Main menu


- Advertisement -

capirotada casera de la abuela

 The capirotada is a Mexican dessert with various textures and flavors (soft, crunchy, sweet, salty) that is usually prepared for snacks or special occasions such as Lent. Although it may seem like a somewhat strange dessert, it is a combination of authentic flavors from Mexico that we will teach you to prepare step by step. we go!

Note: each region has its own way of preparing it, but the base of the dessert is still bread and piloncillo syrup.

Preparation time 30 min.

Servings: 4 people.


4 old bread rolls (from the day before preferably).

Half a stick of butter.

1 cup of peanuts (previously peeled and cleaned).

1 cup of chopped or chopped walnuts (beware of allergies).

1 cup of raisins.

2 piloncillos in a cone.

3 cinnamon sticks.

½ kilo of grated cheese (basket).


Step 1

Cut the bread rolls into medium slices. Once chopped, wait for them to harden, spread with butter on both sides, place on a baking tray and bake for about 10 minutes at 150º Celsius or until golden brown.

Step 2

In a pot place water, the 2 piloncillo cones and the 3 cinnamon sticks. Put on the fire and let it boil. Once the water is at its boiling point, remove from the heat and cover until the piloncillo dissolves and makes a kind of honey syrup (thick mixture).

Step 3

Prepare a casserole with butter, place a layer of bread rolls and bathe it with the syrup obtained from the piloncillo and cinnamon in step 2. Then add the nuts, raisins and peanuts on top.

Step 4

Repeat step 3 to place more layers of bolillos and nuts adding the sprinkled cheese between layer and layer.

step 5

Bake again for 15-20 minutes at 200º Celsius. After this time, remove it from the oven, let it cool and enjoy the dessert preferably with coffee.