Livingston Guatemala fresh shrimp

Livingston, Guatemala a Caribbean coastal town in eastern Guatemala. Includes images of nearby Rio Dulce (on Laka Izabal) and Finca El Paraiso. The main industries in Livingston today are fishing, and shrimping, and tourism.

Livingston offers numerous hotels and restaurants serving unique local dishes such as tapado and pan de coco.
Each night weather permitting you can sit on the beach on the Caribbean side of Livingston Guatemala and watch the haggard Livingston shrimp fleet head out into the ocean for a night of shrimp fishing. These small fishing craft used to fish for shrimp are hardly like the commercial fleet of shrimp boats one would see in the US gulf coastal region.

Most of these boats you wonder if they will make it back to the port.

The next morning if you are up early you can go to the river side of Livingston Guatemala the port lets call it, where the shrimp fleet ties up from the night of fishing. You will find women along the road offering fresh catch head on Livingston shrimp. They are a prize and the price about 20Q for a pound of these wonders. These are giants about 8 to 9 inches in length with the head on.

Off to town and you can find a few of the restaurants in Livingston will cook your purchase for you. Just beside the Immigration office as you climb the hill from the port of Livingston you will find a small bakery beside that is a restaurant owned by a man called Philipe. While the restaurant may lack out side curb appeal the food is what I considered some of the best I have ever had in Central America.

Philipe is always holding court and talking with travelers and drinking. You will enjoy the shrimp from Livingston Guatemala if prepared by Philipe.

Antigua Guatemala Michelada History and Recipes

The Michelada or cerveza preparada is a term loosely defining a Mexican alcoholic beverage made with beer, lime juice and assorted sauces, spices, peppers, tomato juices or Clamato . It is served in a chilled salt rimmed glass. …

There are a variety of types of Micheladas. For example, a Clamato contains tomato juice and clam juice. A cubana contains Worcestershire sauce, tabasco sauce, chile and salt. A Chelada contains simply lime and salt. Depending on the region of Mexico the preparation will vary. For people unfamiliar with the local area, it is best to ask how the Micheladas are prepared before ordering if there is concern for what ingredients will be used. In some regions Chelada becomes Michelada, and vice versa.

There are two popular versions of the origin of Michelada, Michel Ésper from San Luis Potosi, Mexico in Club Deportivo Potosino,
Michel Ésper used to ask for his beer with lime, salt, ice and a straw, in a special cup called “chabela”, as if it were a beer lemonade. The members of the club started asking for lemonades as Michel´s lemonade, eventually giving the name Michelada. As time went by other sauces have been added to the original recipe.
The word Michelada is the combination of the words “mix” and “chela”
The word “chela” is a popular way to call a beer in Mexico. It comes from the English word “chill”. When you ask for a chela you are asking for a cold beer. “Mix” comes from the mix of sauces added to the beer. Therefore putting the two words together Mix-chela sounds like Michelada. Others argue that it stands for “Mi Chela Helada”, meaning “My cold beer
In Antigua Guatemala, Micheladas are considered a good remedy for hangovers.There are different types of variations of Micheladas; for example in Mexico City, the most common form of a Michelada is prepared with beer, lime, salt, and hot sauce/or chili. Some do add slices of orange, but this step is optional.

Recipe

Scale ingredients to 1 servings
12 oz beer
juice of 1 lemons
2 dashes Worcestershire sauce
1 dash soy sauce
1 dash Tabasco® sauce
1 pinch black peppers
salt

Villa Antigua Guatemala offers Ron Zacapa rum

Image by George Arriola via Flickr

Age, flavor and taste what else does a person want in rum. That is why Villa Antigua offers Zacapa rum to guests. This is a Guatemalan product we are proud to serve. Either on the rocks, or with a twist of Lemon. No limes grow in Guatemala.

 

Ron Zacapa Centenario is a popular premium rum produced in Guatemala. Zacapa was created in 1976 to celebrate the centenary of the foundation of Zacapa, a town in eastern Guatemala.

 

It is made using the concentrated first pressing sugar cane juice, which is called virgin sugar cane honey, rather than [molasses]] and is aged and blended using a unique aging system based on the solera method traditionally used for sherries. This process is overseen by master blender Lorena Vazquez. The company claims that part of their success lies in the fact that the barrels are stored 2,300 meters above sea level in an aging facility situated below the upper slopes of the mountains and volcanoes of Guatemala, where the temperature is an average of 62 degrees Fahrenheit.

Early Zacapa bottles came in a bottle covered in a petate – a handwoven matting made from palm leaves which dates from the Mayan period. More recently they feature a band around the middle of the bottle.

The rum has won awards from different international competitions and is the first rum to be included in the International Rum Festival’s Hall of Fame.The Beverage Testing Institute has given Zacapa a 95 point rating.

Bottlings

• Zacapa 15 – A premium rum aged between 5 and 15 years. 40% Alc by Vol
• Zacapa 23 – A premium rum aged between 6 and 23 years. 40% Alc by Vol
• Zacapa 23 Black Label – A premium rum aged between 6 and 23 years. 40% Alc by Vol
• Zacapa 23 Straight from the Cask – A premium rum aged between 6 and 23 years. 45% Alc by Vol
• Zacapa XO – A super premium rum aged between 6 and 25 years. 40% Alc by Vol