Your basket total is currently View your basket here

Cookalong With Amalia - 1 Week To Go


Let renowned Guatemalan Chef Amalia guide you through delicious Churrasco Barbecue :)
On Thursday March 24 we are celebrating World EFTC Day with a very special event. Chef Amalia, author of Amalia's Guatemalan Kitchen and Amalia's Mesoamerican Table will show you step-by-step how to create one of Guatemalans' favorite dishes Churrasco and accompanying sides dishes including Guatemalan favorite salsa Chirmol.

The event takes place at 4:30 pm to 6:00 pm EST / 3:30 pm to 5:00 pm CST so that your creation will be ready just in time for dinner. Simply follow along live on either our facebook or You Tube channel. Don't forget to like and subscribe our pages and spread the word so your friends and family can follow along too.

All money raised will go directly to The School of Hope in Jocotenango. At the event there will also be the chance to hear from Project Director, Sara Miller with the latest from the school since the doors re-opened in February. Plus, a sneak-peek along the corridors and into the classrooms at the school!

To follow along you will need:

For the Churrasco marinade:
2 unpeeled oranges, sliced thinly
1/2 cup yellow onion, sliced thinly
1 teaspoon crumbled dried oregano
2 tablespoons canola/rapeseed oil
1/2 teaspoon kosher salt
Freshly ground black pepper

1 1/2 to 2 pounds flank steak (or 4 to 6 top sirloin steaks), seasoned generously with kosher salt
and freshly ground black pepper


3 Roma tomatoes
2 tablespoons finely diced onion
1 tablespoon finely chopped mint
1 tablespoon finely chopped cilantro/coriander (optional)
2 teaspoons freshly squeezed lime juice
1/2 teaspoon minced bird’s eye (Thai) chile (optional)
1/2 teaspoon kosher salt

Side Dishes

CEBOLLITAS A LA LLAMA - Flamed Green Onions with Lime

2 bunches green onions, trimmed, washed,
and patted dry
Canola oil
Kosher salt and freshly ground black pepper
Freshly squeezed lime juice

PAPAS ASADAS CON CREMA Y QUESO Grilled Russet Potatoes with Chive Butter, Latin Crema, and Cotija Cheese
Serves 2 to 4 people

2 russet potatoes, cooked al dente in salted water
Canola oil
Chive butter: ½ stick butter at room temperature,
2 teaspoons freshly squeezed lemon juice, 2 teaspoons chives in 1/8-inch pieces
4 tablespoons Latin crema (Guatemalan or any other Central American cream)
4 teaspoons crumbled Cotija cheese
½ cup curly parsley lightly chopped

GUACAMOL CHAPÍN - Guatemalan Guacamole

3 ripe avocados, mashed to a chunky texture
2 tablespoons freshly squeezed lime juice
1 tablespoon shredded onion
1/2 teaspoon crumbled oregano
1/2 teaspoon kosher salt


Simple to prepare - what you'll need by your side :)

Gallon sized zip lock bag
Griddle or Frying Pan
Slicing Knife
Cutting Board
Kitchen Brush

We hope to see you there