Capirotada is a typical dessert of our country that has been passing from generation to generation and we can still enjoy it especially in the time of Lent. If you have never tried it, it is a dessert made with toast or aged bread, this bread is cooked with banana, nuts, guavas, peanuts, cheese, and raisins, and then covered with piloncillo syrup. Its main characteristic is that the ingredients are placed in layers until you get a quite overflowing pan.
If we talk about the origin of this dessert, it is said that comes from the Romans, who prepared a similar dish called the Sala Cattabia, made with bread soaked in water, cheese, chicken livers, cucumbers, and dressing. Although it was not exactly a dessert, its preparation was very similar.
In Mexico this dish plays a very important role in history as it is said it was the dessert with which Hernan Cortes poisoned Francisco de Garay. Today it is consumed in almost all the country at the time of vigil, especially in the states of the center and north, having each one its touch in the preparation.
For example, in the state of Jalisco it is made without fruit, only raisins, peanuts, piloncillo, and cheese. In Sonora they do not use guava. In Sinaloa it is custom to have it on Ash Wednesday and Catholic Lent Friday. In Nuevo Leon they have it after the fast of Holy Fiday and its preparation has bread roll, chihuahua or manchego cheese, raisins, peanuts, coconut, and piloncillo.
So if you still have not tried this Mexican dessert, we invite you to have this delight around Easter.
If you wish to come to Monterrey in Easter or have plans to come to the city for business, a great lodging option is Best Western Plus Royal Courts hotel with excellent and comfortable rooms, as well as very accessible prices and great location to look around the beautiful city of Monterrey.
Photo by: Cocina California