Hoy en Gastronomía ancestral de Guatemala les traigo el LO'TZA'VAEL con JUTEL

Guatemala has an impressive cultural richness. I think that in Guatemala we place too much importance on what is already known, and from there we project only that. I don't want to diminish the importance of recipes like Pepian, Kak'ik, Jocon, or impressive places like Antigua Guatemala, Tikal, and Champey; I simply want to share that Guatemala is much more than these well-known places or dishes. I've been connected to my country for seven years, and since I began exploring it, I knew that Guatemala had much more to offer in terms of tourist destinations, gastronomy, and general culture. Today I'm sharing Lo'tza'vael with Jutel. While this recipe may be unfamiliar to many of you, it's a well-known dish in the Ixil region, specifically in San Juan Cotzal. It's prepared during the Piloi bean harvest season and also on Good Friday during Holy Week. I hope to be able to convey the aromas and flavors of these ancestral dishes through these videos. I hope they pique your interest enough to inspire a visit to these places and allow you to enjoy dishes like Lo'tza'vael, which are still alive in Ixil culture. Don't forget to subscribe and turn on notifications at this link:    / lopezayerdi   Visit my website: http://www.lopezayerdi.com Remember to follow me on my social media:   / lopezayerdi     / lopezayerdi