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CHEF HUMBERTO Huipil de Sabor y Color Program, today the Fiambre recipe will be prepared by Chef Humberto, Ambassador of Guatemalan Gastronomy. Fiambre is an ancestral dish. The word fiambre is native to the Spanish language and in the dictionary of the Royal Academy refers to cold foods or sausages. The dictionary of Guatemalan words by Lisandro Sandoval says: Eminently national dish, eaten on the first of November or the feast of all Christian saints. The main components of this delicacy are olives, peas, capers, sausage, onion, chili of various kinds, green beans, chicken, güisquil, sliced hard-boiled egg, ham, lettuce, tongue, pacaya, parsley, fish, chicken, hard cheese, radish, beet, cabbage, salt, salami, vinegar, sugar and carrot. The fundamental word for fiambre is embutido or cold food, but it is worth clarifying that in Spain there is no fiambre as we Guatemalans are used to eating it, most of the ingredients are peninsular like vinegar, olive oil, olives, capers and of course sausages. Miguel Álvarez, Chronicler of Guatemala City.