Traditional Guatemalan Fiambre

Celebrate the vibrant flavors of Guatemala with Traditional Guatemalan Fiambre, a visually stunning and flavor-packed salad that’s as much an art form as it is a feast. This classic dish, traditionally enjoyed on All Saints’ Day, features a medley of blanched vegetables like cabbage, carrots, and cauliflower, delicately combined with pickled delights including baby corn, pearl onions, and jalapeños. Complemented by an array of proteins like turkey ham, chicken, and salami, and adorned with queso fresco, hard-boiled eggs, and a mix of black and green olives, this dish is marinated in a zesty oregano-infused vinegar dressing. Served chilled over crisp lettuce, Fiambre offers a harmonious balance of tangy, savory, and fresh flavors in every bite, making it a centerpiece worthy of any special occasion. Perfect for sharing with a large group, this iconic Guatemalan recipe is a testament to the country’s rich culinary heritage.

Nutriscore Rating: 70/100

Prep Time:120 mins

Cook Time:45 mins

Total Time:165 mins

Servings: 10

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a large bowl, combine the blanched vegetables, sliced beets, canned peas, pickled baby corn, pickled pearl onions, and pickled jalapeños.

Step 5

In another bowl, mix the white vinegar, olive oil, salt, black pepper, oregano, and bay leaf for the dressing.

Step 6

Pour the dressing over the mixed vegetables and let them marinate for at least an hour, or overnight in the refrigerator for better flavor.

Step 7

To assemble the fiambre, arrange the lettuce leaves on a large serving platter.

Step 8

Layer the marinated vegetables over the lettuce, followed by slices of turkey ham, salami, and chicken.

Step 9

Cut the queso fresco into cubes and hard-boiled eggs into halves, then scatter them along with black and green olives over the top.

Step 10

Drizzle a bit more olive oil and vinegar over the assembled fiambre if desired, and serve chilled.

Nutrition Facts

Serving size	(4254.0g)

Amount per serving	% Daily Value*
Calories	4093.1

Total Fat 273.4g	0%
Saturated Fat 84.9g	0%
Polyunsaturated Fat 18.5g
Cholesterol 1246.7mg	0%
Sodium 17144.9mg	0%
Total Carbohydrate 204.1g	0%
Dietary Fiber 66.6g	0%
Total Sugars 86.3g
Protein 213.7g	0%

Vitamin D 200IU	0%
Calcium 1884.4mg	0%
Iron 34.5mg	0%
Potassium 7399.6mg	0%

*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.

Source of Calories

Fat: 59.6%

Protein: 20.7%

Carbs: 19.8%