Authentic home cooking from Mexico, with US measurements. 
Traditional Capirotada
This dessert is perfect for the Easter season and is also great for celebrating Mexican national holidays, as it is a truly traditional Mexican dish, even though many people think it comes from Spain. My Aunt Luz taught me this simple recipe, and she learned it from her paternal grandmother. Let's keep passing down these delicious flavors to future generations.
Traditional Capirotada
This dessert is perfect for the Easter season and is also great for celebrating Mexican national holidays, as it is a truly traditional Mexican dish, even though many people think it comes from Spain. My Aunt Luz taught me this simple recipe, and she learned it from her paternal grandmother. Let's keep passing down these delicious flavors to future generations.
Open in Cookpad AppSteps
- 1
Heat vegetable oil in a skillet. Slice the baguettes and fry the slices until golden and toasted, but not burnt. In a pot, combine 2 cups water and the piloncillo pieces. Cook over low heat until the piloncillo dissolves.
- 2
Toast the bread slices so they are golden but not burnt.
- 3
As the piloncillo dissolves, carefully arrange the toasted bread slices in a clay or wooden bowl, being careful not to burn yourself.
- 4
Once the piloncillo syrup is ready, let it sit for a few minutes to thicken, then generously pour it over the bread slices.
- 5
Garnish and serve with the remaining ingredients: panela cheese, walnuts, and raisins.
- 6
You can add a splash of rum or tequila, and if you like, 3 whole cloves or some shredded coconut (optional). I don't add coconut to mine, but I know people who do, and it tastes great that way too.
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