Here is a really interesting recipe known in Guatemala as Jacon de Pollo. While I don’t know the literal translation; I do know that it’s a delicious dish of chicken, stewed in a tomatillo-pumpkin seed sauce.
During our month in Guatemala, we weren’t overly impressed with food options. Seeing as Mexico, home to one of the worlds greatest cuisines, is right next door; we were surprised to find that the food scene was lacking. Not to say it wasn’t around, it just wasn’t as prevalent as it’s neighbour to the North.
In San Pedro la Laguna we found a little cart on the side of a road selling grilled chicken with beans and potatoes, in Antigua some grilled meat with rice, and some delicious tortas at the market; but none of it really stood out as Guatemalan. It wasn’t until our final days in the country that we learned Guatemalans do in fact have their own cuisine, it’s just not in plain view. As it turns out, Guatemala does in fact have it’s own unique cuisine, but the processes often involve complex or long cooking processes; so they’re typically cooked at home rather than out for the public.
While the following dish isn’t overly complex, it’s certainly unique and incredibly delicious. Slow-simmered chicken in a thick green sauce of garlic, cilantro, toasted seeds, and finished with fresh lime juice; it’s one of the most interesting flavour combinations we’ve ever encountered.
Jacon de Pollo
by Kylee and Mark
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