Ahhh Capirotada…The smell and taste of it brings back memories of my grandmother Maria De La Luz (Lucy) collecting bread pieces, me wondering why and ends with a full belly and a smile. As a child I wondered what the heck my grandmother was going to do with all those stale bread pieces saved in a plastic bag. Finally she fesssed, “Oh Meija, I’m going to make capirotada, it’ll be good, you just watch!”
Now Capirotada was a word I could just not get my head around. Capirotada. Capiro-WHAT?? I was six years old. I think I was only being fed two syllable words at school. Yes Capirotada is a weird word and I have no idea what the origin or etymology of it is. That being said, I’ll probably look that up in a minute and add it to this post…. But Capirotada is a rich bread pudding derrived of collected and deliciously stale bread. The bread can be french bread, white bread, wheat or sourdough. If it’s stale it’s actually better due to the slight sour taste that it imparts in the final dish. The bread is then soaked in three kinds of milk (for some people it’s preferable to use a mexican condensed milk, and this Mexi-gringa prefers “la Lechera”), and to the uninitiated, a very strange tomato / onion / pilloncillo / clove concoction which is boiled and reduced to a sauce with some tooth to it.
Originally “Capirotada” was a typical spanish dessert using ingredients placed in layers. Originally there was Olive oil, Cheese and eggs, The second layer added the meats, probably partridge! (shudder)….The given name comes from “Capirote” which was a hat that that was worn by Spanish noble women in the early 15th century. Capirote come from the Latin word “Cappa” which is cape or cloak. Today’s Mexican Capirotada is certainly cloaked! Those bread pieces are hidden and layered with many ingredients! As the dish was prepared for more of the population and ceased to be exclusive to nobles, meats were left out and sweet overtook savory. At some point the dish gained more of a religious significance and was prepared during lent so as to provide Christian denizens of the middle ages, sustenance in the way of protein (derived from the cheese and nut ingredients). As is still common today, during Lent, meat per se, is not allowed. The ingredients and recipes for Capirotada have been recorded by the Holy Office of the Inquisition and saved to this day in the archives.
Pre-dating the Spanish appearance, Capirotada’s gastronomic ancestors can be traced back as far as Ancient Rome. Seen in a dish called “Sala Cattabia,” The Romans used a bread for this casserole dish which was baked, covered with a layer of goat cheese, and then layered with chicken, cucumbers, onions, and pine nuts. This concoction was cooked with a dressing of raisins, honey, pepper, and vinegar. Spainards brought this or a dish like it to ‘The new Country” (that would be us peeps here stateside), who eventually modified it to become the varied Capirotada we know today. Capirotada is viewed by many Mexican and Mexican-American families as a reminder of the suffering of Christ on Good Friday. Holding special the symbolism of this ancient dessert, Mexicans believe capirotada’s bread represents the Body of Christ, the syrup, his blood, the cloves, the the nails of the cross. They believe that the whole cinnamon sticks represent the wood of the cross. Some say the melted cheese stands for the Holy Shroud. The truth is that a version of this dish was being served in Spain at the time of the Conquest. Here is where you imagine Conquistadores abducting and pillaging villagers and then feeding the stragglers dessert nice huh? While the the conquest was vile and not to be glossed over by history books, the Spanish did bring changes in gastronomy and this one was good. Mexican Capirotada has evolved to include specific types of Mexican ingredients including a special brown sugar called pilloncillo which is produced and prepared into a large cone and Queso fresco, a Mexican farmer’s cheese. The inclusion of a sweet / savory tomato ,onion, clove and cinnamon broth begets a rich and delicious complexity within the pudding. Some people add peanuts or pineapple and even add festive cupcake sprinkles on the top of the entire dish.
