Capirotada
Sourdough bread slices fries and soaked in spicy syrop, with nuts and parmesan cheese. A different but delicious dessert!
Dish story
Capirotada is one of Mexico’s most traditional desserts. Its origins date back to the colonial era, and for centuries it has been closely associated with Lent and Easter celebrations. Although every region and family has its own variation, all versions share a base of bread combined with piloncillo syrup, spices and a variety of ingredients that add texture and flavour. It is a dessert that perfectly reflects the spirit of Mexican home cooking and culinary tradition.
Cutzamala version
At Cutzamala, we prepare our own interpretation of Capirotada using slices of sourdough bread, lightly fried and soaked in a piloncillo syrup infused with aromatic spices. We finish it with mixed nuts and Parmesan cheese, creating a delicious balance of sweet, savoury and spiced flavours. A unique dessert that is rarely found outside Mexico.
Main ingredients
Piloncillo is an unrefined cane sugar widely used in Mexican cuisine. Unlike white sugar, it retains rich notes of caramel, honey and molasses, bringing depth and complexity to traditional desserts such as Capirotada.
