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Capirotada for the Soul

Recipe for a dessert made with cubed bread, nuts, and juice

This recipe can be found at El Restaurante

Recipe and photo courtesy of Chef Enrique Cortez

Makes 6 servings 

8 oz of bread (I prefer Lt birotes/bolillos)

1 ½ c. water

¼ c. apple juice

¼ c. mezcal

Dash kosher salt

1 t. cinnamon

6 cones of piloncilla (sugar cane)

3 tostadas, cut in half

1 c. mix of almonds, peanuts, raisins, pecans

1 apple, peeled and sliced “paper thin”

1 c. bananas, sliced and fried

1 c. cotija cheese

1 t. paprika

Piloncillo syrup and fresh mint, for garnish

Preheat oven to 350°F. Tear the bolillo bread into small cubes, place on a baking sheet and bake until toasted (approximately 5 minutes).

     Mix together water, apple juice, mezcal, salt, cinnamon and piloncilla and cook on medium heat until dissolved. Place tostadas on a large baking sheet, then layer with about one-third of the toasted bread cubes, the nut mix, apple slices, banana slices, and cotija cheese (use about one-third of each ingredient) and repeat the process until there are 3 layers. Pour the liquid mix over all ingredients. Bake, covered, for 30 minutes.

     To serve warm: On a white plate, half powered with paprika and half with cinnamon, place a triangular or round piece of the capirotada; garnish with a rustic piece of cotija, piloncillo syrup, and fresh mint,

¡ Enjoy! ¡ Feliz cuaresma!


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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