In addition to carpets and processions, the celebration of Holy Week allows you to enjoy the colors of the time through some Guatemalan dishes.
According to chef Carina Elías, the dishes that are usually consumed during Holy Week are related to the country’s religious customs, since, due to the abstinence of meat, Guatemalan Catholics opt for foods based on fish or vegetables, such as wrapped and other recipes.
According to Elijah, the dishes that are prepared during Holy Week belong to the kitchen SACROCEREMONIALbecause its elaboration, ingredients and origin reflect the religious practices of the time, as well as the distinctive colors of it.
The chef adds that much of the Guatemalan kitchen It has pre -Hispanic rootswhich gives an important cultural weight to the cuisine of the country, both in the dishes corresponding to Holy Week and in those of other times of the year.
Also read: When is Ash and Holy Week in Guatemala 2025
What are the traditional dishes of Holy Week in Guatemala?
Guatemalan cuisine of this era is divided into two large groups: Lent and Holy Week cuisine.
In addition, each municipality in Guatemala has its own seasonal dishes. For example, in the west of the country it is customary to taste buds of yolks and chocolate during certain moments of Lent.
Next, we list some dishes that are part of the Guatemalan cuisine and that can be enjoyed during the Lenten period and Holy Week.
1. Dry fish
According to Elijah and other sources, Dry fish is one of the most emblematic dishes of Holy Week in Guatemala. To prepare it, it is wrapped in egg and then add a message or sauce. It is common to consume it on Thursday or Friday because of the solemnity of these dates.
2. Fish to the Biscay
According to the site Guatemala recipes, Vizcaína fish It is a prominent dish during Lent in the country. Although it has Spanish influence, The recipe has adapted to the seasoning of Guatemalan kitchen And usually, each family prepares him to his liking.
3. Wrapped in vegetables
The wrapped are characteristic of Holy Week, since, when refraining from consuming beef, they become the main course. One of the most common types is cauliflowerbut they also prepare with other ingredients such as Pacaya and Ejotes.
4. Torrejas, Mollets and Buñuelos
Desserts also occupy a special place in Holy Week. For Elijah, These dishes represent the sweet side of commemoration, associated with the resurrection of Jesus Christ. Both Torrejas Like honey fritters, they have become the most popular sweet dishes of this season, although others are also prepared such as yolk breads, empanadas, among others.
5. HOLY HONEY
It is made Fruit or chickpea and panela To accompany some desserts of the season. Like the aforementioned dishes, It is considered one of the key elements in Guatemalan cuisine During the Holy Week season. According to chef Carlos Morales, it has a mixture of varied fruits and prepares in syrup by combining water and certain aromatic spices such as The nail, fat pepper or cinnamon
Other dishes that can taste during Holy Week
Thanks to the country’s culinary diversity, there are several strong dishes, desserts and drinks that can be consumed during this time, including:
- Brothering bread
- Empanadas of different types
- Súchil fresh
- Varied pickles
- Fresco from Chilacayote.