Guatemalan Drink

Called a champurrado because it is a combination of two different drinks, this traditional chocolate-coffee combination is a delightful breakfast or dessert drink. This recipe is designed to serve a small party. • 4 squares unsweetened chocolate • Water • 1 cup sugar • 2 tablespoons cornstarch • 4 cups black coffee • 2 tablespoon ground cinnamon • 1 large piece vanilla bean • Pinch salt • 6 cups hot milk • Ground cinnamon for garnish
In a double boiler over low heat, melt the chocolate with a little water. Combine the sugar and cornstarch, add to the chocolate, and mix well. Add the coffee, stir well and heat for 10 minutes. Add the cinnamon, vanilla bean, salt and milk and cook over medium heat for 35 minutes, stirring occasionally.
Remove the vanilla bean and serve in cups sprinkled with a pinch of ground cinnamon.
Yield: 8 to 10 servings

Guatemalan Deserts

Dulce de Durazno y Melón (Peaches and Cantaloupe Dessert)
Source: http://www.mayaparadise.net/recipes.htm
2 pounds Peaches
1 Cantaloupe2
Limes
½ c Water
1 stick Cinnamon
1 t Vanilla
1 lb Sugar, or as necessary.
Peel the peaches and the cantaloupe and cut into quarters. Add the remaining ingredients and boil until soft. Serve cold.

Spanish Tortilla

Spanish Tortilla makes 4 servings
3 large white potatoes or Yukon Gold potatoes, thinly sliced1/4 cup olive oil1 onion, choppedSalt and pepper, to taste4 eggs1 small red pepper, seeded and slicedMinced flat-leaf parsley
Leave the skin on the potato, if you prefer. Heat 2 tablespoons of the oil in a 9 or 10 inch skillet and sautȠthe potatoes and onion, stirring, until golden brown. Season with salt and pepper. Beat the eggs and gently mix the potatoes with the eggs. In another frying pan, heat the remaining oil and pour in the potato and egg mixture. Cook over medium heat without stirring until set. With a plate, flip over and cook on the other side until browned. Garnish with pepper slices and parsley.

Guatemalan Tacos

http://www.recipezaar.com/307972