Guatemala City, Guatemala
Date:
24/10/2001

PHOTOS
 
Chipolte Steak – beef in a perfect blend of tomatoes and smoked peppers with a wonderful salad of lettuce, tomato and avocado

Montpellier Robalo – local fish flavored with herbs, spices and butter


 
Traditional anacbates – this variety of Guatemalan mushroom grows during the rainy season

Peter and Suzan Brester, US nationals living in Guatemala for over 5 years and expecting their first baby in late December, treated us to a delicious dinner and great dialogue.


 
Patience is a must. Galeria de Arte El Attico advertised that afternoon opening hour began at 3:00 p.m., but I waited until 3:25 p.m. before anyone showed up for work.

Watch shop


 
The Colonial bridge connecting the two buildings of the Post Office

Traditional hat


 
Excitement

Bird feed


 
Half of the population over the age of 25 have received no formal education.

Built after the 1917 earthquake, the Palacio Naciona, in the Parque Central, houses a museum.


 
This young woman sells Guatemalan-patterned, fabric hats.

Many young children wear Western dress while their parents wear traditional clothes, which often cost more than jeans.


 
Guatemala City is divided into many zones. The old city is in Zone 1 where the Parque Central is the pulse of the center area, home to the Cathedral dating back to 1782 and eventually completed in 1815.

Guatemala City, with more than two million people, has many faces – some more attractive than others. Functional, not very attractive living and working spaces are abundant.


 
One of the many Catholic churches in Guatemala City


 
 
PAIGE'S FOOD NOTES
 
Jean Francois, a must while in Guatemala City
Address: Diagonal 6, 13-63, Zona 10
24 October 2001 – As one would expect of a couple driving around the world, without the luxury of a kitchen in our trailer, we dine in a restaurant – a few Michelin rated, but many five-fly joints – almost every evening. During our 34 months of travel through 114 countries thus far, we have devoured mouth-watering morsels, as well as existed purely on eggs and beans for 12 days while trapped in the northern Sudanese desert.

Prior to dinner at Jean Francois in Guatemala City’s chic Zona 10, we have never willingly returned to a restaurant for a second night, but Jean Francois’ faultless Chipolte Steak warrants an encore. With Mediterranean character, Jean Francois offers seating both inside, where an enormous centerpiece holds enough sunflowers to set one back US$150 in New York, and outside, where four-top tables stand over worn, uneven cobblestones. The extensive menu includes French fare, Guatemalan flavors and wines from France and South America.

To begin the meal, we accepted guidance from friends suggesting traditional anacbates – a variety of Guatemalan mushroom that grows only during the rainy season. I requested my Chipolte Steak con ensalada (with salad) as opposed to the usual potato and vegetable accompaniments, and the waiter was more than willing to honor my request. Jim, who adores fish, selected the Montpellier Robalo, since he had yet to taste this typical local seafood. As companions to our food, Jim ordered a Monte Carlo cerveza, while I selected a Chilean cabernet from Santa Rita vineyard. Almost instantly, the special mushrooms arrived – tender, yet chewy buttons and stems marinated in light gravy topped with scallions. Even the warm dinner rolls were irresistible, especially with sweet, salted butter.

No matter the appetizer and bread, a good meal is judged by the main course. Jim’s Montpellier Robalo, flavored with herbs, spices and butter, arrived looking a bit green, but the sauce’s cilantro and herbs created a perfect tasting fish. My beef came perched in a blend of tomatoes and smoked peppers, and upon the first bite, I fell in love with this succulent filet, as supple as any I tasted in Argentina, where I may move solely to eat the red meat nightly. The tasty chipolte sauce, spicy and fiery from the peppers, was the best partner for beef I have ever tasted. Complimenting the meat flawlessly was a generous portion of lettuce, tomatoes and avocados coated lightly with tangy vinaigrette and scallions.

Some meals, few and far between, make one pause and genuinely take notice of the food. Jean Francois’ Chipolte Steak pleased me with every mouthful. Repeatedly I buzzed with delight to Jim, “This is divine”. Wisely, I shared enough with him so upon suggesting we return the following evening, he agreed wholeheartedly. Jim and I have eaten fine meals in Paris, London, Rome, Tokyo, Sydney, Buenos Aires and places of which one has never heard. Guatemala City’s Jean Francois rates as high as any.

 
VIDEO
 

AUDIO
 
  Guatemala City (Paige)
  Drive to Guatemala (Jim)