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La Comida de Semana Santa
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La Semana Santa es la conmemoración de la Pasión, la Muerte y la Resurrección de Jesús.
Holy Week is the commemoration of the Passion, Death and Resurrection of Jesus.

Comienza con el Domingo de Ramos y termina con el Domingo de Resurrección.
It begins with Palm Sunday and ends with Easter Day.

Durante el Jueves Santo y el Viernes Santo los españoles preparan platos de verduras y pescado. 
El pescado y las verduras son los
 alimentos que más se consumen en estos días.  
During Holy Thursday and Good Friday, Spanish people prepare dishes of vegetables and fish. 
Fish and vegetables are the most consumed foods during these days.

Evitan platos que contengan cualquier tipo de carne porque la carne representa el cuerpo de Jesús en la Cruz.
They avoid dishes that may contain any type of meat because meat represents the body of Jesus on the Cross.
Estos son algunos platos y alimentos típicos de la Semana Santa en España​:
 
1.  La sopa de ajo:  
Its name literally means 'soup of garlic.'   It is made from el agua -water, el ajo - garlic, el pan del día anterior - any left over bread, el pimentón - paprika, el aceite de oliva - olive oil and los huevos - eggs. 

The chopped garlic, paprika and olive oil are lightly cooked together.  The water and dry bread are added.  The bread gradually expands and absorbs all the flavours.  Finally, eggs are cracked open into the saucepan and gently left to cook in the soup (like poached eggs).
sopa de ajo , castilian garlic soup.farm
La sopa de ajo is an excellent way to make use of bread that is slightly stale.

This bread is referred to as el pan del día anterior - bread from the day before.
2.  El potaje de vigilia:  
This is a stew made from los garbanzos - chickpeas, el bacalao - cod and las espinacas -spinach.  It is also known as el potaje de garbanzos and is served with slices of huevo cocido - hard-boiled egg on top. 

It is most commonly eaten on the Fridays during la Cuaresma - Lent and el Viernes Santo - Good Friday.
potaje de vigilia.jpg
3.  Los buñuelos de bacalao:  
The name literally means 'doughnuts of cod.'   They are deep-fried fish fritters made from el bacalao triturado - shredded cod, la harina - flour, el ajo - garlic and el perejil - parsley. 

They are eaten throughout Lent and Holy Week.
Buñuelos_de_bacalao.jpg
4.  Las patatas viudas:  The name literally means 'widow potatoes.'   They have this name because the potatoes are 'on their own, without a partner to accompany them.'  In other words, they are served as a single dish eaten on its own, without the accompaniment of la carne - meat or el pescado - fish.

It is a stew made from las patatas - potatoes,  el aceite de oliva - olive oil, el agua - water, el perejil - parsley, la cebolla - onion, el azafrán - saffron and el ajo - garlic.
patatas viudas.jpg
There is also el arroz viudo - widowed rice.  This is rice prepared with only vegetables.  It is not accompanied by any fish or meat.