fiambre rojo

Fiambre rojo is a cold Guatemalan salad of meats, preserved vegetables and cheeses, coloured with beetroot. Fiambre is prepared for All Saints’ Day on 1 November. Families make different combinations of meats, sausages, pickled vegetables and cheeses, dressed with a caldillo. The red version uses beetroot and can include fish, with lettuce and peppers as decoration.^[1]

Ericka Anel Sagastume García’s field research records a red-fiambre dressing shared by O. García. It combines reserved meat broth, liquid from preserved ingredients, chicken broth and vinegar from the vegetables. Parsley, capers, steamed onions, mustard, vegetable cooking liquid and olive oil are blended into it. The dressing brings the separately prepared ingredients together.^[1]