Both cultures rely heavily on staples of black beans, white rice, corn tortillas and fresh fruit. The faire is quite similar although Mexican tends to be more spicy and offer more menu variety. In Mexico, the traditional seafood cocteles looked more like a soup, which according to tour mates was delish. Tacos, fajitas and empanadas are a popular choice. Guatemalan seems to have a more limited spread. Pepian or Hilachas; a meat based stew in a thick sauce. Choice of either pollo or carne with vegetables and a side serve of rice and tortillas.
Traditional desserts tend to be banana breads, sweet tortillas with fruit and rice pudding. The favorite fruit is the mighty banana which seems to feature at every meal. The opintia or prickly pear is another popular, versatile fruit.
The coctele menu was well and truly sampled on our Mayan adventure along with quiet a few deadly tequila shots. Hibiscus flower or rose of Jamaica was a delicious detox drink with many medicinal quailities on offer.
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