I'm in Antigua Guatemala A city that's known for its Guatemalan culture and food. and today I'm going to take you on an ultimate Guatemalan food tour to eat some of the best food. It's like a Caesar salad inside of a toasted bread. You don't want to miss when you're in Antigua It just feels like a collapse waiting to happen.

Hey everyone, hope you're having an amazing day! It's Mark Wiens I'm in Antigua Guatemala It's a beautiful city that's surrounded by volcanoes, it's been rattled by its share of earthquakes throughout history, and it's a city that you will fall in love with the colors, the cobblestone streets, and the Spanish Baroque architecture. It also happens to be a hub of Guatemalan culture and food and so today we're meeting up with Andrea She's a local food expert like we have this like every day of my life. Oh wow! gonna take us on a Guatemalan food tour of Antigua and we're going to eat some of the best foods dishes that you don't want to miss when you come here. Andrea Very nice to meet you and where are we at first? what is this place? Okay, it's a family to run business.

They have been here like for 20 years right now. All right the lady that it's in charge of everything. Everything is all right and they're known for your local food for local food. Okay, we have a lot of stews, a lot of side dishes that we're gonna try in a while.

So this is an amazing restaurant. Right at the front of the restaurant, you're greeted by A dozen different dishes which are just smoldering away. A lot of meat based stews, chicken, some of the most famous dishes of Guatemalan Food Cuisine And so you can kind of I mean what? I love about this type of restaurant is you can see everything. You can smell everything at the front before you order it.

They dish it into clay ceramic bowls and then from there they have about probably two or three dozen different side dishes that you can choose from. So Andrea is going to choose some of their special dishes. Some of the most classic dishes that you have to try when you come here. Okay chicken that's a that's a must-dish that's a must Ang That's it.

Okay, you know this is a chicken soup. Oh nice. Lamb is a must. okay.

pork skin pork skin pork. also beef with tomato sauce okay. one salad. yeah sure.

salad would be great. there's a lot of them. You just choose anything. whatever you think.

Okay, the macaroni? Yes. Macaroni salad. Yeah, that is an interesting dish. I Never thought macaroni salad in Guatemala as it works you get I mean it kind of works like uh, other places where you get to choose your dishes.

at the front. you choose two main dishes and then you can come down the side where they have all the side dishes. There's probably again, maybe two different dozen, two dozen different side dishes from macaroni salad. You never would have guessed that macaroni salad is a big part of Guatemalan food culture.

to chorizo to guacamole to tomato salad. uh like some Russian salad mayonnaise salads, potato salad. there's a green bean salad. there's some fried things, there's some cabbage, so a huge variety of colorful sides.

and so I think we made our choices. We got some of the best dishes that Andrea recommended. Food looks incredible I mean this is straight up like home cooking. uh the best.

and with these these Guatemalan dishes would they be originate from all over the country? or they yeah. are they specifically from specifically I mean all astronomy of Guatemala They have like the same kind of ingredients you know, tomato. that is another type of tomato onion. They always have the same base but in different regions of Guatemala They do the different process so that's what makes it special.

For example, this one it's lamb and you can see the different color of the of the soup. it's because they they use for example, more like Chile wacky but it's like a special ingredient. okay, darker, darker red color. okay and it depends.

For example, if they kind of roast everything, it gives a more brownish color. If they just like I don't know, put it just in boiling water. it's different. Okay, what would be the strategy? Going with a tortilla or going this with a spoon? I would think the strategy is tortilla.

always tortilla always Yeah. Tortilla always always. So you want to put that stew, you want to put that stew onto the to try it. you know.

Okay that juice. let's see and this is called black Pepian because there's a red one too. Oh okay. so and what would the what would the ingredient be coming from? They come from over Guatemala But the interesting thing about this one is that you have to roast everything.

Oh foreign. There's a real nuttiness to it. like a dark Smoky toasty flavor. but that nuttiness exactly because there's there's sesame seeds that we use is also pepitoria here.

we use it a lot. What is it's um, it's a different seed I Don't know. Is it pumpkin seed? Is it from the pumpkin? Yeah. I think I think I Was reading about this dish.

Yeah one of the main ingredients is so everything. you have to feed that and also coriander. you have to roasted everything and that's why you feel oh that's like not in there. it's it's like rich and dark but it's not not overly heavy.

It's just like because all the other remaining greens are just tomato. Oh different. Chili Peppers There's Chile Waka and Chile pasta that's amazing. That's amazing.

