With the onset of Holy Week, the traditional Ecuadorian dish fanesca is being served in various restaurants in Guayaquil. This special dish, typically made from a mix of grains such as beans, lentils, faba beans, and corn, along with ingredients like cassava, has become a staple during this festive season. Popular venues like La Manuela are already dishing out their offerings, with a focus on increasing sales compared to previous years.

La Manuela, situated along the scenic Malecón 2000, has initiated its fanesca service from February 27 until March 5, aiming to reach a target of duplicating last year's sales figures, which were around 400 plates sold during the Holy Week. The executive chef, Julio Herrera, expressed optimism, noting the restaurant's successful reception last year and emphasizing the importance of preparing the fish correctly by soaking and treating it ahead of cooking.

As restaurants gear up for this culinary tradition, it reflects a broader cultural significance tied to Holy Week in Ecuador, illustrating how local businesses adapt and strive to meet the demands of their community during this festive time. Fans of Ecuadorian cuisine can expect varied interpretations of fanesca, including innovative crab versions, showcasing the creativity and diversity of local chefs while honoring the rich culinary heritage of the region.