Bread cinnamon

toasted bread (for capirotada) • nonstick cooking spray • butter • shredded cheese • raisins • shelled peanuts • shredded coconut • sprinkles • large cinnamon sticks • milk (about 3.8 liters) • medium piloncillo cones • large tomato, diced •

boiled sweet potato • egg • milk • Ground cinnamon, to taste • oats • Peanuts and/or almonds, to taste (optional)

cones piloncillo (about 12 ounces/340 grams total) • cinnamon • sweetened condensed milk (about 14 ounces/397 grams) • evaporated milk (about 12 ounces/354 ml) • whole milk (240 ml) • toasted capirotada bread (or about 12 ounces/340 grams of toasted French bread or bolillo slices) • butter (about 8 tablespoons/113 grams)

corn, kernels sliced off • eggs • unsalted butter • sweetened condensed milk • vanilla extract • baking powder • salt • sugar • ground cinnamon • all-purpose flour (about 120 grams)

bolillos (Mexican bread rolls), cut into thick slices and left to dry in the sun or air-dried • oil (1 liter) with 2 cinnamon sticks, 7 whole allspice berries, 5 black peppercorns or Tabasco peppercorns, and 3 whole cloves • Syrup: • piloncillo (about 1 kilogram) • apple juice (1 liter) • Zest of 1 orange • whole cloves, 5 black peppercorns, and 2 whole star anise • cinnamon sticks • pulque or light beer (1 liter) • For garnish: • pitted prunes • raisins •

fresh corn kernels (from about 6 ears of corn) (about 1 kg) • unsalted butter (about 1/2 cup or 113 grams) • all-purpose flour (about 60 grams) • baking powder • sweetened condensed milk • large eggs • ground cinnamon

bolillos (or 7 small French bread rolls) • piloncillos (or 5 cones of Mexican brown sugar, about 1 1/4 pounds/570 grams total) • cinnamon sticks • prunes (about 280 grams) • raisins (about 150 grams) • bananas • apple • peanuts (about 140 grams) • unsalted butter (about 1 cup/226 grams) • queso fresco or panela cheese (about 200 grams) • corn tortillas

day-old bolillo rolls • butter (about 90 grams) • cinnamon stick • piloncillo (about 500 grams) • whole cloves • evaporated milk (such as Carnation, 12 fl oz/354 ml) • sweetened condensed milk (about 10 oz/300 ml) • Chopped pecans, to taste • Raisins, to taste • Peanuts, to taste • Banana, to taste • Dried cranberries, to taste •

bolillos (Mexican bread rolls) or French rolls, sliced and left out to dry • corn tortillas, cold • piloncillo (about 500 grams) • tomatoes • onion • whole cloves • evaporated milk • butter • cinnamon (about 4–6 inches / 10–15 cm) • toasted granola (my wife makes it) • shredded coconut • raisins •

white bread rolls • cones piloncillo (about 9 oz or 255 grams) • cinnamon • whole cloves • cheese (100 grams) • walnuts (100 grams) • almonds (100 grams) • dried cranberries (100 grams) • peanuts (100 grams) • shredded coconut (100 grams) • water (about 1.5 liters)

sliced and toasted French bread (birote) • cinnamon • tomatoes • onion • whole black peppercorns • whole clove • piloncillo (Mexican brown sugar cones) • Cotija cheese (about 250 grams) • lard (about 1 kg) • raisins (about 150 grams) • roasted peanuts (about 150 grams)

bolillos (Mexican bread rolls) • piloncillo cones (about 1 1/4 pounds or 570 grams) • cinnamon sticks • panela cheese (about 14 ounces or 400 grams) • Golden Delicious apples • bananas • raisins (about 200 grams) • peanuts (about 200 grams) • shredded coconut (about 200 grams) • water (about 6 liters)

fresh corn kernels (about 400 grams) • sweetened condensed milk • large eggs • cream cheese (180 grams) • unsalted butter (90 grams) • vanilla extract • ground cinnamon • baking powder

