The cooks at Escuela Caracol strive to bring fresh, local produce to our students. Ingredients often come from our very own garden, such as avocado, bananas, pitaya, papaya, squash, lettuce greens, carrots, radishes, camote (like sweet potato) and güisquil (also known as chayote). The menu also strives to reflect local culture and traditional Guatemalan dishes, like Guatemalan chilaquiles, which we ate just last week. And the teachers also enjoy the coffee from the Caracol harvest! Below are some recent images from the kitchen.
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