MeatMediumFree

Fiambre Potosino (Cold Meat and Vegetable Platter)

Name: Fiambre Potosino (Cold Meat and Vegetable Platter)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 400 g Chicken breast; 300 g Beef tongue; 200 g Cooked ham; 300 g Pork loin; 1 Lettuce; 2 Carrot; 2 Potato; 2 Beetroot; 100 g Olives; 2 tbsp Capers; 3 Eggs; 80 ml Olive oil; 60 ml White vinegar; 3 Jalapeño chilli; 1 tsp Salt

150 min (60 prep + 90 cook) Medium 8 servings San Luis Potosí

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 26 Mar 2026

Cold salad platter of meats, vegetables and fruits from San Luis Potosí.

About this recipe

Fiambre potosino is a traditional cold salad from San Luis Potosí featuring cooked meats, beef tongue, pickled vegetables, fruits and a vinaigrette dressing.

History & Origin

Fiambre potosino is a celebratory dish from San Luis Potosí that reflects the opulence of the colonial and nineteenth-century Mexican table. It is a cold salad made with multiple cooked meats - chicken, beef tongue, ham and pork loin - combined with pickled vegetables, fresh fruits and a vinaigrette dressing of olive oil and vinegar. Its origins date to the nineteenth century, when wealthy families in San Luis Potosí prepared fiambre for patron saint festivals, weddings and Christmas celebrations. The dish bears Spanish influence in its escabeche technique and combination of cold meats, but incorporates Mexican ingredients such as jalapeño chillies, romaine lettuce and stuffed olives. In the Potosino tradition, fiambre is prepared a day in advance so that the flavours meld during refrigeration. It is served on lettuce leaves and decorated with slices of beetroot, olives, capers and boiled egg. Fiambre potosino is a dish that requires patience and dedication, serving as a true homage to the banquet cuisine of Mexico, where abundance and variety are displayed with pride on the table.

Estimated cost

£12.00

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

28g

Protein

26g

Carbohydrates

18g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Poach the chicken breast in salted water with onion and garlic for 25 minutes. Remove, leave to cool and shred.
2
Cook the beef tongue in a pressure cooker for 45 minutes with salt. Peel and cut into thin slices.
💡 The tongue is ready when the skin peels away easily.
3
Cook the pork loin in salted water for 30 minutes. Leave to cool and cut into medium cubes.
4
Cook the potatoes, carrots and beetroot separately until tender. Peel and cut into rounds.
💡 Cook the beetroot separately so it does not stain the other vegetables.
5
Hard-boil the eggs (10 minutes in boiling water). Peel and cut into quarters.
6
Prepare the vinaigrette by mixing olive oil, vinegar, salt and pepper. Cut the jalapeños into strips.
7
On a large platter, place lettuce leaves as a base. Arrange the meats, vegetables, olives, capers and egg decoratively.
8
Drizzle everything with the vinaigrette. Refrigerate for at least 2 hours before serving so the flavours meld.
💡 It tastes even better if prepared a day ahead.