Here we're going to get ready because, as I told you, we're going to make shucos. You hold it with these tongs, these are advanced techniques that you need to learn. It's not normal to arrive at a place and say, "Please, give me a revolcada." That's strange, this one here is the doblada, folks. We ordered it doblada, and now we're going to try the turkey meat. This one here is the turkey leg. Good morning, afternoon, or evening, I hope you're doing super well. Friends, at this moment we find ourselves completely in another part of Guatemala. And look at this happy face because it's time to try Guatemalan cuisine. And those who have been here for a while will know that on our first visit to this wonderful country, we filmed the cuisine, but here there's food to throw up in the air, folks. So we are in the central market of Guatemala. Specifically in Guatemala City, Zone 1. We're going to delve into the alleys of fatness, in the alleys of grease. The good alleys to see what we find different from what we've already tried. If you see that we're missing dishes, if you see that we're missing things, don't despair, guys, you can go watch the previous video. There are other dishes there that we're not going to try today. So, having said that, let's see what we find in the Guatemalan markets. Friends, here inside the central market, we find paradise. Look at how many snack stalls there are, that's what they call them here in Guatemala. What we know in Costa Rica as sodas or "muertas de hambre" (starving ones), where you arrive, eat quickly, even eat standing up. And you can see, there aren't even benches here. People just arrive, eat what they're going to eat, and leave. And it turns out that here inside we find this stall called Refacciones Doña Mela. They tell me it's one of the most famous stalls in all of Guatemala. Of course, we're going to check why. And we're going to order something that seemed very strange to ask for. And that is, I came to order a revolcada. It's not normal to arrive at a place and say, please, give me a revolcada, that's strange. But now Doña Carmen, who is Doña Mela's daughter, the founder of the business, is going to explain what a revolcada is. Because it's absolutely not what you think it is. Here's Doña Carmen, thank you very much for having us here in your establishment. And Doña Carmen, tell me what is a revolcada? Don't let people think I came here to shamelessly ask for a revolcada. God forbid. It's "revolcado." "Revolcado"? Yes. Ah, then it was me who misunderstood. This is the revolcado, it's the pig's head in sauce. Pig's head. Pig is the pork. The pork. The tunco. The tunco. That's it. And it's accompanied with rice. Ah, ok. Some like it with rice, and some like it alone. And it comes with two tortillas, two corn tortillas. That's how we usually serve it here in Guatemala. So friends, here we have the pig's head. It smells really good, honestly. A little sauce. It has a strong smell to me. A bit similar to mondongo, to give you an idea. And this is the texture of the pig's head. It's similar to mondongo. The one we know in Costa Rica. It's like gelatinous, it seems. But there's also meat. Let's see, let's grab a bit of everything. And here in Guatemala, similarly, I think, to Mexico, they have the custom of eating food in tacos. Everything is grabbed with the tortilla. Obviously, there's a lot of Maya influence here. And in Mexico and Guatemala in general, they share a lot of cuisine, you could say. So we're going to make a pig's head taco. To your health, my friends. It's tasty, honestly. The sauce is delicious, and the flavor is a bit strong. But it's good, the pig's head is good. And now here we have another typical Guatemalan dish. This is well known in Costa Rica. I think I saw it a lot in El Salvador too. And in Nicaragua. In Central America in general, we eat pork, the tunco. We don't spare it. And this here is called a taquito de cáscara. That's what they call pig skin here. It's called "cáscara." So this is a "cáscara" taco with radish. We're going to add a little lemon. To wash it down better. And of course, homemade chili. Gentlemen, some good chili here. How strong is it, Doña Carmen? Is it very strong? Yes, it smells strong, you have to be careful. And as I say, here it's customary to eat everything in a taco. Everything rolled up. So we're going to roll it. Here you have the Guatemalan "cáscara" taco, a classic. Delicious, it doesn't need much description. I think you all already know it, very tasty. We were looking for another unusual dish to order. I don't know what's going on in this market. But everything is weird, gentlemen. Right now we're going to order a "doblada." What's going on with Guatemala? Miss, please, could I have a "doblada"? This one you have here is the "doblada," gentlemen. We ordered it folded. What you see here is like what we know as an empanada, here it's called "doblada." It comes filled with a