English Bangers and Mash is also a South African favorite; they developed a taste for the dish during Great Britain’s 100+ years of Imperial rule. But this is the original, authentic and traditional British version – English Bangers and Mash. It is also very often served with green peas (as seen in the picture) so feel free to add some freshly steamed peas to the dish before serving, if you like.
(Photo Attributed to Author: Qwerty Binary)
The chorizo sausage and cotija cheese help to make Chorizo Lasagna TexMex Style an exceptionally tasty meal. This is classic Southwest North America cuisine at its finest.
(Photo Attributed to Author: Luigis 1234)
Americans love their chocolate and coffee, so it makes perfect sense to combine two of their favorite taste delights into this devilishly delicious treat, Coffee Bean Chocolate Cheesecake Supreme … a perfect dessert idea for the fast approaching Thanksgiving Holiday feast!
(Photo Attributed to Author: Kgondra)
This Classic American Baked Eggs Spinach and Ham, is not only a dish that is appealing to the eye, it provides an abundance of enjoyable flavors and textures on the palate.
(Photo Attributed to Author: Misaochaaan)
When it comes to steamed fish, nobody does it better than the Chinese. This method of preparing steamed fish is rather involved, but trust me, well worth the effort!
(Photo Attributed to Author: Kent Wang)
This Guatemalan Fiambre Feast dish is traditionally served just once a year, on November 1st. This is Dia de los Santos (All Saints Day), the first of a two day celebration followed by Dia de los Muertos (Day of the Dead).
(Photo Attributed to Author: Alfiboy)
On Dia de los Muertos, Guatemalans have, for centuries, visited their deceased loved ones at the cemetery. They would bring incense, flowers, and a full plate of Fiambre to leave at the grave.
In modern times, Guatemalan Fiambre is most often shared with family and loved ones at home in more secluded celebrations. There are many variations on the dish, and families typically have their own version that has been handed down from generation to generation.
This recipe is the “red style” of Guatemalan Fiambre (Fiambre Roja). It gets the red color from the use of beets.
You will want to prepare your Fiambre least one day before serving, and two days ahead is better to start the preparations. This is because the flavor is enhanced by being marinated in caldillo – a sauce made with vinegar and some other special ingredients. Also, preparing a true Guatemalan Fiambre Feast is a very involved, multiple step process. But don’t worry – you and the small army of people you can feed with it will be extremely pleased with the fruits of your labors!