Oh it's so warm and darkened. All that sauce is amazing. Okay I'll try the next dish. Andrea What do we have next? What's this is practically it's in Spanish But it's like all messy and we accompany with potatoes and the sauce is mainly tomato.

That's it. Try some of that oh big pieces of beef, tomato sauce, potatoes. this looks good too. Is this correct? Okay you just straight up like tomato but really nice.

tart, acidic, salty with the flavor of the beef. really good. It definitely tastes like something you would make at home. All right the next it okay.

you can tell you can tell Andrea loves this thing. even when she looked at it at the front you said you almost did a little happy dance. This is quite veins with pork skin. Okay just look at it, just feel I mean I can tell this is one of your favorites.

Yeah okay that's a big piece. hmm oh wow, yeah you know yeah you see what I was talking about I mean like it's so is that skin. Is it fried before then it's made into the or? is it not that much? this one. they just put it when the beans are being cooked all the juices you know, how does it taste? so Smoky it has this incredible smokiness to it I think they put it like in it's called La Prosely.

You know it's like putting the skin before with different spices. Okay, okay, kind of like sauteing that down. Kind of like searing it because it has just before and they leave it like it's like a whole day or something like that. Oh okay.

slow cooker. It tastes like so smoky, but it's so tender it just melts in your mouth and you've got this like I mean surprisingly, ironically it's really I mean all about the pork skin and the pork fat. but it's not that heavy. Again, it's kind of like yeah, it feels like light and fluffy.

Yeah, all right. And then last but not least, the last dish we have here is the Lamp Okay it's a lab in Chile so I'll just use a different color. you know, because it's everything more more spicy. but it's not.

you know, quite spicy, but delicious. That's the same thing. Yes, okay, I'm gonna break into that oh yeah, you should pick up the whole peace and tortilla and tortilla. and tortilla.

Always tortilla. Gotta load it up into a tortilla with a little bit more of that sauce. Okay, there we go on yourself. You can't really taste the dry chilies in that one as well.

Yeah, the lamb is tender, melt in your mouth. That's delicious. I mean all four of them Really thick. Really like a Harmony of different ingredients that go into these sauces that just make the perfect perfect vessel for eating with tortillas in exactly good flavor, Delicious.

just like time proven recipes. Now we're going to move into some of those sides we have. I Got the the guacamole, mashed avocado and then also a salad with beans. Looks like there's some celery, some onions in here, or even some ham.

It's like a a vinegary dressing really shower. really refreshing. And then we have the guacamole on the bottom there. Love the avocado, always with some really thick corn tortilla chips and then avocados.

and Guatemala are so good. So creamy, so buttery. Another thing I have to try they also I guess you give you some pickles on your table so this one looks like pickled jalapenos which you can garnish and take bites as you eat as well. So I will go in for some of that.

Go in for some of the chicken. Back into the Pepian Jalapeno Pickled shower. a little bit spicy. refreshing.

Macaroni salad: I Mean this is a salad that's definitely unique and interesting, but very common in Guatemala You'll find it at all the local restaurants. Uh, simple macaroni salad with mayonnaise. Dinosaur Cold and refreshing. a little bit acidic, Maybe a lot of red peppers in there.

a little sprinkle of herbs in there, really soft, kind of goes down easily. Great. Oh and then what did you say? This one was wrapped in egg? Oh is it A? Is it a type of uh, this is like every vegetable that you kind of wrapped up. Oh okay, so it's all kind of in a bundle and then egg coated deep fried.

Oh that's really good. Yeah, it does have a little bit. If you keep on chewing, you get that little bit of bitterness, but just a nice bitterness. a sweetness to it as well, a nice complexity.

you kind of it. kind of feels like the insides of a flower like the the needles or the it's actually called. Oh good. I'm just gonna go for that.

I Think that lamb might be one of the the stars of the show today. That lamb is delicious as well. I mean they're all good man. the flavor of that sauce that Smoky Chili with the aroma of that lamb? outstanding.

That was an excellent meal. Highly recommended. Again, local flavors, home-cooked meals just really thick. Rich hearty, flavorful stews.

and from here we're walking to the next place. It's a place where they honor the tortilla. All the food they try to give you know all the special treatment to the corn and also to preserve the native corn here in Guatemala and also the main. One of the our main objectives is to give back to the producer what it's worth their product and even way more times than it's what.

it's worth it because there's a long process. so in here we have also the restaurant there's a college Tortilleria because we they made all in here tortillas Three different types. Okay three different types of tortillas. They do around like 800 to 1000 tortillas per day.

