Culinary Travel: Guatemala

Gorgeous Guatemala is not lacking in “must-see” destinations. The country’s vast array of vistas include the mountainous, cloud-forested highlands, sticky northern jungles where you can visit the Mayan ruins of Tikal, the fairytale city of Antigua, the former colonial cobble stoned capital. Locals will tell you can’t miss the volcanic sand beaches of Monterrico, nor should you pass on Rio Dulce, which feeds the muddy Caribbean coast. There is of course Lago Atitlan, dubbed by Aldous Huxley “the most beautiful lake on Earth” and the deepest in Central America, surrounded by mountains and three volcanoes.

Chayote is a relative of squashes and has a gentle flavor. This is a classic dish in Guatemala.

Rice With Chayote (Fritanga)
Servings: 6-8

Ingredients
2 tablespoons vegetable oil
1 medium chayote, pared and cut into 1/2 inch pieces
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon vegetable oil
4 cups cooked rice
1 medium tomato, coarsely chopped
1/4 teaspoon salt
1 dash pepper
snipped chives

Directions
Heat 2 Tablespoons vegetable oil in 12 inch skillet until hot. Cook and stir chayote over medium heat until crisp-tender, about 5 minutes; remove from heat.

Cook and stir onion and garlic in 1 tablespoon oil until onion is tender, about 5 minutes. Stir in rice, cook and stir until hot, about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.

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