I found this wonderful article in Pinterest that with a little editing, and adding pictures from Bing, is a perfect description of Mexican Food for Lent. Many of these dishes are in the Cozumel Sun´s recipe section already. All of them are simple to make, feel free to contact us if you need a detailed recipe!
Learn more about the season of Lent and about Lenten observances in Cozumel, Mexico.
Traditional Mexican Foods for Lent
Whether out of conviction or just by custom, many people around the world observe Lent (the liturgical season leading up to Easter) in some manner. One of the most common ways of doing this is by eating less red meat and more vegetarian and/or ¨pescatarian¨ meals. Mexican cuisine is replete with delicious ways to observe Cuaresma (Lent) and Semana Santa (Holy Week). Just for a start, try some of the following.
Egg Dishes
For economical protein, eggs reign, and Mexico knows how to make them. Take Ranchero Eggs (Huevos Rancheros) for instance—a delight at any time of day, not just for breakfast. Eggs scrambled with cooked, chopped green beans or cooked nopalitos (pieces of nopal cactus) are popular on meatless Fridays, too. Serve them with sliced avocado and slice or two of some sort of Mexican cheese, and you have yourself one tasty meal with an authentic Mexican flair.
Empanadas
These portable hand pies are popular year round all over Latin America, but during Lent and Holy Week meatless ones are produced and known as empanadas de vigilia (“vigil empanadas,” referring to the “watch” kept by Catholics on Holy Saturday, when the crucified Jesus was alone in his tomb).
Vegetarian Empanada
Empanadas de vigilia are made in the same way as “regular” empanadas except that their fillings are made completely of and/or fish or seafood. Try your hand at some ultra-Mexican ones made with poblano chile rajas or with some mushrooms sautéed with diced onion and sprig of epazote. Fish—either canned or fresh—sautéed with onion, garlic, and tomatoes also makes an excellent empanada filling. Or go vegetarian with a Swiss chard and onion sauté, with or without cheese.
Shii Fu
Another Incredible offering by the Buccanos Family.
Wednesday – Sunday night from 6:00 p.m. to 11:00 p.m
Reservations: 01 987 872 0100
Email buccanos@yahoo.com
Shii Fu Contemporary Asian Restaurant has opened its doors and I am so honored to share this incredible experience with both my loving children Bosco and Carina. Love, passion and great food keep us together…
Fish Dishes Reign
Fridays in Lent are supposed to be meatless, and this is intended as a penitential exercise. Honestly, though, it’s hard to be penitential, with access to such delicious Mexican fish and seafood dishes! Don’t miss out on White Fish in Creamy Cilantro Sauce and Fish Veracruz Style. Don’t shy away from ceviche, either, whether it be Fish Ceviche or Shrimp Ceviche. Once you’ve got those dishes down pat, branch out with some other Mexican Marisco recipes.
Croquettes and Patties
Tortitas, little fried patties, and Croquetas (same concept, different shape) are everyday food all over Mexico. They are sometimes made with meat or chicken, but often consist of leftover vegetables or leafy greens bound together with breadcrumbs and egg and fried or deep fried. Patties and croquettes are made year round by thrifty homemakers, but they really come into their own during the meatless days of Lent and Holy Week. Try your hand at some basic potato croquettes or some tuna (or salmon) ones.
Buccanos at Night
Wednesday thru Sunday
Hours: 6:00 p.m to 11:00 p.m.
Reservations: 01 987 872 0100
Email buccanos@yahoo.com
Buccanos at Night creatively showcases culinary masterpieces that include freshly caught fish by the owner along with signature seafood dishes and seasonal specials uniquely prepared for a multi-ethnic, multi-sensory dining experience where flavors clash on purpose. Enjoy bold flavors where taste will never fail to surprise and entice you.
The vibrant decor fuses traditional and contemporary style offering the perfect coastal experience with panoramic ocean view, torches reflecting on the waters of the Caribbean, and the glittering lights of the mainland in the near distance. A culinary delight not soon forgotten! We have an extended upstairs Seaview Terrace and an air-conditioned dining room.
Favo Bean Soup – Caldo de Habas
While not used much for everyday cooking in Mexico, fava beans (also called broad beans) make a much-heralded entrance into the country’s cuisine during Lent and Holy Week. Cooked until they are falling apart, then often deliberately deconstructed even more by a bean masher or even a blender, the beans are seasoned with onion, garlic, and tomato. Oftentimes, chopped, cooked Nopales (prickly pear cactus pieces) are added to the soup. The result: a deliciously creamy, comforting, and hearty—yet simple enough for austere times—soup.
Canned Fish Creations
Tuna croquettes (mentioned above) are always a favorite, and it’s easy to make tuna tacos. But did you know that canned sardines and canned mackerel can be just as tasty? Try your favorite meatloaf of meatball recipe with canned fish instead of meat, and you’ll see what I mean. Or toss well-drained canned fish with chopped lettuce, onions, and tomatoes, then drizzle with your favorite dressing for a great salad.
Stuffed Vegetables
Lent is the perfect time to enjoy cheese-stuffed Chiles Rellenos, but peppers are not the only vegetable being stuffed in Mexico at this time of year. Round or oblong calabacita squash (similar to zuchinni squash, though lighter in color) are often hollowed out and stuffed with cheese and diced onions sautéed with the scooped out squash. This dish is often served with a spoonful of tomato-y broth as a sauce. Other veggies, like eggplant or chayote, can be treated in a similarly toothsome manner.
Vegetable Sautees
Vegetable side dishes become main courses in Mexico during Lent, but to tell the truth, these foods are so flavorful that it’s anything but a sacrifice to feature them at a meal! Chopped calabacita (squash) is exquisite when sautéed with corn kernels and diced onions and tomatoes.
A La Mexicana!
Then there’s the perennial favorite a La Mexicana treatment available for veggies—so called because it contains the three colors of the Mexican flag: green, white, and red. The green is usually a small amount of chopped fresh chile pepper (such as serrano chile or jalapeño); the red is generally peeled, chopped tomato; and the white is often diced onion. Sautee these three ingredients with some chopped squash, cauliflower, or chayote, and you are in for a real treat.
Buccanos Beach Club Bar & Grill
Daily
9am- 5pm
Fridays & Saturdays 6 – 11pm.
www.buccanos.com
Mexican, Seafood and Fine Dining
Sauteed Shrimp Paella
Don´t feel like cooking? Buccanos has many seafood (and non-seafood) choices for Lent. Rated one of the top beach snorkeling sites in Cozumel with natural sand walk-in beach, ocean view swimming pool, seaside restaurant with bar, umbrellas & palapas, showers & lockers, beach massage, snorkel equipment & kayak rental, wave runners and parasailing, poolside internet, on property. Take a day a relax at Buccanos!
As for mushrooms, because of their “meaty” texture and rustic flavor, fungi make a great occasional substitute for meat. Sautee some chopped mushrooms and diced onion with a sprig of epazote in real butter (or good quality pork lard if you don’t need to avoid pork) to make a delicious filling for tacos or quesadillas. Mushrooms can also be prepared “a la mexicana” by sauteeing them until tender with diced onion, tomatoes, and fresh chile pepper.
Thank you Pinterest and the Spruce Eats!
