The Guatemalan Jardineras recipe was the highlight of my cooking class in Mixco, Guatemala. Mixco is a vibrant town located just outside Guatemala City, known for its rich culture and historical landmarks. The town has nice parks and markets that are worth visiting. Mixco brings together city life and nature to explore Guatemalan food.
In cooking class, we made jardineras, which is a traditional dish that includes vegetables and meat served with rice. The teacher explained what ingredients were needed to make Jardineras: carrots, potatoes, green beans, and seasoned meat. We cut up the vegetables and cooked the meat until it was brown, so the flavors could come together.
I was really struck by how simple the Jardineras recipe is and how colorful the vegetables look. The combination of ingredients looked really nice as we cooked. Fresh vegetables and soft meat hinted at a healthy meal. The teacher emphasized the importance of using fresh, local ingredients, which is a common practice among Guatemalan cooks.
The dish tasted pretty balanced when it was time to try it. The meat was soft, and the vegetables still had a bit of crunch. The dish had a spicy flavor, and the spices used in cooking gave it that taste. Serving the jardineras on rice made the meal more filling. The mix of flavors in the Jardineras recipe made it perfect for family dinners and special occasions.
People in Mixco really enjoy the Jardineras recipe. It is served at family get-togethers and celebrations, showing how important home-cooked meals are in Guatemalan culture. Lots of families change the recipe by adding different meats or more vegetables if they want. The dish can be imaginative while still keeping its traditional roots.
After the cooking class, I went to the local markets in Mixco and found fresh ingredients for the Jardineras recipe. The markets were full of fruits, vegetables, and meats. Talking to local vendors showed how some foods are only available at certain times of the year and how important it is to support local farms.
My cooking class experience in Mixco was both informative and interesting. I found out how to make a traditional dish and learned about the food culture in Guatemala. The Jardineras recipe shows the rich and tasty nature of many Guatemalan dishes. Whether made at home or enjoyed at get-togethers, it is a key dish in local cooking.
Ingredients For the Guatemalan Jardineras Recipe
Flour Tortillas
Shredded Chicken
Refried Black Beans
Finely Shredded Cabbage
Diced Medium-sized Tomatoes
Thinly Sliced Medium-sized Onion
Thinly Sliced Radishes
Crumbled Queso Fresco
Guatemalan Tomato Salsa
Guatemalan Tomato Sauce
Vegetable Oil
Salt and
Pepper
Cooking Instructions For the Guatemalan Jardineras Recipe
Prepare the Fillings – Cook and shred the chicken. Heat the refried black beans in a saucepan until warmed through. Shred the cabbage into thin strips. Dice the tomatoes. Thinly slice the onion. Slice the radishes thinly. Crumble the queso fresco.
Warm the Tortillas – Heat a non-stick skillet over medium heat. Place a tortilla in the skillet and warm for about 15-20 seconds on each side. Repeat for the remaining tortillas, stacking them on a plate and covering with a clean kitchen towel to keep warm.
Assemble the Jardineras – Take a warm tortilla and spread a spoonful of refried beans in the center. Add a portion of shredded chicken on top of the beans. Roll the tortilla tightly, enclosing the filling. Repeat the process for the remaining tortillas and fillings.
Fry the Jardineras – Heat vegetable oil in a deep skillet or frying pan over medium heat. Carefully place the rolled Jardineras in the hot oil, seam-side down. Fry until golden brown and crispy, turning occasionally to ensure even cooking. Once fried, transfer the Jardineras to a paper towel-lined plate to drain excess oil.
Prepare the Toppings – In a small bowl, mix together the Guatemalan tomato salsa and Guatemalan tomato sauce. Season with salt and pepper to taste.
Serve the Jardineras – Place a couple of fried Jardineras on a serving plate. Drizzle the prepared tomato sauce mixture over the Jardineras. Top with shredded cabbage, diced tomatoes, sliced onions, sliced radishes, and crumbled queso fresco.
Repeat for the remaining Jardineras .
10 Foods Most Eaten by Guatemalan Locals
1. Pepián – A thick, aromatic stew made with chicken, beef, or pork, cooked in a rich sauce of roasted tomatoes, pumpkin seeds, and chili peppers. Pepián is traditionally served with rice and is one of Guatemala’s most cherished dishes.
2. Kak’ik – This turkey soup is spiced with coriander, chili, and achiote, creating a vibrant red color and bold flavor. A UNESCO-recognized dish, Kak’ik is a classic in Mayan cuisine.
3. Tamales – Guatemalan tamales differ from Mexican versions and are typically larger, wrapped in banana leaves, and come in several varieties like *colorados* (red tamales) or *negros* (sweet tamales).
