I'm on the Caribbean coast in Guatemala and today I'm taking you on a local food tour to eat some incredible Garifuna food. Hey, everyone hope you're having an amazing day! It's Marqueen, I'm in Guatemala on the Caribbean coast. but if you're just joining me on this tour, we're eating our way through Guatemala from the Highlands to the coast to Regions that are rarely shown and we're eating the local food of Guatemala. It's an amazing trip so you don't want to miss any of the videos in this entire series.

y y y But today we are on the Caribbean coast and if you look at a map of Central America, you'll notice that it kind of almost comes to a little triangular Point. You'll find a river called the Rio Dulce and you'll find a lake and within that little triangular Corner in this kind of like safe, protected Haven is a little slice of Guatemala and within this area there are so many different cultures that have come together. One of the cultures that is well represented here are the Garifuna and the Garifuna are a combination a mix of Afro Caribbean and Indigenous Native Americans who have a fascinating and unique culture and food. Before we get into the food of the Garifuna and the Caribbean coast, uh, we're stopping for breakfast at a roadside stall where they specialize in empanadas as well as breakfasts.

so it's going going to be a really good breakfast I'm hungry. it's just now 6:30 a.m. We've been driving since 4:00 a.m. PES So okay, so for those empanadas, they slap out the masa for the tortillas and the empanadas.

They're all handmade using the fresh Masa the corn. They just have straight tortillas, but then they also have the empanadas which are uh, she makes into a round, slaps out the dough all by hand, and there's a variety of fillings. One of them is cheese I think one of them is beans, then she makes it into a little pocket and then it grills over the komal over the fire. Okay, Gracias, This is what you find in most of any small cafeteria.

This would be a common breakfast. Yeah, and what's the? There's cream on it too. Yeah, there's a little bit of cream and a little bit of fresh cheese. Oh okay.

so I went with one of the most traditional of Guatemalan breakfasts: beans. uh, tomato, egg, and onion. You can kind of mix that around with cream. That's something I haven't seen before.

cream and cheese and get a little bit of this. As we're waiting for the empanadas to come, load that all up into a tortilla fresh. you won't settle for less than freshest tortillas in in Guatemala load it all up. a little bit of that cheese, eggs, the acidity of the Tomato, the creaminess of the beans and the cream, and then just how hearty and thick that tortilla is.

It's delicious. They have some jalapenos over here which I think I'll add look like pickled jalapenos and carrots. Oh oh yeah, a nice vinegar this and that jalapeno. and next up for the empanadas and we got one of each.

So there's a cheese Loro and that's a seasonal herb that's mixed with the cheese. Then there's beans and then there's chicharon so you got some tomato sauce with some some cilantro in it. You normally go with a little bit of this some of the pickled cabbage going for some of the the calap again as well. let's try this first and banana.

oh this is the one with the the cheese again the corn. the saltiness of the cheese and that herb is really like distinct. Next one over here I think the round one is the beans I Love the beans, just creamy on the inside, salty but again the corn. the Masa and Guatamala is just on the next level.

um this one is the oh it's the chicharon. yes uhuh oh this is flaming hot packet that Porky you get a little cloud of porkiness that comes out. It has some kind of an herbal taste to it as well. All three really good freshly made handmade.

Here we go and this entire area is I mean known as Livingston We're on our way. It's going to be about a 45 minute boat ride to get to the first place to start eating. We stopped. We're getting closer and closer to the mouth of the Atlantic and we're stopping now just for some.

These are some. Mangrove Islands which are bird sanctuaries and just roosting for the for the birds. It was a beautiful ride through the lagoons through the river. Uh, we're not too far away from the mouth where the Atlantic opens, but we've stopped off here at a place called Kyo Kimal and this is a a women's Cooperative here where we're going to just stop for a quick snack.

Uh, learn about a dish uh what called cich de coco? So it's a coconut ciche. Okay so into the Marin the the fish has been marinated with the acid of the lime juice. Now she adds in the chopped green chili and onions. then for seasoning it's just simple black pepper, a little bit of sugar, a little bit of salt as well.

And here comes the the coconut milk goes in a lot of coconut milk so it's not so much a Guna dish. but it's a dish they created, it's it's a dish of Kayo Okay K cre from this area right here. Yeah, okay, this is local fish from the lagoons here I Love all those onions. m m really refreshing creamy coconut milk, the crunch of the onions and the peppers and then the fish cooked by the acid.

