Cabeza guateada

Cabeza Guateada, Guatiada, also known as Vaka akangué yvyguy in Guarani, is a traditional gastronomic preparation of Northeastern Argentina and Paraguay consisting of a whole beef head roasted in an earth oven. The term “guatiar” or “guatear” from Quechua huatia, refers to the hole or earth oven of Pre-Columbian origin used in the Andean region. “Vaka akangué yvyguy” from the Guarani means “cow head cooked underground”.

The simplest and most basic preparation is the one in which the only thing to do is to wash and drain the beef head and then bury it in a pit, between burning embers, and then covering everything with soil. A somewhat more complex preparation is the one where, after washing and draining the water from the head, it is marinated or seasoned with chopped garlic, oregano, salt (to taste), and ground chili; After marinating, the head is wrapped in a damp cloth (preferably burlap canvas soaked in water) and thus it is put into the pit in the ground, in which lit embers are placed and some cans on top of them; the head is laid on the cans, and then another can is placed on top of the head, and more embers on top of it; after this is done, the hole is covered with soil and ashes, allowing the head to cook for about twelve hours.

A more modern version replaces the earth oven with a clay oven (the typical Argentine country oven, made of adobe in the shape of a dome). When this oven is used, the embers are spread inside, then the beef head that is to be roasted is placed inside, and immediately after this the oven is completely sealed, allowing the head(s) to cook for twelve to fourteen hours.

External links

• Cabeza de Vaca al Pozo Argentina from YouTube by Paramo La Pampa.
• Cabeza Guateada in Argentina from YouTube by Cocineros Argentinos.
• Vaka akangué yvyguy from YouTube by Kili Video

See also

• Huatia
• Curanto
• Pachamanca
• Barbacoa

References

• Boletín de la Academia Argentina de Letras, Volumen 36. Academia Argentina de Letras. 1971.