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Fiambre

Fiambre

Festival

⚠ A DISH EATEN ON ONE DAY OF THE YEAR AND ON NO OTHER. Fiambre is served on 1 NOVEMBER — Día de Todos los Santos — and in some households on 2 November, at the cemetery or at home, and it is prepared the day before because it must marinate. It is a very large cold platter: pickled and blanched vegetables, cured and cold meats, sausages, cheeses, fish or seafood, eggs, olives, capers, beets, baby corn, pacaya flower, chojín, and a vinaigrette called the CALDILLO which is what actually unifies it. ⚠ INGREDIENT COUNTS OF FIFTY OR MORE ARE ROUTINELY REPORTED AND THERE IS NO FIXED LIST — the named types are FIAMBRE ROJO (with beet, so the whole platter goes red), FIAMBRE BLANCO (without), and DESARMADO, served in separate components; households differ, and the recipe is documented as passing down a family rather than a nation. ⚠ IT IS A SEASONAL TRADITION AND NOT A RECIPE, and it is also a food OF THE DEAD: the plate is associated with the belief that the dead return and are fed.

Atlas — where and when

Where in the world

Communities and languages

Languages: Spanish

What is recorded

  • Fiambre is prepared for and eaten on 1 November, Día de Todos los Santos, and in some households on 2 November, and is prepared the previous day to marinate. Ingredient counts of fifty or more are routinely reported and no fixed list is documented. Named types are fiambre rojo (with beet), fiambre blanco and desarmado. The recipe is documented as transmitted within families rather than nationally standardised, and the dish is associated with feeding the returning dead. documented

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