Wow Okay so it's tortillas. so Andrea just a really quick question. how important is corn in Guatemala like it's like the base I mean basic Koreans Like the basic of things. Even for the my own civilization, it was like the base the base of their diet.

Right now, we still have it like the base of our time. like the entire civilization survived. of course, corn corn is one of the Corn is life. It's like corn is life in Guatemala and I think I mean as we've been traveling around I've noticed that the corn, the quality, the flavor the the Masa is just so good.

It's so flavorful. Why it's so important that the labor of this uh, specific area because they're trying to save that which is because corn is so important but it's not all year round. I Mean it has its times of the year and they kind of start doing you know, pesticides and things like that. GMOs Yeah, so preserving non-GMO organic corn.

Yes, that's main mission indigenous corn into Guatemala Yes because they work with a specific communities all around Guatemala Okay, awesome, awesome. So again, I mean corn is absolutely essential in Guatemala and I mean something that you'll never get over old of when you're in. Guatemala Is that all the tortillas are handmade and even the way they slap them out with their hands clapping them together making the perfect circles handmade. That makes a difference in the flavor, the texture.

Uh, rarely will you ever see a like machine pressed tortilla when you're in Guatemala and that makes a huge difference. So this is where we're gonna really learn about the the varieties and eat some of the the tortillas. When you walk in here just this poof of tortilla corn just fills the air and they have a specific for example amount of pounds and after that they wash it and after wash it they do it a special process that is called and it's just it's practical they should Just learned with a mixture of of limestone and it can also be ashes and it's the process that goes back to the mayonnaise. you can see that mold them, they shape them, clap them and Pat them and they turn out just perfect circles And we're here with Nila and she's going Mila Awesome! Her tortilla maker of today? Okay excellent.

So we have it here. We have different doughs and we have this one that has coriander in it. This one is black corn. this is yellow corn and white corn.

okay and we're gonna add different dips to it. That's the best part about tortillas. Be here Then you have to, you know, kind of explode the flavor of tortillas with all that we have in here. so we have also chorizo.

it's kind of sausage. We have beef and eat lettuce all right. kind of press it a little bit and then you start doing the kind of this round movement. that's our secret to making perfect perfect tortillas.

Okay we'll start at six. She's been making tortillas since she was six years old. Uh, and I mean guaranteed. If I tried to make a tortilla, it would be like a weird oblong shape, but she just does it with such expertise.

So fast. Uh, just flattening them out into perfect circles. Saying here in Guatemala that if you can, you let it which one is the face and which one is the back of the tortilla. you are really a Guatemalan You know that if you don't know, how do you difference, how do you tell which what's the face in the back? Oh, we're gonna figure that out.

Okay, Lena knows that tortilla is always kind of a Mystic thing and tortillas asks something of us so you hear they tell me that when when they're ready to be you know, turn around all the top gets dry so you know it's the perfect time to just flip it. Serdia has a face and has a back so that's what I was telling you that old Chapinas or you know Guatemalan people they have to know which one is which then the place you put all your your food. Oh you put the food on the face, food on the face. I've got a I've gotta admit I've been eating tortillas all my life and I never knew there was a face and a backside I thought they were identical on either side.

Yeah I've learned. I've learned something new today and always put the food on the face on the face, not the back of the tortilla. Well this is I mean really more than a restaurant. it's a Tortilleria I mean it's a place to learn about to preserve the tradition of corn tortillas in.

Guatemala is that when they start to pop like that they don't have any bowls? Oh okay, properly cooked so it's airtight, it's like a balloon pocket. Let's go in. Yes I think the basically okay so we can add some of the toppings. Okay so these ones are with like a they have.

they have vinegar grilled grilled beef or like grilled beef with uh with guacamole. okay uh-huh and this one is called a chorizo. okay it's called okay okay which is you know practically Farm cheese and add some of this to your mom. It's like all right there you go now it's ready which I Do really want to try that black corn? Try the black corn.

Okay I'm gonna try this one that has coriander on it. Oh look at this is this is absolutely beautiful. Okay Cheers Cheers hmm the freshness, the quality, the corners. just unbelievable, The flavor, the texture.

even. it has this like you feel the smell like it's almost waxy actually in texture I Don't think I've ever had a tortilla like that. Um um oh it's so good. The tortilla, the guacamole, the creamy avocado, the beef, the pickled onions.

