| Starting from: | $55per person |
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| Duration: | 3.5 - 4 hours |
| Languages: | English, Spanish |
| Starts at: | Casa Manderina |
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Come prepare to ground by hand using the millenary stone of pedernal as Maya civilization did over 4000 years ago and our communities still do.
Our Mayan roots are alive in every aspect of our gastronomy, there is no better way to get immerse into it than through our local families. We work with more than 10 families and your tour guide will take you in tuk-tuk to one of the local villages around Antigua. We will get to cook using traditional ingredients and utensils. We will cook one of the following dishes : PEPIAN, JOCON, KAK ‘IK OR VEGETARIAN. Once you learn the technique, you can prepare these delights from your own kitchen at home. Please send us the picture of your dish.
| Departure |
Casa MandarinaCasa Mandarina is located at 2da Calle Poniente 2 |
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| Dish 1 |
PepiánThis is the traditional Guatemala Meat Spicy Stew, which is seen by most Guatemalans as the national dish. It is one of the oldest dishes in Guatemalan food heritage, borne out of the fusion of the Spanish and Mayan cultures. It is a meat and vegetables stew dish prepared in a thick and rich sauce from wealth of roasted spices like pepitoria, sesame seeds and many others all very well blended together with roasted tomato and squash. It always contains vegetables and fruits – such as pear, squash, carrot, potato and corn on the cob. The main secret of the dish is the love and the amount of chili (not tongue-numbing spicy) that we will add. |
| Dish 2 |
JocónJocón de pollo is a traditional Guatemalan dish hailing from Huehuetenango. It's a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro and thickened with ground sesame and pumpkin seeds and corn tortillas. |
| Dish 3 |
Kak 'ikKak’ik comes from a Q’eqchi’ Maya tradition dating back to the days before Spanish conquest. Kak'ik is a Guatemalan soup made with turkey as the star ingredient. Also contains a variety of spices such as achiote and Cobanero chile peppers. Women (who traditionally prepare the dish) use native turkeys, cilantro, tomatoes, chilis, and achiote, a spice that comes from a bright-red plant with such a vibrant color that it’s sometimes called the “lipstick tree.” The resulting broth is famed for its spiciness. Original from Cobán, Kak'ik means SPICY in Q'eqchí Maya Language. |
| Dish 4 |
VegetarianSomething that distinguishes Guatemalan Gastronomy is the variety of herbs, vegetables, fruits, grains, eatable flowers, corn, beans. We will cook traditional dishes using local ingredients from the farm. |
| 3.5 - 4 hours | |
| English, Spanish | |
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For a full refund, cancel at least 24 hours in advance of the start date of the experience.