WOW Guatemala, you sure did impress us.

Week 9 of my Eating Around the World adventure took us to Guatemala.

When we started this little Eating Around the World Adventure we could never have imagined that we would be so surprised by the food we are eating. But you follow a recipe, as you have to, as you have no idea what the food is supposed to taste like, so you go by trust and instinct and you get to taste for the first time, something new, something different and it's exciting.

So far, I have picked well, after looking at a recipe, I read it and think would my family like it, and mostly I have been right.

Guatemalan food is delicious, it is fresh and so tasty. 

So here is what I cooked on our little adventure into Guatemala
​

Jocon de Pollo: Guatemalan Chicken and Tomatillo Stew. This was the first thing I made and my goodness we were impressed. My family loved this. It is simple to make and tastes so good.

Kaq'ik: Another hit with my family, they love tomato based soups and this one did not disappoint. I loved the addition of rice to the soup instead of pasta. The flavours were lovely and it was really easy to make.

Hilachas-Guatemalan Stew: Here is another dish we absolutely loved. Hilachas served with Guatemalan style rice is easy to make and truly delicious.

Pepian: This was nice, really nice, it was a flavourful stew, my family really enjoyed it. Pepian is considered Guatemalas national dish, their most famous stew. I couldn't find all the chillies the recipe used, but I substituted with what I could find. A nice stew that is kind of like a soup, with lovely flavours. We would definitely make this again.

Tostadas: Tostadas are a traditional Guatemalan food. I found this is a great afternoon snack for my kids before they go off to sports. You make a few different toppings, my kids picked their favourites. It's all simple to make, my kids are happy, I'm happy. Leftovers can be eaten the next day, it's a great quick snack idea, anytime.

Here is how you make it:

12 thin corn tortillas
Light olive oil, for frying

Toppings:
Guacamole
Red Sauce
Refried Beans
Queso fresco (crumbly cheese)
Spring onions or red onions, thinly sliced
Fresh Coriander, to serve

Guacamole:
3 ripe avocados
1/2 large lemon, juiced
2 ripe tomatoes, seeded and chopped finely
4 shallots, cut in half lengthways, finely chopped
Salt and white pepper, to taste

Scoop the flesh out of the avocados and place in a medium sized bowl with the lemon juice. The juice is not only for flavour, but it also works to stop the avocado browning. Mash it up well with a fork.

Add the tomatoes and shallots. Season well with salt and white pepper, to taste.

You can prepare this in advance but keep it in the refrigerator in an airtight container, until needed.

It is at its best if used the same day, but it can be used the next day also.

Red Sauce:
6 large tomatoes, roughly chopped
 1 garlic clove, roughly chopped
 1 red capsicum, roughly chopped
1 small white onion, roughly chopped
1 tablespoon of Adobo seasoning
 1 bunch of coriander
1 tablespoon of light olive oil
salt and pepper, to taste

In a medium saucepan add the tomatoes, garlic, capsicum, onion and 3 cups of water. Bring to the boil. Simmer for 20 minutes or until the sauce thickens, remove from heat, allow to cool. Blend all of the ingredients and put them through a sieve.

In a large pan heat the light olive oil, add the tomato sauce, the adobo, season with salt and pepper, to taste and bring it to a boil moving it until it thickens.

If you can't find Adobo seasoning, just make your own like I did:

Mix together:
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1⁄2 teaspoons onion powder
1 1⁄2 teaspoons dried oregano
1 1⁄2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

For the Refried Beans:
2 teaspoons, Light olive oil, for frying
1 x 400g tin refried beans
1 onion, finely chopped

Heat the oil in a saucepan. Add the onion. Let it fry until golden. Don’t let it burn. Add the beans and stir them until they acquire the desired consistency. Really they just need to be warm.