mince of vegetables, meat. And on top, it has cheese, onion, and parsley. Without further ado, let's eat the "doblada." Even though it's practically the same as what we know as an empanada. It tastes so different. To start with, the dough is super super toasted. It's made completely absorbed in fat. It tastes delicious, completely toasted. And the cheese has a very strong flavor. So it changes the whole flavor of the "doblada." But in general terms. I have to admit that I liked the "doblada." In fact, what we are finding. Is something very typical of Guatemala. Adding this red tomato sauce to everything. They put it on everything. They add it to the tamale. They add it to the empanada. They add it to the "doblada." They put the red sauce on everything. The cheese, the onion. And I don't know if it's this same sauce. But they make a sauce called "chirmol." Which, too, they put on everything. And that is very typical of Guatemala, I haven't seen it anywhere else. Friends, at this moment I am very happy. Because I got something I didn't think I could get. Here in Guatemala City. The first time I came, I couldn't get it anywhere. Recently, when we were in Semuc Champey. Near Alta Verapaz. We didn't have a chance to stop. But here we finally managed to get. The "caquí." I don't really know if that's how it's pronounced. It's a Mayan word. Which means red chili. This is basically a turkey soup. What we know in Costa Rica. I don't know if in other countries they call it soup. But what we know in Costa Rica. As a chicken broth. This is a turkey broth. It has so many spices that I couldn't remember them all. It has tomato, a thousand tomatoes. Cilantro, black chili, red chili. Sesame, I think. Too many things. In conclusion, it's a turkey soup. And they say that to eat it as it should be. You have to accompany it with a proper little tamale. Which here comes as it should. And with rice. So, I'm very curious about this dish. Because I have to tell you that I've never tasted turkey. I think that in some countries. It's common to celebrate Thanksgiving. And eat turkey. If it's normal in your countries. Leave it in the comments. But I think. Excuse me. Don't crucify me. But I think that in Costa Rica it's not normal to eat turkey. So, let's eat a little turkey. Look at this broth, guys. I have to say. The last time in Antigua Guatemala. We tried the "pepeán." And it's too thick. And this is like a broth. It's not very thick. What a delight, my God. I'm sorry to say this. But I can't describe this flavor to you. It has so many spices. That are probably spices that I don't even know. Spices I've never tasted before. What I can tell you is that it's a bit sweet. And that's it. It's too delicious. And now, let's taste the turkey meat. What you have here. Is the turkey leg. Actually, it's half a leg. It's split in half. What a leg, it has more legs than me. Let's dig in. I have to tell you that the meat is too tender. For you to get an idea. Look how the fork enters. It's like entering a pillow. I don't know why I feel. That this is going to be a flavor ecstasy. Let's see. I bit the wrong part, gentlemen. Let's bite from another side. Indeed, it's soft as cotton. I have to say that I expected more meat. It's like pure skin. Very greasy. And I have to say. At least the skin tastes exactly, exactly the same. As the skin of chicken feet. I'm going to see if I can find meat. My hopes have hit the floor. I have to tell you that I feel cheated. Obviously, it's not the fault of this place at all. It's the fault of the vendor who brought this leg. But it's like it doesn't have meat. It's just skin. I was left wanting to try the turkey meat. As a curious fact that I'm noticing in this market. And that you see here in Guatemala City in general. Is that as you saw. And if you haven't seen the special video we made about the Mayas. I'll leave it in the description. So you can go see that work of art. It took us days to do it. So go give it some love. And we've been visiting different regions. We visited Quechí regions. We visited Quiché regions. Previously, I had already visited the Cakchiquels. The Sotujils. And each one lives in their region. But it turns out that here in the city they all meet. All the ethnic groups meet. They come to look for opportunities. They come to sell their products. So specifically right now that I'm here in the market. I'm seeing it very clearly. Almost all the people who are selling vegetables. Are indigenous. Even here we met Elena. Elena comes to sell fresh vegetables. Here at the central market. And Elena speaks three languages. Is that right? Yes. What languages do you speak, Elena? Quiché language, Cakchiquel and Spanish. Quiché language, Cakchiquel and Spanish. Yes. And how would you welcome me in Cakchiquel? To the central market. Ah, great! And where do all these vegetables come from? Where do they bring them from? Well, some come from Tecpán, Chimaltenango. Is