In some typical Costa Rican dishes enjoyed during Holy Week, there is a clear manifestation of gastronomic mestizaje. Savory and sweet dishes are prepared, heavily influenced by Spanish settlers and made with products brought from the old continent and those of American origin.
When the Spanish colonizers arrived, they imposed the Christian religion on the indigenous populations and introduced new religious and social celebrations, not forgetting their gastronomy. This gave rise to Creole cuisine, which was also influenced during the 18th and 19th centuries by African cuisine.
The flower of the itabo shrub is an ingredient that is a staple in many Costa Rican Holy Week dishes; its bitter taste is related to the period of penance and sacrifice. Additionally, it is characterized by blooming during the months that coincide with Holy Week.
Some Costa Rican towns are known for preparing milk cajetas with itabo flower petals, a tradition dating back to ancient times with recipes inspired by Spanish marzipans and nougats.
Equal amounts of sugar and milk are cooked until condensed, then the flower petals are added along with some of the buds to further contrast the bitter and sweet flavors. Once the preparation has cooled, it is spread on a flat surface and cut into small squares.
