WPA food sources from the Great Depression contain details about on Holy Week traditions from the Southwest. I've been using these sources to do a series on the culinary traditions of Lent. During Holy Week in 1940s New Mexico cooks made rice pudding with raisins, cheese, and panoche (a sweet pudding made from ground sprouted wheat and piloncillo, a sweet bread made with sprouted wheat, and sweet coffee served with hot or cold goats milk for dessert.