I'm just going to go ahead and dip that dip that in. Oh the fried planting is delicious. Crispy starchy. I love planting.

Actually, yeah recently I was in Fiji This is almost exactly how they prepare the cunda. Just Fish Lime juice marinated in coconut milk with some of the crunchy vegetables. Very refreshing creamy. That was just a little stop off.

um and a nice. Definitely a nice snack. Very refreshing, really friendly and it's a I mean to support the women's Cooperative But from here we're back on the boat. we're heading further to Livingston Graas.

and so we made it to the town of Livingston and that boat ride was beautiful passing through the lagoons, the waterways Chef Sanchez H H Hello Chef Sanchez He's going to be cooking two main of the most popular Garifuna dishes. Uh, one of them is called Tapalo and the other is called Pai Pai So we're going to watch him as he prepares these two dishes using the fresh seafood and some of the the local ingredients wrapped in leaves as well. That has a nice Aroma to it. Okay, oh you can taste it.

Oh yeah, wow, it almost has an aroma of like minty. All right. So the fish you season with a little bit of salt and pepper. Okay nice.

This is a oh so that red color is coming from the aote and then there's green peppers in there, onions, cilantro, tomatoes and the aote making that red beautiful red color. and then the fish goes on top of that. Okay and so that same Sant it goes that same Leaf goes on top. Okay, okay so that's going to that little packet with the fish with the vegetables in it now.

Chef is going to add that to the to the hot plate. Those are going to be the pay the packets with the fish and all the vegetables. they're going to be cooking on the hot plate. In the meantime, we're going to get started on the Tapo which is another main dish.

Okay, this is for the tap. Okay, so it's a soup. a soup of tap with seafood. Okay so the crabs go in, the shrimp go in, onions go in and then the green peppers, tomato, tomato.

That was better. Okay at the same time he had some platins boiling plos. Platos Oh green platins and they go in. Who? That's a lot of coconut milk.

Oh nice. All of that Seafood gets sauteed down then with some plan tins, then a lot of coconut milk goes in seasoned with salt and pepper. Oh that's like a like a coconut milk Rich kind of like a mixed seafood and he said it will be kind of like a I mean like a soup. Oh Caracas Caracas I think it's a type of a sea snail type of a sea snail.

Okay see okay oh givey, give me the ball. thanks to Chef Sanchez he was really cool. uh. cooking this local food and this restaurant? I mean it's It's kind of a a little bit of a touristy restaurant, but at the same time it's a really good restaurant to support because they they have a lot of students in tourism and the food industry and restaurants and chefs that are training that are interning here at this restaurant.

So it's a training center for the community for the people around, uh for the local culture. So I'm going to start with the soup which is the to and again this is like a straight coconut milk with tomatoes, onions and then the variety of seafood in here. I'm just going to chase that broth just Rich from the coconut milk, you taste the Flav flavor of the shrimp and the the crab shell kind of infused into the coconut milk with the sweetness of the tomatoes and onions in there. I Will grab some of the legendary Marie Sharps Cabano Pepper sauce.

Oh yeah, oh we need a lot of this. There he is. Pablo sorry no problem. I'm sorry.

I'm sorry. no no no, it's okay. Oh, the habanero pepper sauce from Marie Sharps the legendary oh it's so good. Okay, so there's shrimp in here.

There's crab in here plus those green plantings and it's rather than being like a I mean uh Chef did say it's a soapa so it's a soup so it is very soupy rather than like like a curry or a thicken. it's very like a coconut seafood broth is what it is. Then you just tear into the seafood. the crabs little crabs but they are tasty sweet like that.

Okay let's try some of this on the shrimp. Oh yes. Marie Sharps Excellent. So good.

Okay and then we have the Pachai. So this is the fish that he wrapped in a variety of leaves with onions, tomatoes, peppers, salt and pepper and they served it alongside a plantain with rice, rice and beans. and then also it looks like like a beetroot relish. I'm going to squeeze on some of the the lime juice and then grab some of that fish.

It looks like a like a little bit of a small Snapper almost. You know what type of fish it is. Oh okay. Pro is it like a snapper? It's a it's a red snapper.

Yeah it is a red snapper. okay hint of a mintiness, a little bit of a sweetness, like almost a licoricey kind of taste to it. The fish, the tomatoes really good but definitely would be even better with some of the cabanero sauce. and then I do love all the all the plantin smashed down fried so they're half half crispy, half starchy all at the same time.

