Desayuno Chapin

The Breakfast of Champions

The best way to wake up in the morning according to Guatemalans is having a good old Desayuno Chapin, this breakfast is called the Breakfast of Champions in my book. Desayuno (Dey-sah yoono) Chapin (Cha-peen) meaning Guatemalan Breakfast, Chapin is just a nickname for Guatemalans and if this breakfast is named after them, then IT MUST BE GOOD. This breakfast is offered at almost any local restaurant in Guatemala, it is best accompanied by a strong cup of coffee to really wake up that Mayan inside of you. 

Well, let me tell you now, there is nothing exotic about this dish, but what makes it so special is that the ingredients are so simple but they are the perfect pairing of flavors, The medley of ingredients that are served on your plate demand to be mixed up, mashed up, and licked off the plate, ya, it’s that good. 

Don’t knock it till you try it! El Desayuno Chapin is assembled with such low cost, pocket-friendly ingredients as you can see in the photo.

First and foremost, you gotta have the beans! Beans are the staple in many Guatemalan dishes, especially this one. The beans can be served whole or blended into a velvety consistency, most Chapines are okay with either one as long as they are homemade, cooked in salt and water, the only way to cook them. 

The next two essential ingredients are the eggs and tortillas, they are must-haves. The eggs are best scrambled but you can make them any way you want them, honestly, you don’t have the be the greatest at making them since this dish is best mixed with all the other elements.

The tortillas! Made from sticky dough called Maseca, they are shaped into a flat circle and cooked on a hot metal stove or skillet until crisp on the outside. 

The final ingredient on the plate are the plantains, I believe this is essential in most Guatemalan homes since they are so easy to make and super delicious! They are typically pan-fried they always accompany el Desayuno Chapin. Slightly caramelized on the outside and tender, chewy, and sweet on the inside and they’re ooh-sooo GOOD!

There are other add-on features to this tasty breakfast like adding on a slice of Queso Fresco(Fresh cheese) and a dollop of sour cream, they add such creaminess to the whole dish. I always like to crush my queso fresco and then mix some sour cream into the beans, you have to try it. Buen Provecho!

Pan-Fried Plantains

When frying plantains, be sure to watch them closely, especially when they’re near done. With their high sugar content, they burn easily–believe me.

Ingredients

2 yellow-black plantains, sliced on the bias into 1/2-inch pieces

2 Tbs. unsalted butter or a neutral-flavored oil

Kosher Salt

Directions

Melt the butter in a large skillet over medium-low heat (if using oil, heat until shimmering hot). Add about a third of the plantains and cook, flipping occasionally, until browned and caramelized, 10 to 12 minutes. Transfer to a paper-towel-lined plate, sprinkle with a bit of salt and keep warm. Repeat with the remaining plantains, cooking them in two more batches and adding more butter or oil, if necessary. Serve immediately.

Serves 4.