Fiambre

What it really is

Fiambre is an elaborate Guatemalan composed salad traditionally prepared for All Saints’ Day, with regional combinations of vegetables, meats and cheeses.

Fiambre is served cold around 1 November for All Saints’ Day and the Day of the Dead. It is a composed salad that can contain more than fifty ingredients, including vegetables, cold meats, cheese, capers and olives; there is no single national formula. Families prepare it for the holiday and share it, and household traditions shape both the selection and arrangement. Regional versions are often distinguished by their ingredients and dressings, so a single list should not be presented as universal.

This page lists representative components only. A particular batch may combine cooked or pickled vegetables with several prepared meats, cheeses and brined garnishes. Those components are assembled and served cold rather than cooked together as a stew. Because the salad can include processed meats, dairy, pickles and dressings, a restaurant must disclose its own selection rather than infer the full recipe from the name. Guests should be able to distinguish what belongs to the kitchen’s version from customary alternatives, especially when checking allergens or dietary requirements.

How it's served

Serve chilled as the assembled salad for the holiday table. Fiambre is commonly shared among family, and its many components make the serving a composed plate rather than a small side salad. The exact arrangement and portion differ by household and region.

How to write it on the menu

List the actual meats, vegetables, cheese, pickles and dressing in this batch. Do not use a generic ingredient list as a substitute for checking a particular serving: the salad is highly variable, and its meat, dairy and brined components can differ substantially.