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📍 San Miguel de Allende

San Miguel de Allende-Style Fiambre

· Lunch

A cold salad of meats, fruits, and vegetables macerated in vinaigrette, typical of All Saints' Day.

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San Miguel de Allende-Style Fiambre: A cold salad of meats, fruits, and vegetables macerated in vinaigrette, typical of All Saints' Day.
⏱ 180 min🍽 8 servings📊 Intermediate🏷 Commonly associated🌱 Gluten-free🌱 Dairy-free
Preparation
60 min
Cooking
60 min
Waiting and resting
60 min

History

San Miguel-style fiambre is prepared above all for November 1st. It combines chicken, tongue, and pig's feet with fruits and vegetables bathed in oil and vinegar; it is one of the most emblematic seasonal preparations of Guanajuato cuisine.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Start with chicken, tongue and pork trotters already cooked and chilled in the refrigerator; this recipe describes assembling the cold platter.

  2. 2

    Cut the fruits and vegetables into cubes or slices.

  3. 3

    Prepare a vinaigrette with olive oil, vinegar, oregano, and salt.

  4. 4

    Lay down a bed of lettuce and arrange the meats, fruits, and beet on top.

  5. 5

    Bathe everything with the vinaigrette and let it macerate in the cold for at least an hour.

  6. 6

    Serve garnished with avocado and olives.

Cooking tips

  • Chill cooked meats in the refrigerator and assemble cold; do not cool them on the counter for hours.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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