The bread was burned. Smoke swirled around the frying pan. Most of the cheese had turned moldy. And where was that last, crucial tomatillo husk? I was trying to make capirotada, the bread pudding that ...

1/2 cup Mexican queso blanco, shredded or thinly sliced Cook’s notes: Piloncillo is a Mexican dark brown sugar with a high molasses content. 1. In a large saucepan, boil water with the next four ...

One of the great things about capirotada are all the variations. Some start with fried bolillos, while some are made with raisins and topped with salty cotija cheese. In Jalisco, you find a style of ...

2. Melt the butter and toss the cubed bread in the butter to coat the bread slightly and toast in the oven for 5 minutes 3. Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan.

This week in Omnivorous, I took a Cuaresma cruise, checking out some of the more unusual meatless and near-meatless Lenten specialties that show up in Mexican restaurants this time of year. One ...

More than any other dish, capirotada is a dessert identified as the most traditional of Mexican cuisine during the Lent season. Many Hispanics have memories of their grandmothers or mothers preparing ...

In college, I spent my junior year abroad at the University of Edinburgh in Scotland. To ease the homesickness of the American students, our sponsoring program organized a Thanksgiving dinner. They ...

1 loaf French sourdough bread, 12 to 16 ounces, cut into 1-inch squares 1 cup whole milk 4 large eggs 1 cup whipping cream 1/4 cup sugar 1 tablespoon ground cinnamon 1/2 cup raisins 6 teaspoons butter ...

During Lent and Good Friday, the traditional Mexican dessert capirotada is often served at restaurants across the Rio Grande ...