that far from here? Tumpango yes, about eight hours from here. Eight hours! Like eight hours, up to five hours from here to there. And did they bring this today to sell today? Ah yes, to sell today. And tomorrow too, every day it comes in fresh. Do they come eight hours every day to bring this to the market to sell it? Yes, that's right. Wow! Guys! So friends, there you have that interesting fact. That's good to know. And in Guatemala City. All the ethnic groups meet and live together, absolutely everyone. Right now we are in the area where the "shucos" were born. We are none other than in zone four. Ladies and gentlemen watching us right now. It turns out that the "shucos". Now we're going to delve deeply into the history of the "shuco". But I believe, I'd say. Confirm for me in the comments. That the "shuco" is the quintessential Guatemalan food. Now we're going to see the history in depth. But something I'm noticing. Is that almost all the stands around here are called "El Chino". And that's because the inventor of the "shucos". Or at least the one who introduced the "shucos" in Guatemala. Was called Chino. So probably in his honor. Almost all the stands are called El Chino. Delicias El Chino. Or Shucos El Chino. And so we find all the names. Now I'll show you. We're even going to a stand. Which probably has a name related to El Chino. Look here what I was telling you. Hot dog and "dobladas" El Chino. That's what everything is called here. Something curious I'm finding. Is that here in zone four. There aren't many street stalls. They're more formal establishments. Places you enter. Sit at a little table quietly. To enjoy the grease. And now here in zone four. We ordered a Guatemalan mix. Look at this monstrosity. It has five meats. It includes sausage, chorizo, hot dog, bacon, and salami. Five meats plus cabbage, mustard, mayonnaise, and guacamole. It also has extra cheddar cheese. And everything comes in a tortilla. As I've told you. Forks are for amateurs here, gentlemen. This is eaten as a taco. But we're not going to eat it like mere mortals. We're going to eat it with a "picosita", guys. This is like a michelada taken to the extreme. It's basically a beer fixed up with soy sauce. Worcestershire sauce. On top, it has Tajin, salt, pepper. It even has a shrimp, my God. It has a semi-raw shrimp. And it also has little limes. So let's go in order, first things first. We're going to eat this masterpiece we have here. We can accompany it with all these things we have here on the side. We're going to add a little bit of what they call chimichurri here. It's just thick cilantro. We're going to accompany it. We're going to add a little bit of red onion. To make an even bigger bomb. To make it harder to go to the bathroom. And what I was telling you. Here Guatemalans add this tomato sauce to everything. Here they put it on the side in case I want to add it. And of course, we're going to add a little bit of chili. And now, once the ritual. The process. Is done. Look at this monstrosity, my God. Look at this monstrosity. This behemoth you see here costs 25 quetzales. That's about 3 dollars. Like 1800 colones in Costa Rica. Look at the size of this. We're going all in. Because what's harmful tastes so good, gentlemen. Look. This Guatemalan food is too, too good. The flavor that all the mixture of sauces gives it. Is delicious. Definitely a delicacy for the gods. And to drink with this mix. Remember, we have the "picosita," cheers! We're going to do it like a true Guatemalan. First the shrimp. And then the beer bomb. It's semi-raw. And we're going to cook it with beer. I've never tasted this combination of beer with soy sauce before. I didn't expect it to be so delicious. This Guatemalan potion is also good. A dangerous drink, a drink to be careful with. But recommended if you come to Guatemaltecoland. And now looking for a suitable place to try the sweets. Because they are heavenly. We are in front of La Yurrita Church. Look how beautiful it is and also with this sunset falling here in zone 4. What beauty, gentlemen. What beauty, Guatemala. Let's start with the "pan de feria." "Feria" bread. Sorry, that's how it's called, "panito." It's a bread that looks toasted. This is hard, hard, hard. It doesn't even break. Let's see if I don't break a tooth. Yes, it's hard. How curious, I had never tasted bread with this texture. So hard and toasted... And it's like air inside. It's tasty... But I don't know what to compare it to. It's a flavor I hadn't tasted before. This "pan de feria" is very curious. Now here we have. "The Canillita"... What I think, I think it's like a "cajeta"... This is called Canillita. It smells sweet... Let's try, let's see how The Canillita is. What a delight. It's like... It's not really a "cajeta." I could say it's similar to a "cajeta" but much softer. Look at the texture. It's even moldable... Like seeing playdough or plasticine, however you know