Dish

Sopa de capirotadas

Bread soup

Sopa de capirotadas is made by layering stale bread with cheese and then pouring a syrup made from piloncillo (unrefined cane sugar), cinnamon, and cloves over the top. The dish is then baked until the cheese is melted and bubbly. The result is a sweet and savory soup that is perfect for a cold winter day. The dish is typically served with a side of lime wedges and chopped cilantro.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Soup

Origins and history

Sopa de capirotadas has its roots in Mexican cuisine and is believed to have originated in the state of Jalisco. It is a dish that has been passed down through generations and is often served during the Christmas season.

Dietary considerations

Vegetarian

Variations

There are many variations of Sopa de capirotadas, with some recipes calling for the addition of raisins, nuts, or even meat. Some versions of the dish also include a layer of fruit, such as apples or bananas.

Presentation and garnishing

Sopa de capirotadas is typically served in a deep bowl with a generous amount of the syrup poured over the top. The dish is garnished with lime wedges and chopped cilantro.

Tips & Tricks

To make the syrup for Sopa de capirotadas, be sure to use piloncillo instead of regular sugar. Piloncillo has a unique flavor that is essential to the dish.

Side-dishes

Sopa de capirotadas is typically served as a main course and does not require any side dishes.

Drink pairings

A glass of Mexican hot chocolate pairs perfectly with Sopa de capirotadas. The rich and creamy chocolate complements the sweet and savory flavors of the soup.