Seasonal Capirotada
A decadent staple of the Lenten season is capirotada, a bread pudding that uses toasted or stale bolillo soaked in syrup. Frequently eaten on Good Friday, the ingredients have a special symbolism: the bread represents the body of Christ, the syrup is his blood, the raisins are the nails of the cross, and the cinnamon sticks are the wood of the cross. Capirotada can call for a wide range of different nuts, seeds and dried fruits. Sometimes cheese (usually aged) is added on top. Here’s a simple recipe to which you can add extra nuts and fruits, if you wish.
Acclimating ourselves to living in the highlands of Mexico is an ongoing lesson. Many of us came from locations at or near sea level and don’t give much thought to how significantly higher altitudes can affect our lives. For those of us who’ve been cooking and baking for years, it usually doesn´t cross our minds that we´re now living nearly a mile above sea level and we need to make some adjustments.
Friends and lovers at Lakeside will have some interesting choices for their Valentine’s Day (known as Dia del Amor y la Amistad in Mexico) celebrations.