Fiambre is the most famous dish from Guatemala, a large salad that is traditionally prepared for the Day of the Dead and All Saints' Day. It is consumed in memory of the loved ones who have passed away. The salad can have as many as 50 ingredients in it, such as sliced meat, cheese, vegetables, pickles, and hard-boiled eggs.
There are numerous varieties of the salad, such as fiambre rojo, made with beets, and fiambre blanco, made without beets. Fiambre verde is a vegetarian version, while fiambre desarmado is prepared in a way to make all of the ingredients separate, allowing the consumers to combine ingredients according to their personal preference.
Piloyada antigueña is a Guatemalan salad made with piloye beans as the key ingredient. The beans are cooked and combined with other ingredients: onions, chorizo, pork, butifarra sausage, tomatoes, garlic, vinegar, olive oil, slices of hard-boiled eggs, cilantro, and fresh cheese.
Some versions of this hearty salad can also contain chicken. The dish is usually prepared on Sundays and it's typically served cold.
MAIN INGREDIENTS
Chojín is an authentic Guatemalan salad prepared with radishes, fried pork rinds (which are also known as chicharrones), and fresh mint leaves. The salad is typically dressed with a combination of orange juice and lime juice. It can be served either as an appetizer, a side dish, or as a topping for a variety of taco and tostada dishes.
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