Life
Hidden gastronomy: delicious pioch
Pioch is a dish originally from Santiago Atitlán, Sololá, which is prepared with the stems of a plant of the same name, which is also known as white grass.
Pioch is a recipe from Santiago, Atitlán, prepared by chef Pablo Pacheco. (Free Press Photo, courtesy of Daniel Pacheco)
It is grown on the slopes of the Atitlán Volcano and local mountains, and occurs throughout the year, explains chef Pablo Pacheco Soto, who made this recipe. It can be purchased at the Santiago municipal market, andIts flavor is very soft and tender, very similar to palm heart. It can be used in several popular traditional recipes or vegetarian dishes.
This plant has a high content of nutrients such as folic acid, iron, calcium, potassium, riboflavin, niacin and vitamin C, among others. Because Pacheco is working in a restaurant in Mexico, he asked some friends to send him the pioch to that country to prepare this dish for this space.
Ingredients
½ lb hip bone
½ lb beef tenderloin
5 pieces of pioch or bench grass
½ lb of tomato
1 pound beef jerky
1 tablespoon cobanero chili
Corn dough to thicken (necessary amount)
A sprig of coriander
1 tablespoon or 50 grams of annatto paste
Salt to taste
Preparation
Wash and cut the meat, and cook it in a pressure cooker for 30 minutes. Then, cut the pioch into 1 x 1 cm squares and place them in a container with water. With a fork, remove the thread that has the pioch and wash it three times to prevent it from blackening the message.
Add the pioch to the previously cooked meat. Blend the raw tomato, achiote, chili, onion, cilantro, masa and onion, and add the mixture to the meat and pioch. Cook for 45 minutes, over medium heat.
Lastly, add cilantro. Turn off the heat, serve and accompany with white tamales or tortillas and a glass of good horchata.
Chef Profile
- Pablo Pacheco Soto is originally from Santiago Atitlán, Sololá.
- He studied Gastronomy at Intecap de Sololá, and two more years at the Private Technological Institute of the West, in Quetzaltenango.
- It specializes in Mexican, Guatemalan and American cuisine, as well as baking and pastries.
- He interned at the Irtra hostels, in Retalhuleu, as well as at the Casa Oaxaca restaurant, in Oaxaca, Mexico, one of the 120 best restaurants in that country, according to the Mexico Guide.
- He worked at the El Jaguar restaurant, in the State of Mexico, and at the Posada de Santiago, in Santiago Atitlán.
- She studied pastry at the Deseret SA Kitchen Studio, in Quetzaltenango, to perfect and innovate her knowledge.
- He is the founder of Los Olivos pastry and bakery, in Santiago Atitlán, Sololá.
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