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Easter sweets feast

After Carnival and Lent, we now welcome the long-awaited Easter holidays. The following desserts are the most typical Easter sweets you’ll find in the destinations where our Palladium Hotels & Resorts are located. Make sure you make room in your tummy for these delicacies when you visit our Resorts.
The Easter bunny and eggs tradition came to Brazil in the beginning of the 20th Century thanks to German immigrants. These symbols were inspired in the Chinese custom of painting duck eggs to celebrate the origin of life. Just like other European countries, you’ll also find the typical chocolate Easter eggs, which have been manufactured since 1834. Another Brazilian dessert is called “paçoca de amendoim,” a candy made of ground peanuts, sugar and cassava flour.
Dominican Republic
During Holy Week, Dominicans prepare a dish called “habichuelas con dulce” (sweet beans) made with beans, coconut milk, evaporated milk, sugar, cinnamon and sweet potatoes served with raisins on round cookies with a cross motif on top. Other traditional desserts are the chacá (corn, milk, sugar and spices), buñuelos, rice pudding and papaya, orange and cashew sweets.
Easter wouldn’t be the same in Jamaica without the famous buns and cheese. The concept dates back to ancient Babylon when buns were offered to Ishtar, the pagan queen of heaven. The British adopted it and later placed a cross on top of the bun symbolizing the crucifixion of Christ. Centuries later, British conquerors brought them to the island where they have now transitioned into the Jamaican Easter Bun. During this time of the year, bakeries are kept busy supplying a nation craving for the sweet, spicy, raisin filled bun with cheese, including the locally famous Tastee Cheese.
Here you’ll discover the “capirotada,” a regional dessert from Sinaloa, Jalisco, Chihuahua, Baja California and Sonora. This dish is made with toasted or stale bread, cut in slices and then baked with banana, raisins, nuts and peanuts. A piloncillo or brown sugar syrup is then poured over the layers, with Chihuahua or Ranchero cheese to gratiné.
During this season, you’ll find the famous “torrijas” all over Spain. The recipes vary by location, and even amongst chefs. The torrijas, which are similar to the French toasts, are made out of thick slices of day-old bread soaked in milk or wine, dipped in egg, fried and then drenched in cinnamon or some type of liquor, and sweetened with honey, caramel or sugar.

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