What if we tell you these days about a salad from Latin America? This is a traditional dish of Guatemala, Fiambre, which is associated with the dead individuals. Surprised? Oh, yes ! Fiambre is eaten in the memory of the beloved ones, who have passed away. Not each day. But on 1st and 2nd November specially, on the eve of the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos).
The recipe of Fiambre is not exact same as it varies from people to people. Some folks prepare Fiambre with fish, other people use blood sausage in it. But all of them have some fundamentals in typical. It is essentially a pickled dish of a lot of meats, cheeses, vegetables and canned goods, produced into an sophisticated salad. The components of Fiambre may be in quantity, 40 up to 50. Fiambre is an pricey dish, serving and sharing of which is a customary tradition of the men and women of Guatemala. The households are gathered in the cemeteries and clean the graves of their loved ones. They perform prayers and also put fresh flowers on the graves. They leave a dish of Fiambre along with a bottle of rum or cusha (nearby illegal liquor) for their deceased to feast on later. There are different sorts of Fiambre, a standard dish of Guatemala, such as el tradicional (traditional), el dulce (sweet), el “divorciado“ (divorced), el blanco (white) and el rojo (red).
0 comments:
Post a Comment