Fiambre is a salad with pickled vegetables, lunch meats, cheese, a special sausage, and accompanied by saltines. This is not what I expected of eating food from Latin America, and it reminded me more of food I have tried from Eastern Europe, with a stronger taste of vinegar and cold cuts. The huevos desvueltos are the most normal out of my list of foods, but it's amazing to taste the difference in freshness when I buy the fruits and vegetables that I eat from the local open-air market.
For the snacks, a tostada con frijoles volteados was hard for me because I normally don't like beans, but the combination of the crunch from the tostada, the smoothness of the beans, and the sharpness of the cheese was amazing, especially paired with a creamy, sweet mango. Pico de gallo con carne de res is amazing; it is acidic and savory, and quickly became a top favorite snack.
For the desserts, Granizadas are essentially snow cones with a bunch of flavors. The one I had is a granizada hawaiana. It had a really interesting combination of flavors, but was still very addictive and great for summer days. Espumillas taste like a crunchy marshmallow and always lift my mood when I'm having a bad day.
When making fiambre, it's mostly adding pre-made cold cuts, sausages, lettuce, and pickled vegetables into a bowl. It's meant to be an easy-to-make food after spending time remembering and mourning for Día de los Muertos. Same story with cooking scrambled eggs, but I have veered off the traditional path and have added chopped onions, peppers, tomatoes, and hot sauce.
