This article is part of A Harmony of Flavors mission to publish pertinent articles to help bring people’s attention to important issues or problems and hopefully offer some form of education for them to make the best decisions. This Article describes that she recently wrote an article on Guatemalan enchiladas and how they are not at all like the Mexican enchiladas we know in the US. While a Guatemalan enchilada may be served on a fried tortilla, it is also piled high with wonderful vegetables, meat and egg. The use of vegetables like beets and cabbage, along with green beans and carrots give them a variety of vitamins. The tomato sauce used in the enchilada is homemade from tomatoes, tomatillos, onion and garlic. The meat is cooked and fried and offers protein, along with a slice of egg. The enchilada is served with a sprinkling of cheese and parsley. It is a delicious, nutritious salad on a plate.
Enchiladas are not the only typical Guatemalan food to be high in nutrition. Black beans are a staple food, eaten one to three times a day, offering lots of protein and fiber. The addition of rice and corn tortillas to that meal makes a complete protein. Plantains are also eaten at any meal, and used as a vegetable if green. When green, plantains are not very sweet or soft, so cooking them in water gives a slight sweetness, making an excellent side dish to any main course. A serving of plantain is higher in fiber, vitamin C and potassium than a serving of bananas. They are also used as a dessert, simply cooked when very ripe, or made into various dessert dishes.
One dessert made with plantains is frying slices and serving them in a mole sauce. Guatemalan mole sauce is made from tomatoes, tomatillos, pumpkin seeds, sesame seeds and cinnamon, with the addition of chocolate at the end. Using all the vegetables and seeds give a great addition of fiber to the diet, along with vitamins and minerals.
A common Guatemalan salad of minced radishes mixed with some chopped tomato, mint, onion and lime juice makes an extremely high flavor and low calorie dish, rich in fiber and vitamin C. Corn tortillas made from cooked field corn with the germ left in are high in fiber and vitamins and these are eaten up to three times a day.
Rawstern is an author, teacher, gourmet cook as well as a photographer and graphic artist. She has taken or created all images appearing on these sites. Her articles have been syndicated nationally.
Her background is Slovakian on her mother's side and Yugoslavian on her father's. Her grandparents came from Europe to the United States to make a better life for themselves and their families. Her ethnic cooking influences began at the cradle. She began her cooking career in Guatemala, in 1970 when she moved there as a 20-year-old newlywed, and set out to learn to cook in a foreign land. This process was complicated by the fact that she could not speak or read the language.
Rawstern loves food, new recipes, and to teach people how to cook from scratch. Her passion is to teach people how to create A Harmony of Flavors when they cook, find joy in baking and help pass along her love of and joy in foods, both simple and exotic, plain or fancy, as she continues her journey in both ethnic cooking and domestic. Her favorite saying in her class is “Life is short – eat dessert first”.
About the Author
My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. I love food. I love to cook, and teach people how to cook, from scratch. I love baking. I love to create new recipes and try them. I hope to inspire you to follow me!
I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of collecting favored recipes of your own. Visit me at my Web site (http://www.aharmonyofflavors.com/