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Guatemalan Fiambre Salad Recipe

Guatemalan Fiambre Salad Recipe

Fiambre is a traditional Guatemalan salad made with a wide variety of ingredients, including vegetables, cheeses and meats.

Fiambre is served during the celebration of All Saints’ Day, or Día de Todos los Santos, when families honor their deceased loved ones at cemeteries throughout Guatemala.

The salad dressing used in Fiambre is typically a mixture of vinegar, oil, and various herbs and spices, adding a tang flavor to the salad.

Origin & Cultural Significance 

Originating in the early 20th century, Fiambre is believed to have been influenced by European cuisines, particularly Spanish and Italian. 

The dish was initially created as a way to incorporate various leftover meats and vegetables into a festive, flavorful salad. Over time, Fiambre evolved into what is now regarded as Guatemala’s national dish.

In Guatemala, Fiambre is associated with the celebration of All Saints’ Day; families spend the days leading up to the holiday preparing the dish, which acts as the centerpiece of the holiday dinner.

On November 1st, families gather at cemeteries and share the Fiambre with their departed loved ones, believing that the spirits can still enjoy the flavors and aromas of the dish.

The preparation of Fiambre is a cherished tradition passed down through generations, often involving family members coming together to prepare the various ingredients. Each family has their own unique recipe, with various secret ingredients and techniques.

Some popular elements of Fiambre include cold cuts, cooked meats, cheese, vegetables (such as beets, carrots, and peas), pickled vegetables, olives, and hard-boiled eggs.

Variations of the dish may include additional ingredients like capers, mustard or Worcestershire sauce.

Guatemalan Fiambre Recipe

Guatemalan Fiambre Recipe

Yield: 10
Prep Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Fiambre is a traditional Guatemalan salad made with a wide variety of ingredients, including cold cuts, cooked meats, cheese, vegetables and eggs.


  • Cold cuts, e.g. ham, turkey, and salami (thinly sliced) - 0.5lb
  • Cooked chicken (shredded) - 0.5lb
  • Cooked beef (shredded) - 0.5lb
  • Sausages (sliced) - 0.5lb
  • Pickled vegetables (onions, radishes, jalapeños, sliced) - 1 cup
  • Cooked vegetables (beets, carrots, peas) (diced) - 1 cup
  • Feta Cheese (crumbled) - 1 cup
  • Olives - 1 cup
  • Hard-boiled eggs (sliced) - 6
  • Vinegar - 1 cup
  • Olive oil - 1/2 cup
  • Fresh parsley (chopped) - 2 tbsp
  • Fresh cilantro (chopped) - 2 tbsp
  • Salt and pepper (to taste)


  1. In a large salad bowl, layer the cold cuts, shredded chicken, shredded beef, and sliced sausages.
  2. Arrange the pickled vegetables, cooked vegetables, crumbled cheese, olives, and sliced hard-boiled eggs on top.
  3. In a separate bowl, whisk together the vinegar, olive oil, chopped parsley, chopped cilantro, salt, and pepper to make the dressing.
  4. Drizzle the dressing over the salad, ensuring all the ingredients are coated.
  5. Gently toss the salad to combine all the flavors.
  6. Cover the salad bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
  7. Before serving, give the Fiambre a final toss and adjust the seasoning if necessary.
  8. Serve chilled as a main course.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 204mgSodium: 725mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 28g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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