Traditional Guatemalan Fiambre
Celebrate the vibrant flavors of Guatemala with Traditional Guatemalan Fiambre, a festive cold salad that’s as colorful as it is delicious. Traditionally prepared for Día de los Muertos, this culinary masterpiece features a medley of blanched and pickled vegetables—including cabbage, carrots, beets, and baby corn—perfectly paired with slices of turkey ham, salami, chicken, and cubes of creamy queso fresco. Hard-boiled eggs, olives, and an aromatic vinegar-based dressing infused with oregano and bay leaf elevate this layered creation, which is beautifully presented atop crisp lettuce leaves. Fiambre is more than just a dish—it’s a cultural celebration brought to your table, ready to serve as an unforgettable centerpiece for gatherings. Serve it chilled for a refreshingly unique experience! Ideal for keywords like "Guatemalan recipes," "Fiambre ingredients," and "traditional holiday salads."
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Recipe Information
Ingredients
- 1 medium head cabbage
- 4 medium carrots
- 200 grams green beans
- 1 small head cauliflower
- 2 medium beets
- 1 large red bell pepper
- 1 cup canned peas
- 200 grams pickled baby corn
- 200 grams pickled pearl onions
- 100 grams pickled jalapeños
- 150 grams sliced turkey ham
- 150 grams sliced salami
- 150 grams sliced chicken
- 200 grams queso fresco
- 4 large hard-boiled eggs
- 100 grams black olives
- 100 grams green olives
- 1 head lettuce
- 1 cup white vinegar
- 0.5 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 bay leaf
Instructions
Start by preparing the vegetables. Slice the cabbage and red bell pepper thinly. Julienne the carrots and cut the green beans into 1-inch pieces.
Bring a large pot of water to a boil. Blanche the cabbage, carrots, green beans, and cauliflower separately for about 2-3 minutes each, then immediately transfer them to an ice bath to stop the cooking process.
Cook the beets with their skins on in a pot of boiling water for 30-45 minutes, or until tender. Let them cool, then peel and slice into thin rounds.
In a large bowl, combine the blanched vegetables, sliced beets, canned peas, pickled baby corn, pickled pearl onions, and pickled jalapeños.
In another bowl, mix the white vinegar, olive oil, salt, black pepper, oregano, and bay leaf for the dressing.
Pour the dressing over the mixed vegetables and let them marinate for at least an hour, or overnight in the refrigerator for better flavor.
To assemble the fiambre, arrange the lettuce leaves on a large serving platter.
Layer the marinated vegetables over the lettuce, followed by slices of turkey ham, salami, and chicken.
Cut the queso fresco into cubes and hard-boiled eggs into halves, then scatter them along with black and green olives over the top.
Drizzle a bit more olive oil and vinegar over the assembled fiambre if desired, and serve chilled.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.9 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 206 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 860 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
