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The Dates in the following article are from 2008. The dates for the 2012 Easter Celebrations are as follows:

• April 1 - Palm Sunday
• April 5 - Maundy (Holy) Thursday
• April 6 - Good Friday
• April 8 - Easter Sunday

 Unlike festivals such as Christmas, Easter has been celebrated without interruption since New Testament times

Meaning of Easter 

As Christmas is celebrating Jesus' birth, Easter is celebrating Jesus' victory over death and mankind's hope for eternal life. The highlights behind the Easter story include Jesus' execution, His burial and, most importantly, His rising from death.

In Mexico, where 90% of the population is baptized Catholic, Easter is taken very seriously—and literally—with colorful, passionate processions reenacting the Passion of Jesus Christ's last days on earth.

Easter is a combination of Semana Santa (Holy Week: Palm Sunday to Easter Saturday) and Pascua (Resurrection Sunday until the following Saturday). Semana Santa celebrates the last days of the Christ's life. Pascua is the celebration of the Christ's Resurrection. It is also the release from the sacrifices of Lent.

Mexico becomes a nation on vacation during this two-week period! Nearly everyone in Mexico is granted time off from work or school during Holy Week. Mexican schools are generally closed for the entire two-week period. Many employees are also allowed one or two week’s vacation time at Easter. From Maundy Thursday through Easter Sunday you’ll find most government offices and banks close their doors and, with the exception of those who work in the tourist industry, virtually all workers are granted time off. Not a good time to renew your Visas!

However, as one guidebook put it: “What all this means to unknowing visitors from abroad, is that it is practically impossible to encounter lodging in, or transportation to and from, any major resort or tourist destination. Last-minute bookings or changes in airline reservations can be tricky. Expect to find air, train and bus terminals jammed with harried travelers. Major highways throughout the country will register the greatest flow of traffic during this holiday period. And even the nation’s most isolated beach destinations are likely to be completely overtaken by large families of campers and day-trippers. This is, however, a fairly good time to enjoy a visit to the largest urban areas such as Mexico City, Monterrey and Guadalajara, where the massive desertion of city residents translates into less traffic and a substantial reduction in normal levels of air pollution.” Sounds like a good time for Bill and me to stay in our little pocket of paradise in Ixtlahuacan!

Palm Sunday: Blessing of the Palms (March 16)
Palm Sunday (Domingo de Ramos) takes its name from Jesus' entry into Jerusalem where crowds laid palms at his feet.
 
Semana Santa begins on Palm Sunday (the last Sunday of Lent before Easter) when the faithful go to Mass in the morning for the blessing of the Palm leaves. On this day all over Mexico, weavers of elaborately woven palms ply their craft outside churches, and worshippers follow the priest into church carrying the woven fronds (in the shape of crosses and other figures) or a simple palm leaf. When dry, the palm leaves are burned, and according to popular legend, the smoke carries the household's prayers to the sky. One interesting tradition observed in some churches is that ashes from some of the blessed palms are reserved by the church for marking the sign of the cross on the foreheads of communicants during Ash Wednesday services the following year. In many villages, processions commemorating Jesus’ triumphal entry into Jerusalem often precede the mass.

 
Maundy Thursday—Observances Begin (March 20)
The commemoration of Easter begins in earnest on this day, Jueves Santo. In cathedrals throughout the country, the bishops celebrate special masses during which the Chrism, a sacred oil used in the sacraments, is consecrated. In the evening many churches hold some type of re-enactment of the Last Supper. During Masses on this day the customary exchange of greetings of peace is omitted from the liturgy, a reminder of Judas’ betrayal of Jesus. It is also customary to silence the church bells during the Triduo Pascual, the three key days of the Easter holiday. People are called to mass by the whack of wooden clappers called matracas. In some small villages also, horse hooves are often covered on Maundy Thursday and Good Friday.

On Maundy Thursday the "washing of the feet" ceremony is sometimes celebrated. During Mass, the highest ranking priest washes the feet of twelve common people in representation of the 12 apostles.

Good Friday—The Passion Of Jesus (March 21)
The Friday before Easter is called Good Friday, and is an observance of Christ's crucifixion on the cross. Christians believe that the death of Jesus Christ on the cross made it possible for them to know peace with God. They wanted to celebrate their peace rather than observe Friday as a day of mourning or sadness.

The name may also be derived from God's Day, since in the first two centuries, the word "good" would only ever have been used as a description for God.