I Really love this. Okay, some of those rice and beans. We're moving on to the next place, uh, where we're going to get a really authentic local Garifuna meal. But then in the meantime Pablo was we were talking about the who are exact? the Garifuna people? Yeah, Garifuna.

and well, there's several theories, but the main one is that they it's a It was a slave boat that basically took control of it and they came here. They took control of the boat and then they came to this area of the world. like you know, just going on the ocean. Wait.

so it was a French Like they navigated without knowing. Oh they like lost navigation. Yeah, exact. They like got lost.

Basically exactly exactly. They took the they took the boat, the slaves took the boat and then they said you know, they just navigated anywhere. Oh so they they got control of the boat from the yes from the Europeans Yes. Okay, and most of the garifunas can be linked to this boat.

you know? So there is a special a single boat, Exactly. So there is a very special uh name that we're going to see it right here. Uh, that is the the founder of Livingstone and the founder of this, uh, this Garifuna type of living garifunas. When they came here, they also mixed with the Maya population that AR saruna became a mixture between African slaves and Maya Ki.

You will not find this culture anywhere else in the world but in Honduras Watala Andise. So this is the Central Street of Livingston I. Love how there's barely any traffic so you can just walk through. Peaceful.

laidback. We made it to this restaurant which is called Las Garifunas. So three Garifunas and it's run. It's owned by Three ladies.

Uh, they're really cool, really friendly and they specialize in traditional preserving, traditional Garifuna food and culture. So we're in the back kitchen with Diana and Diana. It's awesome to be here! Thank you so much for having us today. I'm preparing um the tapado.

Okay, the tapado is uh one of our cultural and traditional food here in Livingston Guatemala Okay, it belong to the Garifuna culture and uh the process is the base is coconut and seafood. Okay and well we have also HUD Hudo is a planting p and our coconut soup. I Love how I mean Diana is everything is from scratch handmade including the coconut milk So she just chops open the coconut, scrapes out the meat with the coconut water. Coconut milk is a big part of the Garifuna cuisine.

Yes okay. fresh coconut milk is the most important ingredient is the cocon. Okay, I can help you what type of fish is this Today we have Js Js we have two different kind of fish for you to try. One going to be from the sea, one going to be from the river.

That's one of the benefits of of Livingston is you have the Sea and the river right? So two different types of seafood these plants have been, it's been boiled. okay just boiled. Okay there only three ingredients and we us it to make our shrimp okay which is garlic uh salt and coconut oil. Okay the coconut oil.

is very important in the culture because that's where we do all our food. Okay so some shrimp are going to go into this recipe with garlic with coconut oil and that's going to be served with rice and beans. So she's going to make like three or four different dishes. We're going to blend the coconut just to okay so that's all the freshly gred coconut.

Okay and we already have the milk. Okay coconut milk with this coconut milk? Uh we're going to make the hudo Okay the the machuka. Okay then we're going to make um we can make the rice and beans. uh we also have the we can make it the tap.

Okay now we can make um coconut oil dust. we leave it rest 3 days and then we get the milk and then we leave the water, get the milk and we boil it and then we get the coconut oil. Okay oh so you make your own coconut oil as well. Yeah a little bit of salt.

open it I already clean it on it. Oh nice. I Love how you have big chunks of garlic in there and then this is the coconut oil coconut oil. What a meal Diana is cooking and just the aroma of that coconut oil coming out the garlic.

Everything is fresh, local local ingredients as well. Three only three ingredients that we use them to make this. So just so simple only. um salt, garlic.

and coconut oil. Awesome Awesome! And I think that's one of the things that stands out is simple but fresh ingredients and that's the best combination you can get what's what's already in there. Okay I only add um pepper, onion, garlic, um salt and we're going to boil. uh for 15 minute.

So coconut milk with those those seasonings? Okay and that makes the a coconut milk soup. So that's chicken. that's fried chicken with yeah fried chcken and then make a sauce. Okay here.

I Already have the rice and beans. has a process. Coconut milk, rice and beans. Okay rice and beans.

add it here. Oh that looks so good and this is the oh yeah thank you. So this is the the P planting plan. Oh nice.

