{"id":61671,"date":"2022-10-14T00:01:16","date_gmt":"2022-10-14T06:01:16","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=61671"},"modified":"2023-09-03T12:32:15","modified_gmt":"2023-09-03T18:32:15","slug":"panaderia-guatemalteca-eterna-primavera-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=61671","title":{"rendered":"Panaderia Guatemalteca Eterna Primavera – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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Eterna Primavera For The Best in Guatemalan Cuisine<\/figcaption><\/figure>\n

To truly understand the cuisine of Guatemala, it helps to understand why this Central American paradise is known as the “Land of Eternal Spring.”\u00a0 With nineteen diverse ecosystems, Guatemala boasts of jungles, forests, beaches, volcanoes and an expanse of natural resources.\u00a0 Thick, lush vegetation enrobes seemingly never-ending mountain landscapes in verdant hues.\u00a0 Magnificent pristine waterfalls cascade over those mountains, feeding the rivers that nourish fecund lands.\u00a0 A belt of fire formed by active volcanoes is often shrouded by clouds just as ominous.\u00a0 Bordered at its west by the Pacific and by the Atlantic at its east, Guatemala is graced by a diversity of climates and elevations. <\/span>Relatively mild year-round, the climate is tropical and sub-tropical but varies greatly in relation to altitude.\u00a0 <\/span>Topographical diversity ranges from sea level to mountains that climb to more than 13,000 feet.\u00a0 Precipitation in excess of 150-inches per year prevail at higher elevations while near-desert conditions persist elsewhere.\u00a0<\/span><\/p>\n

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The Comfy, Cozy Dining Room<\/figcaption><\/figure>\n

In addition to its well-deserved sobriquet “Land of Eternal Spring,” Guatemala is fittingly known as “the heart of the Mayan world.”\u00a0 \u00a0 Pride in the culture and history of one of world’s greatest civilizations and their formidable accomplishments is understandably deep.\u00a0 For more than a thousand years, Guatemala witnessed the rise of a prodigious people that stood out for its sociocultural evolution, a civilization that developed one of the rare elaborate writing systems in the pre-Colombian continent and a culture that mastered the complexities of mathematics and astronomy with remarkable precision.\u00a0 \u00a0Mayans also achieved great advances in artwork, architecture and economy.\u00a0\u00a0<\/span><\/p>\n

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Bienvenidos<\/figcaption><\/figure>\n

To understand the cuisine of Guatemala, you also have to understand that the genesis of its contemporary culture and cuisine originated from the merger of two disparate worlds that clashed in the “New World” five-hundred years ago. It would be far too easy to focus on the unfavorable things resultant from Spanish colonization, but such a focus would dishonor the magnificent fusion of flavors that elevated cooking in the New World as a whole. Prior to Spanish colonization, the cuisine of the New World consisted solely of only native ingredients. The arrival of the Spaniards and subsequent waves of immigrants heralded the introduction of new ingredients and cooking techniques as well as a culinary culture fashioned by Spain itself having been conquered by the Moors. Can you imagine preparing such staples as delicious refried beans, stews, soups, sauces and many more dishes without onions and garlic? Yes, they were part of the exchange, as were spices and herbs, such as the trio of bay (laurel) leaves, oregano and thyme, that are native to other parts of the world and now also Guatemalan cooking staples.<\/span><\/p>\n

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Colorful Guatemala<\/figcaption><\/figure>\n

To understand the cuisine of Guatemala, it also helps to understand the soul of its Chapines<\/a> (the proud slang term used by the majority of the population who identify as Guatemaltecos) and their heartfelt connection to their homeland.\u00a0 When my friend and colleague Andi Moran Flores approached me about dining at Eterna Primavera, Albuquerque’s first and only Guatemalan restaurant, she shared her homesickness for the Guatemalan cuisine her dad prepared for her in their California home.\u00a0 After my inaugural visit (there will be more), I asked her for a few words that convey her deep affection for the foods of her ancestral homeland.\u00a0 She demurred “I am not so good with words<\/em>,” then proceeded to send me a short paragraph of sheer poetry: “What does come to mind though in the changing landscape that is life\u2026.I do like to find places that ground me in several time periods of my life that I enjoy, my youth, my young adulthood etc. and I use food to ground me. My youth was surrounded my parents’ cooking, so when I feel nostalgic for that period, I try to find food that helps me remember that time. I am far too busy at IT to cook from scratch (lol).\u00a0 I am just happy I can share this.<\/em>“<\/span><\/p>\n

