About This Dish

Fiambre Colorido de Todos Santos is Guatemala’s exuberant, cold composed salad traditionally served on November 1st (All Saints Day) and November 2nd (All Souls Day). More than a recipe, it’s a vibrant edible tapestry: pickled vegetables (curtido), an assortment of cured and cooked meats, cheeses, and eggs, all layered over crisp lettuce and finished with briny brightness. Families gather around it after visiting cemeteries and decorating graves with marigolds, paper kites, and candles—an act of remembrance and joyful continuity.

What makes fiambre special is how it honors memory and resourcefulness. Each family passes down its version, some closely guarded. There are two broad categories: fiambre rojo (often tinted by beets, with a rosy glow) and fiambre blanco (lighter, sometimes without the beet brine). This “Colorido” approach celebrates the red style, relying on beets for hue and a balanced homemade brine that’s gently spiced with allspice, oregano, and bay leaf.

Flavor and Texture

Fiambre is about contrast. Crisp-tender cauliflower and green beans mingling with juicy olives and capers; silky mortadella and hearty roast chicken next to crumbly, milky queso fresco; peppery radish slices and herbal parsley to finish. The dressing is delicate—more a whisper than a blanket—allowing the brine’s tang to lead while olive oil and Dijon lend polish.

Tips & Notes

• Plan ahead: Fiambre improves after resting. Chilling for at least 45 minutes is good; overnight is even better. Keep wet and dry components separate if resting longer than a few hours to preserve textures.
• Knife work matters: Slice meats and vegetables consistently for clean layers and easy serving. Use a sharp knife for neat cuts through eggs and cheese.
• Brine control: Reserve extra brine and add to taste. More brine sharpens and brightens; a touch more oil rounds and softens.
• Customize proteins: While many families include sausages, ham, and cold cuts, you can emphasize poultry for a lighter profile or omit seafood for simplicity. The shrimp is optional and can be swapped for additional chicken or even hearts of palm.
• Vegetarian path: Skip meats and seafood. Load up on beans (chickpeas or white beans), grilled mushrooms, marinated artichokes, and extra cheeses like panela. The result remains festive and deeply satisfying.
• Color strategy: Cluster ingredients by color—strips of red pepper, rings of eggs, mounds of beet-stained cauliflower—so each serving captures the full spectrum.
• Food safety: Cool cooked items fully before assembling; keep the dish cold (below 4°C/40°F). If serving outdoors, use chilled platters.
• Make-ahead: The pickled vegetables keep well for 3–4 days in the refrigerator. Slice meats and assemble the platter up to 1 day ahead; add lettuce base and delicate garnishes the day of serving.

Cultural Significance

Fiambre is inseparable from Todos Santos in Guatemala. After cemetery visits—sometimes accompanied by giant kite festivals in Sumpango and Santiago Sacatepéquez—families share fiambre as a living bridge to those they honor. Each ingredient, often saved or specially prepared, tells a story: a favorite cold cut of a grandparent, the beets a mother always insisted on, or the specific herb a family swears by. No two fiambres are alike; that individuality is the tradition. It’s about abundance and remembrance, set cold on the table for all to enjoy together.

Unique Aspects

• Layered assembly: Unlike tossed salads, fiambre is meticulously arranged, making every slice of the platter a curated bite.
• Balanced brine: The curtido’s spice profile leans aromatic rather than fiery, distinct from other Latin pickles.
• Dual identity: It’s both a salad and a charcuterie mosaic—hearty yet refreshing, ideal for warm midday gatherings.

Substitutions & Variations

• Cheese: Queso fresco can be swapped with panela, farmer cheese, or mild feta (soak feta briefly to reduce saltiness).
• Vegetables: If you can’t find baby corn or pearl onions, use sliced cornichons and thinly sliced red onion lightly pickled in the same brine.
• Herbs: Parsley is classic, but cilantro adds a fresh, citrusy angle.
• Dressing: Some families add a spoonful of mayonnaise for creaminess; keep it light so brine still shines.

Serving & Presentation

Use a broad, shallow platter. Begin with a frame of romaine leaves. Arrange proteins in bands or concentric circles. Mound the pickled vegetables in the center, then accent with egg quarters, radish coins, roasted pepper strips, and a final dusting of parsley. Bring extra brine and lime wedges to the table so guests can personalize acidity. Serve with crusty bread or simple corn tortillas to catch the juices.

Storage

Keep leftovers covered and chilled up to 3 days. The vegetables may continue to take on color from beets; meats remain flavorful though slightly firmer from the brine—delightful in sandwiches the following day.

Personal Notes

Fiambre rewards thoughtfulness more than precision. Taste as you go, especially with the brine. Aim for buoyant acidity, light sweetness, and aromatic spice that lifts rather than dominates. When the platter lands, it should feel like a celebration in technicolor—beautiful to behold, generous to share, and grounded in memory. That’s the heart of Fiambre Colorido de Todos Santos.