{"id":8331,"date":"2025-11-19T16:15:00","date_gmt":"2025-11-19T22:15:00","guid":{"rendered":"https:\/\/soymigrante.com\/revista\/?p=8331"},"modified":"2025-11-19T16:15:12","modified_gmt":"2025-11-19T22:15:12","slug":"receta-guatemalteca-para-hacer-tapado-garifuna","status":"publish","type":"post","link":"https:\/\/soymigrante.com\/revista\/receta-guatemalteca-para-hacer-tapado-garifuna\/","title":{"rendered":"Receta guatemalteca para preparar el exquisito tapado gar\u00edfuna"},"content":{"rendered":"\t\t
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Esta receta guatemalteca es de las m\u00e1s deliciosas y representativas porque muestra la cultura gar\u00edfuna de Guatemala. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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El tapado gar\u00edfuna es un platillo representativo de Livingston, Izabal. Se caracteriza por ser una sopa elaborada con leche de coco, pl\u00e1tanos y vegetales.<\/p>

Su historia se remonta a las influencias culinarias de la cultura afrocaribe\u00f1a y las comunidades gar\u00edfunas de la zona.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Se dice que el nombre “tapado” hace referencia a la forma en que los ingredientes se cocinan juntos, creando un sabor excepcional que representa la diversidad gastron\u00f3mica de Guatemala.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Ingredientes para el tapado gar\u00edfuna<\/strong>
2 pescados
2 cabezas de pescado \u2014adicional a los anteriores\u2014
12 almejas
12 ostiones
3 cangrejos
3 jaivas
2 tazas de calamares limpios
12 camarones
3 bananos verdes
3 pl\u00e1tanos verdes
5 tazas de leche de coco
1 taza de cilantro picado
4 hojas de cilantro de hoja ancha
1 cebolla peque\u00f1a picada
4 dientes de ajo picado
3 limones
2 libras de yuca
3 cucharadas de consom\u00e9 de pollo<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Preparaci\u00f3n del tapado guatemalteco<\/strong><\/p>


Limpiar bien los mariscos.
Retirar las cabezas de los pescados y limpiarlas, quit\u00e1ndoles las agallas.
Separar los pescados.
En una olla aparte con capacidad razonable colocar los mariscos y las cabezas de pescado.
Poner la olla al fuego con los mariscos \u2014sin el cuerpo de los pescados\u2014 y cocinar con suficiente agua durante 25 minutos.
Luego, retirar las cabezas de pescado y removerles la carne.
Agregar nuevamente las cabezas al producto de la cocci\u00f3n en la olla.
Por separado, pelar los bananos y pl\u00e1tanos.
Deben partirse en rodajas y guardar las c\u00e1scaras.
Pelar y cortar la yuca en pedazos peque\u00f1os y agregarla a la olla de mariscos.
Luego cocinar por otros 20 minutos m\u00e1s aproximadamente.
Agregar a la olla el resto de los ingredientes, as\u00ed como m\u00e1s agua como para cubrir totalmente todos los alimentos.
Cuando los mariscos, frutas y vegetales est\u00e9n suficientemente blandos, agregar los pescados y la leche de coco.
Cocer por 10 minutos m\u00e1s.
Es recomendable cuidar que los pescados no se desintegren.
Colocar las c\u00e1scaras de pl\u00e1tano sobre la cocci\u00f3n y hervir por unos minutos m\u00e1s.
Servir con un toque de lim\u00f3n y cilantro esparcido.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Conoce m\u00e1s de Guatemala ac\u00e1...<\/h2>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n \n
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\n \"\u00a1Ya<\/a> <\/div>\n
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\n Guate Nuestra<\/a><\/span>

\n \u00a1Ya viene el D\u00eda del Padre! Disfruta con Pap\u00e1 un buen caf\u00e9 guatemalteco de MERCADO<\/a>\n <\/h3>
\n <\/i>4 Min read<\/span> <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n
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\n \"Presidentes<\/a> <\/div>\n
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\n Presidentes de Guatemala<\/a><\/span>

\n Presidentes de Guatemala (8): Dr. Pedro Molina, pr\u00f3cer y Jefe de Estado por 7 meses (1829-1830)<\/a>\n <\/h3>
\n <\/i>8 Min read<\/span> <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n
\n
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\n \"Presidentes<\/a> <\/div>\n
\n
\n Presidentes de Guatemala<\/a><\/span>

\n Presidentes de Guatemala (7) Mariano de Aycinena es Jefe de Estado de 1826-1829 y estalla una guerra<\/a>\n <\/h3>
\n <\/i>6 Min read<\/span> <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n
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\n \"Biograf\u00eda<\/a> <\/div>\n
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\n Cultura de Guatemala<\/a><\/span>

\n Biograf\u00eda migrante de Miguel Angel Asturias, Nobel de Literatura guatemalteco cuyo d\u00eda es el 9 de junio<\/a>\n <\/h3>
\n <\/i>6 Min read<\/span> <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n
\n
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\n \"Presidentes<\/a> <\/div>\n
\n
\n Presidentes de Guatemala<\/a><\/span>

\n Presidentes de Guatemala (4) Alejandro D\u00edaz Cabeza de Vaca, Jefe de Estado interino en 1824<\/a>\n <\/h3>
\n <\/i>5 Min read<\/span> <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n \n
\n <\/div>\n \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Esta receta guatemalteca es de las m\u00e1s deliciosas y representativas porque muestra la cultura gar\u00edfuna de Guatemala. El tapado gar\u00edfuna es un platillo representativo de Livingston, Izabal. Se caracteriza por ser una sopa elaborada con leche de coco, pl\u00e1tanos y vegetales. Su historia se remonta a las influencias culinarias de la cultura afrocaribe\u00f1a y las […]<\/p>\n","protected":false},"author":1,"featured_media":8344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[58],"tags":[],"class_list":["post-8331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guate-nuestra"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\n\t\t\n\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\r\n\t\tPresidentes de Guatemala: Alejandro D\u00edaz Cabeza de Vaca (1824)<\/title>\n\n","aioseo_head_json":{"title":"Presidentes de Guatemala: Alejandro D\u00edaz Cabeza de Vaca (1824)","description":"Mientras se decid\u00eda la votaci\u00f3n para Jefe de Estado de Guatemala electo en 1824, se design\u00f3, interino, a 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