Mom’s Capirotada Recipe

Hola! I’m so excited to share this recipe with you. After posting it on my instagram stories, I received tons of messages asking for the recipe, and I knew I had to create an entire blog post about it.

Growing up, I always saw my mom create this dish during the Lenten season. On Ash Wednesday and Good Friday, this dish was a must-have in our home. But I must admit, I was never a big fan until I became an adult and gave it my own twist. After having kids, I realized how important it is to pass on these traditions. This beautiful dish makes me think of my childhood, growing up and going to church on Ash Wednesday and sharing what we’re all giving up during lent with my family. Food equals family, and I want to give that gift to my kids. Capirotada also has a symbolic meaning for Catholics; it is a reminder of the suffering of Christ on the cross where the ingredients carry a rich and symbolic meaning. The bread signifying the Body of Christ, the syrup his blood, the cloves are the nails on the cross, the cinnamon sticks symbolize the wooden cross.

I hope you enjoy this recipe; I made adjustments to make it healthier and with less sugar. My family is from Zacatecas, Mexico, and this is the traditional way my mother was taught by her grandmother. Mama Celestina taught my mom to add tomato, tomatillo, cascara de cebolla y tomatillo (peelings of onion and tomatillo) to flavor. When my mom told me about it, I was like, “WHAT? eso no se pone.” But I listened and followed her instructions, and it came out delicious! Traditionally capirotada contains cheese, my mom makes hers with Mexican cheese, and I opted to go without it. You can add different toppings too! As for the bread, I used whole grain and sourdough. You typically use bolillos (baguette), but it tastes incredible with either one.

Topping Options:

• Banana
• Apple
• Figs
• Dried Fruit
• Condensed Milk