Good Friday, or 'Viernes Santo' in Spanish, holds immense significance in the majority-Catholic country of Peru. It is celebrated as part of the Holy Week and falls on the Friday preceding Easter Sunday. Considered a national holiday in Peru, it provides an opportunity for Peruvians to commemorate the crucifixion of Jesus Christ and his death at Calvary—events central to Christian beliefs. This traditionally somber day is observed through various religious practices that run deep within Peruvian culture.
During Good Friday in Peru, the streets often bear witness to religious processions, theatrical representations of the Passion of Christ, and vigils that carry on into the wee hours of the morning. Among the most significant events is the procession of the 'Lord of Miracles' in Lima, where a replica of a painting of Jesus created by an Angolan slave is taken through the streets, mirroring Jesus' journey. This elaborate event draws thousands of participants and spectators from across the country, making it one of the largest processions in South America.
What sets Good Friday apart in Peru is not just the grand processions, but also the unique culinary tradition associated with the day. It is customary in Peru to abstain from eating meat on Good Friday. This tradition has paved the way for a variety of seafood delicacies that are unique to Peruvian cuisine. From 'Ceviche', a raw fish dish marinated in citrus, to 'Chupe de Viernes', a traditional Good Friday soup—food plays an integral part in the Peruvian observation of this holy day, and these unique gastronomic offerings add to the rich tapestry of Peruvian culture.