Capirotada Mexican Bread Pudding

Photo by Mariana Kurnyk on

I was talking to my mom about Capirotada and how she wanted to give the recipe to my cousin who was asking how to make it. She told me how my Grandmother, Guadalupe, used to make it and I was thinking it sounded so good. She gave me the recipe she had and I haven’t made it.

I looked at the recipe and decided I needed to publish the recipe because it looked way to good and I really wanted to share it. It’s been said that this is a recipe that was invented to use up leftovers during Lent. As meat is not to be eaten on Friday’s during Lent. Apparently there is not a single recipe for Capirotada as every family has their own recipe. So don’t get too crazy if you don’t have all the ingredients. You can put your own spin on it.


  • 2 Tablespoons Butter
  • 4.5 cups water
  • 2 piloncillo cones
  • 1- 4 inch stick cinnamon
  • 3 whole cloves
  • 6 stale bolillos (French bread)(about 9 cups) torn in 1/2 inch pieces toasted. You can add a little butter to the bread after it’s toasted)
  • 1 cup peanuts
  • 1/2 cup pecans chopped
  • 1 cup Munster or cheddar cheese (you know what you like, use as much as you want
  • 1 cup raisins


  • 1)Heat over to 350 degrees F
  • 2)Butter a 9″ x 13″ baking dish
  • 3)In a medium saucepan, mix water, piloncillo, cinnamon and cloves. Bring to a boil then simmer 5-10 minutes or until slightly thickened into a syrup. Strain to remove cinnamon sticks and cloves. Keep syrup warm.
  • 4)In a buttered casserole dish, layer 1/3 of the bread pieces. Sprinkle with 1/3 each of nuts, cheese. Drizzle about 1/4 or less of the syrup over this layer letting it soak into the bread. Continue layering bread, nuts, raisins and cheese, sprinkling with with syrup and letting it soak. Finish with a layer of cheese. Pour the rest of the syrup over the whole dish.
  • 5) Cover with aluminum foil and bake for 30-40 minutes, until the top layer of cheese is bubbling and browned. Serve warm. Garnish with nonpareils.

Well that’s it. I hope you can give it a try and I really want to make it but I better have some company because it’s definitely heavy on the carbs. In memory of Mi Abuelita, Guadalupe.

Leonora and Valeria, Mother and daughter forever. Thanks for the recipe mom. Hopefully someone else can enjoy it too.
Valeria is a Health and Wellness Coach living in Nor Cal. She’s following her passions and encourages everyone to do the same.

La Plaza Cocina, a new L.A. museum opening downtown next year, will be completely devoted to Mexican food

Originally published on  on November 20, 2018 By

La Plaza Cocina, a new L.A. museum opening downtown next year, will be completely devoted to Mexican food

A rendering of La Plaza Cocina, a new museum and educational kitchen devoted to Mexican food. The complex is scheduled to open early next year. (Johnson Fain)

La Plaza Cocina, a museum and educational kitchen devoted entirely to the history and evolution of Mexican food, is scheduled to open in downtown L.A. in early 2019.

The 2,500-square-foot facility will be located in LA Plaza Village, a 3.7-acre complex now being assembled within El Pueblo Historical Monument. Both developments are part of LA Plaza de Cultura y Artes.

La Plaza Cocina will explore and honor Mexican cuisine, as well as its deep relationship with Los Angeles, through a variety of programs, classes, events and exhibitions held at the location.

“Los Angeles is the Mexican food capital of the country, and it deserves a place that celebrates the history and culture that we have with Mexican food,” says John Echeveste, chief executive of LA Plaza de Cultura y Artes. “It’s important, not only to Latino families, but anyone who eats.”

In addition to a hands-on teaching kitchen where cooking classes with professional chefs will be offered, an exhibition area will delve into the origins and advancement of important ingredients and regional dishes.

Already on the class schedule for next year are a tasting tutorial on Valle de Guadalupe wines in March and an April class with Humberto Raygoza, owner of the Chori-Man, followed by a session on Maya cooking from the Yucatán. Previous classes held at La Plaza featured Bricia Lopez of Guelaguetza restaurant, Loteria’s Jimmy Shaw and Gilberto Cetina of Chichén Itzá and Holbox.

“We really want to highlight the great Mexican chefs who we have in town,” Echeveste says. “In real, hands-on cooking experiences.”

Series programming will include authors, experts and guest speakers, including chefs from both the U.S. and Mexico. Live cooking classes broadcast from Mexico are also part of a still developing blueprint, and down the line a chef-in-residence will be selected to assist with exhibits and curriculum.

“It’s a multipurpose space centered around Mexican cuisine in all of its ramifications,” Echeveste says. “We also plan to look at how Mexican cuisine has been interpreted here in the U.S., especially Los Angeles.”

There will also be food you can eat. Echeveste says there may be a vendor making fresh tortillas and quesadillas throughout the day.

A separate specialty store will feature spices, books, videos and utensils. La Plaza Cocina also plans to accommodate pop-ups, food, wine and spirits tastings, as well as food festivals.

The conception of La Plaza Cocina is a natural extension of La Plaza’s now seven-year exploration of Mexican and Mexican American art, history and culture, including culinary studies. The museum already has its own edible teaching garden and culinary arts program offering workshops for grades K-12.

“We really want it to be a gathering place, both for people who are serious chefs and cooks of Mexican cuisine, as well as casual enthusiasts, to come and learn about the history of Mexican food: its origins, its current applications and where it’s going,” Echeveste says. “We see it as being a vibrant, active space that’ll serve as a magnet for people who share that interest. ”