This is one of the beverages they have here. Kind of a lemonade with different spices and ginger and served in a little Gordon cup that almost looks like a ostrich egg. Oh the cinnamon in there. Oh that's really sour, really sweet and icy.

This is the horchata made from rice and spices as well and this one is almost like a slushy version. Oh it's really really good. Like milky from the rice, the seasoning, the spices in it. it's sweet, both like icy slushy.

Really refreshing. Okay so the next yeah I guess I'll go for the green one because we've had a lot of the yellow corn tortillas. This one is the green one with it is it is with normal corn but they put with coriander to make it green. Okay okay and they add some chorizo in here.

She added chorizo and some of the cheese. gotta add in the pickled onions. I Do really love it with a guacamole as well. with that Smoky Chorizo Again, these tortillas just have the perfect chewiness to them.

just waxy, aromatic, perfect tortillas that's an unbelievable I'll try it I Almost forgot to try a bite of that tomato tomato stew that's just straight up like the flavor of tomato tomato sauce. Big nuggets of beef all right and we're gonna see the beautiful part units kind of melting in front of us. So they have chicharron and also we have the poristina and also Carnitas Carnitas Okay, excellent. Unfortunately, we're not going to be able to see them making the Carnitas and unfortunately they're already sold out of the Carnitas.

But I mean they're most famous for their chicharrones. but there was a big Festival in town in Antigua today and so that's why they sold out so fast. Oh man, this is their only opportunity. Tomorrow we move on to a we have a full another day planned.

but that's all right. at least we're gonna try some of their chicharrones. This is the place for chicharron in all of Antigua today it is. It's one more nugget of Carnitas Yes, okay try it.

They managed to find us one last nugget of carnitas. The So this is called feed braised in its own fat. Oh wow that is so rich and salty melting your mouth tender. Okay if you if you have a chance to come here when you're in Antigua I need that? Carnitas Let me know.

Oh that's good. Okay, let's try the chicharon. This is basically a party on a plate that is some of the bubbliest, thickest chicharron fried skins I've ever seen in my life. They're Huge! They're so puffy, so crispy, so bubbly.

and they serve it up with a radish like a minced up radish jalapeno. They give it to you, some with some charred onions and some lime? Would this be like something that everybody loves? Everybody loves it. I Mean you didn't pull that out I'm not supposed massive part of Guatemalan food culture and we and we managed for them to give us posole de Carnitas I mean this is like the best I mean they usually don't sell this because they have it just for the family. Okay so that's what we were okay, ready to make that trick.

So we got even luckier coming. At the end of the day they sold out of the Carnitas but when when they they got to know us a little more they offered us a little bit of the these are like the burnt ends at the bottom of the Cardenas band. That's like I mean it's been like hours and hours. you know, getting all the flavor inside them so those are like the bottom scrapings.

So it's even probably the best part of the entire Carnitas. So first step always. you know. tortilla.

Okay tortilla. Grab a tortilla, look at this. Also there's even some meat attached meat attachment of Also, you know you hear the sound you know they get. Yeah.

I'm sure it will just pop. Yeah, so you put this into the tortilla first there. Okay, the radish. the Pico de radish, onion Must Go On and jalapeno.

jalapenos. jalapeno. Yes, sprinkle of lime juice and lime. It's the boom.

oh it even crackles when that lime juice hits it. Yeah, we'll see if I can we can even we can get around there I Could have just like every day of my life. Oh wow, that must be one of the crispiest things known to man. It's just literally yeah, it's amazing.

Unbelievably perfect. And I think the way that they they cook it here because they're bigger pieces and shot dishes. The skin. It's uh, skin with the fat with the meat so it kind of puffs up into this balloon of Airy crispy fatty gooeyness they label like a day before in the fridge with salt, all the skin, the skin separated from the Carnitas Okay and after that they just have all the all this flavor inside them.

They just pour it in the same grease of the pork. Oh wow, so it's just like pork on top of pork on top of pork. that just like yeah it just absorbs with itself. Oh that's good.

Oh that's Porky and that's insanely crispy. Oh, you need a little lime juice to contrast that that richness. Oh wow, that is a fried pork skin pork rind just on the next level. Just look at that inside.

you've got the fat. You've got layers, crispy skin, juicy fattiness that just kind of like liquefies in your mouth, and crispy meat on the bottom. Look, we've got the crispy gooey bits, all the the bottoms. I'm just going to scoop it in like that.

