While Guatemalans, in general, don’t enjoy very spicy food, they do use a wide variety of chilies in cooking. The above spread of dried chilies and spices illustrates ingrediants used at the restaurant La Fonda de la Calle Real in Antigua. Every single time we ate in Guatemala we received a chili sauce different than any other we had seen. I only began documenting the … Continue reading Guatemala, chilis!
This pasta was another mid-week experiment meal. I had an opened jar of roasted eggplant, meant for another purpose it turned out to be unsuited for, aging in the fridge. Thinking about the pasta dish I had at La Laconda the other week, I whipped up a sauce with fried garlic, roasted eggplant pulp, canned plum tomatoes, and fresh basil. I toss the cooked fussili … Continue reading Whole Wheat Fussili with Roasted Eggplant and Tomato Sauce