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Guatemalan Semana Santa Foodways

Festival

Guatemala’s Holy Week is among the most elaborate anywhere — the Antigua and Guatemala City processions, the sawdust and flower ALFOMBRAS, and a food calendar that goes with it. The Lenten and Holy Week foods: BACALAO A LA VIZCAÍNA, salt cod with tomato, pepper, olive and caper, which is the Iberian inheritance; PESCADO SECO and tortitas de pescado in recado; CHOJÍN, the radish and chicharrón salad; GARBANZOS EN MIEL; TORREJAS in syrup; MOLLETES, bread stuffed with sweet cream and syruped; CURTIDO; empanadas de leche and de manjar; and the fruit conserves. ENCURTIDO and pescaditos from the market stalls along the procession routes. ⚠ AND THE MAYA HIGHLAND OBSERVANCES ARE NOT THE SAME EVENT as the Antigua processions; local cofradía practice and its foods vary by community and are recorded as varying, with ritual interiors unpublished.

Atlas — where and when

Where in the world

Communities and languages

Languages: Spanish, Kaqchikel, K'iche'

What is recorded

  • Guatemalan Holy Week foods documented include bacalao a la vizcaína, pescado seco and fish cakes in recado, chojín, garbanzos en miel, torrejas, molletes, curtido and fruit conserves, with the salt-cod Lenten tradition recorded as Iberian. Maya highland cofradía observances and their foods are recorded as varying by community and as distinct from the Antigua processions, with ritual interiors unpublished. documented

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