Colorful Fiambre Chapín

Colorful Fiambre Chapín

Guatemala is such a colorful country; everything from flora to textiles, from architecture to food is saturated with the richest rainbow. If the entries from the last seven days weren’t proof enough, take a look at today’s colorful fiambre chapín.

Have you ever seen more colorful salad?

The Fiambre Creator of La Antigua Guatemala

Here I present to you the fiambre creator from La Antigua Guatemala. Every first and second of November he withdraws the fiambre recipe that has delighted the taste buds of the most demanding fiambre connoisseur for over 27 years. From his unassuming Lo-Mix comedor set on 7a calle poniente No. 25B, he begins, like an artist, to paint the canvas with different shades of green lettuce, adding more colors, textures and flavors with each layer from a tasteful palette of over 40 ingredients.

Below you can find a slideshow with each step of the process of creating the colorful fiambre chapín.

Thanks to Lessie from Anderson Daily Photo, I was able to delight myself with 37 images from “Halloween, Samhain, All Saints’ Day, All Souls’ Day, the Day of the Dead and other festivals trace their origins back to Celtic, Aztec, Roman and Christian traditions. Halloween is largely a secular observation these days, All Souls and All Saints remain mainly Catholic observations, and the Day of the Dead is still largely a Latin American tradition, its roots in Mexico’s Aztec heritage. Collected here are photographs over the past week from the varied observations of the Days of the Dead around the world.” posted at The Big Picture. I am happy to report that there are quite of few photos from Guatemala. Enjoy!

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  • Sandra

    That’s a lot of ingredients. I guess $25. a plate is about right.
    Is there a specific way of bringing all the ingredients together or do you just throw in and mix?

  • http://www.facebook.com/sheila.fernandes Sheila Fernandes

    I never had fiambre,it looks good and so colorful. I i like the story of how it was created.

  • http://SpringtimeInspired.blogspot.com Jennifer

    @ Sandra; every person that prepares fiambre has their own recipe and way of preparing it and the reason why fiambre is so expensive is not only the large quantity of ingredients in it, but the amount of time it takes to prepare. My mom prepares fiambre each year and we started preparing it a week in advance.

  • Rachel

    Thank you for sharing these photos! This year, my friend from Guatemala taught me how to make fiambre and I did it myself for the first time. It was not difficult but time-consuming! But it was worth it! SO DELICIOUS!!! I loved seeing the photos so I have some ideas for more ingredients next year!

  • http://www.flickr.com/photos/godoyarturo Arturo Godoy

    Ah, I miss my Mom’s Fiambre!!! Luckily she froze some for me, I just have to drive to Puerto Barrios and get it, ;O) It is indeed time consuming and expensive, but it is a delicacy worth having, ;O) Thank you for sharing!!!!

  • http://ironchefjr.blogspot.com/ Jorge Lone Jr.

    Well… with your help Rudy and these photos (antiguadailyphoto.com), I was able to make it fun for the kids. Imagine they chose veggies & meats they enjoy the most. Of course, I separated the most curious of them all… such as “pacayitas”. Yum!

    Thanks a bunch!!!

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  • Noahgalindon

    Este es un platillo netamente guatemalteco, lo extraño bastante.
     Gracias Mil   Noah Galindon