 Fiambre started out from the tradition in Guatemala of taking dead family members their favorite dishes to the cemeteries for the Day of the Dead.As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad.Ingredients usually include numerous sausages and cold cuts, pickled baby corn and onion, beets, pacaya flower, different cheeses, olives, chicken, and sometimes even brussels sprouts.