The first of November, all the Guatemalan families wake up with the delicious aroma of the different ingredients in el fiambre, traditional Guatemalan plate. The recipe –pass from generation to generation- is different in every house; in mine, my grandmother thought my mother. First you need to cook all the vegetables separated (green beans, potatoes, cauliflower, carrots, peas, pacayas). We chop all the meats and chesses. To decorate the fiambre we use chilly peppers, chiles chamborotes, lettuce, olives, capers, parsley, asparagus, corn and hard boiled eggs. What gives the fiambre the particular –and delicious favor- is the famous caldillo. Chicken soup, that complements with vinegar, olive oil, ginger, laurel, salt, mustard, garlic, thyme, onion. This elaborated plate can only be eaten the first of November; so it is worth the wait.


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