From the 15th century in Europe, especially in the north like Norway, the commercial sale of codfish began because once dried and salted, it was ideal for long sea voyages.
In this way, when voyages to the New World started, Spanish conquistadors included dried and salted codfish among their food supplies, bringing it to America on their fleets.
During Holy Week, Costa Rican dishes showcase the gastronomic syncretism between indigenous and Spanish cuisine. Thanks to the presence of convents and monasteries, the religious brought their culinary traditions, incorporating regional ingredients and embracing new flavors, creating new mestizo recipes with indigenous, Spanish, and African influences.
Thus, in Costa Rica, gastronomic and religious syncretism took place; Catholicism was imposed, and during Lent and Holy Week, the liturgical calendar was followed, which prohibited red meat consumption, thereby promoting the consumption of fish.
The Spanish colonizers brought codfish, and monks in convents incorporated it into our cuisine. They prepared it, and even today, this delicious dish is still made; a pot of water is heated, then onion, chayote, carrot, potato, sweet chili, thyme, and garlic are added.
Once the vegetables are tender, the codfish is added, previously soaked in water for hours to remove excess salt, drained, shredded, without scales or skin. When ready, it is sprinkled with a little cilantro.
