Easter in Mexico
Easter in Mexico is a two-week holiday consisting of Semana Santa (The Holy Week, beginning on Palm Sunday and ending Easter Saturday) and Pascua (Starting with Easter Sunday and ending the following Saturday).
As most Mexicans are Catholic, they abstain from eating meat during Easter or Holy Week, and fish and shellfish are consumed in large quantities. The traditional dishes eaten include romeritos (local herb) with shrimp fritters and mole sauce, tamales stuffed with nopales, potato cakes, chilies and chilacayotes stuffed with cheese, and bean rolls with tuna fish, sardines or cheese, to name but a few.
Capirotada is a typical dessert of northwestern Mexico that traditionally prepares Good Friday for Easter.
Capirotada is a bread pudding, Mexican style made with bread, dry fruits (raisins, apricots dried plums...), fresh fruits (banana, orange, apple, pineapple ), nuts (pine nuts, slivered almonds or chopped walnuts), peanuts, “piloncillo” (raw sugar cane), tortillas, butter and fresh cheese.
Capirotada is embued with deep symbolism like so many dishes during Lent and Easter week. In this case, bread represents the Body of Christ and the syrup echoes Christ-s blood. Cinnamon sticks are reminders of the wooden cross, the raisins its nails. The melted cheese that cloaks the dish stands for the Holy Shroud.
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