Although the 40-day period of Lent is traditionally a time of penance and fasting in the Christian faith, one of the season’s guilty pleasures is indulging in capirotada de vigilia, a sumptuous Mexican version of bread pudding that is a beloved culinary specialty during this time of year.
Multiple variations of this complex sweet treat will be featured at Ajijic’s Feria de la Capirotada, which takes place on Saturday, April 5, from 2 to 7 p.m. at the waterfront Malecón. Open to the public free of charge, the event includes both a judged cooking contest and a people’s choice competition, with free tasting samples offered to the public. Take-away portions will also be available for sale.
At its core, capirotada is a layered casserole made from toasted bread, soaked in a syrup and enhanced with spices, fruits, and nuts. Like many traditional dishes, the ingredients and cooking methods vary according to family customs and personal preferences.
A classic Jalisco-style capirotada is made with sliced bolillo rolls, piloncillo (unrefined brown sugar cones) melted into a dark syrup, and flavored with cloves and cinnamon sticks. Some versions may even include tomato and onion, which might sound unusual for a dessert, but they add a distinct umami flavor.
Cooks often include raisins, prunes, plantains, apples, guavas, or other fruits, along with a choice of nuts. A topping of white cheese, which adds a salty contrast, is also common.
A sweeter variation, capirotada blanca, uses similar ingredients but adds fresh or condensed milk. Gourmet cooks might experiment with more exotic ingredients, such as locally grown berries, and present the dish in more elaborate ways.
Ceramic trophies, along with cash and other prizes, will be awarded at the end of the event as the sun sets over the western horizon.