So that goes directly into the bowl with the fried fish ready here. Yes this is awesome and Diana is just so so incredible. Oh she's so so friendly welcoming. She has so much experience as well and preserving the traditional Garifuna recipes.

I'm excited to try them all! So we got the fried fish. Oh fried fish, all the coconut milk soup fish with some of the Mach machuka. Yeah so traditionally it is pretty hot Yeah! I'm going to grab some of the machuka with some of that coconut milk mhm M m Oh the crispiness of the fish. oh the fish is awesome.

crispy I Love the the plantin which is starchy and dry but then it's rehydrated with that coconut milk and all that soup. The flavor of the kulantro in there is what you taste. It's kind of like a soup, it's kind of like a stew. It's hearty, it's rich, and you've got everything there that you need including starch protein.

rich from the coconut milk. you've got the sweetness of the coconut milk along with that Salty Fish that contrast. That's what makes it so good. Yeah, it's AAR traditional from the river.

Oh okay, oh you know. as she as Di was cooking she mentioned to me that we'll try two different fish. So this one is from the river and then this one over here is from the sea. Oh so we've got we right here.

When you're in Livingston you get the best of the Sea and the river river. Two things coming together. Next dish that we're going to try and look at these be kind of butterfly cut absorbed with that coconut oil infused with that garlic. M Immediately taste the coconut oil.

that burst of coconut. yeah immediately the richness of the the butter from that I mean the the tamale from that head infused with big chunks of garlic. but that coconut oil is what makes it delicious. These are the rice and beans.

This is the staple of Guna and she said the red beans rice also cooked down with coconut milk. It's so fluffy moist I Think because that coconut milk. it makes it kind of oily and richens it so it doesn't get dried out. Mhm.

it's not dry at all. Hardy I Dream of this man. Like every time I'm I'm thinking of coming to Livingstone I Know that you have to eat the soup and the rice of beans. Yeah, these two things absolutely.

And these are dishes that you won't find in other parts of got anywhere else. Only here when you're on the Caribbean coast. Okay so next up we have this big piece of fried chicken fried with tomato sauce on top of it. Okay, man might scoop in with the rice and beans on that as well.

That's just good. Wow, that's just home cooking that's flavorful, that's tasty. I Like the the thickness of that tomato sauce. simmer down with onions.

You taste some herbs in there, maybe some, uh, coriander? Wow man. Pablo's having a moment. Tasty. But yeah, this is unbelievable.

Really tasty. I think when you really mix that sauce with the rice and beans in the chicken. Mhm. Oh, maybe a squeeze of lime would be awesome too.

Squeeze of lime. Some of those onions. mix it with the rice and beans. That tomato sauce.

Oh man. I'm going to eat all of this. Oh, that's your straight comfort food with that squeeze of lime that just brings out the flavor makes it burst and pop. Everything is good, but we still have one more plate.

The fried fish going for the fried fish. The lime. okay squeeze on some lime juice. I Don't know what I'm doing.

Fried fish. Wow. mhm. just crispy, fresh, salty.

I think I mean I think What makes it so good for me is that rice and beans. The moistness, the oiliness of the rice and beans with the coconut milk. but good. Simple, fresh and flavorful.

I think that kind of like explains all the dishes here and it really does. It has this Caribbean Flavor to it yet also sometimes mixed with the local indigenous ingredients. Yeah exactly. I mean this totally sums up the beauty of G food, culture, people.

I'm going in with a squeeze of squeeze of lime, a little bit more of that habanero habanero chili sauce. Graas man, that sauce is so good. The acidity, the the heat I mean just the the flavor, the vibrancy. the fru of habanos.

I Think another thing that's like this: coconut milk almost has a sweet and sour taste to it coming from the onions coming from the under coming from the plantin. Oh it's so herbaceous. So much coconut milk, the richness and then the flavor of that fish. That convergence of the sweet coconut milk with the salty fried crispy fish I think is what makes it incredibly tasty.

Last Karunas and Diana it was such a good meal. Highly recommended and she's just so nice. So hospitable. We're just walking around, actually, we're on our way back to the boat where we're going to go back to.

Rio DOL but we've just stopped for a fruit stop. She's selling mangoes and she's also selling the um hot hot and I know I know I've had this before um but it's like this green fruit I know it's very Woody and very like fibrous. you put salt on it but it so crisp kind of like a Green Mango but even more crisp and fibrous. And then we also got a mango and one of the things the way she serves it is she slices the mango, then she mixes it with pumpkin seed or a type of pumpkin seed or Melon seed plus salt and lime.

