The Day of the Dead is a Mexican holiday celebrated with parties, festivals and delicious food and drink and unlike its ghoulish title, it’s to celebrate those loved ones no longer with us but very much still alive in our hearts and minds. We started our celebrations with cocktails and canapés while we chatted and giggled. Our memories of collected stories of our loved ones passed away lifted us and filled our hearts with joy.
We feasted on canapés which we literally ate as soon as we made them which is slightly different from the usual advice given to party hosts on preparing everything in advance but the communal feeling of feeding, eating and talking seemed to work here and I’m sure you will forgive us.
- 200g crabmeat
- Small handful of fresh coriander, finely chopped
- Half a red chilli, finely chopped
- Zest of 1 lime
- Juice of 1-2 limes, depending on size and flavour
- Pinch of salt
- Pinch of sugar
- 1 teaspoon olive oil
- Salted tortilla chips
- Mix everything together in a small bowl and pile on to the tortilla chips and eat quickly so the tortillas don’t become soggy.
Then we ate:
Spicy Chicken Fajitas
1 tablespoon oil
2 red peppers, sliced thinly
2 red onions, sliced thinly
500g chicken breast fillets, sliced thinly
1 sachet Santa Maria Fajita Seasoning Mix Medium
1 packet Santa Maria Plain Flour Soft Tortillas
Serve with a green salad, guacamole, fresh coriander and lime juice
Fry the peppers and onions in the oil on a medium heat until they start to colour and soften. Add the chicken until starting to brown, stirring from time to time.
Add the fajita seasoning mix and lower the heat and continue to cook for a further 3 minutes. Warm the tortillas as the packet instructions. Place the salad leaves on each tortilla and top with the fajita filling and guacamole, lime and coriander. Fold and serve.
Disclaimer: I was sent a selection of samples from Santa Maria to review and share their Spicy Chicken Fajita recipe.