My Vegan Cooking Class While on Vacation in Guatemala

My husband and I just returned from a vacation in Antigua Guatemala.   One of the things we did was a vegan cooking class.   This was one of the most fun things we did.  The class was the El Frijol Feliz Cooking School (http://www.frijolfeliz.com/).

The owner’s name was Luis and our chef’s name was Leivi.     Luis runs a Thai restaurant out front and the cooking school in the back.  Leivi didn’t speak much English but we got along fine with the occasional translation from Luis.   We made traditional Guatemalan fares like Chiles Rellenos (We used Bell Pepper instead of Chiles), Ensalada Vegetales (Vegetable Salad), Arroz Chapin (Guatemalan Spanish Rice ), Mole with Plantains (Chocolate Sauce) and Tortillas.   The first thing we noticed was that these dishes were very similar to typical Mexican food.  However, nothing was spicy hot.  So the flavors were so much more enhanced.

Guatemala cooking class

We started by doing a LOT of mincing.  Most everything was minced.  And we did it the old fashion way, with a knife.  But we had a great time.  Cooking can be fun.   Americans are typically in a rush but if you just slow down and enjoy good conversation and some good wine, cooking ends up not seeming like work.

We would ask Leivi along the way what some of the vegetables were since not everything was something we’ve seen before in the US.  It turned out that we were the only people in the class at this time so it was a private session for us.  The best part was at the end when we got to sit down to a fantastic dinner.

Below are the links to the recipes of what we made. If anyone ever visits Antigua Guatemala, I would highly recommend signing up for the El Frijol Feliz Cooking School. As a Top Contributor on Trip Adviser, I rated this 5 stars for something to do while visiting

By | 2017-12-21T13:13:15+00:00 February 23rd, 2015|Health & Lifestyle|2 Comments

About the Author:

Hi, I am a 55-year-old Traditional Naturopath & Nutritionist who is passionate about health. After all, without health what do we have? We all have one life to live and why not live that life to the fullest. We are all going to age and we are all going to die. I am concerned with how we live and how we age. Existing is not an option for me and it should not be for you. I want to thrive. I want to feel vibrant and full of energy every day. There is no reason why we should be limited in the things we do because of our age, if we care for our precious health. When we are plagued by illness or even annoyed my minor symptoms of dis-ease we are not thriving. I know that our bodies can heal themselves. Sometimes they just need a little help from nature.

2 Comments

  1. Eva Cisneros February 23, 2015 at 3:45 am

    Did you use ripe plantains or green ones? If they were green, did you smash/flatten the slices, as you would when making patacones/tostones?
    Also, I’m confused about the “pasa/poblano/mulatto” chiles. Are these dried chile pasilla, the long, skinny black(ish) ones? Or are they chile ancho, the wide, dark red ones that are the ripened, dried version of chile poblano (which is very dark green when fresh)? Then there’s chile pasilla de Oaxaca, which is much harder to find (even in LA), but so delicious. They all taste different. Which one did you use–or was it a completely different kind? What did it look like?

  2. Keith February 23, 2015 at 4:02 am

    the chile’s were the dark red ones that were dried. And sorry I left out how we prepared the plantains… they were ripe and we sliced them diagonally and fried them in the pan.
    Thanks!

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