Fiambre started out from the tradition in Guatemala of taking dead family members their favorite dishes to the cemeteries for the Day of the Dead. As all different families brought food, they became mixed, eventually mixing them together to this all-encompassing salad. Ingredients usually include numerous sausages and cold cuts, pickled baby corn and onion, beets, Pacaya flower, different cheeses, olives, chicken, and sometimes even Brussels sprouts or shrimp.This dish varies from family to family, but one thing is the same; a family that prepares fiambre always calls a lot of relatives and friends to join them for lunch. The dish is also offered in numerous restaurants, but it is not the same experience.
