For three years I have focused on world-famous and omnipresent dish of Fiambre as the main food served for Day of the Dead and All Saints’ Day in Guatemala. I believe that has been too much emphasis on a salad, which mostly has meats, all kinds: sausages, hams, chicken, sea food, meats pork and beef; don’t you think?
Once again, I have to thank Erin who mentioned last week it was about time to begin preparing “fiambre” and the dulce de ayote. It is amusing that one needs other people to point the obvious. I say this because every year my wife and I set up a Day of the Dead Altar which amalgamates the Mexican and the Guatemalan tradition with foods from both cultures and of course with plenty of desserts.
Chilacayote is basically a Guatemalan-type of squash sweet or candy. I don’t have the recipe, but I am sure Erin or other kind Guatemalan will come forward with the recipe for chilacayote, camotes and dulce de ayote… anyone, anyone?
Here’s one more dose of Sobrevivencia… A Guatemalan Mayan rock band. This time Sobrevivencia performs a rock version of “Guate caricia.” Enjoy!
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