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Capirotada is a traditional Mexican dish, similar to a bread pudding. It is most popular during Lent, where you can find it on every table around Mexico. Capirotada is very sweet, with warm tones from the piloncillo, cinnamon, cloves and star anise. The same spices you can find in café de olla and calabaza en Tacha. Capirotada is also rich in textures, soft bread, crunchy peanuts, and plump raisins to mention some.

Fun story: When I was a kid and we were ready to leave the house, I would come out of my room with the silliest outfits! My mom used to say, “Pareces capirotada” It was a way of saying that my clothes didn’t make sense or didn’t match. Now, I think she just didn’t know how to compliment my creativity.

What you need to make Capirotada

Bolillo bread. French bread or baguette would also work for this recipe.

Piloncillo cone. Piloncillo cone is unprocessed raw cane sugar. You cand find it in most grocery stores.

Aromathics: Cinnamon sticks, star anise, whole cloves.


Shredded coconut

Roasted peauts

Nonpareils. Optional, but so pretty.

Helpful tips

This is a make ahead dish. It takes some time and love, but it is 100% worth it.

The most important thing is to let the ingredients cool before you assemble the capirotada. If the syrup is too hot the bread is going to fall apart and lose its shape in the oven. Some people like to toast all the bread at once in the oven, but I prefer doing it on a hot griddle working in batches. Those slightly charred edges make all the difference. So much flavor!

There are hundreds of different recipes for Capirotada, different ingredients, and different method. The secret is to find the combination of ingredients YOU like in your capirotada. I like a sweeter one, so I only use sweet ingredients, except for the cheese, but that is non-negotiable. Other popular ingredients are bananas, condensed milk, peppers, onions, pecans, cranberries and so on. The possibilities are endless.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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