Springfest Menu: Entrees/Appetizers Jicama chips Quahog fritters Oysters on the half shell Salchipapas - Peruvian fried potatoes with sausage Anticuchos - Peruvian meat shish kebabs Guacamole and corn chips Spicy Salsa Assorted nuts Soups/Salads Carapulcra - Peruvian potato and meat stew Sopa de lima - Mayan lime soup Potato and nettle soup Wildcrafted greens Inuit whale stew Bean salad Main Dishes Roasted sheep - speciality of Inti Raymi 2006 Guinea pig fricasse New England clam bake Haunch of elk, roasted on spit Bison flank steak Seafood Ceviche - Peruvian, served raw in lemon and chile Chilean sea bass in scallion & tomato sauce Shrimp fajitas with native chili peppers Duck mole - in chocolate sauce Sides Stewed tomatoes Boston baked beans Baked corn on the cob Baked butternut squash with cinnamon Steamed fiddlehead ferns Hominy pozole - hearty Lima bean succotash Aztecan grits Desserts Sweet cornbread Navajo fry bread Sweet potato pie Peruvian pudding Atole tanchucuá - corn, chocolate, allspice, sugar Cattail pollen cakes with maple syrup Suspiros a la limeña - sweet Mississippi mud pie Sliced Mayan tamarinds Drinks Chicha - fermented corn from Machu Picchu Balché - Mayan fermented honey and corn Pulque - fermented maguey agave Sassafras tea Birch beer Raspberry tea Speciality Drinks

El Dia De Los Muertos Menu by Moonbeam Morningstar

DRINKS
	Atole is an ancient cornmeal-based beverage, the ideal complement to tamales as well as a very healthy drink! To find out more, click on the atole cup.
	Fermentation of agave juice dates from pre-Columbian times when the drink was only consumed duing sacrificial rituals and for medicine. When the Spanish came to Mexico, the natives learned how to distill spirits. Mezcal was the first distilled spirit in the Americas. For more about Mezcal, click on the bottle.
graphic "Maya Dining" courtesy of Southwest Agave Project	Before tequile, before mezcal, there was Pulque! to read about this ancient drink, click on the Mayans who are obviously enjoying it.
	Nothing warms you up in the morning like a generous portion of Champurrado. To find out how it's made, click on the pic.
	The Whistle of Death drink was dreamed up by Americas' Scribe Topiltzin Tupac while he was working on our Dia de Muertos celebration in the back room of the Blue Macaw. No one knows the exact ingredients. Drink at your own risk! The name was inspired by a pre-Columbian artifact found in the hands of a human skeleton in an Aztec temple. The sound of this whistle is horrifying beyond description. If you have the courage, either before or after you take this drink, you can hear the Whistle of Death here.
FOOD
	Tortillas("tlaxcalli" in Nahuatl) have been around since about 10,000 BC. Maya legend says they were invented thousands of years ago by a peasant for a royal feast. To learn more, click on the picture.
	Tamales were the food that sustained Aztec warriors thousands of years ago. To learn more about the history of tamales, click on them.
	Enchiladas are probably descended from a traditional Mayan dish called papadzules ("papak-tsuls), which is still enjoyed in the Yucatan. If you want to find out more, click on the food.
	For a special, festive Mole recipe, click to your left.
photo by Stu Spivak, Wikipedia Commons	Pan de Muertos (bread of the dead) is a sweet egg bread recipe baked in round loaves decorated with pieces of dough shaped like bones or skulls. The tradition may have come from the Aztec custom of placing a cake made with amaranth as an offering on loved ones' graves. It is believed to offer nourishment to the departed spirit. Click on the bread to get the recipe.
photo by Stu Spivak, Wikipedia Commons	Sugar Skulls are offered to both the living and the dead on Los Dias de los Muertos. To see a video featuring Dias de los Muertos sweets, click on the skulls.
	In Mexico, chocolate has been revered as a sacrament for thousands of years. Click on the chocolate to learn more about its history and legends.