The title of Arizona poet laureate Alberto Álvaro Ríos’ memoir is “Capirotada,” the name of the anything-goes bread pudding from Mexico that typically shows up on menus around Los Angeles during Lent.

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 ...

Mention capirotada to María Castro, and she's lost in memories of a hard but happy childhood in the Mexican countryside. Mention it to Laura Murillo, and she's transported to the sights and scents of ...

Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds ...

A modest dish that combines humble ingredients with holy symbolism makes a special Mexican dessert beloved during Lent and at Easter. It’s capirotada, a simple bread pudding that forgoes the common ...

Increasingly rare on Mexican tables, the capirotada is the quintessential dessert of the Lenten season in the country, not only because of its variety of flavors and textures, but because it evokes ...

Both Easter and Passover wouldn't be the same without eggs, but it's cheese that sets the eggless capirotada, the traditional Mexican Lenten/Passover dessert, apart from other bread puddings. Made ...

The Lenten season will continue for nearly another month, so there's plenty of time for more capirotada. A few weeks ago, we published a recipe for Tex-Mex style capirotada. This time, let's look at a ...

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