World Eats Bread
Tortilla in Guatemala - Photos
Episodic
Fresh, handmade tortillas are displayed at El Comalote Restaurant in Antigua, Guatemala. The colors are created by the rich array of heritage grains used here to make tortillas and other corn-based foods. El Comalote founder Gaby Perdomo's mission is to ensure the survival of locally produced corn by putting it on the menu at restaurants around the country. (National Geographic)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
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Colorful masa, or corn dough is displayed at El Comalote Restaurant in Antigua, Guatemala. The colors are created by the rich array of heritage grains used here to make tortillas and other corn-based foods. The restaurant and tortillerÌa uses locally sourced and heritage ingredients. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_29.jpg
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A member of the El Comalote Restaurant team cooks tortillas on the comal. The restaurant and tortillerÌa uses locally sourced and heritage ingredients in Antigua, Guatemala. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_28.jpg
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A member of the El Comalote Restaurant team prepares tortillas in Antigua, Guatemala. The restaurant and tortillerÌa uses locally sourced and heritage ingredients. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_27.jpg
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Gaby Perdomo, founder of El Comalote Restaurant, poses for a portrait in Antigua, Guatemala. The restaurant and tortillerÌa uses locally sourced and heritage ingredients. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_26.jpg
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Corn kernels are boiled in water laced with lime to undergo the nixtamalization process. The cooking technique, developed by the Maya over 3,000 years ago, softens the corn so that it can be more easily ground into masa, the dough used to make tortillas. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
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Archeologist Barbara Arroyo handles delicate pottery shards recovered from the ancient Maya settlement of Kaminaljuyu, buried under present-day Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
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Chef Debbie Fadul looks out at the Guatemala City skyline from the balcony of her restaurant Diacá. The name is a twist on the Spanish, "de acá" which means "from right here" in that language. A classically trained chef, Debbie decided to work in Guatemala rather than abroad, in order to celebrate her country's heritage through food. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_13.jpg
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Chef Debbie Fadul offers a unique spin on tortillas at her restaurant, Diac·, where she pares them with delicacies made from locally sourced ingredients, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_12.jpg
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Handmade tortillas are on the menu at Diac·, where Chef Debbie Fadul pares them with other delicacies made from locally sourced ingredients in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_11.jpg
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A member of Chef Debbie Fadul's staff grinds nixtamalized corn into masa, which will be used to make tortillas at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
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Heritage "popcorn" is a popular dish offered at Chef Debbie Fadul's restaurant, Diac·, in Guatemala City, Guatemala. Popped corn is a millennia-old culinary tradition enjoyed by the ancient Maya. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
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Chef Debbie Fadul's corn tasting notes include space for visual and olfactory experiences, which are offered at her restaurant, Diac·, in Guatemala City, Guatemala. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_04.jpg
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Chef Debbie Fadul structures restaurant Diac·'s menu around locally grown and sourced ingredients, as a way to explore Guatemala's heritage and natural resources. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_03.jpg
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Fresh, handmade tortillas are displayed at El Comalote Restaurant in Antigua, Guatemala. The colors are created by the rich array of heritage grains used here to make tortillas and other corn-based foods. El Comalote founder Gaby Perdomo's mission is to ensure the survival of locally produced corn by putting it on the menu at restaurants around the country. (National Geographic/Adnelly Marichal)
Episode: #3 "Tortilla in Guatemala"
Air Date 06/16/2024
102_TotillasInGuatemala_WorldEatsBread_30.jpg
Download