Dish

Capirotada

Capirotada is a sweet and savory dessert that is often served during Lent and other religious holidays in Mexico. The bread is toasted and layered with cheese, nuts, and dried fruit. The piloncillo syrup is made by boiling the sugar with cinnamon, cloves, and water. The syrup is poured over the bread and the dish is baked until the cheese is melted and the bread is soaked with the syrup. The result is a delicious and aromatic dessert that is both sweet and savory.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Dessert

Origins and history

Capirotada has its roots in Spanish cuisine and was brought to Mexico by the Spanish colonizers. It has since become a popular dessert in Mexico and is often served during religious holidays such as Semana Santa (Holy Week).

Dietary considerations

Vegetarian

Variations

There are variations of capirotada that use different types of bread such as brioche or challah. Some variations also use different types of cheese such as queso fresco or cheddar.

Presentation and garnishing

Capirotada is often presented in a baking dish or casserole. It is garnished with a sprinkle of cinnamon and a few pieces of dried fruit. The bread should be soaked with the syrup but not too soggy. The cheese should be melted and slightly browned.