mesoamerica and the maya world

Fiambre, a classic Guatemalan dish

Fiambre is only served on the Day of the Dead (Día de los Difuntos)  and All Saints Day (Día de los Santos) — on November 1st or 2nd. It’s mainly made up of cold cuts, fish, and vegetables, but the key feature is the sheer number of ingredients — which can number to 50 or more. Luis Figueroa at Carpe Diem has made a post on this “delicada y balanceada combinación de talento, y de carnes y verduras cuidadosamente seleccionadas.” Each family has its own recipe but, according to Figueroa, these fall into four main categories, fiambre rosado, fiambre blanco, fiambre rojo, and fiambre verde.

Sea cual sea su órigen, el Fiambre es mi plato favorito en todo el universo-mundo. Y celebro con mucha alegría la dicha de poder prepararlo y consumirlo;…y mi plato me dura casi una semana.

For more on fiambre, check out the excellent slide show posted last year by Rudy at Antigua Daily Photo.


VIP behind bars


View from the Mohoch Mul temple, Coba

1 Comment

  1. Cheers for the quote!!

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