it... And it's super super sweet. What a delight!! I already have my favorite Guatemalan sweet. Definitely the canillita. I'm taking this to my country... And to finish, the "nuegado." What you have here is called "nuegado" here in Guatemala. As I mentioned in El Salvador, "nuegado" is something completely different. But here it's basically a bread covered with... What is this..? Like liquid sugar, it's like thick sugar I think. It smells delicious. Let's try the "nuegado." Indeed, it's delicious!!! Inside it's bread. Sweet bread, very common. But this outside is like sugar. It's very very sweet and gives it a delicious flavor. Plus, you know I love sweets. Delicious the "nuegado." Delicious Guatemalan sweets. Friends, this is a special tasting. That we're adding to this video because we had to take advantage of being in the Todos Santos area. Because something very unique happens here. And it's that in this area after the conquest around the year 1525 or so. They brought sheep, what we know as lamb. And since then... They're like the chickens of this place. Let's start warming up literally. With a hot chocolate served in a clay cup. Which is delicious, my God!!, it tastes different... And some tortillas with cheese. Look at this delight. It has a strong cocoa flavor but it's not bitter. I don't know if it naturally has that flavor. Or if it's fixed with sugar but it's sweet and delicious. I'm being told here by the professional on the subject, don Freddy Mercury. That indeed it has sugar, that's why it tastes so sweet and so delicious. And by the way, this place where we are is the most iconic. The most famous place here in the area, it's called Comedor El Amparito. As you can see here they sell typical things. The entire structure is made of wood. Here you have Soya, production... All waiting for the lamb... Which I think that lamb they're killing Soya. Because we've been here for about two hours. And all the walls are decorated with stones. Look at the level of detail. These are placed one by one. And now our dish has arrived with which we will start. It's the house special. What we have here is called "sopa de cuento." And it's lamb meat and bits of viscera. Viscera are the lamb's guts. Says here our companion Freddy Mercury. They say this is aphrodisiac... so watch out girls, watch out girls... gentlemen. Let's see, this is how it looks. Indeed, what we see there are cooked guts. It smells strong, very strong. I have to say, it's not to my liking. It smells like cow tripe. There is a meat that is cow tripe. It smells like that... Let's taste the broth first. Alone... to see. Having tasted it, it has that tripe flavor. But it has so many seasonings that it's actually tasty. It's edible, it's actually quite good. And let's try the tripe. I think that's going to be the contentious point but let's try it. There you have it, gentlemen, meat with lamb tripe, viscera. Honestly, it's not bad at all... But the flavor is strong. It's not the same, not at all the same, But the smell and the strength of the tripe could be compared to mondongo in Costa Rica. I don't know what they call it in other places. And the flavor and smell are strong like that but the broth is actually tasty. Friends, and now the dish we were waiting for has arrived. What you have here is a lamb churrasco. Look at how beautiful this looks. And I have to tell you that I had never tasted lamb. Until now that I first tried the "sopa de cuento." And now we're going to eat the churrasco. Look at this delight, gentlemen, the meat looks so tender. It almost falls apart where I'm touching it with my finger. And now without further ado, why delay this moment. Ma'am, what a delicious meal. Thank you. It's too delicious. But I have to tell you, I have to be honest, it has a little flavor that's like the smell one feels from sheep. And in my mind, I feel like I'm eating that beautiful woolly sheep. And it hurts me, it hurts my heart... Guys!! As I said at the beginning of the video. The story of the "shucos" which I believe is the favorite typical food of Guatemala. Is the following, more or less a summarized version. It turns out that a Guatemalan immigrant who in the United States saw what hot dogs were. What they were at that time. So he saw the idea, adapted it, and brought it to Guatemala. The carts, making the bread with charcoal, the sausage... But he adapted it to the Guatemalan style. That was about 50 years ago. And they were born here in zone 4. It turns out that now we've arrived at a place where they're going to let us make our own "pepe shuco." So basically today we're going to be "schuqueros." Join me in making a Guatemalan "shuco." Here we have Abraham Morales from "Shucos." To Ruiz who opened the kitchen for us. Thank you, my brother. How many years have you been here? 14 years. 