Puerto Vallarta, Mexico – As Easter approaches in Mexico, local markets come alive with the sights, smells, and flavors of traditional foods that mark this special time of year. From savory dishes to sweet treats, these seasonal favorites are a delicious reminder of the country’s rich culture and history.
During Lent, it’s common to find extra-large dried shrimp in local markets, ideal for adding bold flavor to caldos (broths) and tortitas (croquettes). Fresh heads of cauliflower are also popular this time of year, often used to make tortitas de coliflor – delicious battered and fried cauliflower patties. Another seasonal favorite is romeritos, a wild green that looks like rosemary and is featured in many traditional Lenten dishes.
Savory specialties continue with pambazo, a flavorful sandwich filled with potatoes and chorizo, then dipped in a rich red salsa and grilled to perfection. And to balance out these hearty meals, aguas frescas – cool, refreshing fruit drinks – are always a favorite on warm spring days. Of course, no Easter season would be complete without capirotada, a sweet and savory bread pudding that brings family and tradition to the table.
Capirotada has a long history that reaches back to Spain. The word comes from “capirote”, the tall, cone-shaped hat worn during religious ceremonies. When Spanish explorers arrived in Mexico, they brought their version of capirotada, made from roasted meats, with them. Over time, local ingredients and traditions transformed the dish into the sweeter version enjoyed today.
This traditional treat is typically made from stale bread, piloncillo (a natural sweetner made from sugarcane juice, similar to brown sugar), cinnamon, raisins, nuts, and even cheese. The combination of flavors may seem unusual, but the result is a warm and comforting dessert that has been passed down through generations.
For those looking to bring a taste of Mexico’s Easter traditions into their own kitchen, making capirotada is a fun and rewarding way to celebrate the season.
Traditional Mexican Capirotada Recipe
Serves 8-10 | Total Time: 1 hour 5 minutes
Ingredients:
6 cups of water
3 piloncillo cones
3 Mexican cinnamon sticks
3 whole cloves
1 cup raisins
½ cup roasted, salted peanuts
4 bolillos (Mexican rolls), sliced into 12 thick pieces
2 cups shredded Monterey Jack cheese
Instructions:
- Preheat oven to 350°F.
- In a medium pot, combine water, piloncillo, cinnamon, and cloves. Heat until piloncillo dissolves and syrup thickens (about 10-15 minutes).
- Toast bread slices in the oven for 15-20 minutes.
- In a greased 9×9-inch baking dish, layer bread, raisins, peanuts, and cheese. Repeat until full, topping with extra cheese and raisins.
- Pour the syrup evenly over the layers, making sure all the bread is moist.
- Bake for 40 minutes until golden and bubbling.
- Enjoy warm and share with family and friends!
Whether it’s a hearty dish of romeritos or a sweet slice of capirotada, Mexico’s Easter foods offer a wonderful way to celebrate the season. These traditional recipes not only taste delicious but also carry stories and memories that bring people together year after year.
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