That's Unique I've never don't think I've ever eaten mango this way with pumpkin seed with lime juice really get really mix that in and it's aromatic too. You can smell that nuttiness that m oh the salt brings out the flavor. the pumpkin seed gives it this nice toasty Aroma that's great that works that makes it that like mangoes are already delicious on their own but that like even gives it more of a other complexity to it. I like that it almost coats it in coats the mangle in like a uh not peanut butter but a a pumpkin seed butter and you can see all the juices coming out of it as well.

Great time in Livingston From here we are heading back to Rio Dulce to continue with this tour of Caribbean coast of Guatemala We drove to Rio Dulce and Rio d There's a a big lake with a river that connects to the Atlantic and then we continued on for about an hour to a farm and we met up with our host Eugeno. He's a nature conservationist. he's a farmer, he grows trees, he plants trees. um and he has a number of farms and one of his Farms is known for its Kaca and so Pablo actually who is uh, guiding us around in Guatemala Uh, he has a chocolate company and he buys cacao and he makes chocolate he actually processes it into to Chocolate So this is a real honor to be here where we're going to be able to see some of the cacao.

but before we go to see the cacao uh we're having a lunch. a Paria Churrasco with some grilled steak Guatemalan style grilled meat on the farm. uh we're going to have a little barbecue. We're going to eat and just enjoy this beautiful nature of the mountains.

The river is Flowing really high right now and we're going to eat and then we're going to go check out. We're going to go explore some of the cacao Farms which is It's incredibly beautiful here. Beautiful plate here with two types of beef, the arera and the P it called puaso puaso. Oh nice sides here.

Salad potatoes oh got to have the guacamole. the avocado when you're in Guatemala M mhm Smoky Juicy and it has a nice layer of fat on it, kind of like a a fat cap kind of adding to that flavor as it grills and tender as well. Tye of oh yes, just really good beef. natural fresh yeah with the avocado.

Next up next cut of the beef, the the aracha. I think it's like a maybe a type of skirt steak. both really good Cuts different textures L of ched is really juicy. oh yes.

tortillas oh yeah, right off the oh yeah, really hot. oh oh I love the tortillas. Crispy, crispy. put some avocado in it, maybe some of that beef in it you did M Oh wow yeah the tortilla is amazing.

smokiness from the fire from the grill with the the beef and onions in the the guacamole. oh so good bye mommy bye we've We've crossed over the river again. The river is pretty high right now because it's been raining a lot. Uh, kind of a bobbly canoe.

But we took all safety precautions and we're now at the Cacao farm. so Pablo Pablo is an expert about Caca. Could you tell us a little quick history about cacao in in Guatemala in this area of Central America Sure, the history of Kacao has been around 2,000 years old here in Guala in this area. Yeah so since the begin since they brought in the seed from Ecuador or well, the Amazon area.

Okay you could say that we sort of started the the the cacao culture from there right people started to pick up the cacao that was better for the human taste and from then on the genetics that we got here in Guatemala are very special because they're very sweet and very fruity. You know it's called Fine cacao or fine CA and it is only 5% of the world's cacao. It's fine cacao so this is a very. That's with most of the cacao in Guatemala.

H Almost all of the cacao in Guatemala is fine cacao. There's some of conventional but it's a very small proportion right? Okay, Mhm. Okay, we produce very little amount of cacao, but we do have a huge huge flavor so that's what we're going to see today. How they develop the flavor when it comes from and how does it eventually becomes chocolate and then also those Cacao is very important in Mayan culture as well, right? Yeah, Rituals and ceremonials not necessarily it is very important.

H It is like a a a gesture of thank you. Sometimes it is a a way to to connect with other people but for drinking it together in fact there is a word in K that is very interesting that is called chocola CH almost chocolate right? Chola that it means drinking cacao together M this is he's actually knows how to do the fermentation of his cacao Okay, so yeah, we're still learning. it's on. Yeah, so where were the and the Mayans were fermenting Cacao from? They figured out they're the ones who figured out how to ferment it.