In many towns and villages the trial and crucifixion of Jesus Christ is remembered through a Passion Play, or a recreation of the Via Crucis, (the Way of the Cross) on Viernes Santo— Holy Friday. This may be an all-day event involving a cast of hundreds of amateur performers playing key roles in the Biblical story that reaches its climax with a simulated crucifixion. In other places there may be some type of solemn procession in which most of the populace participates as penitents. In addition, the Virgin Mary´s pain and suffering at the loss of her son may be recalled with the display of an Altar de Dolores--an Altar of Sorrows.

 
 
Holy Saturday (Sabado de Gloria)—The Solemn Vigil (March 22)
This day commemorates the greatest of the holy vigils…the day in which Jesus rested in the grave. Some communities celebrate by burning paper maché effigies of Judas. Frequently this also includes a solemn evening mass during which each communicant lights a candle at the altar, holding it throughout the remainder of the ceremony.

Easter Sunday (Domingo De Gloria) (March 23)
Easter Sunday celebrates Jesus' resurrection. Along with Christmas, Easter is considered one of the most joyous days on the Christian calendar. Religious services and other Easter celebrations vary throughout the regions of the world and even from country to country. Early services on this day are symbolic of the empty tomb that was found early that Sunday morning and of Jesus' arrival in Jerusalem before sunrise on the Sunday of his resurrection.

The church bells will once again peal, now with especially joyous fervor. With church attendance at a high, you can also expect to see plenty of festive crowds bustling about every town plaza following the services, including the ever-present street vendors selling everything from tacos to ice cream to trinkets.

And, as we all know by now, food is an important part of any Mexican celebration, and the Easter holidays are no different. 

Since Lent is a time of simplified living and meatless dishes, the Mexican population lives on seafood, nopal and corn. Drinks include fresh-fruit agua frescas or one of Bill’s favorites, horchata de arroz, a drink made with rice. One of the most well-known desserts served around lent is known as capirotada, which is a Mexican bread pudding. It usually consists of toasted French bread, cheese, milk, butter, peanuts and raisins. It is soaked in syrup that includes water, brown sugar, cinnamon and a variety of other ingredients. Another food that is popular around Easter time is the Empanada, which can be an entree or a dessert filled with fruit.

All vegetables can be eaten during Lent, but the most popular vegetable of the Lenten season is dried zucchini, which is smaller in Mexico. Ripe zucchini is sliced and placed on a cloth to completely dry in the sun. The dried rounds are then cooked by frying with onion, garlic and tomatoes. Once done, the dish is topped with cheese and covered until the cheese melted.

Other Lenten vegetables include nopalitos, young prickly pear cactus pads. They taste very similar to green beans when cooked. The nopalitos can be prepared with scrambled egg or fried with onion, tomatoes and cilantro (coriander), served on a corn tortilla, folded and eaten like a taco. Other toppings, as well as hot sauce, can be added.

Corn, the staple of the Mexican diet, also is prepared differently for Lent. Chacales is a dish made with dried white corn that is broken into pieces and prepared into a soup. The Aztecs are thought to have originated this dish when they pounded corn on the metate (a ground stone tool used for processing grain and seeds).

If I haven’t made you hungry yet, see below for some more delightfully authentic Mexican recipes.

RECIPES: 

Aguas Frescas - Mexican Coolers
 

The Mexican beverages known as Aguas Frescas are a wonderful complement to Mexico's cuisine. They're wonderfully unique and refreshing...plus they provide a perfect balance to the spiciness of the food.

Vitrolero or Vitroleros are huge glass or plastic containers of Aguas Frescas that can be found at street stands all over Mexico, usually featuring whatever fruits are currently in season. Very simple to make, these drinks only require three essential ingredients: fruit, water and sugar. How much easier can it get than that?

Agua de Tamarindo (Tamarind-flavored Water)  

Tamarinds are used frequently in both Thai and Indian cooking. In Mexico they're hugely popular and are regularly used to make aguas frescas. This recipe takes about an hour to prepare and another hour or so to chill. It makes a half gallon.

20 tamarindo pods (three packages)
2 quarts water
1 1/2 cups sugar (or to taste)

Peel the tamarindo pods, removing the veins that run along the sides. Leave the seeds.

In medium saucepan, bring one quart water to a boil. Add peeled tamarindo pods. Boil over high heat for approximately 15 minutes, or until the pulp is soft.

Remove from heat and let cool until the pulp is ready to handle. Remove seeds from pulp and discard, along with any remaining bits of peel. Empty the saucepan into a blender. Add sugar and blend until liquefied. Run the mixture through a strainer, discarding extra pulp. Pour into a pitcher and mix with remaining quart of water. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.