To assemble: 

Fry the tortillas in vegetable oil until crispy. Transfer to paper covered plate. Once they have cooled down spread some with guacamole, some with refried beans and some with red sauce. Garnish with thin slices of onion, queso fresco and coriander.
​

Guatemalan Pupusas: We first made pupusas in our week in El Salvador, as we liked them, I thought I'd try the Guatemalan version. Now I really liked these, it reminded me of polenta, if it were fried and with a filling.  I have yet to truly master pupusa making, so I will share a link to the recipe, but I found rolling out two circles and joining them together easier than making it in the palm of my hands and enclosing the filling. This is something I would definitely make again. I liked the bean and cheese fillings. Serve it with a tomato sauce or salsa, it needs it.

Shucos: Guatemalan Inspired Hot Dogs. I love this, I love this a lot. I love when a simple hot dog turns into a delicious meal. I love how guatemala has changed the way I eat hot dogs, just adding a few delicious, fresh toppings, transforms this simple meal into something special . Pictured I used a tortilla, I didn't feel like a lot of bread that day, but please feel free to use regular hot dog buns.

​Here is the recipe:

Hot Dog Buns (or tortillas)
Your favorite Frankfurts and/or Chorizo sausages
Freshly made guacamole

Suggested toppings:
Sauerkraut or coleslaw (with oil and vinegar dressing)
Mustard
Tomato Sauce
Mayonnaise
Your favorite hard cheese
Pico de gallo-salsa
Jalapeños
Coriander
Chimichurri sauce

Heat the buns on the grill or the oven until they are golden brown

Grill the frankfurts and/or chorizo.

Spread on a big spoon full of guacamole on to the bread, add a sausage or chorizo and pile high with your favorite ingredients.

Crazy Corn: My newest food love. At first when I saw this recipe I was unsure about trying it, but as I love corn, I had to. I loved it. It has so much flavour, it was just delicious. You roast the corn, then brush on mayonnaise, sprinkle on chilli powder, cheese and coriander, then add on a burst of lime and you get a flavour bomb in your mouth. It's messy to eat, but I don't care. This is definitely going to be made again again in my house.

Tres Leches: I love a tres leches cake, I discovered it years ago when I was going to Mexican party at a friends and I made it, as I offered to bring a dessert, I loved it. Here I found a Guatemalan version, very similar. Tres Leches is like a pudding and a cake wrapped up in one dessert. After you make it, you wonder how the cake doesn't fall apart with all the milk added to it, but it doesn't. It's light, it's delicious. 

Morenitas: Morenitas are ice cream sandwiches you can buy from ice cream trucks in Guatemala. They are simply vanilla ice cream sandwiched between two biscuits and coated with chocolate. They are delicious.

Hot Chocolate Ice Pops: Simple and delicious, making hot chocolate ice pops, brilliant. This was very well received by my kids, they did not last very long.

Next stop: Switzerland

​This was the first Guatemalan dish I made when our eating around the world adventure took us to Guatemala.

In Guatemala it is called Jocon de Pollo, and it's delicious.

I had never cooked with tomatillos before and as I can't buy fresh ones where I live, so I bought tinned ones. The sauce was really green, but really nice, really fresh flavours. I love trying new things and dishes like this is the reason why.

My family loved this, they keep requesting I make it again and again, I hope you love it to.

​Recipe adapted from blog.arousingappetites.com 

Serves 6

1kg chicken thigh fillets, chopped into bite size pieces
Salt & pepper, to taste

The Sauce:
4 garlic cloves, chopped
1 large white onion, roughly chopped
4-5 medium-sized tomatillos, hulled and quartered (use tinned tomatillos, if needed)
1 green capsicum, roughly chopped
3 jalapeño chillies, deseeded and sliced
1 bunch coriander, roughly chopped
1 bunch shallots, chopped
1/4 cup sesame seeds, toasted and then ground
2 cups chicken stock

To serve:
Sour cream
Sliced fresh shallots
Lime wedges
​
Start by putting a deep frying pan over medium-high heat. When it's heated up, add in your sesame seeds and dry-toast them for 1-2 minutes until they start to brown.

