In my cooking class in Jutiapa, we focused on the Guatemalan Polvorosas recipe. Jutiapa is a town located in southeastern Guatemala, known for its beautiful scenery and rich culture. The area has views of mountains and valleys. Jutiapa has cool places to visit, like the old church in the town square and local markets where you can find traditional crafts and foods.
In my cooking class, I learned how to make Polvorosas, which are traditional cookies from Guatemala made with flour, sugar, and butter. They get their name from being crumbly cookies. The Spanish word “polvorosa” means “dusty” because the cookie is covered in powder.
When we began cooking, I was surprised by how few ingredients were needed for the Guatemalan Polvorosas recipe. The basic ingredients are flour, butter, sugar, and salt. Some versions include spices like cinnamon or vanilla. Its simple preparation made it a recipe that anyone could try, no matter their cooking skills.
We mixed the ingredients and kneaded the dough until it was smooth. The dough was soft and stretchy, making it simple to shape into small balls. We shaped them to the right size and placed them on a baking sheet for baking. The kitchen had the sweet smell of cookies baking.
When the cookies were done, I took a bite of the Guatemalan Polvorosas. It was soft and flaky, and it kind of melted in my mouth. It had a slight sweetness and a rich, buttery flavor. I saw that the cookies broke apart easily, just like their name suggests. People enjoy eating them with hot chocolate or coffee, and they are a special treat from the area.
Polvorosas are well-liked in Jutiapa and Guatemala. They can be found in bakeries and are often served during special occasions and family gatherings. The easy recipe lets you change things up to match your preferences.
After the cooking class, I checked out more of Jutiapa by going to local markets and tasting other traditional foods. The town was full of activity and social interactions every day. I enjoyed the sense of community and how food united everyone.
Learning the Guatemalan Polvorosas recipe in Jutiapa was enjoyable and educational. These cookies were easy to make and tasted great. Studying Polvorosas helped me learn about local food traditions and how they fit into the culture. I’m going to share this recipe and show others about Guatemalan food. This trip highlighted the significance of food to the local community and turned my time in Jutiapa into an exciting culinary experience.
Ingredients For the Guatemalan Polvorosas Recipe
All-purpose Flour
Softened Unsalted Butter
Granulated Sugar
Baking Powder
Vanilla Extract
Egg Yolks
Cinnamon
Milk
Salt
Cooking Instructions For the Guatemalan Polvorosas Recipe
Preheat the oven – Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the center. Make sure the oven is fully heated before proceeding.
Cream the butter and sugar – In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Use an electric mixer or a wooden spoon for this step. Continuously beat the mixture until well combined and smooth in texture. The butter and sugar should be thoroughly mixed for optimal results. This step helps create a creamy and sweet base for the Polvorosas.
Add the egg yolks and vanilla extract – Add the egg yolks, one at a time, to the butter-sugar mixture. Mix well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to enhance the flavor. Incorporating the yolks and vanilla adds richness and a pleasant aroma to the dough. Mix until the mixture is well blended and the vanilla is evenly distributed.
4. Sift and combine dry ingredients – In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the butter-sugar mixture. Mix gently to avoid overworking the dough. Ensure all dry ingredients are evenly distributed within the mixture. Combining the dry ingredients separately helps ensure uniformity in the dough.
Incorporate the milk – Slowly pour in the milk, a little at a time, while continuing to mix the dough. Stir until the dough becomes smooth and slightly sticky. Add the milk gradually to achieve the desired consistency. The milk binds the dough and contributes to its texture and moisture. Mix until the dough is well combined and holds together.
Shape the dough – Divide the dough into 8 equal portions. Roll each portion into a ball between your palms. Flatten the balls slightly to create a round cookie shape. Ensure each portion is of similar size for consistent baking. Shaping the dough into round cookies ensures even baking and a uniform appearance.
Place on baking sheets – Line baking sheets with parchment paper. Arrange the shaped dough on the prepared baking sheets. Leave some space between the cookies to prevent them from sticking together. Position the cookies evenly on the baking sheets. The parchment paper prevents the cookies from sticking and makes cleanup easier.
Bake the Polvorosas – Place the baking sheets in the preheated oven. Bake for approximately 15 minutes or until the edges of the cookies turn golden brown. Monitor the baking process to prevent overbrowning. Rotate the baking sheets halfway through for even baking. The baking time ensures the cookies are cooked through and have a golden, crispy exterior.
Dust with sugar – While the cookies are still warm, sprinkle them generously with granulated sugar.Ensure the sugar covers the entire surface of each cookie. Allow the cookies to cool before handling them further. The sugar adds sweetness and a touch of crunch to the Polvorosas. Letting the cookies cool allows the sugar to set and adhere properly.
