In some traditional Costa Rican dishes enjoyed during Holy Week, there is a clear manifestation of gastronomic mestizaje. Both savory and sweet foods are prepared, showing a strong influences from Spanish colonists and made with ingredients brought from the old continent as well as native American products.
When the Spanish colonizers arrived, they imposed Christianity on indigenous populations and introduced new religious and social celebrations, all while maintaining their culinary traditions. This gave rise to Creole cuisine, which was also influenced during the 18th and 19th centuries by African cooking styles.
The flower from the itabo shrub is an ingredient that appears in many traditional Holy Week dishes in Costa Rica; its bitter flavor is associated with 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 renowned for making milk fudge with petals of the itabo flower, a tradition dating back to ancient times, with recipes inspired by Spanish marzipans and turróns.
Equal parts sugar and milk are cooked until they thicken, then the petals of the flower are added along with some of the flower buds to enhance the bitter and sweet flavors even more. Once cooled, the mixture is spread onto a flat surface and cut into cubes.
