Chiltepe ~ a taste from Guatemala! A treasured recipe brought from our trip to Antigua. Memory of sitting with the view of “El Volcan” and enjoying chiltepe in everything I could add it into. A perfect side dish to give a wonderful flavor, which it’s not seldom found in any country ~ it is piquant, sour and wonderfully made with Piquin – looks a lot like hot peppers (which carry a lot of heat), cilantro and lime juice. Halibut marinated with a garlic – parmesan coat sitting on a bed of rice, baby beets, red peppers and topped with…. Chiltepe!!!
Buen Provecho amigos!
Tah-Dig Moroccan rice, crunchie on the bottom and soft on the top or actually should be served vice versa. This dish, a Greek ~ Moroccan “fusion”; combining elements of different culinary traditions. A Gyro – Lemon ~oregano filet of beef in pita bread. And, to adorn the palate…. tabbouleh, Moroccan chickpeas, humus and dill – cucumber in yogurt.
My earliest and fondest memories of brunch from my childhood, when my grandmother would prepare it for us. This was a Sunday family and friend’s tradition.