Serve and enjoy – Once the Polvorosas have cooled, transfer them to a serving plate. These delightful treats can be enjoyed as a snack, dessert, or with a cup of coffee or tea. Share them with friends and family or savor them on your own. Store any leftovers in an airtight container to maintain their freshness. The Polvorosas are best consumed within a few days for optimal taste and texture.
Finding the Best Food in Guatemala
Finding the best food in Guatemala takes you through the country’s cultural heritage, regional flavors and fresh ingredients. Guatemala’s food scene is based on Mayan and Spanish traditions and produces filling dishes representative of the country’s varied landscapes. For genuine Guatemalan foods, check out local markets, regional specialties or family-owned eateries – every one of that will provide you a genuine flavor of Guatemalan food.
A great starting point is Guatemala City, where the diverse food culture showcases traditional and contemporary options. Local markets such as Mercado Central are full of stalls selling street foods like antojitos (snacks) and tamales. Tamales are corn masa rolled in banana leaves and filled with meats, vegetables and spices; each region has its own version. Street vendors may sell freshly prepared atoles as well as a warm, thickened drink made from corn to start the day. For those looking to sample all the Guatemalan flavors in one meal, Guatemala City also has restaurants serving regional dishes from across the country.
Another excellent place to consume is Antigua Guatemala, a historic city and popular attraction that includes both traditional and contemporary eateries. Here, visitors can enjoy pepian, a thick, aromatic stew that is a national dish, made with meats, roasted vegetables and spices such as pumpkin seeds and sesame. Some restaurants in Antigua prepare pepian and other traditional dishes using traditional methods such as cooking on an open flame or in clay pots. The region also has street foods such as chuchitos, small tamales wrapped in corn husks, so you can grab some local fare while you’re in the city.
Another area with special culinary offerings is Lake Atitlán in the highlands, known for its fresh fish dishes. Here, visitors can enjoy mojarra frita, fried fish seasoned with local herbs and spices, with rice and vegetables. Small towns around the lake, such as Panajachel and Santiago Atitl’n, have restaurants and food stalls offering local cuisine. Many of these eateries use produce around the lake and from local farms to create sustainable, fresh meals that reflect the region’s culinary identity.
For more traditional indigenous fare, the Guatemalan Highlands, particularly areas around Quetzaltenango (Xela), serve a hearty turkey soup with a thick red broth made from tomatoes and chili peppers, a staple dish of the K’iche’ people. Restaurants serve kak’ik prepared from recipes passed down from generation to generation in Xela and nearby villages. This dish, along with other local specialties like jocon (a green tomatillo and cilantro stew) showcases some of the flavors and traditions that make Guatemalan food special.
Finding the best food in Guatemala often means adopting the local culture, sampling regional flavors and visiting markets and eateries where locals congregate. Whether you’ re eating street food in Guatemala City, lake fish at Atitlán or stews in the Highlands, the country’s food culture is accessible and welcoming. This approach to Guatemalan food creates an authentic culinary experience, where each meal opens a window onto the regions, history and people of Guatemala.
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.
FAQ For the Guatemalan Polvorosas Recipe
Q: What are the main ingredients in the Guatemalan Polvorosas recipe?
A: The Guatemalan Polvorosas recipe features a few key ingredients that contribute to its unique flavor and texture. Primarily, you will need all-purpose flour, which forms the base of the cookies, along with powdered sugar that provides sweetness and a melt-in-your-mouth quality. Additionally, ingredients like butter, vanilla extract, and a pinch of salt are essential for enhancing the overall taste. Some variations might include ground nuts, such as almonds or walnuts, which add a delightful crunch and richness to these traditional cookies, making them a beloved treat.
Q: How do you prepare the Guatemalan Polvorosas recipe?
A: Preparing the Guatemalan Polvorosas recipe involves a straightforward process that results in deliciously crumbly cookies. Begin by creaming the butter and powdered sugar together until light and fluffy. Gradually mix in the flour and any additional ingredients, such as nuts or vanilla, until a dough forms. Once the dough is ready, shape it into small balls or discs and place them on a baking sheet. Bake them until they are lightly golden, allowing them to cool before dusting with more powdered sugar for a final touch.
Q: Can I substitute ingredients in the Guatemalan Polvorosas recipe?
A: Yes, you can substitute some ingredients in the Guatemalan Polvorosas recipe to suit your preferences or dietary needs. For example, if you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend instead of regular flour. Additionally, if you prefer a dairy-free version, substitute the butter with a plant-based alternative like coconut oil or vegan butter. Keep in mind that these substitutions may slightly alter the texture and flavor, but you can still achieve a delicious cookie that resembles the traditional Polvorosas.
Q: How long do the Guatemalan Polvorosas cookies last?