When the seeds have browned, remove them from the pan and set them aside, until needed.

Add a teaspoon of olive oil into your pan, add the onions. Cook the onions, for 1-2 minutes as they begin to sweat and become translucent.

As the onions soften, add in your garlic, jalapenos, capsicum, tomatillos, coriander and half of the shallots into the pan as well. Mix everything well together and cook for 3-4 minutes as everything begins to soften.

Add in your stock and cook everything together for another 5 minutes before taking your pan off the heat. Taste for seasoning.

Carefully transfer your mixture and the toasted sesame seeds into a blender or food processor, then blitz everything until you get your thickened sauce for jocon de pollo. Set aside until needed.
​
Take the same frying pan back onto your stovetop at medium high heat, and add a tablespoon of olive oil.

When the oil's nice and hot, add in your chicken and begin to sear for 3-4 minutes. Re-season your chicken with salt and pepper along the way.

Now add your green sauce back into the pan and cover your chicken completely with it.

Reduce the heat to a medium-low setting, and simmer the entire jocon de pollo together for about 15 minutes.

Serve hot with sour cream, extra sliced shallots, some lime wedges and some cooked rice.

To save the recipe to your favourites go to www.whatscookingella.com/guatemalan-chicken-and-tomatillo-stew.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

​​This one is sweet, fruity and so easy to make.

It's a great party drink. It's perfect for casual summer entertaining. It's a great drink to serve when guests arrive, to kick start your afternoon lunch, or serve it up at your next brunch. It's perfect at any summer gathering.

Make a glass or make it in a jug, just make it.

​​​Recipe adapted from the Family Circle 'Cocktails and Party Drinks' Cookbook

Makes 1

Ice Cubes
45ml Peach Schnapps
​Fresh Orange Juice, to top up


Three quarters fill a highball glass with ice. Pour in the peach schnapps and top up with fresh orange juice. Garnish with a cocktail umbrella and a swizzle stick.

To save the recipe to your favourites go to www.whatscookingella.com/fuzzy-navel.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

​A quick and easy salad to go with your next barbecue, or simply serve with some corn chips as a dip.

This is so good.

​Recipe adapted from the Family Circle 'Fast Kids Food'

​Serves 4

2 ripe avovados, peeled, stoned and diced
2 ripe tomatoes, finely diced
2 spring onions, finely sliced
1 lebanese cucumber, finely diced
1 tablespoon olive oil
2 teaspoons white wine vinegar
salt and pepper, to taste
​
​In a large bowl add the avocado, tomato, spring onion and cucumber. Add olive oil and white wine vinegar. Season with salt and pepper, toss gently to combine. Transfer to a serving bowl.

To save the recipe to your favourites go to www.whatscookingella.com/avocado-and-tomato-salsa.html 
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​This cocktail is refreshing and very easy to drink.

​​Recipe adapted from the Family Circle 'Cocktails and Party Drinks' Cookbook

Makes 1

Ice cubes
15ml Malibu
15ml dark rum
15ml Kahlua
15ml white rum
Crushed Ice
Pineapple juice, to top up
Thin pineapple wedge, to garnish
Mint sprig, to garnish
​

Half fill a cocktail shaker with ice. Pour in the Malibu, dark rum, Kahlua, and white rum. Shake well to mix, then strain into a highball glass half filled with crushed ice. Top with pineapple juice. Garnish with a thin pineapple wedge and a small sprig of mint on the rim or simply pop in a little cocktail umbrella. 

To save the recipe to your favourites go to www.whatscookingella.com/bahama-mama.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

Well now,  I do like this kind of iced tea. ​

​Recipe adapted from the Family Circle 'Cocktails and Party Drinks' Cookbook

Makes 1

Ice Cubes
15ml white rum
15ml vodka
15ml gin
15ml Cointreau
15ml tequila
1/2 teaspoon lime juice
Cola, to top up
Lime wedge, to garnish
​

Half fill a highball glass with ice.

