Sunday, March 1, 2009

Guatemalan Breakfast for Dinner

We were looking through one of our favorite cookbooks, World Food Cafe 2 by Chris and Carolyn Caldicott, and we spotted this Guatemalan breakfast and decided to have it for dinner. At first glance you think it's going to be like Mexican because it's eggs, salsa, guacamole, refried beans.

But upon closer inspection, the ingredients and combinations are very different, and very delicious!

The beans were black beans, cooked with lots of red onion and garlic and a blob of butter. Who can stay mad at butter? I simmered them until they were very tender, then pureed them with a glug of olive oil and served with chopped fresh cilantro.

The salsa had no tomatoes or tomatillos. It was made with carrot, red onion, garlic, hot fresh chillies, cilantro and lime juice. It was processed into a very fine consistency, and tasted ever so smacky and fresh.

The guacamole had fresh basil and finely chopped celery, a combination I'd have never considered. It was divine, and I will make it again. Maybe tomorrow.

The scrambled eggs were even a little special, seasoned with allspice, black pepper and oregano leaves.

We served all this plain flour tortillas scorched in a hot dry pan.

I didn't take piccys, but if you want to see a generous sampling of this lovely book and the actual recipes that we used, click here.

The combination of flavors was a fiesta in my mouth!

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