It turns out that_ fiambre_, which means "served cold," is eaten only in Guatemala, only on All Saints' Day. Though its origins are murky, according to chef Mirciny Moliviatis, an expert on Guatemalan cuisine, as families took dozens of little dishes to the cemetery, over time they got mixed together, resulting in this easier-to-carry creation. Variations include fiambre blanco, white with cabbage; beet-laden fiambre rojo; and vegetarian fiambre verde. Other than that, fiambre can contain anything from baby corn to beef tongue. With 50 or so ingredients, it can take days to prepare.