Agua de Jamaica (Hibiscus Flower Water)  

Dried hibiscus flowers, known in Mexico as jamaica (pronounced hah-MIKE-ah) are used to make this refreshing, delicious drink. Agua de Jamaica is a mild, natural diuretic. People who drink it for that reason often use a sugar substitute. This recipe takes about an hour to prepare and another hour or so to chill. It makes a half gallon.

2 cups dried hibiscus flowers(2 packages)
2 quarts water
3/4 cup sugar (or to taste) - or equivalent amount of sugar substitute

Rinse and drain the hibiscus flowers in a colander. In medium saucepan, bring one quart of water to a boil. Add hibiscus flowers and sugar. Reduce heat and simmer, covered, for approximately 15 minutes. Mixture will be dark red in color.

Remove from heat and cool. Strain thoroughly and pour into a pitcher. Add remaining water and stir. Chill in a saucepan with 4 cups of the water and the sugar. Stir and bring to a slow boil, lower heat and simmer, covered, for 15 minutes. The flowers will have lost their color into the water, which will be a deep red color. Let the liquid cool, then run the mixture through a strainer. Pour into a pitcher and mix with remaining quart of water. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.

Agua de Melón (Cantaloupe Water) 

Delicious. Refreshing. Easy. A winner for sure. This recipe takes takes about 20 minutes to prepare and another hour or so to chill. It makes a half gallon.

1 canteloupe, diced, with seeds and rind discarded
6 cups water
½ cup sugar (or to taste)

Place half of diced cantaloupe in blender, along with two cups of the water. Blend until liquefied. Pour into a pitcher. Place remaining cup of watermelon in blender, along with two more cups water. Blend thoroughly and pour into pitcher. Add remaining two cups of water and sugar. Stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.

Agua de Sandía (Watermelon Water) 

Agua de Sandía (pronounced Sahn-DEE-yah) is a particular favorite with kids! This recipe takes about 20 minutes to prepare and another hour or so to chill. It makes a half gallon.

2 cups diced seedless watermelon, with rind removed
6 cups water
1/2 cup sugar (or to taste)

Place one cup diced watermelon in blender, along with two cups of the water. Blend until liquefied. Pour into a pitcher. Place remaining cup of watermelon in blender, along with two more cups water. Blend thoroughly and pour into pitcher. Add remaining two cups of water and sugar. Stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.

Horchata (Rice-Cinnamon Drink) 

Although Horchata (pronounced or-CHAT-ah) is not really a fruit drink, it's served in the same way, and on the same occasions as Aguas Frescas. The unusual blend of rice, sugar and cinnamon makes this a preferred drink of many Mexicans. You can often find Horchata in Mexican restaurants, made fresh daily. This recipe must be made in two parts, over a six- to eight-hour stretch. The first part of the recipe takes around five minutes. The second takes about 20 minutes to prepare and an hour or so to chill. Makes 2 ½ quarts.

2 cups long-grained white rice
2 cups water
2 quarts low or non-fat milk
1 cup sugar
2 tsp vanilla
1 teaspoon ground cinnamon

Place the rice in a bowl with enough hot water to cover it completely. Seal bowl with plastic wrap and let stand, at room temperature, for six to eight hours, or overnight. The next day, strain rice through a colander, discarding water. Place one cup water and two cups milk in blender with one cup of rice. Blend until liquefied. Pour into a pitcher. Repeat with other half of milk, water and rice. Pour through a strainer to remove extra rice pulp. Mix in sugar, vanilla and cinnamon and stir until sugar is completely dissolved. Chill thoroughly before serving. Pour into tall, ice-filled glasses and serve.

Capirotada (Bread Pudding) (Kah-Pee-Roh-Tah-Thah) 

3/4 c. brown sugar, firmly packed
1/2 tsp. cinnamon
3/4 c. water
2 1/2 c. French bread 1/2 inch cubed squares
3/4 to 1 c. raisins (seeded) or currants or combined
3/4 c. walnuts, chopped
1/2 c. diced cheddar cheese
2 tsp. Butter
Sweetened whip cream or vanilla ice cream

In pan combine brown sugar, cinnamon and water boil gently until sugar is dissolved. Pour the hot syrup over bread cubes and toss gently. Add the raisins, walnuts and cheese, toss again until blended. Spoon into a 1 1/2 quart casserole or baking pan, greased with the 2 teaspoons butter. At this point you can let the pudding stand until you are ready to serve. (20 minutes at least). Bake in 350 degree oven for about 15 minutes or until heated through. Serve warm with whip cream, or ice cream. Makes 6 servings.

