A dish in which three of these four parts of whiskey can be used It’s the family heirloom tapisca or sun yeast soup, a recipe prepared by Chef Elliott Castellanos.the founder of his restaurant, Bontá, located at km 50.5 of the Inter-American Highway.
“I tasted this soup more than 20 years ago, at my wife’s house, because her grandmother used to prepare it at a certain time of the year. during the ikintal season, to take advantage of this delicious tuber or root. He did it not only for the family, but also for workers who returned from harvesting corn, an activity known as tapiska”, says Castellanos. Later, my wife continued this tradition in our family and that’s why I baptized her with that name”, adds the chef. According to Time to plant and harvestMaga harvests yellow and white corn, mainly from July to December, depending on the region.
“The characteristic of this new version I have created is the maximum use of the güisquil plant: fruit, leaves and ichintal. This dish has a delicious taste pepián”, affirms the chef, who says that being a carbohydrate it is a source of energy and is combined with other ingredients to increase its nutritional value.
“Tek guisquil is appreciated with great gastronomic versatility as a salty or sweet food, everyday or solemn, of incalculable value as a dish for mild or low-calorie diets, but with an acceptable nutritional level”, says Luis Villar Anleu, in his book Popular Guatemalan cuisine (2021, third edition). “In hybrid cuisine, guisquil adopts its own modalities chilaquilas; the remnants of the colonial establishment in flips, and modernism in salads,” he adds.
It is regularly consumed in indigenous communities and is present in sancocho and most juices. They are an essential and identifying element in some puliques, fritangas and vegetarian meals, refers the author, who highlights its starch, easily digestible and large supply of fiber, so it is healthy. One of the preparations of its leaves are boxes.
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“Ichíntales, in particular, cooked only in salt water and cut into small pieces, constitute a high-fiber, low-fat, low-carbohydrate diet, recommended for the control of triglycerides and cholesterol and useful in the prevention and management of hypertension and cardiocirculatory problems”., Add. Sliced ichíntales are also often enjoyed wrapped in egg and smothered in tomato sauce, he points out.
½ pound soft ichintal
2 spiced whiskey
5 to 6 young guisquil leaves
½ pound of tomatoes
1 medium onion
1 clove of garlic
2 ounces pumpkin seeds
1 small bunch of coriander
1 pound of chicken breast
Salt to taste
Cook the chicken in a liter of water, with salt to taste. When it is cooked, grate it. Reserve it, as well as the water, which will be used to make the soup.
In a skillet or wok, fry the tomatoes, onion and garlic and then the pumpkin seeds until brown or golden. Peel off the ikintal. It is recommended to hit all areas of the ichintal with the palm of the knife so that the shell comes off easily, as well as on the guisquil. Cut the latter into pieces of the desired size. Keep these vegetables in water so they don’t lose their color. Trim the guisquil leaves and cut into strips. This kitchen technique is called chiffon. Keep them in water too, so they don’t wither.
In the blender, put the pumpkin seeds with a glass of water and mix until you get a fine paste. Then, pass through a fine sieve to extract all the flavor. In the same blender, blend the tomatoes, onion and garlic with the chicken water. Then, put this mixture in a pot with half a liter of water and cook the ichintal, guisquil and cilantro in it. When these vegetables are almost ready, throw in the chopped guisquil leaves and the minced chicken. Season with salt. Before serving, remove the cilantro. You can add half a glass of cream or yogurt. For even more nutritional benefits, make boxes of corn dough and guisquil leaves, a very simple dish to prepare and of great historical value to the Mayans. Garnish with pumpkin seeds.
Also read: Rare fruits and vegetables that grow in Guatemala.
- Elliott Castellanos Guillén is a professional chef with more than 30 years of experience.
- He is a baker and pastry chef, as well as an instructor of national and international cuisine.
- He hosts his Chef Elliott radio show at home.
- He is a member of the Latin American Federation of Master Chef.
- He is president of the Chimaltenango Gastronomic Collective.
- Organize and participate in various altruistic and educational activities in your community.
- He has organized various culinary competitions and received several awards at gastronomic festivals.
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