14 years... he says these are the best in zone 4. Let's see if it's true. Here we're going to dress up because as I said we're going to start making "shucos." Will you guide us, Abraham? Abraham will be our guide. My teacher. Literally... What do you say, how's the "shuquero" style looking? What do you think, gentlemen? What do you say? If you see me like this, do you think I make "shucos"? If you see me on the street, would you buy a "shuco" from me? And we're starting well. Join me in the kitchen. And now we're on the other side and I'm going to show you what we have here in the kitchen. On our work table from now on. Here to assemble the "shuco"... We have bacon. We have salami. We have guacamole. Cabbage. Mustard. Mayonnaise. Chorizo. And sausage. At least the base, the classic. What it has is mustard, guacamole, cabbage, mayonnaise. And it's accompanied either with chorizo or with sausage. Of course, there have been variations. You can add the meat you want. But we're going to make a classic. We'll make it with chorizo this time. And now here we have master Abraham. Let's assemble the "shuco." Which, by the way, "shuco" in Guatemala means dirty, filthy. And it got that name because as the bread was on the street. Exposed to a lot of things. Then people said it was a "shuco" bread. A dirty bread... And so it was called until it stayed as the "chapín shuco." How do we start, Abraham? First with the bread. Ok, here we have the bread. Look at that style, look at that technique, my God!! We cut it in half without cutting it all the way. There, now we grab it. It's important that it has to be on charcoal. If it's on gas, it will pick up a different flavor and it won't be the classic. The classic has to be on charcoal as we are seeing on this grill. Once we have the breads heating up, what's next, master? We're going to grab a little chorizo, we'll split it in half. This is already pre-cooked. So we're going to split it there. And to the grill, master. It's getting burned, gentlemen. Almost almost. We turn it over. We grab the guacamole. A spoonful of guacamole. We serve it here, well spread. Another little bit, it was too little guacamole. That's poor guacamole. Now what's next, master? Split the chorizo. Now we grab the chorizo and split it. You have to chop it, here you have the chorizo, just look how we have it. We put it on the board, this tong is used to hold it, these are advanced techniques you have to learn. With this tong, hold it and start cutting like the Abraham cut. That's good. We add it here. Now we add the cabbage. How much? Is this good? Let's add the cabbage here. This is a technique, the mayonnaise is added with this knife. How much? A lot because we're very porky and the mustard the same with the knife. A dose of mustard. Another topping of guacamole on top with the spoon. Topping of guacamole. The "shuco" is now finished. Now there are those who like to add sweet sauce. This is what I was telling you, this sauce is like a tomato sauce. This tomato sauce is added to everything here in Guatemala. We're going to add a little bit of chili. A little bit because it's strong, the master tells me here. And it's finished. Finished, now we have to put it back on the grill to brown the outside. We put it back. Like this...? We ruined it in the final process, gentlemen. Let's see if we save it. These are things that happen to us "shuqueros." Nothing happened here. What do you say now, Abraham? Now we have to cover it because it's burning. And there it's finished. The "shuco" is ready. Important data, important data when taking it out. Paper in hand... But what is this unknown, secret technique? And here at first glance, you would say what is that burnt "shuco" you have there. Gentlemen, you don't know about "shucos." Now we're going to add onion and chimichurri, they call it that right? We're going to add onion and chimichurri. We're going to add onion here. And we're going to add chimichurri. Look at this beauty, my God. This is how one gets fat, happily. Finished, gentlemen and ladies, the Guatemalan "shuco" is finished. Now all that's left is to devour my child. Devour my creation. What rating do you give it, master? A 6 out of 10. He was cordial with me He treated me well with a 6. Look at this beauty. This is the best part. Not for nothing, this is the representation of Guatemalans. What a delight. It's like a hot dog taken to the extreme. The envious will say it's burnt, but that's a special touch we gave it. Well, my friends, so finally here ends today's video. Many thanks to Shucos a de Ruiz for letting us enter their house, basically. I hope you enjoyed this video as much as I did. And that you didn't gain as much weight as I did. Tell me what was your favorite Guatemalan food. Remember that we have another video on Guatemalan food. It's the only place where we have two complete videos on gastronomy. If we missed any dish, go check the other one, maybe it's there. Don't forget to subscribe. Share this video if you liked it. And see you in the next video. Pura vida!!