4. Fiambre – A traditional salad prepared during All Saints’ Day, Fiambre is made with over 50 ingredients, including vegetables, meats, cheeses, and sausages, making it a unique and colorful dish.
5. Hilachas – This stew combines shredded beef with potatoes and vegetables in a tomato-based sauce flavored with spices like cilantro and achiote. Hilachas is typically served with rice or corn tortillas.
6. Chiles Rellenos – Guatemalan stuffed peppers are filled with seasoned ground beef, rice, and vegetables, then battered and fried. They’re often served with tomato sauce and are popular in street food markets.
7. Jocon – A green chicken stew made with tomatillos, green tomatoes, and cilantro, Jocon is a flavorful, mild dish usually served with rice.
8. Garnachas – These small, fried tortillas are topped with minced meat, cabbage, and tomato sauce, offering a quick and tasty snack that’s easy to find in markets.
9. Rellenitos – Sweet plantains stuffed with refried black beans and fried to a golden brown, Rellenitos are a favorite dessert or snack, often topped with sugar.
10. Atol de Elote – A warm, sweet corn drink flavored with cinnamon and sugar, Atol de Elote is popular for breakfast or as an afternoon treat, especially during Guatemala’s rainy season.
5 Essiential Ingredients for Guatemalan Food
Guatemalan cuisine is deeply influenced by Mayan traditions, Spanish heritage, and locally sourced ingredients, resulting in a unique flavor profile that combines earthy, tangy, and spicy notes. Among the essential ingredients, corn stands out as a foundational staple. Known as maíz in Spanish, corn is the backbone of many dishes and a cultural symbol in Guatemala. It is used in various forms, from tortillas that accompany nearly every meal to tamales, which are made with a dough of masa and wrapped in banana leaves. Corn also features in drinks like atol de elote, a warm, sweet corn beverage. This ingredient’s versatility and accessibility make it a crucial part of Guatemalan meals, representing sustenance and tradition.
Chilies are another key ingredient that adds both flavor and heat to Guatemalan food. Though the cuisine is not as intensely spicy as other Central American foods, it often incorporates varieties like the guajillo, cobán, and *pasa* peppers, which add depth without overpowering the dish. These chilies are used in salsas, stews, and sauces, such as the rich sauce in pepian, a traditional meat stew. The use of mild to medium spiciness gives Guatemalan dishes their distinctive warmth and aroma, allowing the natural flavors of other ingredients to shine through.
Tomatoes are essential for the base of many Guatemalan recipes, providing acidity, richness, and natural sweetness. Often roasted to deepen their flavor, tomatoes are combined with chilies, onions, and spices to create rich sauces that are integral to dishes like hilachas (shredded beef stew) and jocon (a green chicken stew). The incorporation of tomatoes reflects Spanish influences while highlighting the country’s abundance of fresh produce.
Another indispensable ingredient is pepitoria, or pumpkin seeds. Ground pumpkin seeds are used to thicken sauces, add texture, and enhance flavors, particularly in stews and traditional dishes. In pepian, for instance, pepitoria gives the sauce a nutty undertone that balances the spices and brings a subtle richness. This ingredient not only adds depth but also reflects Guatemala’s pre-Columbian culinary heritage, as pumpkin seeds have been used in the region for centuries.
Finally, achiote (annatto) brings vibrant color and a mild, peppery flavor to Guatemalan food. The seeds are often ground into a paste or oil and used as a seasoning or natural colorant, giving dishes an appealing reddish hue. Achiote’s subtle flavor enhances recipes like recado rojo, a red sauce for meats and poultry. Together, these five ingredients — corn, chilies, tomatoes, pepitoria, and achiote — embody the flavors, history, and culinary creativity of Guatemalan cuisine, forming the foundation of its most cherished dishes.
FAQ For the Guatemalan Jardineras Recipe3
Q: What are the main ingredients in the Guatemalan Jardineras recipe?
A: The Guatemalan Jardineras recipe primarily features a combination of vegetables, meat, and spices that create a flavorful dish. Key ingredients include carrots, potatoes, green beans, and sometimes peas, which are typically sautéed or boiled to achieve the desired tenderness. Additionally, the recipe often incorporates chicken or beef for protein, along with a variety of spices such as cumin and black pepper to enhance the overall flavor. This vibrant medley not only adds nutritional value but also brings a burst of color to the plate.
Q: How do you prepare the vegetables for the Guatemalan Jardineras recipe?
