Simple Guatemalan fair food. Take some pirujo bread, add lettuce, mayonaise, tomato sauce, chile sauce and shredded chicken meat you have panes con pollo; a staple of the Lent season.
Do you want to know what to expect in terms of food and things to do for the season? Take a tour through the Guatemalan Fair series!
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We eat fish and chicken during lent, after Lent we have spring lamb.
@Cantentomintos, tradition in Guatemala dictates the same, but nowadays, fish is eaten on Fridays to keep with the tradition. I don’t think there are many people keeping a meat fast for Lent.
Que linda foto.
Does anyone in Guatemala eat dried fish dishes during Lent such as Cod Bizkaia?
http://www.todanoticia.com/9692/gastronomia-guatemalteca-semana-santa-bacalao/?lang=en
That was the only mention I could find of Lenten food in Guatemala.
In the US hot cross buns are common. These are raisin buns with some candied fruit that have an icing cross on top. Usually it is some sort of fish on Friday.
Dried fish is extremely common in Guatemala at Lent and Semana Santa. You see it at every market–lots of it.
@Scott, thanks for filling in and answering the question. You’re right, there’s plenty of dried fish on the markets during Cuaresma.
para servirle!
@Business94105, make sure you enter your name in the comments form next time or update your profile to show at least your first name.
Regarding Lenten food, yes many Guatemalans eat bacalao and other such dried fish during Cuaresma, especially on Fridays.
Thanks for bringing it up, I will be on the look out for bacalao lunch on Fridays so can take a few pictures and bring you the details behind it and a recipe or two.
A little late, but I’m still looking into Lent and Easter food.
Suchiles, a fermented beverage made from fruit or grains, is mentioned as being something that people in Guatemala drink during Lent.
http://casaxelaju.com/sitioantiguo/tours/sem_santa/food.htm
While I know suchiles is available all year, it seems there is more of it available lately. When I moved here last year, I remember the big orange barrels of pineapple suchiles on the way from the border.
I am not finding anything, but have you written about suchiles … especially the three little stands on the road between Antigua and San Felipe? They are good. The suchiles there taste like hard apple cider
http://www.flickr.com/photos/7685047@N02/sets/72157626553340960/detail/
@rworange, I don’t think fresco de suchiles is a drink of Cuaresma or Semana Santa, it’s more like all year long drink. It’s made by mixing raw pineapple peel/skin and water, cinnamon, clove, and panela. Panela is an unrefined food product, typical of Central and South America, which is basically a solid piece of sucrose and fructose obtained from the boiling and evaporation of sugarcane juice. Fresco de suchiles may include jocotes and other such citric fruits, but the based is prepared as described above. The barrels you’ve seen on the way from the border are Mexican style of selling tepache which is the Mexican word for suchiles.
My mom asked today if we had already eaten pescado envuelto en huevo (dried fish with egg batter) and curtidos (pickled vegetables) which are the traditional food for the Holy Week. For dessert people have empanadas de leche with fresco de suchiles. You can find more information and the recipe for empanadas de leche in the comments of the following entry:
https://antiguadailyphoto.com/2009/10/20/guatemalan-dessert-empanadas-de-leche/