Every year on November first in Guatemala we eat this delicious dish called Fiambre, a traditional festival dish for All Saints day. 

Fiambre was pretty much a “leftovers” salad that was brought (and still) to the cemetery on November first. It is brought with tons of flowers and ornaments. The thing is that this kind of picnic was not for the living but for the dead. The families go and clean the graves of their loved ones, put fresh flowers in the vases around the tomb stones.

This goes back a long time. The tradition of bringing food to the graves is Mayan, and the Fiambre was Spanish based and somehow, along the way, they mixed and became one. The Mayans had no knowledge of All Saints Day, but through the process of turning to Christianity, they adopted that day to perform their ritual to visit and celebrate the dead. 

As time passed, this Fiambre turned into a very elaborated dish, ingredients kept adding up until it became an art. As a mater of fact, it turned into a signature; every family has their own recipe and it’s passed on from generation to generation.

Living in Taiwan doesn’t mean I don’t get to eat Fiambre, that’s why I wanted to share how my boyfriend and I created our own version of it. The ingredients are super simple and easy to get! Here is the recipe:


– Runner beans

– Beets

– Carrot

– Apple Vinegar

– Cauliflower

– Red belt pepper

– Baby corn

– Onion

– Boiled Eggs

– Parsley

– Cheese


1. Chop all the ingredients.

2. Steamed them for a while.

3. Combined them together and add the Apple Vinegar for the flavor.

4. Lastly, add boiled eggs, cheese and parsley on top for decoration.

The traditional recipe includes all kinds of meats, of course I made mine vegetarian, but feel free to add them if you like.