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Discover the history of the capirotada

25 mayo, 2021

Without a doubt, sometime your grandmother prepared you a delicious capirotada And, coming Lent, you surely remembered its sweet taste. And this is the favorite dessert of this season.

Here we tell you everything you need to know about the capirotada, in addition to 3 ways to prepare it super delicious. You’re going to crave it!

You’re interested: 16 seasonal breakfast recipes to enjoy in Lent

Capirotada: a very Mexican dessert

To try the capirotada, you don’t have to look far, as it is a typical dessert in many states: Chihuahua, Coahuila, Durango, Sinaloa, Nayarit, Zacatecas, Sonora, Michoacán, Jalisco, Guanajuato and Nuevo León are some places where they prepare it.

The capirotada is a toasted or stale bread (generally, bolillo) that is dehydrated and cut into slices, which are cooked together with pieces of banana, raisins, guava, walnuts and peanuts. Subsequently, it is bathed with piloncillo syrup and served with grated table cheese.

There are states in which its preparation can vary, for example, in Zacatecas they usually add meringue, and in Jalisco they add milk to give it a creamier consistency.

Sinaloa and Sonora are distinguished by integrating the biznaga sweet in their capirotada, which gives it a really special flavor.

Traditional capirotada

History and its relationship with Lent

This dessert is older than you imagine, since its origin dates back to the Roman Empire, around the 4th century, but it was a salty dish made up of pieces of bread that were bathed in vinegar water, to which cucumbers were added. , chicken, cheese, capers and chicken entrails.

Some time later, this dish arrived in Spain with the name of almondrote, basically consisting of bread soaked in broth with pieces of meat.

The almodronte was introduced to America with the arrival of the Spanish, and again underwent changes in its content, and also in its meaning.

Due to food shortages, this dish became popular as it was very inexpensive if the meat was removed, and instead, sweet ingredients were added.

The almondrote was transformed into capirotada, whose name was taken from capirote, the cap used by the monks who participated in the processions of Holy Week.

Being an austere dish, it was ideal to be consumed in this time of penance, and it was also given a religious symbolic value:

  • The old bread is related to poverty and also refers to the Body of Christ.
  • The Blood of Christ is represented by the honey of the piloncillo.
  • The grated cheese symbolizes the mantle with which it was covered in his grave.
  • The seeds and spices are the nails and pains that he suffered in his martyrdom.

Did you know all this about the capirotada? Now go ahead and prepare it in a delicious way with the three recipes that we have for you, and if it is the first time you prepare this dessert, we recommend this video to make it super easy at home:

See Recipes:

  • Milk capirotada

    milk capirotada

    You cannot say goodbye to Lent without having tasted this milk capirotada first. We tell you how to prepare it at home.

  • Capirosalsa

    how to make salty capirotada capirosalsa

    Not only is it sweet, you can also enjoy it with a salty flavor! We teach you how to make capirotada, a delicious capirosalsa.

  • How to make capirotada with the traditional flavor

    How to make capirotada with the traditional flavor.

    We show you how to make capirotada, the popular and traditional Mexican dessert. If your aunt did not want to give you the recipe for the capirotada, do not worry, you arrived at the place …