Although I had been in Mexico for several years, the first time I ever tasted this amazing dessert was when I arrived in Aguascalientes back in 2019. A friend had a loncheria and this was on the menu when I stopped in one day.
Capirotada is popular during Lent, especially during Holy Week. It consists of layers of toasted bolillo, soaked in piloncillo syrup, cinnamon, cloves and aged cheese. Raisins, nuts and coconut are sprinkled on top. And to make it even more decadent, lechera may be poured over it.
This dish actually dates back to ancient Rome, Spain and Medieval Europe and didn’t originate in Mexico. The ingredients differed but I am going to focus on the Mexican version in this post.
The name “caripotada” comes from the word “capirote.” These refer to tall hoods worn during religious celebrations.
Each of the ingredients has a religious significance, which I just recently found out. The bread signifies the body of Christ. The syrup represents the blood of Christ. The cinnamon sticks are the cross. The cloves are the nails. And the cheese is the shroud.
For me, the symbolism now gives new meaning to the tradition of eating capirotada during Lent. And on that note, I hope to find some when I’m out on my walk later on today.


