Fiambre
- Media: Fiambre
Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead (Spanish: Día de los Muertos) and the All Saints Day (Spanish: Día de Todos los Santos). It is served chilled and may be made with dozens of ingredients.
History
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.
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 fiambre with other families and relatives.
Variants
Some variants are:
- Fiambre from Antigua
- Fiambre rojo (with beets)
- Fiambre blanco (no beets)
- Fiambre desarmado (traditional of the department of Jalapa)
- Fiambre verde (no cold cuts, vegetarian)
References
- Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. pp. 446–. ISBN 978-1-4496-5968-4.
- Lee Jamison (2 October 2013). Guatemalan Spanish: Speak like a Native!. Lee Jamison. pp. 85–. ISBN 978-0-615-89750-9.
- v
- t
- e
- Acar
- Afghan salad
- Arab salad
- Asinan
- Bean salad
- Blunkett salad
- Burmese salads
- Buddha bowl
- Caesar salad
- Caprese salad
- Carrot salad
- Celery Victor
- Cheese slaw
- Chef salad
- Chicken salad
- Chilean salad
- Chinese chicken salad
- Çoban salatası
- Cobb salad
- Coleslaw
- Curtido
- Egg salad
- Esgarrat
- Fiambre
- Ful medames salad
- Gado-gado
- Glasswort salad
- Goma-ae
- Greek salad
- Ham salad
- Hummus salad
- Ispanakhi Matsvnit
- Israeli eggplant salad
- Israeli salad
- Kachumbari
- Kachumber
- Kangkung belacan
- Karedok
- Kinilnat
- Kısır
- Kosambari
- Kuluban
- Lalab
- Larb
- Lyutika
- Malfouf salad
- Masmouta salad
- Matbukha
- Mechouia salad
- Mercimek köftesi
- Mesclun
- Michigan salad
- Mizeria
- Morkovcha
- Nam khao
- Nam tok
- Nộm
- Nopalito
- Olivier salad
- Pantesca salad
- Pasembur
- Pecel
- Pico de gallo
- Piyaz
- Plecing kangkung
- Potato salad
- Raheb
- Red slaw
- Rojak
- Rosolli
- Rujak soto
- Sabzi khordan
- Şakşuka
- Salade cauchoise
- Salade niçoise
- Salată de boeuf
- Salmagundi
- Serbian salad
- Seven-layer salad
- Shalgam
- Shirazi salad
- Shopska salad
- Singju
- Snow White salad
- Spinach salad
- Stir fried water spinach
- Sweet potato salad
- Szałot
- Tabbouleh
- Taco salad
- Taktouka
- Tangpyeong-chae
- Texas caviar
- Thai salads
- Ulam
- Ummak huriyya
- Urap
- Urnebes
- Vinegret
- Wheat salad
- Wurstsalat
- Yam naem
- Yum sen lon
- Category: Salads
This Guatemalan cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e