Guatemalan Food and Drink

We've entered taco country.  It seems like there's corn in every direction and where there's not corn, there's a group of women throwing tortillas on the comal (cast iron griddle).  I think I've had more tortillas in the past week than I've had my whole life... and it's been wonderful.

Typical breakfast.  Eggs, beans, tortillas, the occasional tajada (fried plantain)

 Random pastry.  Awesome.

 Torta with pulled chicken and a million types of salsa.

 Three of many, many tacos

 Pies from a women in Panajachel.  Lemon meringue, pineapple, apple, strawberry, or chocolate.  Too many choices.

 More traditional breakfast fare.

 Fried chicken also a big staple in Guatemala.

 More breakfast. 

 Homemade cheese was a common part of breakfast.

Brahva Extra.  Not the worst.  Not the best.  On par with Gallo, but a little cheaper and harder to find.

The lineup.  Cabro, Gallo, Moza.  

#1 Moza

#2 Cabro

#3 Gallo

Moza is a darker beer and hands down the best beer we've had in Central America, including our beloved Balboa from Panama.

What Gallo lacks in flavor, it makes up in marketing.  It's certainly not the worst beer we've had and is in fact one of the better.  I'd put it around a Tona from Nicaragua.

Ron Botran.  Turns out pretty much everyone makes rum.  Guatemala is no exception.