Antigua Guatemala offer a cornucopia of Restaurant and dining establishments that you need not worry about going hungry there. In fact, while some places are better than others, Yolkobsens do not recall ever having a bad meal while dining in this lovely Spanish colonial town.
We’ve sampled food at most of the good places in Antigua Guatemala and what follows here is a small roster of recommended eateries which will begin to make up the ongoing Antigua Guatemala Restaurant Guide.
We love the fact that Antigua Guatemala restaurants, provide an array of menus featuring “Chorizo” traditional Guatemalan fare as well as everything from fast food to Sushi and French fusion. We also like to cook at home in Antigua and Chorizo is one of our favorites.
Each day the Market in Antigua opens with a vast offering of fresh produce of every kind and some from other parts of the world. Chorizo is found at most of the butchers inside of the Antigua market. The offering of Chorizo range in many sizes, colors and recipes. None of the Chorizo in the market has been mass produced in a factory. Most of the Chorizo recipes in the market have been handed down through generations.
The Chorizo in the Market has the aroma of Vinegar that is the traditional way of making and helping keep fresh Chorizo fresh. Chorizo is cheap to buy in Antigua and is always fresh each day.
Antigua Guatemala Restaurants offer Chorizo mostly as part of the Breakfast menu item. However some Guatemala Restaurants offer Chorizo as a main item for the late night hunger. In this case you will find more of a platter type presentation of different Chorizo’s mostly grilled.
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is usually sliced and eaten without cooking.
Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers. Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine.
In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal, the sausages are usually encased in natural casings made from intestines, in a traditional method that has been used since Roman times. In Latin America, they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colorings are often used.
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs and other ingredients.