Chojin

After the independance of 1821 and when the Constitution of the State of
Guatemala was promulgated, on October 11 of 1925, the State territory is
divided into eleven " Districts " with their " circuits" and thus San Sebastian
appears integrated with the Distric No.11 corresponding to Suchitepequez and
within the circuit of Retalhuleu.
The titular fair is celebrated from 15 to 22 of January of each year,
commemorating the saint patrn Sebastian Martyr, it is the January meeting
activity of the Saint Patron San Sebastian Martyr and San Antonio de Padua in
front of the municipal building, culminating this activity with a lunch of
traditional plate known as CHOJIN, the nativity of the Saint Patron San
Sebastian is conmemorated in the grater brotherhood and also in the Catholic
Church with cultural dances of the conquest.
CHOJIN OF PORK CRACKLINGS (chicharrn)
INGREDIENTS

12 chopped radishes
8 tomatoes
of spearmint
4 lemons
1 pound of fresh pork cracklings
Salt to taste
Flavoring to taste

INGREDIENTS

3 cups of finely chopped pork cracklings

2 chopped tomatoes
Onion
12 leaves of spearmint or mint
20 radishes chopped into squares
1 lemon
Salt and pepper to taste

ELABORATION
We must put in a casserole the chopped pork cracklings, add 20 radishes finely
chopped, chopped mint leaves and chopped tomato, finally season with salt
and lemon. This is for 5 o 6 persons.

PROCEDURE
Chop the radishes into thin pieces, then chop the pork crakcling into tiny
pieces, the same is done with the onion, spearmint and the tomato. Mix the
ingredients, add lemon juice, season with a pinch of flavoring and season with
salt to taste.

RICE PUDDING

Its a traditional dessert that is present in many Latin American countries but
also in Spain.
Its clear that the rice is considered an essential food in our kitchen and thath
in its use, China takes the cake. But thanks to the Arabs it swept throughout
the pennsula and for who does not know the word rice, it comes from a word
adapted fron the Arabic arruzz.
About the origin of the Rice Pundding, it seems that in the rea of Catalonia
and Valencia, blancmange was offered wich traditional ingredient was almond
and as a base were used chicken breast, rice and sugar. But this dessert was
only presented in the tables of the wealthy people. This is why it is believed
that due the Price reduction, the ingenious cookers had elaborated in the
seventeenth century a rice pudding as a simple plate, without stumbles, for the
most humble people.
INGREDIENTS

Rice
Milk
Sugar
Cinnamon
Orange or lemon peel
Cardamom
Rosemary honey

PRECEDURE
Put a cooking pot into slow fire with the orange or lemon peel, cinnamon stick
and sugar, in this way it will be taking flavor.
When the milk is boiling, putt the rice in the same cooking pot, previously
rinsed in wter and drained. It is left cooking about three quartes of an hour or
more until the rice has absorbed almost all the milk.
Remove the rice to prevent sticking, and when in the cooking pot is left a Little
milk, this is removed to let the rice rest and finish curdle.
Finally distribute the recipient with the rice pudding and sprinkle cinnamon on
the top of the rice pudding to give that touch so particular of color and taste.