Spanish School Blog Guatemala Pg 10

This is a traditional recipe from Guatemala. It is very simple but delicious. It is in fact one of the richest desserts in traditional cuisine, especially in Antigua Guatemala.

The famous "champurradas" are basically large cookies with sesame seeds on top. This simple yet delicious shortbread cookie has a round, flat, toasted shape. You can enjoy them for breakfast or as a dessert with a hot coffee.

This is the last post on the short series of words commonly used in the kitchen or the dining room in Guatemala and Latin America in Spanish Language. This will help you follow any recipe a little bit easier, like the ones we have shared in our blog.

We continue with the series of words commonly used in the kitchen in Guatemala and Latin America. Either to share with friends and family speaking in Spanish. Or following a recipe, here we share useful words and phrases for you to continue learning the Spanish language.

When we are at home, possibly one of the places where we spend the most time is in the kitchen. That is why it is a good idea to be able to communicate better in Spanish when we are spending time with friends and family and speaking in Spanish.

Guava Rings (known in Spanish as Colochos de Guayaba) are traditional Guatemalan sweets, and this one in particular is originally from Antigua Guatemala. These different and delicious sweets first emerged during Holy Week a long time ago, but over time this candy became popular throughout Guatemala.

Semana Santa (Holy Week) in Antigua Guatemala for 2021, following Catholic Church’s long time tradition, Holy Week begins in Guatemala on Friday of Sorrows (known as Viernes de Dolores in Spanish) day that represents the crucifixion sentence of Jesus Christ. The following dates are based on the Gregorian calendar for 2021 Easter Week in Antigua Guatemala.

The recipe for "Dulce de Pepitoria de Guatemala" is another of the typical Guatemalan sweets, and is also well known in Antigua Guatemala. It is a very traditional part of Guatemalan gastronomy because it is extracted from the pumpkin that is grown in the same way as the Guatemalan Ayote.