A: To prepare the vegetables for the Guatemalan Jardineras recipe, start by thoroughly washing and peeling the carrots and potatoes. Once peeled, chop the vegetables into bite-sized pieces to ensure even cooking. Green beans should be trimmed and cut into manageable lengths. After preparing the vegetables, they can be blanched briefly to retain their color and crunch before being added to the dish. This step enhances their freshness and prepares them to absorb the flavors of the spices and meat.
Q: Can the Guatemalan Jardineras recipe be made in advance?
A: Yes, the Guatemalan Jardineras recipe can be made in advance, making it a convenient option for meal prepping or special occasions. You can prepare the entire dish and store it in an airtight container in the refrigerator for up to three days. When you’re ready to serve, simply reheat it on the stove or in the microwave until heated through. Making it ahead of time allows the flavors to meld, often resulting in an even tastier dish when served the next day.
Q: What are common serving suggestions for the Guatemalan Jardineras recipe?
A: The Guatemalan Jardineras recipe is typically served as a main dish and can be accompanied by various sides to enhance the meal. It pairs well with rice or warm tortillas, which help to soak up the delicious sauce and provide a satisfying complement. Additionally, garnishing the dish with fresh cilantro or a squeeze of lime can elevate the flavors and add a refreshing touch. This combination not only makes for a visually appealing presentation but also creates a hearty and fulfilling meal.
Q: Are there variations of the Guatemalan Jardineras recipe?
A: Yes, there are several variations of the Guatemalan Jardineras recipe that cater to different preferences and regional influences. Some versions might incorporate different types of meat, such as pork or fish, while others might focus solely on vegetables for a vegetarian option. Additionally, the use of spices can vary, with some recipes adding ingredients like bell peppers or corn for added flavor and texture. Regardless of the variation, the essence of the dish remains the same, showcasing the vibrant flavors and ingredients characteristic of Guatemalan cuisine.
Guatemalan Jardineras Recipe
Equipment
- Skillet Used to warm tortillas and fry the Jardineras .
- Saucepan Used to heat the refried beans.
- Deep Skillet or Frying Pan Used to fry the Jardineras .
- Non-stick Skillet Used to warm tortillas.
- Cutting Board Used to prepare and slice ingredients.
- Knife Used for cutting and slicing ingredients.
- Small Bowl Used to mix the tomato salsa and tomato sauce.
Ingredients
- 8 tortillas large
- 2 cups chicken cooked and shredded
- 1 cup black beans refried
- 2 cups cabbage finely shredded
- 2 tomatoes diced medium-sized
- 1 onion thinly sliced medium-sized
- 4-6 radishes thinly sliced
- 1 cup queso fresco rumbled Guatemalan fresh cheese
- 1/2 cup tomato salsa such as Salsa Lizano or similar
- 8 ounces tomato sauce
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
Prepare the Fillings:
- a. Cook and shred the chicken.
- b. Heat the refried black beans in a saucepan until warmed through.
- c. Shred the cabbage into thin strips.
- d. Dice the tomatoes.
- e. Thinly slice the onion.
- f. Slice the radishes thinly.
- g. Crumble the queso fresco.
Warm the Tortillas:
- a. Heat a non-stick skillet over medium heat.
- b. Place a tortilla in the skillet and warm for about 15-20 seconds on each side.
- c. Repeat for the remaining tortillas, stacking them on a plate and covering with a clean kitchen towel to keep warm.
Assemble the Jardineras:
- a. Take a warm tortilla and spread a spoonful of refried beans in the center.
- b. Add a portion of shredded chicken on top of the beans.
- c. Roll the tortilla tightly, enclosing the filling.
- d. Repeat the process for the remaining tortillas and fillings.
Fry the Jardineras:
- a. Heat vegetable oil in a deep skillet or frying pan over medium heat.
- b. Carefully place the rolled Jardineras in the hot oil, seam-side down.
- c. Fry until golden brown and crispy, turning occasionally to ensure even cooking.
- d. Once fried, transfer the Jardineras to a paper towel-lined plate to drain excess oil.
Prepare the Toppings:
- a. In a small bowl, mix together the Guatemalan tomato salsa and Guatemalan tomato sauce.
- b. Season with salt and pepper to taste.
Serve the Jardineras:
- a. Place a couple of fried Jardineras on a serving plate.
- b. Drizzle the prepared tomato sauce mixture over the Jardineras .
- c. Top with shredded cabbage, diced tomatoes, sliced onions, sliced radishes, and crumbled queso fresco.
- d. Repeat for the remaining Jardineras .
1 comment
Traditional enchiladas with a bit of a Guatemalan twist. Not quite as we know enchiladas in the state but good none the less.