There are alot of versions of bread pudding possibly all originating during biblical or Roman times, but the one nearest and dearest to my heart is my grandmother’s recipe, and yes it’s a MEXICAN bread pudding. Although she is half Basque Spanish and half indigenous Mestizo Indian (of the Aztec blood line, a tribe called Tarahumara to be exact ), The most important thing to me now about Capirotada is it’s power. My grandmother has Alzheimer’s disease and her memory is fast fading. When talking about Easter last year, I asked her if she could remember her recipe for Capirotada, I was hoping I could glean a few of her special ingredients, to make sure I was making it right. I really wanted to make sure and carry on a part of her wonderful food tradition, but I also just wanted to jog her memory.
I was desperate to jump start any other memories surrounded by food and family and friends. Initially I was sad to find that she could not remember ingredients, but she remembered the act of making the capirotada! In thinking about it, I realized that I could ‘just get a recipe online” (the most authentic I could find of course), and then query her on the particulars of it. What would she remember? Maybe we could do a process of elimination. Did she add peanuts? Well that was a yes. Did she add pineapple? or other fruit? I had to laugh because mostly she remembered toasting the bread and layering the pan. She didn’t remember any pineapple, but she did remember peanuts. She was insulted when I asked her about sprinkles…so that was a no! One day she said “Leche” (but I already knew that!) Still one day she said “sauce” cebolla and tomato…So I selected the recipe with most of the ingredients she had mentioned, and was the oldest syle of preparation, and went to town. I was so happy to hear some of these things coming back. She knew that she loved to make Capirotada and and that everyone on the street would stop by to have some and talk. Her friend Joyce was very clear in her memory, which was very nice to hear, as Joyce was her very best friends and unfortunately passed away in a very sad manner later, but my grandmother’s thoughts of her were happy and included how they used to talk over capirotada and a bit of iced tea. Funny how older memories can be eased from Alzheimer’s patients via the memories of food. I finally made my (grandmother’s) capirotada. The next day I returned to her “home” with an entire tray of the pudding. I cut that first wonderful piece as the word got out to caregivers who crowded around. I served a piece to my grandmother. Her hand shook, he glasses slipped a little. She pushed them back up. She chewed and smiled, she said, “oh Mejia…THAT’S THE BEST CAPIROTADA that I’ve EVER HAD! ” Now… my grandmother is not one to dole out compliments easily… or exclusives like that. She’s usually in her chair complaining and uttering the word “Bah!” when she can’t stand something, or if there’s a situation that she can’t control. Or in frustration when her opinion doesn’t get the proper response. So, I was filled with surprise and joy because…well…because she was!
There’s something about that savory bite of cheese hidden within the flavors of cinnamon, cloves and raisins. It’s a natural pairing, even if I did think it was strange as a child. boy how our tastes change as we grow. This special batch of capirotada seemed to spark, for my grandmother, a visual, multi-dimensional memory of a happier time. A time when she proudly fed family and friends and would sit down and chat in her kitchen. A kitchen she misses so dearly! All she has a is a little room now but it’s necessary for her care. Funny how food carries such intense experiential feelings. Memories through food can be so useful for alzheimer’s patients and for all of us. Now my grandmother is requesting that I make her cocido! and bunelos! I’m pretty worried about re-creating those recipes, but I’ll try …. just to help her remember….
1 24-inch loaf of French bread, cubed and toasted (about six cups)
2 cups of brown sugar or 16 oz. of piloncillo
2 cups of water
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup of shredded Monterey Jack cheese
1 cup of pecans, toasted and chopped
1/2 cup of raisins
½ cup of dried apricots, chopped
1/4 cup of butter, meltedMethod:
Preheat the oven to 350 degrees.Make a syrup by boiling the sugar, water, cinnamon and cloves together for 10 minutes or until it’s slightly thickened and reduced.In a greased large cast-iron skillet or an 8×8 cake pan, place half the bread and pour over it half the melted butter. Toss to coat. Drizzle about ¼ cup of the syrup over the bread and toss to coat. Layer on top of the bread the cheese, pecans, raisins and dried apricots. Place the rest of the bread on top, drizzle over the remaining butter and then pour over the rest of the syrup. Make sure that each piece of bread is properly coated in syrup.Cover with foil and bake for 20 minutes. Remove foil and bake for fifteen more minutes. I like to eat it warm.