I'm not sure if that's how you spell macadamia in English, but it's how you spell it in Spanish, so I'm going with it.

Really cool. This guy came to Guate in the 1970s from San Fran and just never left. He started this organic macadamia farm and invented the active ingredient in Nivea's anti-aging cream. And now he sells all his products but mostly just chills. 

His big initiative right now is donating macadamia trees to rural Guatemalan villages that struggle with nutrition. Because of macadamia's high fat (omega 3 and 6 wooo!) and protein content growing a tree in your home is a perfect way to make sure your kids are actually getting those nutrients in their diet if they can't find another way.

You best believe I'm getting trees for my site.

Beef strips in a an amazing sauce with green beans, potatoes and rice.

Recipe forthcoming

Basically stuffed tortillas. So good and cheap and easy to make. I'll make them for you. I promise.

Here's a recipe:

Stovetop carrot bread/cake. A lifesaver.

Ingredients

2 extra large (4 America-sized) carrots

1 pound flour (you’re gonna have to do the conversión on this. Sorry!)

1-2 tsp cinnamon (al gusto)

4 eggs

2 ½ cups of sugar (or less if you like to be a healthy, non-diabetic human)

½ tsp salt

1 ½ cups vegetable oil

Butter to grease the pan/pot if you’re using the stovetop

1 ½ teaspoons baking powder

 Grease and flour two pans (or pots for stovetop). Make sure the pots have lids if you’re planning to do stovetop. Mix all the carrots, sugar, salt, baking powder and the remaining flour in a large bowl. Add the eggs, oil and cinnamon. Put half the mixture in each pot/pan.

 

If baking, bake at 375 F about 45 minutes or until done. If stove top pseudo-baking, cook over a very low fire for 45 minutes or until done.

Mmmm. Pepian is basically the national dish of Guate. It's really spicy and delishous, but not spicy in a hot way. It's like a brown soup with potatoes and chicken and carrots and this really yummy squashish thing called guisquil.

Anyway, I don't have pics, but .here's the recipe my host momma and I made together: