Guatemala's Holy Week is not limited to a religious tradition but encompasses a historical, cultural, and gastronomic context; that is why it is a very important tradition for most Guatemalans.
The Processions
Today, the tradition of processions continues, which originated in the late 16th century with the aim of evangelizing the population through a spectacle.
Currently, the procession of the Gatekeepers of San Andrés Sajcabajá is famous, where people walk on their knees with thorns on their backs.
During Lent and Holy Week, various dishes featuring pre-Hispanic and Western elements are commonly prepared.
Homes prepare torrejas, fish wrapped in egg, tamalitos de viaje, and mole.
In Popular Neighborhoods
In the older neighborhoods of Guatemala City, cooks often prepare delicious milk toffee empanadas.
These are sweet empanadas filled with a tasty filling made from rice, milk, vanilla, and sugar, then baked.
A typical Holy Week dish is the Vigil Stew, brought by Spanish colonizers. It’s made with leek, tomatoes, onion, and other vegetables, accompanied by codfish, chickpeas, and spinach. It’s a delightful dish.
During this season, walking through markets reveals rich aromas of fresh vegetables and fruits. The latter are used to make delicious preserves like mango jam. Also, Súchiles, a fermented drink typical of Holy Week, is made with jocotes, panela, anise, cinnamon, ginger, and pineapple peels.
