Only once a year, on El Día de Todos Los Santos or All Saints Day on first of November, Guatemalans prepare a traditional dish called fiambre. Originally, families took the favorite dishes of deceased relatives to the cemetery and ate them together with other families. Eventually they mixed all the ingredients of the various dishes together into one to create fiambre. Served chilled this psychedelic salad consists of a huge number of ingredients that vary greatly from family to family.
The recipe passes down through the generations and consists of a strange mix of different cold cuts and sausages, varied cheeses, hard-boiled egg, smoked fish, and an array of vegetables.
The contrasts of flavors and textures don’t agree with everyone’s taste buds but the beauty of it is that you can add or leave out any ingredient.