Lakeside Stall · Fried Fish
Pescado Frito del Lago
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Most fish fried at Atitlán's shoreline stalls today is black bass, a species introduced in the 1950s that ended up crowding out the native crab and fish it was meant to complement.
Whole lake fish, scaled and gutted, fried crisp until the skin blisters, served with rice, fried plantain, and shredded cabbage curtido. Vendors along the Panajachel and Santiago Atitlán shoreline cook them over open flame.
Why it's made this way: Lake Atitlán, ringed by three volcanoes, is Sololá's defining feature, and lakeside towns have built a fishing-and-frying street food culture inland Guatemala doesn't have.
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Part of World of Street Food — 690 dishes from 118 countries.
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