Capirotada an easy and cheap 100% Mexican dessert

Capirotada an easy and cheap 100% Mexican dessert

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Capirotada an easy and cheap 100% Mexican dessert

A typical dessert for this season Lent is the capirotadaon Mexico This dessert is very popular during this time and is usually prepared in different ways depending on the region where you consume it.

The capirotada is a very old dessert in Mexico, there is no record of where it began to be made, however Jalisco and Nuevo León are the states where this dessert can be found most frequently in the months of March and April.

This sweet dish is traditionally made with the leftovers of stale bread left over from the previous days, that is why it is a very easy and cheap dessert to make, these are fried with lard or butter and brown sugar syrup is added. and dried fruits; in some states they also usually add tomato and cheese to counteract the sweetness of piloncillo.

Hooded in Mexico


It is prepared with slices of birote (savory bread typical of this State of the Republic) soaked in piloncillo syrup, flavored with cinnamon, cloves and allspice, to which raisins, peanuts, almonds and cotija cheese are added.

New Lion

In the northern state of Mexico, it is usually made with slices of bolillos fried in lard, piloncillo sauce with raisins, onion, tomatoes, and fresh goat cheese.

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Desserts with love

San Luis Potosi

The Bajío area is known for its white capirotada or milk capirotada, which is made with slices of soft sweet bread soaked in English sauce or a cooked mixture of milk, eggs and cornstarch and decorated with raisins.


The traditional capirotada this state is called capirotada de agua where the bread is browned, fried and arranged in layers in a clay pot, then bathed in piloncillo honey which was previously cooked with tomato and onion and sprinkled with cheese, raisins and almonds to bake it.

We will prepare a recipe for capirotada which you can make very easily with the ingredients and utensils that you will find in any kitchen, for the base we will use toasted box bread to avoid having to leave the bread for a few days to harden.

To make this recipe you will need a pot to make the piloncillo syrup, a frying pan or toaster if you prefer, and an oven tray where you will gratin the cheese and give it the final touches.

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For the piloncillo syrup

  • In a pot with boiling water add the piloncillo and cinnamon
  • Cook over medium heat until the piloncillo dissolves completely and add the raisins.
  • Once the raisins have puffed up, turn off the heat and reserve.

for the bread

  • In a hot frying pan, melt the butter and fry the bread slices until they turn golden brown and crisp on both sides.


  • Assemble cotija cheese sandwiches with walnuts and peanuts and place in a baking dish.
  • Bathe them with the piloncillo honey and the raisins.
  • Bake for 20 min until golden brown.

The news Capirotada an easy and cheap 100% Mexican dessert was originally published in Direct to the Palate Mexico by Rodrigo Ruiz.