In the lead-up to Holy Week, market activity in Guayaquil is gradually picking up as vendors prepare for the sales of traditional grains needed to make fanesca, a quintessential Ecuadorian dish during this religious observance. Traders report that the number of buyers is still moderate, and key ingredients such as salted cod are yet to arrive in large quantities at the markets. The critical dates for preparing fanesca are significant, with many Ecuadorian families planning to maintain traditions on Maundy Thursday, April 2, and Good Friday, April 3.

Fanesca is a rich soup that is emblematic of Ecuadorian cuisine during Holy Week, made from dried cod, milk, peanuts, and a variety of grains and vegetables. The traditional recipe typically includes around 12 different grains like broad beans, peas, and corn, among other ingredients, making it not only a culinary highlight but also a representation of cultural heritage. The anticipation surrounding this festive dish draws attention to the economic and social activities in the markets, where the sense of community is reinforced as families prepare to celebrate together.

As vendors price their goods, the expected cost for the ingredients ranges between $10 to $15, signaling both the demand and the current market conditions. Although the turnout is not yet robust, as more people begin shopping in the upcoming weeks, vendors are hopeful that sales will increase, particularly as the dates for Holy Week draw closer. The preparation of fanesca remains a cherished tradition that signifies not only culinary richness but also the unity and religious observances among Ecuadorians during this sacred time.