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Atole De Elote and Cafe Con Pan (Champurradas Cookie)<\/span><\/figcaption><\/figure>\n

It would be disingenuous of me to credit the confluence of new- and old-world cultures as wholly responsible for the genesis of Guatemalan cuisine.\u00a0 Nature had more than a little bit to do with it long before the rise of the Mayan empire.\u00a0 Among the indispensable comestibles produced in Guatemala are chocolate and coffee. The Land of Eternal Spring is the birthplace of chocolate, deemed “the food of the gods” by the Maya.\u00a0 The quality of chocolate in Guatemala is without peer even today.\u00a0 Similarly, the coffee produced in Guatemala is considered by the cognoscenti to be among the world’s best.\u00a0 Volcanic highlands provide the ideal climate for growing coffee, imbuing the beans grown in Guatemala with a distinctly rich, earthy taste.<\/span><\/p>\n

Now that you’ve gleaned a brief understanding of some of the factors influencing the culinary culture of Guatemala, you need to experience it.\u00a0 Unless the poetess Andi invites you to her home for dinner, the only place in which you can do so is the aptly named Eterna Primavera (eternal spring).\u00a0 Eterna Primavera is ensconced in a timeworn shopping center in the space that served as the home of <\/span>Pepper’s Bar-B-Que and Soul Food<\/strong><\/a> on San Pedro just north of Central.\u00a0 It’s almost directly across the street from the Alice K. Hoppes African American Pavilion and one of the more bustling entrances to the New Mexico State Fairgrounds. This part of San Pedro is very heavily trafficked.<\/span><\/p>\n

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Tres Tostadas<\/figcaption><\/figure>\n

Eterna Primavera sits back in a relatively inconspicuous storefront location and sometimes southbound traffic is so heavy that it completely blocks northbound traffic\u2019s visibility to the restaurant. Coupled with an austere storefront parking, it\u2019s not an ideal situation for a restaurant with so much promise and so much to offer. There are so very few parking spots in front of the restaurant that prospective diners might be turned away.\u00a0 As we found out, it pays to persevere.\u00a0 Just as the meek will inherit the earth, the hungry shall partake of terrific Guatemalan food…if they can find and park near Eterna Primavera.<\/span><\/p>\n

To your left as you step inside the colorful edifice is a pastry case showcasing sweet and savory pastries and breads that may e<\/em>licit involuntary salivation.\u00a0 On glorious display are everything from Guatemalan sesame cookies (champurradas) and Mexican sweet breads (conchas) to bolillos (crusty rolls) and knotted bread whose name I don’t recall.\u00a0 You’d be well advised to place your order for breads and pastries before sitting down for your meal or they might be gone by the time you’ve dined.\u00a0 Owner Nancy Orellana, a gracious and charming woman, told us Albuquerque has a pretty vibrant Guatemalan community that keeps her restaurant bustling, particularly on weekends.\u00a0<\/span><\/p>\n

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Pupusas<\/figcaption><\/figure>\n

To your right as you enter is the dining room.\u00a0 All of the vestiges of its former home as a popular bastion of barbecue are gone.\u00a0 In their place are assorted (and very colorful) bric-a-brac from Guatemala.\u00a0 An unfurled banner sporting the colors of the national flag welcomes you to “Eterna Primavera” subtitled with “El Sabor de Guatemala.”\u00a0 You’ll glean an appreciation for just how culturally rich the Land of Eternal Spring is by studying the items on the restaurant’s otherwise stark walls.\u00a0 Fauna and flora are both represented as are fierce Mayan totems.\u00a0\u00a0<\/span><\/p>\n

