38 March 2021
GOOD EATS
A Taste Of Home
The bold flavors and fresh aromas of authentic
Central American cooking leave us longing for more
BY JANET GIBSON | PHOTOGRAPHY BY CINDY BURNHAM
T
here's something special
about a restaurant with cooks
who learned their skills at the
apron strings of their mothers
or grandmothers. ey embrace the old-
fashioned ways, ingredients picked fresh from
the garden and family recipes that have been
passed down through the generations. Over a
hot stove, they smile or sing a happy tune – and
add a dash of love into every dish.
We feel at home.
Families and friends have gathered at tables
to fill their hearts and bellies at Guatemala
Centro American Restaurant.
A sampling of popular dishes includes
chicken soup to warm the soul, tamales larger
than our hands, empanadas piping-hot from
the oven, cheese-filled griddle cakes called
pupusas, perfectly seasoned steak, pork,
chicken and shrimp served with mounds of
black beans and rice, amazing potato salad,
golden-brown sweet plaintains that melt in the
mouth, and the traditional dessert of flan, a
sweet caramel custard that wows us with every
spoonful.
"It was always my
dream to have my
own restaurant."
– Maria Guadalupe Echeverria,
co-owner of Guatemala Centro
American Restaurant
Maria Guadalupe Echeverria with some of the supremely fresh specialties at her
Guatemala Centro America Restaurant.
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