Any chance I get to talk about Guatemala, I take, and I can actually explain this picture!
So in the 19th century, a lot of Chinese immigrants started settling in Guatemala. I’m not sure why, but this newspaper article says it could be that the construction of trains happening at that time attracted Chinese immigrants that had already worked in the US during the gold rush. Regardless, by 1920 the census noted 990 legal Chinese residents in the country, tho it was probably higher due to unregistered immigrants.
Over time, this community continued to grow and they also, naturally, brought their cuisine into the country with Chinese restaurants gaining popularity. These restaurants, much like they did in the United States, combined local ingredients and tastes with traditional recipes.
This all led to chao mein (chow mein) becoming well know and loved as a staple of Guatemalan cuisine. I remember my own grandmother going to the local market to buy bags merchants made with vegetables chopped in long strips for making chao mein. There are many versions, like the chao mein tostadas which place it on top a crispy corn tostada, with cheese and cilantro on top:
Some common ingredients include: carrots, onions, celery, peppers, güisquil/chayote, and finally soy sauce and/or Worcestershire sauce which is usually just called salsa inglesa (english sauce). Ingredients are often renamed in Latin America for simplicity and based on common associations. In fact, soy sauce is sometimes also called salsa china.
You can actually see the recipe for Guatemalan chao mein in the back of the soy sauce container next to the Worcestershire sauce:
Chao mein is so popular with Guatemalans that Guatemalan restaurants in the United States will often have it as part of the menu. These sauces were probably made for Guatemalans outside the country to enjoy some traditional Guatemalan chao mein! ¡Que chilero!