Okay, you can study the restaurant’s decorative touches later.\u00a0 You’ll undoubtedly want to study the menu first.\u00a0 There are some similarities in name and preparation to foods you might find in a Mexican restaurant or maybe a restaurant in Colombia, Venezuela or elsewhere in Latin America, but the differences set Guatemalan cuisine apart.\u00a0 Among familiar fare are platanos (plantains), pupusas, tamales and enchiladas.\u00a0 Don’t expect for them to be exactly the same as at other purveyors of these Latin American favorites.\u00a0 Accept that they’re going to be different than what you may be used to and appreciate them for what they are–absolutely delicious!<\/span><\/p>\n

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Garnaches<\/figcaption><\/figure>\n

Forget starting out with traditional American soft drinks or even Inka Cola from Peru.\u00a0 Adventurous types will love the atol de elote<\/strong><\/em> which appears to be the love child of the union of horchata and corn chowder.\u00a0 It’s a sweet, creamy, silky rich drink served so hot it will warm you even atop one of Guatemala’s 13,000-foot peaks.\u00a0 The ancient Maya believed corn was sacred and their descendants share a reverence for it through the preparation of such dishes as atol de elote and tamales de elote.\u00a0 I suffered the indignity of accidentally spilling about half of it on the table, but finishing an entire cup is reason enough to return to Eterna Primavera.\u00a0 Unfortunately, I was so enamored of the atol de elote that I didn’t even try my Kim’s cafe con pan<\/strong><\/em>.\u00a0 The “pan” (bread) was champurradas cookie, sort of a cross between biscotti and a sugar cookie.\u00a0 Champurradas<\/strong> <\/em>are a Guatemalan treat–sweet, crunchy and studded with sesame seeds.<\/span><\/p>\n

Tostadas have become a ubiquitous source of carbohydrates and deliciousness across the American continents.\u00a0 Like a proverbial tabula rasa (blank slate), crispy corn tortillas form a canvas for sundry toppings.\u00a0 You can literally top a tostada with anything edible.\u00a0 In Guatemala, one of the more popular toppings is a large dollop of noodles along with other toppings typically found on spaghetti.\u00a0 Eterna Primavera offers tostadas topped with guacamole, onions and grated dry cheese.\u00a0 By the way, Guatemala is one of the original birthplaces for avocado in the world.\u00a0 Also available are tostadas topped with beans, onions and cilantro; and tostadas topped with a mild salsa, onion and cilantro.\u00a0 None of the tostadas would be considered gourmet foods, but they’re tasty and delicious.<\/span><\/p>\n

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Tamale<\/figcaption><\/figure>\n

For my Kim, pupusas (which she still mispronounces as papusas) were a love at first bite event.\u00a0 For the most part, she’s mostly had pupusas in Salvadoran restaurants (pupusas originated in Colombia during pre-colonial times).\u00a0 If you’ve never had a pupusa, here’s a little primer.\u00a0 Pupusas are thick tortillas made of corn and rice dough then stuffed with various ingredients. Pupusas have crossed borders around the world, positioning themselves as one of the most popular Latin American dishes.\u00a0 At Eterna Primavera, my Kim had a pupusa stuffed with cheese and for variety’s sake, a pupusa stuffed with cheese and loroco, the flower of an edible herb native to Guatemala.\u00a0 If you’re a turophile, you’ll love both of these options.\u00a0 There’s enough cheese in these pupusas to top a pizza.\u00a0 The tortillas have a pronounced corn flavor that pairs very well with the mild saltiness of the cheese.\u00a0 Loroco is not at all like any other edible flower you’ve ever had.\u00a0 It has a vegetal, earthy flavor unlike that of any flower and also goes well with cheese.<\/span><\/p>\n

Andi’s favorite dish, one her dad made for her as she was growing up, is garnaches. It’s the dish she recommended I try. Great choice! Garnaches<\/strong> <\/em>are a traditional dish composed of fried corn tortillas topped with shredded pork or chicken, shredded cabbage, cheese, salsa and other garnishes.\u00a0 In this case, the fried corn tortillas are about the size of a Mexican sope, much smaller than the pupusa.\u00a0 Eterna Primavera serves this entree in quantities of seven per order.\u00a0 \u00a0Though they appear snack- or appetizer-sized, four of them did me in.\u00a0 Fortunately, they keep well and make an excellent snack later.\u00a0 Even cold, the shredded pork is the best choice for garnaches.<\/span><\/p>\n

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Pulchritudinous Pastries and So Much More<\/figcaption><\/figure>\n

