San Cristobal, Alta Verapaz.
I have moved to my site, where I will be for the next 2 years, up in the department of Alta Verapaz. Unlike the western-highlands, Alta Verapaz is warm and unpopulated and rugged. However, San Cristobal has a population of 66,000 people, including all of the townships. This means there is an amazing market with everything from mangos to apples, tomatoes to avocados, pasta to conditioner, and deodorant to cheese! An old European, white, large Catholic church over looks the square and all town activity buzzes to the sound of the bells.
I live in a “colony,” about a half an hour walk from the center of town off of a dirt road. The only houses on this road belong to the same family. It is peaceful and beautiful and almost like home. The chickens crow throughout the day and the cow moos whenever he feels like it. I wonder at what he can be mooing at 3 in the morning. There are 2 goats that have some mischievous plan in mind. Each time I walk pass them I can see them scheming. With each breeze roses perfume the air. There is also a crocodile and 3 turtles that live in an encaged man made pond. From the water he watches me walk to town each day. His evil eyes barely above the water.
Each day the afternoon rains fall feeding the green, fertile land. My host family grows bananas, corn, coffee, wisquil, limes, peaches, potatoes, roses, and sturdy, free-spirited children.
Each night I practice making tortillas. It looks so easy that I thought I would be ready to open up my tortilla shop in no time.
Tortillas del Rey. (King Tortillas.)
I could almost see it.
My first attempt was a humbling experience. The tortillas I make resemble stars and hearts. They are holey and bumpy and take twice as long to make as the perfectly round ones my host mother whips out. We cook them outside over a fire. As I toss the dough back and forth the chickens dance around my feet waiting for the bits of dough that inevitably fall from my hands. The tortilla cooking shack overlooks their corn field. Right now the corn is taller than I am and it is almost as tall as the peach tree that is covered in wisquil vines.
I mostly eat beans and eggs and freshly made tortillas. This may sound boring, but I love beans!! We eat them whole or liquefied. Sometimes dinner is just a plate of beans and tortillas, and I am completely satisfied.
My host mom serves tasty hot drinks, in addition to the coffee that they grow, pick, dry, roast, grind and brew.
I have included the recipes for my favorite drinks. I don’t know the exact proportions, but you should be able to figure it out if you want to make any of these. Also there is a recipe for Pepian, one of the traditional foods, and for fried plantains.
Plantain Hot DrinkChopped plantains
Cinnamon sticks
Sugar
Water
Place all ingredients in a pot and boil until plantains are mushy and the sugar dissolves. Serve the drink with the chopped plantains in the cup.
Papaya Hot DrinkChopped bits of papaya
Cinnamon sticks
Sugar
Water
Place all ingredients in a pot and boil until the papaya is mushy and the sugar dissolves. Serve the drink with the bits of papaya.
Chocolate Atole3 cups water
About 3 or 4 ounces of sweetened chocolate. (Needs to be pure chocolate, no Hershey bars.) Chocolate chips would work too. Add more chocolate if desired.
Cinnamon sticks broken up.
Dash of salt
1 cup white rice
Cook rice with cinnamon. When done add chocolate. Cook until chocolate has melted. Add more water if necessary. The drink should be like a runny porridge.
Pepian• 1 bunch cilantro, whole stalk, uncut
• 10 small potatoes (lemon-lime size)
• 3 lb chicken - legs, thighs and breasts (will need longer cooking time d/o thickness of pieces!)
• 4 cups water
• 4 plum tomatoes, unpeeled
• 1 Onion, white quartered
• 2 garlic cloves- whole
• 2 chiles guac (dried red, large)
• 2 chiles pasas (dried blackish)
• 1/2 cup cilantro chopped
• 2T flour
Place uncut cilantro, potatoes, Chicken and 4 cups water in large pan.
In separate uncovered, dry skillet, brown chiles and chopped cilantro for about 15 minutes.
Transfer this to small pot and cover with water, add tomatoes, garlic, white Onion.
Soak this mixture for 15 minutes then liquefy with blender.
Cook chicken, potatoes, cilantro for 30 minutes, or until chicken is nearly done, then add chile mixture.
Cook 10 minutes then add 2T flour to thicken.
Cook additional 5-10 minutes.
Should be liquidy with pieces of chicken and whole potatoes.
Serve with Rice. The rice normally has bits of cooked carrot bits, onions, narrow strips of red bell pepper, and green peas in it. It is all cooked together.
Fried PlantainsSlice Plantains, length wise or diagonally, into ½ inch strips.
Fry in oil.
Done when crispy on both sides.
Can be topped with sugar or served as is.