This week in Omnivorous, I took a Cuaresma cruise, checking out some of the more unusual meatless and near-meatless Lenten specialties that show up in Mexican restaurants this time of year. One ubiquitous and oddly indulgent dessert everybody seems to feature is capirotada, a mildly sweet-savory, cheesy bread pudding, usually studded with nuts, dried fruit, and shredded coconut and sprinkled with grageas, rainbow-colored cake-decorating candies.…
[ Read more ]
[ Subscribe to the comments on this story ]
Source: http://www.chicagoreader.com/TheBlog/archives/2011/04/14/recipe-birrieria-zaragozas-capirotada
No comments:
Post a Comment