Taste Antigua explains that “Tamales are at the core of the Mayan diet; the Mayans made tamales for their warriors and travelers in order to provide food for weeks on the go. When the Spanish came to Guatemala, they introduced new flavors to the region, inspiring a mix of New World and Old World ingredients that are incorporated into tamales found in Guatemala today<\/em>.”\u00a0 One thing that isn’t incorporated into the tamales at Eterna Primavera is piquancy.\u00a0 Though the tamales have a liberal application of salsa, it isn’t hot in the least.\u00a0 It does, however, contrast nicely with the mild though pronounced sweet corn flavor of the masa.\u00a0 The shredded pork is fork-tender, pulling apart easily.\u00a0 This may not be a typical New Mexican tamale, but this is one New Mexican who enjoyed it very much.<\/span><\/p>\n

A treasure trove of breads and pastries awaited us as we sauntered over to the registrar to settle up. We couldn’t decide what to have so we had several items.\u00a0 The bolillo bread is reminiscent of German brotchen from Dagmar’s Delectables<\/strong><\/a> in Rio Rancho.\u00a0 It makes a wonderful canvas for condiments as a sandwich.\u00a0 A pineapple turnover was also reminiscent of the incomparable strudel at Dagmar’s.\u00a0 There’s something within the pastry case for everyone who appreciates the staff of life or some post-prandial sweets.<\/span><\/p>\n

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Assorted Breads and Pastries<\/figcaption><\/figure>\n

Not even the Land of Enchantment is blessed with eternal spring, but it’s good to know we can have it any time we visit Eterna Primavera on San Pedro.<\/span><\/p>\n

Panaderia Guatemalteca Eterna Primavera<\/strong>
\n303 San Pedro Drive, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 200-2496
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 14 October 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Breads, Pastries, Atole De Elote, Cafe Con Pan, Pupusas, Tostadas, Tamales, Garnachas,
\nREVIEW #1297<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

To truly understand the cuisine of Guatemala, it helps to understand why this Central American paradise is known as the “Land of Eternal Spring.”\u00a0 With nineteen diverse ecosystems, Guatemala boasts of jungles, forests, beaches, volcanoes and an expanse of natural resources.\u00a0 Thick, lush vegetation enrobes seemingly never-ending mountain landscapes in verdant hues.\u00a0 Magnificent pristine waterfalls cascade over those mountains, feeding the rivers that nourish fecund lands.\u00a0 A belt of fire formed by active volcanoes is often shrouded by clouds just as ominous.\u00a0 Bordered at its west by the Pacific and by the Atlantic at its east, Guatemala is graced by a diversity of climates and elevations. Relatively mild year-round, the climate is tropical and sub-tropical but varies greatly in relation…<\/p>\n","protected":false},"author":1,"featured_media":61680,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,121,540,2583,262,2349,141],"tags":[2354,1157,2352,2353,1674,2356,2350,1775,2355,2351,1865,2337],"class_list":["post-61671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-bakery","category-breakfast","category-closed-in-2023","category-closed","category-guatemalan","category-new-mexico","tag-atole-de-elote","tag-bakery","tag-breads","tag-cafe-con-pan","tag-conchas","tag-garnachas","tag-guatemala","tag-pastries","tag-pupusas","tag-san-pedro","tag-tamales","tag-tostadas"],"yoast_head":"\nPanaderia Guatemalteca Eterna Primavera - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=61671\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Panaderia Guatemalteca Eterna Primavera - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"To truly understand the cuisine of Guatemala, it helps to understand why this Central American paradise is known as the “Land of Eternal Spring.”\u00a0 With nineteen diverse ecosystems, Guatemala boasts of jungles, forests, beaches, volcanoes and an expanse of natural resources.\u00a0 Thick, lush vegetation enrobes seemingly never-ending mountain landscapes in verdant hues.\u00a0 Magnificent pristine waterfalls cascade over those mountains, feeding the rivers that nourish fecund lands.\u00a0 A belt of fire formed by active volcanoes is often shrouded by clouds just as ominous.\u00a0 Bordered at its west by the Pacific and by the Atlantic at its east, Guatemala is graced by a diversity of climates and elevations. 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