White cold meat

White meat, is a traditional dish of the month of November, and stands out for not having beets, which gives it a characteristic white color, it is prepared with cold meats, Toledo sausages and specially seasoned pickled vegetables, each one with a unique touch. It is eaten to celebrate All Saints’ Day.


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  • 1 Story
  • 2 Preparation of the white cold cut
  • 3 Ingredients for White cold cuts
  • 4 Ingredients Caldillo
  • 5 Canned and canned
  • 6 Meats and sausages
  • 7 cheeses
  • 8 Sources


In Guatemala, Central America, the cold cut is a traditional dish of the month of November, which is prepared with cold meats, sausages and pickled vegetables specially seasoned and is usually eaten on the 1st and 2nd of the month to celebrate All’s Day. Saints and All Souls Day. There are two main variants: red and white, which are differentiated by the use of beets (or beets) that provide the characteristic red color of the cold cuts.

The cold cut is one of the best expressions of the Guatemalan culinary tradition, since it represents the multiculturalism of Guatemala. The Mesoamerican inhabitants contributed the vegetable tanning to the dish and the Castilians (Spanish) the cheeses and sausages, which in turn were contributed by the Arabs. This peculiar combination was made in Guatemalan kitchens.

Over the years, each region has given it a special flavor and each home gives it a touch that makes it memorable and worth eating only once a year. Regardless of the regional variant or the place where it is served, it is eaten in any part of the country and offers a pleasant sensation to the palate, which comes from a long culinary experience which while preparing or consuming to remember and pay homage to beings Dear ones who are no longer present in life.

In the cold meat is the whole identity of various subcultures of Guatemala, the use of vegetables and their seasoning is an evident inheritance from the pre-Hispanic world; the use of different types of meat and sausages, of Spanish descent, and the use of cheeses, capers, olives and other spices, of authentic Arab heritage.

Its origin was the creativity of the anonymous Guatemalan cooks who gave it its special and national connotation, which makes the cold cuts one of the most traditional and characteristic dishes of Guatemalan gastronomy.

Preparation of the white cold cut

  • Wash, peel and chop cabbage, green beans, carrots, peppers and onions. Wash and cut the cauliflower into small pieces. Shred the pacayas and cut them into pieces. Wash the peas. Peel the garlic. Reserve everything separately.
  • In a large saucepan, pour the olive oil and add the bay leaves, thyme branches, fat peppers, cloves, salt and pepper. Allow 5 minutes for them to release their aromas.
  • Add the onions and the bell pepper, the green beans and the carrots and the whole garlic to the pot and cook for 10 minutes. Then add the peas, cauliflower and pacaya and cook for 10 more minutes. Add cabbage and cook for 5 minutes. Add the apple cider vinegar, rectify the seasoning with salt and pepper and cook for 10 more minutes. Remove from the heat and let cool.

Ingredients for the white cold cut

  • 1 medium cabbage
  • 1 pound green bean
  • 1 pound carrot
  • 1 cauliflower
  • 1 pound green peas
  • 1 pound red bell pepper
  • 6 pacayas
  • 3 large white onions
  • 1 head of garlic
  • 6 bay leaves
  • 3 thyme sprigs
  • 5 fat peppers
  • 5 cloves
  • Olive oil
  • Apple vinager
  • Salt and pepper

Ingredients Caldillo

  • 4 onion stalks
  • 1/2 cup chopped parsley
  • 1/4 of Cup of mustard
  • 1 teaspoon oregano 2 cups olive oil
  • Salt, pepper and apple cider vinegar to taste
  • Canned Vegetable Fluids

Canned and canned

  • 1 can of mushrooms
  • 1 can of bell peppers
  • 1 can of asparagus
  • 1 can of chickpeas
  • 1 jar of palm heart
  • 1 bottle of baby corn
  • 1 pickled jar
  • 1 bottle of pacaya
  • 1 jar of olives
  • 1 jar of capers
  • 1 jar of pickles
  • 1 can of tuna in water
  • 1 can of tuna with vegetables
  • 1 can of sardine
  • 1 can of corn

Meat and sausages

  • 4 black sausages
  • 4 red sausages
  • 4 Extremaduran sausages
  • 8 chorizo ​​sausages
  • 4 sausages
  • 4 sausages
  • 1 pound of sausage
  • 2 pounds of assorted hams
  • 1/2 pound of salami
  • 1/2 pound pepperoni
  • 1 pound of salty tongue
  • 1 pound beef jerky
  • 1 pound of marinade
  • 1 pound chicken


  • 1 package of sliced ​​yellow cheese
  • 1 package soft cheese, sliced
  • 1 layer cheese
  • 1 fresh cheese


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