The Holy Week cuisine is among the most delicious and diverse in popular culture, and Malaga shares in Andalusian, Mediterranean and Spanish traditions in many of its dishes and sweets.
But as far as Holy Week proper is concerned, there is one gastronomic product exclusive to Malaga: the cascarúo lemon. As its name indicates, this lemon has a uniquely thick peel, which must be seasoned with salt or bicarbonate.
Typically, the cascarúo lemon is not used in desserts or sweets, but as an appetiser or snack. In fact, one of the places where its consumption is most typical is during the traditional Monte Calvario procession, on the morning of each Good Friday. During that procession, in the sun, the cascarúo lemon becomes a source of hydration, energy and refreshment to face the fourteen stations of the cross.
In addition to the cascarúo lemon, the Holy Week cuisine is linked to the culinary tradition of Andalusia. As a result, in confectionery, the most common treats in the city are pestiños, a sweet fried dough, and especially honey or sugar torrijas (French toast), slices of bread soaked in wine or milk and fried.
For its part, the tradition of abstention during Lent and Easter (on Fridays during this period the habit of abstaining from meat still endures) has led to some ingenious creations, especially when it comes to cooking fish.
In addition to the fried fish that is typical of the city, cod takes on a unique role: it is prepared in fritters, omelettes, grilled, with tomato sauce or as part of the so-called vigil stew, which also includes chickpeas and spinach or chard, and which is very symbolic of Good Friday.
In desserts, despite not being exclusive to Lent and Easter, the undoubted protagonist is rice pudding, although fried milk is also usually made.