Very popular sweet leading up to Easter Week here in Andalucía, dating back to the Moorish era, as does so much of Andalusian culture. No one really knows how torrijas transitioned from being a common labor food to being the most widely eaten Easter and Lent treat in Spain. Some say that because the deep fried pieces of bread look a little bit like slices of meat, they were a ‘meat replacement’ during the Lenten fast from meat.