We think they used to ferment it before the Spanish came. Okay, but there was a moment in time when this, uh, knowledge got lost. There is another theory that says that when they transported the cacao to Europe those three months gave it enough time the caca to be fermented and it was invented by by the time. but H there is evidence that people did know how to ferment it.

but during time we lost it and now many people here wash the cacao so the fermentation is sometimes A New Concept For them that they're starting to regain to make a better flavor. Good Responsible: Michel Responsible Here we go look Mya DG comes with us hi M This is great. Your ears like that. Oh this is great.

Beautiful. Now we're getting back into the rainforest here. You can just feel that cool but humid air in the in the rainforest. This is this is all recently planted cacao.

Oh this is Cacao here. Okay and that that's why it has it has the Palm leaves because that's a temporary shade. Hey from here we're going to start walking. We've gotten off the ATV and into one of the mature cacao.

Plantation Farms Oh yeah, you can feel the humidity back Here and the dogs. They made it all the way a couple kilometers with us. Welcome to the Caca! Yes we have this uh really harsh dry spell. Oh okay with a very high temperatures and it it caused this all the dryness.

Look at all these flowers, those are going to become the fruits. Yeah those become huge and this is beautiful. Getting deep into the Caca, see the trees developing and we're not here during season but we are trying to find some of the some of the cacao pods that are ready to harvest and that we can eat. So you found they're not very pretty but what they are not sure that's okay, they are mature.

We found some some mature cacao pods. oh yeah oh okay found a couple that are ripe enough to eat what you do. Still more on the shower side than sweet side but still good fresh. Oh and these ones.

the seeds are so so soft as well. you're eating the seeds Mhm nice. The B M yeah this one is sweet M very good that the outer flushy pulp and I mean the process of making chocolate? Is that that that little seed that fruit it ferments with the sugar around it and then what you want is that that seed that I'm sucking on? That's what is then fermented which is then roasted which is then ground which is then made into chocolate as we all know it and which we are going to have as soon as we get back to the house. This is fermented and dry.

So now this skin fermented and dry but not roasted yet. Yeah not roasted. We're back at the house now. Uh these are cacao.

the seeds that have been uh, fermented dried and now they're going to roast them the most traditional way. The Mayan way we roast them on the over the fire and then make a hot chocolate. a chocolate beverage from the real I mean from the farm from the directly from the source. So she knows she knows that the cacao is ready roasting by a combination of hearing the sound crackling as well as the skin start to peel and then those hot cacao roasty cacao.

Immediately she starts grinding them. They smell so incredible, so toasty, so Smoky almost coffee coffee like and she's just immediately starting to grind them as they're hot. He just manually grinds that on the stone using the mortar and pestle and that's when you get that fine just consistency. You see the butter and the oils coming out of the cacao.

That is 100% the real deal. The traditional Mayan chocolate. oh oh that's incredible. Oh man the smokiness, the pess 100% oh that is for the real chocolate lover.

just pure and I love it like that. And now I think they're going to make the the hot chocolate after boiling for a little while. This is just pure chocolate and it's not milk, it's just hot chocolate with water, no sugar. Wow that is the purest flavor of chocolate.

I mean this is what chocolate is, it's just been altered so much, but this is as perfect as it gets. Oh smooth, toasty, complex, fruity, even the oilyness of those beans. oh that's that is a beautiful thing. and as they were they were mentioning and Pablo was mentioning is that the the Mayes would drink chocolate like this but also include some aote within it so it became really red and also sometimes sweetened with honey.

and it was truly fascinating to see the entire process, to see where the cacao grows, to just learn a little bit about the culture and and just the importance of caca in Guatemala to to wrap this day up and that wraps up our time on the Caribbean coast and also Rio dul Livingston in Guatemala and this is a area that is lesser visited. It is a beautiful area and just seeing the diversity of different cultures that are represented the foods things that are important. it's been a learning experience as well. Thank you to everyone for hosting us for the kind hospitality and also thank you to Pablo for guiding us for taking us around and also a huge thank you to Ethnica Travel for arranging my entire trip to Guatemala and I'll have all the information in the description box below And then also if you haven't already watched the other videos in this Guatemala food series we're traveling around Guatemala tomorrow.

Actually, we're going on to Tial which is is a place that I've just I Cannot wait to visit! Uh, one of the great Mayan cities that we'll be visiting and we're having everything from street food in Guatemala City to traditional and rarely seen Mayan food in the highlands and you're not going to want to miss any of it. so thank you very much for watching this video. Please remember to give it a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos.

Goodbye from R Dulce in Guatemala I'll see you on the next video m.