Pour in the white rum, vodka, gin, cointreau, tequila and lime juice. Top up with Cola. Stir well with a swizzle stick to combine.

Garnish with a lime wedge.

To save the recipe to your favourites go to www.whatscookingella.com/long-island-iced-tea.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

​This one is perfect on a warm day, it's refreshing and super easy to make.

​Recipe adapted from Family Circle 'Cocktails and Party Drinks' Cookbook

Makes 1

Crushed Ice
30ml gin
15ml Campari
Juice of 1 ruby red grapefruit
Lime wedge
​

Fill a highball glass with crushed ice. 

Pour in the gin and Campari, then top up with ruby red grapefruit juice.

Squeeze a lime wedge into the drink and add the squeezed wedge to the glass.

To save the recipe to your favourites go to www.whatscookingella.com/campari-crush.html 
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​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

​A fajita in tex-mex cuisine is any grilled meat that is served as a taco on flour or corn tortillas.

Recently I had some chicken drumsticks in the fridge and I had to try and make something with them. This recipe came up on a google search, so I thought why not try it, it looks nice. There was one salsa with the original recipe, but I felt like more, so I found two more recipes and dinner was organised.

We loved it, it was simple, it was delicious.

This recipe is a really easy way to feed six people. You just put the chicken in a roasting tray with the spices and let the oven do the work. Then while the chicken is roasting you make one or all of the salsas, they are really easy to make. Heat up some tortillas, then everyone makes their own wraps at the table.

What is even better is this would be perfect for a party, you could barbecue the chicken, the recipe is easily doubled or tripled, a few great salsas and you have simple, but delicious party food. You could even try it with chicken thigh fillets or fillet the drumsticks yourself (keep the bones for soups or stocks), and then at parties you don't even have the bone to deal with, the fillets barbecue quickly and you have fed a lot of people.

Why make three salsas, because in my house we love salads and sides, and some of us love avocado and some of us don't. And because these are all quite easy to make, I just make different ones for variety and because we love them. Any leftovers become lunch with some corn chips the next day.

If using frozen corn, add corn to boiling water and cook for 3-4 minutes.

I don't add fresh coriander to all my salsas, in case someone doesn't like it, but I always have it on the side if people want to add it when assembling the fajitas.

With the flour tortilla wraps, I just wrap them all in some aluminium foil, then place them in the oven on a baking tray in the last 10 minutes of the chicken cooking time. With the corn tortillas, I fry them in a frying pan sprayed with cooking oil, it doesn't take long.

Recipe adapted from www.bbc.com 

Serves 6​-8

12 chicken drumsticks
Salt and pepper, to taste
1 tbsp paprika
1 tbsp ground cumin
2 teaspoons chilli powder, optional
4 garlic cloves
1 tbsp vegetable oil
12 small flour or corn tortilla wraps

Avocado and Tomato Salsa:
2 ripe avovados, peeled, stoned and diced
2 ripe tomatoes, finely diced
2 spring onions, finely sliced
1 lebanese cucumber, finely diced
1 tablespoon olive oil
2 teaspoons white wine vinegar
salt and pepper, to taste

Avocado and Corn Salsa: 
200g tin corn, drained and rinsed or 200g frozen corn kernels, cooked
1 red capsicum, seeds removed, finely diced
2 spring onions, finely sliced
1 lebanese cucumber, finely diced
1 large ripe avocado, peeled, stoned and diced
Juice of 1 lemon
1 tablespoon olive oil
salt and pepper, to taste

Peach and Tomato Salsa:
2 large ripe tomatoes, finely diced
1 lebanese cucumber, finely diced
1 large peach or nectarine, stoned and finely diced
1/2 cup fresh coriander, chopped
1 tablespoon olive oil
1-2 teaspoons white wine vinegar, to taste
salt and pepper, to taste

​Sour cream, to serve, optional
​Extra fresh coriander, to serve
​
​Preheat the oven to 200C/180C fan forced.