Yeah, pick it up. Oh look at that squeeze of lime juice the best! This is the best part. Yes, this is I literally. at least the driver told me like you know I didn't even have lunch because I was waiting for this.

Oh like literally. So this. this is very well. I mean it is.

This is something you would travel across Guatemala Laughs Desserts happy though. It's so rich, so oily but just a condensed ultimate flavor of that pork. Oh it's so good and I love it. I mean because it's so rich you need that contrast of the radish and the lime juice.

It's so good. Um wow. that combination so good you can even use the entire pigskin just as a scooper. You actually have to be careful.

it's so crispy it can just like cut you. it's that sharp. Gotta be careful eating it. No.

Christmas the fattiness, the porkiness. I think it goes really well with that radish. So there's I mean you go from the the oiliest, crispiest thing salty to the the really watery, refreshing radish that was tasty. This place is called Chichoneria Sindal and it's a very popular place.

One of the best in Antigua in this entire region. Uh, I mean you absolutely have to come here. Make time for this when you are in Antigua It's delicious! Okay, we're moving on to the next place we're here in La Merced which is one of the many Jello churches here in Antigua I Don't know why, but mostly all the churches are yellow. Okay, this one is the most famous one because it has the whole patio front that it's full of right now it's a little bit early so it's not still like popping out but like at night it gets like all crowded with different street food.

but we're gonna try today atol Blanco So we're right here at the base of one of the most famous landmarks in all of Antigua the Arco de Santa Catalina And if you just walk down the street a little ways then you'll get to the the church and surrounding the church you'll find a colorful assortment of different things to buy and lots of things to eat. They have a lot of snacks, they have a number of street food carts where you can order where there's just a huge variety of different things that you can order from. But we came especially under instruction from Andrea to eat. what do we? What did we come here to eat? we're gonna eat which is a beverage made of corn and it has beans in it and there's like a chili sauce made of also a Pepito and a little bit of chili.

Okay we have at all other different types of doll you know which are like a little bit more sweet but this one is like the one that reminds us you know of our heritage because the Mayans they they kind of transform corn and dough into this at all and all the other ones that were sweet. they were kind of, you know, influenced by this Vineyards because they added in sweetness. but in here is just like the main recipe. Oh so this is.

This is like the original traditional style. There's a saying that if you're from Guatemala you know how to move your hotel. Uh oh, it's like a search you don't have to do like this. oh you kind of jiggle it, you just shake it.

Yeah hey. I'm going to need a little practice on my a tall wiggle to get it. get it shaken up nicely. Okay, but let's try this.

Oh man oh that's nice. Oh man, that's really good. It's like a drinking corn really? I mean corny even though that's what it is, but it's really smooth. it's really soothing, porridgey, liquidy, and then you've got that like pungent saltiness with the chili.

the flavor of like a smoky chili. I mean I love Savory things. This is like an exact style of porridge that I love. not sweet at all, just salty spicy.

I need to work on my my swirl to get it mixed up, do a little swirl of it and then you there are beans on the bottom. There we go, let's get some beans. Oh yeah, this is a porter Jack and really appreciate. And I think this is especially good for the highlands.

Here in Guatemala where the weather is quite cool, this is something that definitely can warm you all the way to your stomach. Oh man, that chili is delicious. Good. foreign.

okay wow. okay Gracias. So after eating that that porridge, one of the things I had to try here was their it's called an enchilada the Guatemalan enchilada and it starts with a big tostada shell on the bottom. Lettuce goes on a handful of Beet Root goes on.

then it looks like a green bean, almost like a green bean mixture. half a hard-boiled egg, then some tomato sauce and then I ordered an extra spicy so some extra spicy salsa on the top of that. Let's see if we can pick this up. Oh man, it could be a disaster biting into this here we go.

it just feels like a collapse waiting to happen. All that beetroot is amazing. Oh it's not only beetroot. I think there's cabbage in there as well, giving it a nice acidity that's delicious.

It just melts in your mouth. You've got just that little bit of saltiness from the cheese. The tomato sauce is nice and vibrant. The Christmas the lettuce cilantro in there as well.

That's just a Harmony of ingredients but so unique. foreign. If you can get to that egg without it falling off I think that's an accomplishment. Also, if you can eat this without getting a red nose, that's also an accomplishment.

Probably all red from the beetroot that was so good. Really tasty, but this is a really cool place. Really peaceful in the courtyard of the church. Friendly.

