Oct 31, 2012

SPECIALTY OF THE ¨Dia de los Difuntos¨ : FIAMBRE

As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad
Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.
Fiambre started out from the tradition in Guatemala of taking dead family members their favorite dishes to the cemeteries for the Day of the Dead. As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad. Ingredients usually include numerous sausages and cold cuts, pickled baby-corn and onion, beets, pacaya flower, different cheeses, olives, chicken, and sometimes even brussels sprouts or shrimp.
This dish varies from family to family, recipes traditionally passed on to younger generations. Because of this, on the Day of The Dead, it is customary to share your fiambre with other families and relatives.

Thanks to Wikipedia
Thanks to Flickr

2 comments:

JCF said...

Well, I can't say I'd love *everything* in it (Brussel Sprouts?!), but parts of it look excellente!

Leonard Clark said...

JCF...most extranjeros don't like it...it's got lots of various cold cuts and exotic veggies and sausages that we don't have a ¨taste¨ for...I make a version that is more like a chef salad/cobb salad with Italian dressing...works just fine.