Easter in Ecuador and Mexico
Easter in Ecuador
ORIGIN :
Easter is an eminently Catholic and Christian holiday and
was brought to Ecuador by the Spanish conquistadors in a time of strong
influence of the Catholic clergy. Easter is a "mobile" celebration,
ie does not have a preset date in the annual calendar and commemorates six
weeks after Carnival, in remembrance of the Biblical story of Jesus
fasting for 40 days in the desert.
FOOD :
The most important dish of Holy Week in Ecuador is a thick
soup called Fanesca. The tradition is to eat the Fanesca Santos on Thursday, as
the Last Supper.
They say Fanesca must carry at least 12 grains and
vegetables, as they represent the 12 disciples, and that fish represents Jesus
Wind Empanadas: pasties stuffed with cottage cheese
Ecuadorian and onion, then fried and sprinkled with sugar.
Sweet figs fresh figs or dried figs are cooked in spiced
honey brown sugar figs are served accompanied with slices of fresh cheese or
cheese.
MUSIC :
TRADITIONS AND ACIVITIES :
Maundy Thursday religious tradition in our country is to
visit 7 churches at least asking God for forgiveness of our sins.
It was considered period of penance and renewal for the
whole Church, with fasting and abstinence.
This day it is also celebrated bearing palms and olive
branches to church to be blessed with water during the ceremony.
VIDEOS :
IN ECUADOR
IN QUITO
How to make ornaments in Easter
EASTER IN MEXICO
ORIGIN :
The Roman Catholic Church is the Catholic Church more
believers in the world, which are under the authority of the pope. Easter,
according to the tradition of the Roman Catholic Church, begins with Palm
Sunday, when Jesus enters Jerusalem and is greeted with palm leaves, and ends
with Holy Saturday. Passover begins after Holy Saturday. The following are the
dates of the Gregorian calendar for 2016.
FOOD :
At this time, the protagonists of the dishes are the products
of the cornfields: nopales, squash blossoms, purslane, moles, corn and beans,
among others. Fish and shellfish also play a central role. Mexican cooks do
wonders with vegetables and also with seafood: shrimp cakes, tamales charales
or nopal, potato cakes, poblano chiles stuffed with cheese or tuna ... the list
is as extensive as rich in flavors, aromas and textures.
Food
The blackcap
Seafood ceviche
MUSIC :
TRADITIONS AND ACTIVITIES
During Lent, many Catholics abstain from eating red meat,
this period is known as waking. These days meats and sausages are replaced by
delicious dishes where vegetables, legumes, fish and shellfish that Mexico
produces have a leading role.
Though celebrations vary according to the customs of each
region, there are certain general aspects that are similar throughout the
country. In some places, the traditions of Easter are especially colorful and
spectacular, both by the fervor with which people performed as folk elements
that adorn them. In most are held processions with images of Christ, or passion
plays.
What happens during Holy Week in Mexico is much more than a
set of colorful performances and pilgrimages, is the manifestation of culture,
faith and unity of a country through its traditions. The family spirit, hope
and hospitality of a people reach their maximum expression in these traditions
involving much of the Mexican territory.
In other cities such as San Miguel de Allende, the
townspeople and hundreds of visitors themselves become the attraction when they
participate in the "procession of silence". A serious atmosphere is
very present in these activities during which spectators and participants
reflect on the betrayal and crucifixion of Jesus.
VIDEOS :
THE END