Tip the chicken into a large roasting tray and sprinkle over the spices. Lightly crush the garlic, leaving the skins on, and add to the tray with the chicken. Drizzle with the oil and season with salt and pepper, give everything a quick toss to ensure the spices are mixed all over the chicken.

Roast for 40 minutes, turning halfway through cooking, until the chicken is lightly charred on the outside and perfectly cooked inside.

While the chicken is cooking, make the salsas.

For the Avocado and Tomato Salsa: In a large bowl add the avocado, tomato, spring onion and cucumber. Add olive oil and white wine vinegar. Season with salt and pepper, toss gently to combine. Transfer to a serving bowl.

For the Avocado and Corn Salsa: Tip the corn into a bowl, add the capsicum, spring onions, cucumber and avocado. Add the lemon juice and oil. Season to taste with salt and pepper. Mix gently until well combined. Transfer to a serving bowl.

For the Peach and Tomato Salsa: In a large bowl add the tomato, cucumber, peach and coriander. Season with salt and pepper. Add the olive oil and white wine vinegar, toss to combine. Transfer to a serving bowl.

When the chicken is cooked, place on a serving platter with some lime wedges with the salsas on the side.

To eat: Shred the chicken from the bone and then wrap in warmed tortilla wraps, serve with the salsas.

To save the recipe to your favourites go to www.whatscookingella.com/chicken-fajita-drumsticks-with-salsa.html​ 
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Recipe adapted from www.dinneratthezoo.com

Makes 2 smoothies

1 1/2 cups apple juice
1 banana, sliced
1 1/2 cups frozen mixed berries
3/4 cup Greek yoghurt
1 tablespoon sugar or honey (optional)

Garnish with fresh berries and a mint sprig (optional)


Place the apple juice, banana, mixed berries and yoghurt in a blender and blitz until combined, about 30 seconds. Taste, if it needs sweetening, add honey or sugar.

​Pour into two glasses and garnish with fresh berries and mint sprigs, if desired.

To save the recipe to your favourites go to www.whatscookingella.com/mixed-berry-smoothie.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella

Recipe adapted from www.lifeasastrawberry.com 

Makes 3-4, depends on the glass you use

For the triple berry syrup:

1 cup water
3/4 cup sugar
1/3 cup blackberries
1/3 cup sliced strawberries
1/3 cup blueberries

For the cocktail:

1/4 cup sugar or salt (for glass rims)
2 cups ice (you can eyeball this)
1/2 cup triple berry simple syrup
1/2 cup fresh lime juice
1 cup tequila
Garnishes: Lime slices, fresh berries


Make the triple berry syrup: Combine all ingredients in a medium saucepan over medium heat. Bring mixture to a simmer and cook 4-5 minutes until berries have softened and sugar has dissolved.

Remove syrup from heat and let it cool completely.

Strain the simple syrup to remove the berry pieces and set strained simple syrup aside for the margaritas. 

Make the margarita: Spread salt onto a sheet of baking paper or on a plate. Using the limes that you squeezed rub a little lime onto the rim of your glass, dip the rim of the glass into the salt or sugar.

 Fill each glass with 1/4 cup or so of ice, and set aside.

Combine triple berry simple syrup, lime juice, and tequila in a cocktail shaker. (Depending on the size of your shaker, you may need to do this in two batches). Add a handful of ice and shake well until margaritas are chilled.

Divide margaritas evenly between your four cocktail glasses.

Garnish margaritas with extra lime slices and fresh berries (optional) and serve immediately.

To save the recipe to your favourites go to www.whatscookingella.com/triple-berry-margarita.html 
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​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella