes, please! Details
Our dining destination this month is the country of Guatemala. I always get pretty excited when we are visiting Latin American countries, as their cuisine is one of my favorites, a close second to Italian! Details
This month we travel to Guatemala. Oh how I love the food of Central America! While Guatemala does not seem to have a national dish, tamales are very popular. I hesitate to share a recipe with you because they’re pretty labor intensive. Instead, how about something simple, refreshing and different, like a Cabbage and Beet Tostada?