La Lancha | Chancletas
Discover the famous Guatemalan “chancletas”, an unusual, rich dessert made from the local chayote squash. The name is amusing as “chancletas” are the name given to cheap flip-flops used for going to the beach or around the house and can be bought in virtually any market in Central America. Serve lukewarm or at room temperature, accompanied by a cup of coffee. Hopefully you’ll find this new recipe to be a unique and delicious addition to your kitchen.
- 2 small green chayote squash
- 3 egg yolks
- 2 tablespoons sliced almonds
- 2 tablespoons raisins
- 3 tablespoons sweet wine
- Pinch of salt
- 2 teaspoons ground cinnamon
- 2 tablespoons sugar
- ¼ cup coconut bread, grated
- Preheat the oven to 375°F.
- Wash the chayote and steam them without peeling. You can also boil them for 20 minutes or until soft. Remove from heat and cut in half length-wise. Discard the seed.
- Using a spoon, remove the pulp from the chayote, hollowing out a 1/2 cm-thick shell for filling. Place the removed pulp in a bowl and mash with a fork.
- Add the egg yolks, sliced almonds, raisins, sweet wine, salt, cinnamon and sugar.
- Fill the chayote “shells” with this mixture. Sprinkle with the bread crumbs and place the finished halves in a baking dish.
- Bake for 25 minutes.
- Remove from heat, let cool and serve at room temperature.
La Lancha's open-air restaurant in Guatemala is situated under the Main Lodge’s thatch roof, with spectacular views of the forest canopy and Guatemala’s second largest lake: Lago Petén Itzá. Dinner features authentic Guatemalan dishes such as white bass from the lake, beef tenderloin served with chiltepe peppercorn sauce and grilled on the open parilla, and Suban Ik (‘God’s meal’), a traditional dish containing chicken, beef, rice, and spices. Indulge in delectable Guatemalan dining and maybe even learn how to hand-make tortillas. See La Lancha to learn more!