Maria Elena's Capirotada 

While this combination may sound strange to Americans, anyone who likes traditional bread pudding will like capirotada.

3 loaves Mexican pan dulce (sweet bread), about 7 inches in diameter
1/2 cup vegetable oil
3 piloncillo cones (Mexican raw brown sugar; see note)
4 2-inch cinnamon sticks or two 4-inch cinnamon sticks
1/2 large tomato, chopped
4 whole cloves
1/2 large white onion, chopped
2 bay leaves
3 cups water
Optional fruit and nut add-ins: raisins, chopped banana, peeled chopped apple, citron, candied pineapple, grated orange peel, shredded coconut, chopped roasted unsalted peanuts, chopped walnuts, slivered blanched almonds, pine nuts
8 ounces dry Mexican cheese (queso seco or queso ranchero), grated (2 cups)

Cut the bread into 1/2-inch slices and save the heels for another use. Paint the bread slices on both sides with oil. Place on cookie sheets and bake at 350 degrees until toasted and dry but not brown, about 5 minutes. Remove bread from oven and set aside.

In a large saucepan on low heat, cook the sugar cones, cinnamon sticks, tomato, cloves, onion and bay leaves in water until the sugar cones are melted, about 5 minutes. Bring to a boil and simmer syrup until thickened, about 7 minutes. Strain out tomato, cloves, cinnamon sticks, bay leaves and onion and discard. Set syrup aside.

Grease a 9-by-13-inch baking dish or pan.

Layer in the following order: a third of the toasted bread slices, a third of the fruit and/or nuts, a third of the cheese, a third of the syrup.

Repeat layers until all of the ingredients are used.

Place in oven, turn oven to 350 degrees and bake 30 minutes, or until heated through and syrup is absorbed. The top of the custard should be brown and the cheese melted.

Serve hot right away or cool for 15 minutes before serving. Some people even like it cold.
Makes 10 servings

Note: Piloncillo, panela or rapadura are names for brown, unrefined sugar in the form of small cones or flat cakes. It is made by pressing the natural juice out of sugar cane and then cooking to reduce its water content.

Empanadas (Beef) 

Shell:  

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 tbsp salt
1/3 cup shortening
1/3 cup ice water

Sift together flour, sugar, baking powder and salt.

Cut the shortening into the flour as though you were making a pie crust by working it in with your fingertips until the mixture resembles coarse crumbs.

Sprinkle dough with just enough ice water so that it will just hold together. Knead together briefly and allow to rest, covered about 10 minutes.

Roll dough out on a lightly floured board to circles about 3-4 inches in diameter.

Place a spoonful of empanada filling of your choice on one side of the circle. Moisten the edges of the circle with a small amount of water and fold the dough over the filling to make a half circle. Press the edges together to seal.

Bake at 375 degrees for 15-20 minutes.

Filling: 

1 medium sized onion, chopped
3 cloves garlic, minced
4 tablespoons vegetable oil
2 tomatoes, peeled
2 cups cooked beef, chopped
1/2 cup beef stock
1/4 cup raisins
1 tsp vinegar
1/8 tsp ground cloves
1/8 tsp ground cumin
salt and pepper to taste

Saute onions and garlic in hot oil until translucent.

Add meat, sauté 5 more minutes. Stir in tomatoes, stock and remaining ingredients.

Simmer 30 minutes.

Empanadas (Apple)   

FILLING: 

8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. apples spice
3 tsp. cornstarch
2 tbsp. butter

Filling: Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.

DOUGH: 

6 c. flour
2 tsp. salt
1 1/2 c. sugar
3 tsp. baking powder
2 tsp. apple pie spice
1 c. shortening
Warm water

Dough: Make dough like you would for flour tortillas. Let it stand for 10 minutes. Make balls, smaller than for tortillas, (smaller than a golf ball). Roll out to 4 inch diameter. Put filling in center, fold one side over. Press sides with fork to seal. Place on cookie sheet. Bake at 350 degrees until done.

Empanadas By Velia   

Filling: 

3 c. cooked pumpkin or sweet potato
1 1/2 c. sugar
2 tbsp. butter
2 tsp. cinnamon
Cook on low for about 45 minutes.

Crust: 

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 c. shortening
1 c. warm water

Combine dry ingredients with shortening and add warm water. Knead the dough for 5 minutes, let sit for 30 minutes. After 30 minutes, make the dough by rolling out small round shapes (about 4 inches in diameter), fill with mixture and then fold dough in half to make half moon shapes. Glaze empanadas with egg white and sugar and cinnamon combination. Bake in oven until lightly brown.