A: The Guatemalan Polvorosas cookies can last for about one to two weeks when stored properly. To keep them fresh, store the cookies in an airtight container at room temperature. If you want to extend their shelf life, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking. When you’re ready to enjoy them, you can thaw them at room temperature, and they’ll taste just as delightful as when they were freshly baked.
Q: What occasions are the Guatemalan Polvorosas recipe typically served for?
A: The Guatemalan Polvorosas recipe is often associated with special occasions and celebrations, making them a popular treat during festive times. They are commonly enjoyed during holidays, such as Christmas and Easter, as well as at family gatherings and celebrations. These cookies are also perfect for sharing with friends over coffee or tea, making them a versatile addition to any dessert table. Their crumbly texture and sweet flavor make them a comforting and delightful treat that evokes a sense of nostalgia for many who grew up enjoying them.
Guatemalan Polvorosas Recipe
Equipment
- Mixing bowl: Used to combine ingredients and mix the dough.
- Electric mixer or wooden spoon: Used to cream the butter and sugar together.
- Sifter: Used to sift the dry ingredients together.
- Baking sheets: Used to place and bake the Polvorosas in the oven.
- Parchment paper: Lined on the baking sheets to prevent sticking.
- Wire racks: Used to cool the Polvorosas after baking.
- Serving plate: Transferred Polvorosas for presentation.
- Airtight container: Used to store any leftover Polvorosas.
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter ,softened
- 1/2 cup granulated sugar plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 4 egg yolks large
- 1/2 teaspoon cinnamon
- 1/4 cup milk
- pinch salt
Instructions
Preheat the oven:
- a. Preheat the oven to 350°F (175°C).
- b. Ensure the oven rack is positioned in the center.
- c. Make sure the oven is fully heated before proceeding.
Cream the butter and sugar:
- a. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- b. Use an electric mixer or a wooden spoon for this step.
- c. Continuously beat the mixture until well combined and smooth in texture.
- d. The butter and sugar should be thoroughly mixed for optimal results.
- e. This step helps create a creamy and sweet base for the Polvorosas.
Add the egg yolks and vanilla extract:
- a. Add the egg yolks, one at a time, to the butter-sugar mixture.
- b. Mix well after each addition to ensure they are fully incorporated.
- c. Stir in the vanilla extract to enhance the flavor.
- d. Incorporating the yolks and vanilla adds richness and a pleasant aroma to the dough.
- e. Mix until the mixture is well blended and the vanilla is evenly distributed.
Sift and combine dry ingredients:
- a. In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
- b. Gradually add the dry ingredients to the butter-sugar mixture.
- c. Mix gently to avoid overworking the dough.
- d. Ensure all dry ingredients are evenly distributed within the mixture.
- e. Combining the dry ingredients separately helps ensure uniformity in the dough.
Incorporate the milk:
- a. Slowly pour in the milk, a little at a time, while continuing to mix the dough.
- b. Stir until the dough becomes smooth and slightly sticky.
- c. Add the milk gradually to achieve the desired consistency.
- d. The milk binds the dough and contributes to its texture and moisture.
- e. Mix until the dough is well combined and holds together.
Shape the dough:
- a. Divide the dough into 8 equal portions.
- b. Roll each portion into a ball between your palms.
- c. Flatten the balls slightly to create a round cookie shape.
- d. Ensure each portion is of similar size for consistent baking.
- e. Shaping the dough into round cookies ensures even baking and a uniform appearance.
Place on baking sheets:
- a. Line baking sheets with parchment paper.
- b. Arrange the shaped dough on the prepared baking sheets.
- c. Leave some space between the cookies to prevent them from sticking together.
- d. Position the cookies evenly on the baking sheets.
- e. The parchment paper prevents the cookies from sticking and makes cleanup easier.
Bake the Polvorosas:
- a. Place the baking sheets in the preheated oven.
- b. Bake for approximately 15 minutes or until the edges of the cookies turn golden brown.
- c. Monitor the baking process to prevent overbrowning.
- d. Rotate the baking sheets halfway through for even baking.
- e. The baking time ensures the cookies are cooked through and have a golden, crispy exterior.
Dust with sugar:
- a. While the cookies are still warm, sprinkle them generously with granulated sugar.
- b. Ensure the sugar covers the entire surface of each cookie.
- c. Allow the cookies to cool before handling them further.
- d. The sugar adds sweetness and a touch of crunch to the Polvorosas.
- e. Letting the cookies cool allows the sugar to set and adhere properly.
Serve and enjoy:
- a. Once the Polvorosas have cooled, transfer them to a serving plate.
- b. These delightful treats can be enjoyed as a snack, dessert, or with a cup of coffee or tea.
- c. Share them with friends and family or savor them on your own.
- d. Store any leftovers in an airtight container to maintain their freshness.
- e. The Polvorosas are best consumed within a few days for optimal taste and texture.
1 comment
These cookies melted in my mouth with a lovely, light sweetness.