Guatemalan Fiambre Salad

Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDayAuthentic Guatemalan Fiambre Salad Recipe – A traditional dish served on All Saint’s Day (Día de Todos los Santos) piled high with family favorite ingredients!

Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay

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This amazing salad is enjoyed by Guatemalans one time a year celebrating All Saint’s Day.

Fiambre Guatemalan Salad is truly the mother of all salads. Traditionally, a Fiambre Guatemalan Salad offers a smorgasbord of family favorite ingredients. Vegetables, meats, cheeses, and pickled relishes galore compose this salad.

Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay

Like most traditional rural dishes, each family has their own recipe passed down from generation to generation.

Fiambre is as varied and diverse as the beautiful Guatemalan people. Preparing and consuming the dish is quite a family affair in every way… Remembering loved ones past and the foods they enjoyed.

Making Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay

Traditional Fiambre can contain fifty to one hundred ingredients or more, and take days to prepare. Days to procure all of the ingredients, grill, boil, pickle, and chop them before the assembling of the salad.

It is a task not taken lightly.

How To: Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay

There are three basic types of Fiambre Guatemalan Salad:

  • White
  • Red made with roasted beets
  • Decomposed, where it is all separate and you build your own

This Fiambre Guatemalan Salad is a simplified version, still containing many ingredients, yet nowhere near as many as the traditional version.

Feel free to add or delete what you wish.

How to Make Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay

Some traditional ingredients may be challenging to find in certain areas of the USA, yet are fun to try if you have a chance.

The meats in this salad are cooked, chilled and the majority served cold-cut style. The vegetables are traditinally cooked separately, chilled and often marinated ahead of time.

To speed things up, you can add them to one pot of boiling water, according to cook time.

Perfect Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay

You can see the many cultural influences in Fiambre Guatemalan Salad from the longaniza sausage, to Spanish olives, to the pacaya palm flowers.

A delicious chimichurri style dressing/marinade adds great freshness that tastes wonderful with every ingredient in the dish. Even with this simplified version you will need to give yourself time to boil and prep all of the accoutrement.

Once that is complete the fun begins; assembly your masterpiece!

Authentic Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay


Guatemalan Fiambre Salad Recipe #ASpicyPerspective #AllSaintsDay

Guatemalan Fiambre Salad

Prep Time
1 hr
Cook Time
35 mins
Total Time
1 hr 35 mins

Authentic Guatemalan Fiambre Salad Recipe - A traditional dish served on All Saint's Day (Día de Todos los Santos) piled high with family favorite ingredients!

Servings: 12 servings
Nutrition Facts
Guatemalan Fiambre Salad
Amount Per Serving (2 cups)
Calories 457 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 222mg 74%
Sodium 1606mg 67%
Potassium 934mg 27%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 5g
Protein 39g 78%
Vitamin A 66%
Vitamin C 30.5%
Calcium 28%
Iron 34.1%
* Percent Daily Values are based on a 2000 calorie diet.


For the Dressing/Marinade:
  • ¾ cup chopped parsley
  • ½ cup white vinegar, or champagne vinegar
  • 2 tablespoons capers
  • 1 tablespoon Dijon mustard
  • 6 green onions, chopped
  • 1 clove garlic
  • 1 inch piece of fresh ginger, peeled and chopped
  • 1 tablespoon honey, if needed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup olive oil
For the Salad:
  • 1 pound chicken breast, poached and cut into bite sized pieces
  • 1 pound medium shrimp, cooked
  • 3 ounces cooked uncured Spanish chorizo, sliced into strips sliced into strips
  • 8 ounces longaniza or linguica sausage, cooked and sliced
  • 3 ounces salami, sliced
  • 4 ounces ham, sliced into strips
  • 4 ounces mortadella, cut into strips
  • 1 small round of queso fresco, crumbled
  • ½ pound zacapa or parmesan cheese, shredded
  • 1 head of red leaf lettuce
  • 1 head of green leaf lettuce
  • 1 pound small golden potatoes, cut into bite size pieces
  • 1 small head of cauliflower, cut into florets
  • ½ pound asparagus, cut into 1-2 inch pieces
  • 1 pound frozen mixed vegetables, carrots, corn, peas and green beans
  • 12 ounce jar of pickled beets, drained
  • 4 hard boiled eggs, sliced or wedged
  • 5 radishes, cut decoratively for garnish
  • 3 ounces Spanish olives
  • 3 ounces mini gherkins
  • 2-3 pacayas, cut into pieces
  • 1 bay leaf
  • 1 teaspoon dried thyme


  1. Set a large pot of water over high heat and add 2 teaspoons salt. Once boiling, poach the chicken with a bay leaf and thyme, until cooked through. about 15 minutes. Meanwhile, prepare any meats that need cooking or slicing. Chill the meats.

  2. Refill the pot of water and add more salt. Bring to a boil. Cut the potatoes into bite size pieces and boil for 10-12 minutes. Then add in the cauliflower florets and boil another 3 minutes. Finally toss in the asparagus, and frozen vegetables. Simmer another 1-2 minutes. Drain all vegetables. Prepare all remaining vegetables. Chill. 

  3. Puree all dressing ingredients, except oil, in a blender until smooth. Then with the blender still running, drizzle in the oil slowly until emulsified.

  4. If desired, marinade any meats or vegetables in 1 cup of dressing for a minimum of 30 minutes then remove and retain dressing for salad. (Optional)

  5. On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer.

  6. Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing.

Recipe Notes

This traditional salad blend is meant to be elaborate for celebrations. However, you can omit any ingredient you like for a simplified version. 

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One comment on “Guatemalan Fiambre Salad

  1. Judyposted September 29, 2018 at 1:49 am Reply

    This salad is so beautiful!!