La Paz, Baja California Sur, (OEM-Informex).- For many families, the arrival of Lent brings with it the preparation of the traditional capirotada, an exquisite dessert that is enjoyed by people prior to Holy Week. It is a typical Mexican dish that is tasted in different states of the republic and the recipe has been passed from generation to generation, and has even been adopted in different countries.
The capirotada has religious symbolisms; the bread represents the body of Christ, the honey is the blood, the nails represent those used to nail Jesus, the cinnamon is the cross and the cheese is the shroud. These are the main ingredients of this sweet and traditional food, in each family its preparation can vary.
The recipe for this dessert consists of toasted bread, or aged until dehydrated, cut into slices that are cooked along with pieces of banana, raisins, walnuts, guava and peanuts, covered with piloncillo syrup and grated table cheese. This dish is consumed mainly during the season of Lent.
In Baja California Sur it is generally prepared with; Bolillo or white bread, corn tortillas, cinnamon, cloves, piloncillo (to prepare honey), raisins, roasted peanuts, fresh or aired cheese and banana.
Generally, fruits are omitted in the state of Jalisco and it is prepared with raisins, peanuts, piloncillo and grated table cheese, they can also use salty bolillo, while, in Nayarit, it is made in a similar way to that prepared in Jalisco, but Nuts can be added, they can also add a milk preparation with cinnamon or onion and tomato, without the milk preparation.
In Nuevo León, it is made with bolillo, Chihuahua, Mennonite, or Manchego cheese, raisins, peanuts, coconut, and piloncillo. In Chihuahua, colored sprinkles are added at the end, between the layers peanuts and walnuts are added, and even brown sugar syrup is mixed with dairy products to give creaminess.
Subscribe here to the digital edition of El Sudcaliforniano
Between Sinaloa and Sonora there is the only difference that in one state they use guava instead of biznaga in the preparation. It is different from the capirotada that is consumed in the center of the country, which does not contain fruits, nuts or peanuts, and which uses aged cheese instead of chihuahua or ranchero cheese. In Sinaloa and other states it is customary to eat it on Fridays during Lent.
This typical Mexican dish is made only in one season of the year and on many occasions, it serves as a pretext to gather the family to enjoy in company.