The magic of Capirotada comes from its specific ingredients. Don’t be tempted to make shortcuts with the syrup—it’s the soul of the dish.
The Foundation: Bread & Syrup
1 large Bolillo or Telera roll (or a small French baguette), cut into ½-inch slices. Stale, day-old bread is actually perfect here as it soaks up the syrup without becoming mushy.
1 large cone of Piloncillo (about 8-9 ounces). This is non-negotiable for an authentic flavor. Find it in the international aisle or at any Latin market. It provides a deep, molasses-like sweetness that granulated sugar can’t match.
2 cups of Water
1 large Cinnamon Stick (preferably Mexican canela)
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