French bread rolls (birotes), sliced and left out in the sun to dry • Oil or lard for frying, • piloncillo (about 1 kg) • cinnamon • water (2 liters) • whole cloves • walnuts • Small handful of raisins • or small handful of dried prunes • Small handful of shredded coconut • Small handful of unsalted peanuts • sliced almonds (about 100 grams or a small handful) •

whole wheat sandwich bread • stevia • cinnamon stick • Walnuts • Raisins • Peanuts • Queso seco (dry Mexican cheese) or substitute with crumbled feta

bolillos (Mexican bread rolls) • plantains • peanuts, to taste • raisins, to taste • shredded coconut, to taste • piloncillo cones (or 2 cups packed dark brown sugar, about 400 grams) • butter • cinnamon, to taste • cloves, to taste • corn tortillas • basket cheese, to taste (or queso fresco) • dried prunes, to taste •

white bread (such as bolillo, telera, or a two-day-old baguette) • piloncillo (Mexican unrefined cane sugar) • Chihuahua cheese • butter • water (355 ml), add more if needed • cinnamon stick • mixed nuts (such as pecans, pine nuts, almonds, peanuts, and hazelnuts) • golden raisins • vegetable oil (120 ml)

bolillo rolls (or French bread rolls) • bananas • (about 200 grams) fresh plums • (about 200 grams) dried prunes • (about 200 grams) peanuts • (about 150 grams) cheese (such as queso fresco or mild cheddar) • (about 350 grams) piloncillo (or dark brown sugar) • whole cloves • cinnamon stick • (about 150 grams) butter • (about 8 liters) water

bolillos (Mexican bread rolls) • Coconut oil, as needed (extra virgin) • small handful of raisins • small handful of peanuts • small handful of walnuts • piloncillo cones (about 12 ounces/340 grams total) • cinnamon • whole cloves • whole allspice berries • evaporated milk (12 fl oz/354 ml) • sweetened condensed milk (about 7 oz/200 ml) • whole milk (240 ml) •

bolillos (Mexican bread rolls) • butter • vegetable oil • cones piloncillo (Mexican brown sugar) • cinnamon stick • sweetened condensed milk • evaporated milk • whole milk • corn tortillas • walnuts (about 60 grams) • peanuts (about 70 grams) • raisins (about 75 grams) •

stale bolillos (Mexican bread rolls) • Raw unsalted peanuts, to taste • Raisins, to taste • Dried prunes, to taste • egg yolks • evaporated milk • sweetened condensed milk • whole milk • vanilla extract • cheese (Chihuahua, Gouda, or Manchego—use your favorite) • ripe plantain, chopped • piloncillo (about 50 grams) •

bananas • eggs • oats • cinnamon • olive oil • to taste walnuts (optional) • to taste vanilla (optional)

milk (approx.) • stale bread, sliced • eggs (depending on size and the bread chosen) • baking powder • ground cinnamon (to taste) • vanilla extract • Liquid caramel for the mold • sweetened condensed milk • sugar to taste • small pinch of salt

bananas • eggs • sugar • butter • all-purpose flour • vanilla extract • salt • baking powder • cinnamon • Chocolate and walnuts (optional)

ripe bananas • eggs • almond milk or low-fat milk • vanilla extract • organic coconut oil • ground cinnamon • baking powder • salt or baking soda • oat flour • almond flour or amaranth • brown sugar or agave syrup • walnuts, chopped •

bananas • eggs • yeast (11 grams) • sugar • milk • melted butter • oil • all-purpose flour • vanilla • ground cinnamon to taste

vanilla extract • room temperature water • ground cinnamon • baking powder • baking soda • regular milk • whole wheat flour • oats, you can grind them or use them as flakes (I used flakes) • melted butter • brown or white sugar (you can use a sugar substitute) • mashed ripe bananas (regular bananas) • honey

🌼 4 - 5 ripe bananas • 🌼 4 eggs • 🌼 2 cups of flour • 🌼 1/2 cup of oil • 🌼 1/2 cup of sugar • 🌼 walnuts to taste (I used about 5 oz) • 🌼 2 teaspoons of baking soda • 🍀 or 2 teaspoons of baking powder • 🌼 1 heaping teaspoon of cinnamon • 🌼 4-5 tablespoons of vanilla extract

Enough edges of sandwich bread or white bread • milk (about 500 ml) • Cinnamon to taste • small lemon (zest of the peel) • sugar (about 150 grams) • eggs

onion • whole cloves • jalapeño pepper • tomato • cinnamon stick • Shredded coconut, to taste • Raisins, to taste • Aged cheese, to taste • Corn tortillas, • Toasted bread or toasted bolillo rolls, • water (2 liters) • large piloncillo cones