var _sf_startpt=(new Date()).getTime() Menu: A Guatemalan Feast for All Saints' Day | SAVEUR Skip to main content (function(d, s, id) { var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "//connect.facebook.net/en_US/all.js#xfbml=1&appId=234201426681220"; fjs.parentNode.insertBefore(js, fjs); }(document, 'script', 'facebook-jssdk')); HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes «Previous Post Oct 30, 2013 Menu: A Guatemalan Feast for All Saints' Day While many cultures celebrate All Saints' Day, Guatemala is the only country to celebrate with fiambre, a special composed salad of up to 50 ingredients (chicken, sausage, capers, gherkins, beets, asparagus, palm tree blossoms, and more) that families spend days preparing. It originated from the practice of visiting the graves of relatives with food offerings—over time, dozens of smaller dishes evolved into a single enormous cold salad. With a dish this large and complex, you need little else to round out your feast than fresh Guatemalan-style bread and celebratory drinks. Main CourseShrimpBeetsPotatoesVegetablessausageCentral/South AmericanFallMediumThe Dinner Party 1 Comment var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email Enlarge Credit: Todd Coleman The MenuAtole de Mora Negra (Blackberry Masa Drink)Fiambre (Guatemalan Composed Salad)Fresh breadMore About This Menu Enlarge Credit: Todd Coleman
Making fiambre is labor-intensive, but it's all in the prep! Start by cleaning and chopping all of the ingredients into proper sizes as designated by the recipe. You can prep some of the vegetables and store them in the fridge in a cold water bath overnight (green beans, carrots, and celery will hold up to this best), and you can boil the eggs and chop the cured meats in advance. Start early the next day by boiling the ingredients in batches until tender, then leave plenty of time to marinate.
The recipe for fiambre is different in regions across Guatemala and from family to family. Red fiambre contains beets, while white fiambre does not (pink fiambre will contain just a few). Some recipes include shrimp, as this one does, and some do not. Feel free to adjust the ingredients to your preferences. The backbone of the dish comes from heavily brining the vegetables and including a good variety of cold meats.
Masa harina for the atole can be sourced online or at most Latin American groceries.
Read more about the tradition of fiambre and Guatemalan Day of the Dead celebrations in Ken Black's article Saintly Salad.
var pwidget_config = { track: "query", copypaste: false, click: "true", }; post_widget(".customIcon", {click: "true", }); Save Print Email «Previous Post Menu: A Heartland Harvest Thanksgiving More Menus Menu: Ice Cream Social Menu: A Festive Italian Feast Menu: A Romantic Dinner of Middle Eastern Meze Menu: Fat Tuesday Feast Menu: A French Christmas Related Links Comments (1) by FFBINTER on 2013-10-30
Guatemalans love this dish, but it must be an acquired taste because most foreigners, myself included, cannot fathom why you would take great ingredients and mix them into this dish that ends up so unappetizing.
ffbinter
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