{"id":400,"date":"2026-04-22T19:45:46","date_gmt":"2026-04-22T17:45:46","guid":{"rendered":"https:\/\/sublimerestaurante.com\/?post_type=sublime-menu&#038;p=400"},"modified":"2026-04-22T21:11:24","modified_gmt":"2026-04-22T19:11:24","slug":"pueblos-d-echimaltenango","status":"publish","type":"sublime-menu","link":"https:\/\/sublimerestaurante.com\/en\/sublime-menu\/pueblos-d-echimaltenango\/","title":{"rendered":"Pueblos De Chimaltenango"},"content":{"rendered":"\n<p>In Guatemala there are records of the constant presence of pork in all regions<br>of the country since the Colonial period, serving both as a meat source and as<br>a source of lard. By 1697, pork were reported as one of the main products<br>raised by Indigenous people in places such as Patzic\u00eda, Comalapa, and Tecp\u00e1n, to the<br>point that the pig farmers of the town of Jocotenango asked Don Francisco Fuentes<br>y Guzm\u00e1n to regulate their sale in the City of Santiago de los Caballeros.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crispy pork belly, avocado mousse, radish, tangerinelime, and fried cassava.<\/p>\n","protected":false},"featured_media":0,"parent":0,"menu_order":0,"template":"","sublime-menu-category":[4],"class_list":["post-400","sublime-menu","type-sublime-menu","status-publish","hentry","sublime-menu-category-menu-a-la-carta"],"_links":{"self":[{"href":"https:\/\/sublimerestaurante.com\/en\/wp-json\/wp\/v2\/sublime-menu\/400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sublimerestaurante.com\/en\/wp-json\/wp\/v2\/sublime-menu"}],"about":[{"href":"https:\/\/sublimerestaurante.com\/en\/wp-json\/wp\/v2\/types\/sublime-menu"}],"wp:attachment":[{"href":"https:\/\/sublimerestaurante.com\/en\/wp-json\/wp\/v2\/media?parent=400"}],"wp:term":[{"taxonomy":"sublime-menu-category","embeddable":true,"href":"https:\/\/sublimerestaurante.com\/en\/wp-json\/wp\/v2\/sublime-menu-category?post=400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}