RSS | Archive | Random


Eating my way through the Big Apple and around the world.

Always in favor of extraordinary flavor versus saving a few calories, I’m constantly seeking the best restaurants, recipes, and random little food finds. This blog chronicles my discoveries, most of which are located in New York City, the foodie heaven I am fortunate to call home.

I am an editor at Zagat, but all opinions on this blog are mine and have nothing to do with my employer.

I take my photos with a point-and-shoot Canon PowerShot SD850. Which goes to show that if you're passionate about photography but can't afford fancy camera equipment, you can still take quality photos.

Follow me on Twitter:

Need restaurant recommendations or recipe advice?
Ask Me Anything

Or email me at:

My non-food blog:
the girl does what she wants to do


Blondie and Brownie



Cupcakes Take the Cake



Food Curated

Grub Street

Joy the Baker

Midtown Lunch

New York Times Dining

Serious Eats

Smitten Kitchen

Taylor Takes a Taste

What Katie Ate

14 September 2010

Eat Like a Guatemalan: Pepian Recipe


Pepian is a traditional Guatemalan meat stew, prepared with beef, pork, or chicken (or a mixture of the three). Every Guatemalan makes it a little differently—richer, spicer, thicker, meatier. It is typically served with an array of chilies (as is everything in this country), rice, and a corn tamale.


I had two versions of Pepian in Guatemala, the first at Antigua’s Fonda en la Calle Real (above), and the other from chef Armando Caceres at Finca Filadelfia's Pergaminos Restaurante (below).


If you’d like to make Pepian at home, click through for a recipe from Guatemalan celebrity chef Mirciny Moliviatis.

Serves four. Can be prepared with beef, pork, or chicken.


  • 3 pounds of tomatoes
  • 8 red bell peppers
  • 1 pound green beans
  • güisquil (chayote)
  • 4 chiles guaque
  • 8 chiles pasa
  • 2 onions
  • 1 garlic
  • 4 ounces squash seeds
  • 4 ounces sesame seeds
  • 1 pound ribs
  • 3 pounds pork leg, ham, and beef fillet
  • 2 pounds of potatoes
  • 2 carrots
  • 2 pounds of rice
  • 1 bunch cilantro
  • salt
  • pepper
  • 6 tortillas burnt


  1. Cut potatoes, carrots, green beans, and güisquil
  2. Cook the meats in a clay pot with a little water, 1 quartered onion, 4 cloves of garlic. Let simmer until the water is reduced by half. Add carrots, potatoes, green beans, and güisquil
  3. Grill tomatoes, peppers, remaining garlic, onion, chile pasa, squash seeds, sesame seeds, and tortillas until burnt. Blend ingredients and add to pot and simmer. Season to taste with salt and pepper. 
  4. Cook white rice. Serve pepian with white rice and tamalitos. 
  1. ssimmonds90 reblogged this from eatyourchow
  2. maybeamiracle1910 reblogged this from eatyourchow and added:
    OMG. This looks delish *craving*
  3. pastica reblogged this from eatyourchow
  4. eatyourchow posted this
Themed by Hunson. Originally by Josh