The cuisine of the Antigua Guatemala department is heavily influenced by Mayan culture, blending elements of pre-Hispanic and Spanish culinary traditions, which were brought to America during the colonial era.
Delicious fusion of flavors
This mixture of ingredients highlights the fusion of traditional flavors typical of the region, such as corn and the use of marinades and seasonings, as well as the incorporation of beef or pork into the dishes.
The old-fashioned piloyada is a cold salad based on red beans of the piloy variety, a typical species of Guatemalan cuisine, complemented with chorizos, sausages, longanizas, pork meat, and seasoned with a series of ingredients that give it a phenomenal flavor.
You can also add butifarras, chicharrones, and lomo de cinta, then combine them with onions, peppers, tomatoes, eggs, and fresh cheese, resulting in a true explosion of flavors in a single dish.
A special touch
The dressing that gives this salad its special touch is made with an emulsion of olive oil, garlic, cilantro, and vinegar.
The most traditional way to season piloyada was with indigenous herbs, among which the wild herb (hierba mora) stands out, but nowadays other herbs like thyme or cilantro are used.
Many Guatemalan restaurants now offer variants of this traditional dish that include chicken to make it slightly healthier, and since it’s served cold, it can be enjoyed as a side dish or, if you prefer, as a main course, which will delight everyone with its incomparable flavor.
