Fiambre (Traditional Guatemalan Salad)

  • Total time - 4-24 hours
  • Preparation - 2-3 hours
  • Resting time - minimum 2 hours
  • Servings: 8
  • Country: Guatemala
A large, colorful bowl of Fiambre, a layered salad filled with cold cuts, cheeses, and vegetables, topped with a red sauce.

Fiambre is a challenging but very rewarding project. The most important part is preparing the 'caldillo' dressing, which must be made in advance. Cut the vegetables and meats evenly and try to arrange them in layers for a traditional presentation. For the red version of Fiambre, use beets; for the white version, omit them. This recipe is simplified but retains the authentic flavors. For a full experience, you can add more ingredients like various types of sausages, sardines, asparagus, cucumbers, or beans.

Ingredients

Ingredients for the Dressing (Caldillo)

  • 1 cup red wine vinegar
  • 0.5 cups water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 0.5 teaspoons black pepper
  • 1 tablespoon mustard
  • 0.5 teaspoons oregano
  • 0.5 cups beet, cooked and puréed (for red Fiambre)

Ingredients for the Salad

  • 200 g smoked ham, cubed
  • 100 g salami, sliced
  • 100 g mortadella, sliced
  • 1 piece chicken breast, cooked and shredded
  • 150 g cheese cube (e.g., Emmental), cubed
  • 1 cup green beans, cooked
  • 1 cup carrots, pickled
  • 1 cup corn
  • 1 cup cauliflower, pickled
  • olives, green and black
  • 2 pieces boiled eggs, sliced

Instructions

Step 1: Preparing the Dressing (Caldillo)

In a saucepan, combine the red wine vinegar, water, sugar, salt, pepper, mustard, and oregano. Bring to a boil and cook for 5 minutes. Remove from the heat and let it cool completely. For red Fiambre, add the puréed beet and mix well.

Step 2: Preparing the Ingredients

Prepare all the vegetables and meats. Cut the cold cuts and cheese into cubes or slices. Cook the vegetables (if fresh) and eggs. Let everything cool completely.

Step 3: Assembling the Salad

In a large bowl or on a deep serving platter, start layering the ingredients. Traditionally, you start with a layer of cooked vegetables, on top of which you arrange the cold cuts and cheese. Drizzle each layer lightly with the prepared dressing.

Step 4: Resting and Serving

Cover the dressed salad and let it rest in the refrigerator for at least 2 hours, ideally overnight. This allows all the flavors to meld. Before serving, you can garnish the salad with extra cold cuts, olives, and sliced boiled eggs. Serve chilled.