Día de los Muertos. Day of the dead. But, no, this is not a morbid holiday where zombies rule. This is about remembering. So, every year we feast and toast those who we have loved and lost. In years past, I have made but this year I came across a Guatemalan dish that is prepared once a year on November 1st for the Day of the Dead or Dia de los Muertos also called Día de los Difuntos. Traditionally people visit the cemetery bringing flowers - usually marigolds -, incense and fiambre to their dead.
Fiambre Rojo
Fiambre is a salad of sorts, comprise of meats, cheeses, and vegetables all served cold after being marinated in a sauce called a caldillo, basically a vinaigrette. I love that this is dish that families make together. Unfortunately, Kid2 did not like this, so I doubt he'll be helping me make it. His complaint: it has too many textures. It's too much!
Because every family has its own recipe, no two fiambre are alike. But there are categories: Fiambre Rojo is made with beets; Fiambre Blanco is made without beets; Fiambre Desarmado or Divorciado is a regionally specific fiambre where all the ingredients are served separately; and Fiambre Verde which is vegetarian. Looking at that list again, I realized that I made fiambre rojo. And, at least Jake and I appreciated it.
Since every family has its own version, there certainly aren't hard and fast rules. Omit what you don't like or don't have; add what you want. All of the veggies were cooked al dente before being marinated in the caldillo. Here's what I used...
baby asparagus
baby corn
green beans
fingerling potatoes
multi-color carrots
beets
broccoli florets
cauliflower florets
fresh mozzarella ciliegie
pork carnitas chunks
soft-boiled eggs
Optional: organic marigold blossoms
Caldillo (dressing and marinade)
3/4 cup parsley, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon fresh oregano leaves, finely chopped
3 Tablespoons whole grain mustard
2 cups vinegar
1 cup olive oil
freshly ground salt
freshly ground pepper
1 teaspoon freshly ground nutmeg
Whisk everything together to form a dressing. Pour the dressing over the different ingredients. Let marinate for several hours up to overnight if possible. Arrange the ingredients on a platter. Garnish with marigold blossoms. Serve.
¡Buen Provecho!
Well, that's a wrap on the #SundayFunday Día de los Muertos event. We'll be back next week as we share winter squash recipes with Wendy at the head of the discussion. Stay tuned.
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