A great variety of street food but from here we are going to it's adjacent to Antigua but it's called Santa Ana and that's where we made a turkey the other day and cooked the dish called cutik which is one of the one of the greatest dishes I've had in Guatemala. But but we're heading there because uh to because in the evening they also have some street food and there's a certain thing that we absolutely have to go there to try. foreign we are in. Santa Ana It's very close, just a five minute drive from Antigua in Guatemala We came here specifically to eat a food that I mean you have to come here to try it and this is it.

available in Antigua or only here in Santa Ana Here is the place to try the Ground Zero. This is where it's from. If someone else offers offers it to you, it's because they're copying this guys so you gotta come too. Yeah Santa Ana Do this.

So we came here specifically to eat something called the Buffalo the Buffalo. it's a mega sandwich. another Guatemalan Mega sandwich. um you might have seen the video in Guatemala City eating the shukos but this is a different version.

It's a giant sandwich as well but totally different version that again comes from right here in Santa Ana So he gets a big bread squeezes on some uh, kind of like green oilish looking sauce and he's grilling that toasting that over the hot plate first. Okay, some beans go on. made with big fat. Okay, so that's why it's really okay.

so minced, mixed, maybe minced meat? Yeah, it's a minced pork tomato in French Button bye thank you a little bit. Salsa de Tomatoes Okay okay so just introducing to you the Buffalo it smells so good. It's so juicy and there's also some salsa jalapeno salsa that we can add but then also couldn't resist some of the grilled. Meats So we got some of the churrasquito, some of the grilled beef and she just grills that up along with some tortillas and some garnishes and some guacamole.

So I'm just gonna add some of the some of that uh, salsa jalapeno first. it's so juicy. so much. Ranch And this is a bucket full of jalapeno salsa salsa Picante They said it's a bit spicy.

Yeah yeah, the buffalo hot fresh toasted Guatemalan Giant sandwiches I Was not hungry but this is delicious. So good. I Never expected melted Ranch on a sandwich to be so tasty. Herbal creaminess with all the pork yeah and the um all the flavor of the the smokiness of all those toasted fire roasted ingredients you build everything up.

It's like it's like a perfect mix. It's like a it's like a Caesar salad inside of a toasted bread. The Caesar salad with pork and beef. it's like a Porky Caesar salad.

I Have to learn to eat it the right way. you know? Spread the legs for the drippage. You're gonna have some drippage that's without a doubt. Oh cilantro.

The crunch of the Cabbage. the tomatoes. yeah. the bread is also traditional.

computers. really crusty and really soft. Okay, put some of this in some of this in going for scooping in for some of the guacamole, some of the cabbage, beans, all the smokiness of everything. Oh good.

I mean it's so tender and marinated. You can dish the herbs and the marinade. um maybe the cilantro garlic and I love it with those sides, dipping it into the beans, dipping it into the guacamole, the crunch of the cabbage. foreign.

Next Step At the market we have to try something called Elotes Locos And Elotes is corn. uh locals is of course crazy. So this is a crazy corn. The corn is boiled, then she she adds ketchup and mustard plus a green ketchup that they have in Guatemala and then she adds on.

Well actually there's some mayonnaise kind of sauce. she adds on more spicy sauce, chili powder, mustard. okay, ketchup and mustard? Yes, Oh green tomato sauce right? Yeah no it's spicy. And then the final step is with all that all that like wet coating, it's able to hold on.

um it's able to. She's able to sprinkle cheese over the entire thing. It's almost like all the toppings of a hot dog, just on corn and this is something you have to try when you're in. Guatemala There's a lot of drippage potential, why not? that's straight up like it does.

kind of taste like all the toppings of a hot dog except on corn. Sweet, sour, mustardy, uh tart, juicy, wet, cheesy, and then that sweet corn underneath it that is tasty and that is definitely some crazy corn. Guatemalan Crazy Corn Antigua is a fantastic City to visit I Love the architecture, the colors, the vibrancy. the food has been delicious and I want to say a huge thank you to Andrea and to Pablo for taking us around today on this food tour of Antigua I'll have all the places that we went to in the description box below that you can check out and hope you get some good recommendations for delicious food when you're here.

I Also want to say a big thank you to Ethnica Travel for putting together this entire itinerary and again if you have not watched all the videos in this series we're eating our way through Guatemala eating some of the greatest food. So be sure to check out this entire series and that's going to be it from Antigua I Want to say a big thank you for watching? Please remember to give this video 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. Thanks again for watching Good Night from Antigua Foreign.

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