Piloyada is a traditional dish from Antigua Guatemala made with piloyes, a large bean native to the region, served with meats, cold cuts, and pickles.
It’s a humble-origin dish that combines the simplicity of the piloy bean with a variety of accompaniments, making it a complete, hearty meal.
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Guatemalan Native Bean Platter
- Prep Time: 8 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 9 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Guatemalan
Ingredients
- 2 cups of piloyes (large beans), soaked
- 1 of onion
- 3 cloves of garlic
- 200 g of chorizo, cooked (about 7 oz)
- 200 g of smoked pork ribs, cooked (about 7 oz)
- 150 g of chicharrón (fried pork rind) (about 5.3 oz)
- 1/2 cup of pickled vegetables
- 1/2 cup of fresh cheese, cubed
- to taste of chirmol or tomato salsa (optional)
- to taste of salt
Instructions
- Cook the piloyes, boil the soaked piloyes together with the onion and garlic until tender, seasoning with salt toward the end.
- Prepare the meats, cook the chorizo and smoked pork ribs separately until fully cooked.
- Fry the chicharrón, if not already fried, fry the chicharrón until crisp.
- Plate the beans, place a generous portion of cooked piloyes on each plate.
- Add the accompaniments, arrange the chorizo, ribs, chicharrón, pickled vegetables, and fresh cheese around the beans.
- Dress, add chirmol or tomato salsa to taste.
- Serve, serve hot, with tortillas.
Tips for getting it right
- Soaking the piloyes the night before reduces cooking time and helps them turn out tender.
- Piloyes are larger than common beans; if unavailable, a similar large bean can be substituted.
- Piloyada is assembled as a combination platter, letting each diner adjust the proportions of each accompaniment to taste.
- Serving the different components separately, without mixing, is part of this dish’s traditional presentation.
Traditional variations
- It’s a traditional dish from Antigua Guatemala, with the piloy bean as its distinctive ingredient.
- The accompaniments can vary depending on availability, including different types of cold cuts and pickles.
How to serve
Piloyada is served as a combination platter, with the beans in the center and the meats, cold cuts, and pickles arranged around them.
It’s a traditional dish from Antigua Guatemala, valued for its combination of flavors and textures.
Recommended sides
- Corn tortillas
- Chirmol
Did you know?
The piloy is a bean native to Guatemala, larger than the common bean, and gives this traditional Antigua dish its name.
Piloyada brings together several typical elements of Guatemalan cuisine in a single dish: beans, cold cuts, pickles, and cheese.
Frequently Asked Questions
It's a traditional dish from Antigua Guatemala made with piloyes, a large native bean, served with meats, cold cuts, and pickles.
It's a large bean, native to Guatemala, bigger than the common bean, which gives this dish its name.
If piloy is unavailable, another similarly large bean can be substituted, though the flavor may vary slightly.
It's presented as a combination platter, with the beans in the center and the various accompaniments served separately around them.
