Tait: Around the corner from my host family´s abode is the local cemetery. We are up on a hill and the cemetery runs the length of Avenida 20 down to the church at the bottom of the hill that guards the cemetery´s entrance. Next to the church are probably 10 food stalls selling dobladas, tacos, chicarrons, elotes, sweets, chocobanaos and other things. Seeing that the tacos were made from deep fried pork tenderloin, they were the first thing that I had a chance to try.
My only experience with street tacos before this was up in Mexico. There I found that there were usually three or four types of meats and salsas to choose from. Here, there was only the one type of meat, the aforementioned deep fried pork tenderloin. The vendedor scraped the meat with a fork, almost the way that you would pull apart carnitas but this meat was dried out from the frying. I´d call it pulled pork jerky. He then fried four tortillas in the leftover pork juice / oil and sandwiched the pork between two tortillas on the bottom and two on top. He also piled on some cabbage salad that had lime and cilantro, some fried onions, and then covered the whole mess in chirmol, the local hot salsa and salsa roja, the local not hot salsa. Guatamaltecos are also fond of their mayonnaise, but luckily I stopped him before he could cover the taco in the stuff. I squeezed some lime on the top and enjoyed.
I´ll leave you with this picture: 140 hotdogs boiling for trip to an orphanage where they are to be sheethed in mayonnaise and sweet ketchup. Also, they come individually wrapped.
My only experience with street tacos before this was up in Mexico. There I found that there were usually three or four types of meats and salsas to choose from. Here, there was only the one type of meat, the aforementioned deep fried pork tenderloin. The vendedor scraped the meat with a fork, almost the way that you would pull apart carnitas but this meat was dried out from the frying. I´d call it pulled pork jerky. He then fried four tortillas in the leftover pork juice / oil and sandwiched the pork between two tortillas on the bottom and two on top. He also piled on some cabbage salad that had lime and cilantro, some fried onions, and then covered the whole mess in chirmol, the local hot salsa and salsa roja, the local not hot salsa. Guatamaltecos are also fond of their mayonnaise, but luckily I stopped him before he could cover the taco in the stuff. I squeezed some lime on the top and enjoyed.
I´ll leave you with this picture: 140 hotdogs boiling for trip to an orphanage where they are to be sheethed in mayonnaise and sweet ketchup. Also, they come individually wrapped.
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