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La comida juega un papel importante en las celebraciones de Semana Santa en Antigua, especialmente la comida hecha y vendida por los lugareños para procesiones religiosas y santas vigilias. Verá señoras repartiendo artículos dulces y salados de canastas de mimbre forradas con mantas, parrillas en las calles y vendedores que venden dulces de colores. Para obtener más información sobre los comestibles de Semana Santa que se ofrecen, consultamos con Juan Carlos Orellana, dueño del restaurante Antigua Saberico y el guía de comida callejera de Viaventure. Esto es lo que tenía que decir:

"Semana Santa es todo acerca de la comida típica. Eso es lo que ves a los locales vendiendo frente a las plazas de la iglesia y en los parques. Es la comida que la gente está acostumbrada a comer en esta época del año, y la comida que la gente prefiere, incluso los restaurantes lo saben y esperan una pausa. El mejor lugar para encontrar comida típica es durante las velaciones que se llevan a cabo en las iglesias ubicadas en y alrededor de Antigua. Los vendedores de comida alquilan un espacio fuera de la iglesia, y después de que la gente visita la santa vigilia, se reúnen alrededor de los puestos de comida para comer. Se pone bastante festivo. San Bartolomé Becerra es una de las mejores velaciones, ya que tiene la mayoría de los vendedores. La gente viene desde la ciudad de Guatemala para comer allí. Otro buen lugar para la comida de velaciones es la iglesia de La Merced ".

¿Se pregunta qué comestibles dulces y salados encontrará? Aquí hay un resumen de los alimentos comunes de Semana Santa, según Juan Carlos:

SALADO

    • Tostadas. Toasted corn tortillas spread with guacamole, black beans, and/or a mild tomato sauce, and then sprinkled with cheese and parsley.

    • Enchiladas. Toasted corn tortillas topped with a leaf of romaine lettuce, pickled beets, a mixture of minced meat and vegetables, a mild tomato sauce, chili sauce, cheese, and slices of onion and hard-boiled egg.

    • Dobladas. A savory turnover that’s filled with anything from beef to cabbage to cheese to chicharrones, and then fried.

    • Tacos. Corn tortillas that are rolled up with a filling of beef, pork, chicken, or vegetables, and then fried.

    • Chuchitos. A Guatemalan tamale; corn dough that’s stuffed with meat and a mild tomato sauce, and then steamed in corn husks.

    • Atols. Thick, hot drinks that can be made from corn meal, rice, milk, chocolate, corn kernels, and more.

    • Chiles rellenos. Bell or jalapeño peppers stuffed with a mixture of minced meat, carrots, green beans, and spices, and then covered in an egg batter and fried.

    • Elotes locos. Boiled corn smothered in mayonnaise, sprinkled with cheese, and drizzled with mustard and ketchup.

DULCE

  • Empanada de manjar. A sweet turnover filled with milk custard.

  • Rellenitos. Plantain dough that’s stuffed with black beans, fried, and sprinkled with sugar.

  • Mole de platano. Fried plantains served in a sweet, chocolate-infused mole sauce.

  • Chupetes. Small, triangular hard candies (similar to lollipops).

  • Algodones. Cotton candy. Yes, it’s considered traditional.

Food plays a big part in Antigua’s Semana Santa celebrations, particularly food made and sold by locals for religious processions and holy vigils. You’ll see señoras doling out sweet and savory items from blanket-lined wicker baskets, grills set up in the streets, and vendors selling colorful candy. To learn more about the Semana Santa edibles on offer, we checked in with Juan Carlos Orellana, owner of the Antigua restaurant Saberico and Viaventure’s street food tour guide. Here’s what he had to say:

“Semana Santa’s all about comida típica [or traditional food]. That’s what you see locals selling in front of church plazas and in parks. It’s the food that people are used to eating this time of year, and the food that people prefer—even restaurants know this and expect a lull. The best place to find comida típica is during the evening velaciones [holy vigils] that take place in churches located in and around Antigua. Food vendors rent space outside of the church, and after people check out the holy vigil, they gather around the food stalls to eat. It gets pretty festive. San Bartolomé Becerra is one of the best velaciones, because it has the most vendors. People come all the way from Guatemala City to eat there. Another good spot for velacione food is La Merced church.”

Wondering what sweet and savory edibles you’ll find? Here’s a round-up of common Semana Santa foods, according to Juan Carlos:

SAVORY

    • Tostadas. Toasted corn tortillas spread with guacamole, black beans, and/or a mild tomato sauce, and then sprinkled with cheese and parsley.

    • Enchiladas. Toasted corn tortillas topped with a leaf of romaine lettuce, pickled beets, a mixture of minced meat and vegetables, a mild tomato sauce, chili sauce, cheese, and slices of onion and hard-boiled egg.

    • Dobladas. A savory turnover that’s filled with anything from beef to cabbage to cheese to chicharrones, and then fried.

    • Tacos. Corn tortillas that are rolled up with a filling of beef, pork, chicken, or vegetables, and then fried.

    • Chuchitos. A Guatemalan tamale; corn dough that’s stuffed with meat and a mild tomato sauce, and then steamed in corn husks.

    • Atols. Thick, hot drinks that can be made from corn meal, rice, milk, chocolate, corn kernels, and more.

    • Chiles rellenos. Bell or jalapeño peppers stuffed with a mixture of minced meat, carrots, green beans, and spices, and then covered in an egg batter and fried.

    • Elotes locos. Boiled corn smothered in mayonnaise, sprinkled with cheese, and drizzled with mustard and ketchup.

SWEET

  • Empanada de manjar. A sweet turnover filled with milk custard.

  • Rellenitos. Plantain dough that’s stuffed with black beans, fried, and sprinkled with sugar.

  • Mole de platano. Fried plantains served in a sweet, chocolate-infused mole sauce.

  • Chupetes. Small, triangular hard candies (similar to lollipops).

  • Algodones. Cotton candy. Yes, it’s considered traditional.

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