It is known that originally, fiambre arose as a dish of offering and sacrifice.
Some History
For this reason, references to this dish can be found in Guatemalan chronicles from the 17th century. However, it was two centuries later that this food acquired its distinctive and representative Guatemalan features.
Additionally, there is a theory that states that fiambre originated around mid-1773. As housewives faced shortages of supplies to prepare meals.
Because of this, they began preparing more accessible dishes and utilized herbs found in the surroundings.
Thanks to this, they started creating simple salads that eventually resulted in what we now know as fiambre.
Today
This dish represents a blend of various cultures that introduced their diverse tastes and ingredients into the country.
Today, you can observe a fusion of flavors such as vegetables, sausages, fish, among others.
Over time, fiambre has become a traditional and national food of Guatemala. There are also various regional variations of the recipe within the country.
For example, some use beetroot to give the characteristic and representative red color. The white color can be achieved with lightly colored vegetables.
