Summary Sunday: From Candy Corn to Fiambre

Instead of celebrating Halloween by dressing up and going out with friends, I spent the night of the 31st with my host family making fiambre. Fiambre is a Guatemalan dish that is traditionally served on All Saint’s Day or November 1st. Fiambre is served cold and topped with hard-boiled egg and cheese. The actual fiambre consists of as many different types of meat that you can find including ham, turkey, hot dogs, chicken, longoniza, and chorizo as well as several different vegetables. Every family makes fiambre differently and every family will say their fiambre is the best. Both my host mom and host dad’s families make red fiambre (which means they use beets). The biggest difference between the two different recipes is that my host dad’s family uses vinegar while my host mom’s family uses mayonnaise as the base of the dish. For more information about the history and traditions behind fiambre, click here.

My host dad's fiambre

My host dad’s fiambre

My host mom's fiambre

My host mom’s fiambre

On Friday for All Saint’s Day, we visited the cemetery, flew kites and ate a lot of fiambre (host dad recipe) and on Saturday I got to try my host mom’s fiambre recipe. Although I was a little sad about missing out on Halloween celebrations with my friends, I really enjoyed spending time with my host family and learning more about their holiday traditions.



1 Comment

Filed under Peace Corps, Summary Sunday

One response to “Summary Sunday: From Candy Corn to Fiambre

  1. Sounds like you had a wonderful day, I really miss Guatemala and although we made some fiambre here in FL it’s still not the same. That is a real cute barrilete, the kids did a great job decorating it. Thanks for sharing my post about the traditions behind fiambre.

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