Cold Tongue Platter

Lengua en Fiambre

Preparation info
  • 6

    servings as a main dish
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is another old friend. My mother often prepared tongue en fiambre—cold, with an assortment of vegetables and a vinaigrette. (Probably the olive oil suggests a Spanish origin.) The same presentation is used to make beef, pork, or chicken en fiambre. We usually had tongue unless there was some leftover roast beef. Experiment with any preferred cold cooked meat, but do not chill—it should be served at room temperature.

The only bothersome part of this dish is cooking