The bread was burned. Smoke swirled around the frying pan. Most of the cheese had turned moldy. And where was that last, crucial tomatillo husk? I was trying to make capirotada, the bread pudding that ...

One of the great things about capirotada are all the variations. Some start with fried bolillos, while some are made with raisins and topped with salty cotija cheese. In Jalisco, you find a style of ...

1/2 cup Mexican queso blanco, shredded or thinly sliced Cook’s notes: Piloncillo is a Mexican dark brown sugar with a high molasses content. 1. In a large saucepan, boil water with the next four ...

2. Melt the butter and toss the cubed bread in the butter to coat the bread slightly and toast in the oven for 5 minutes 3. Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan.

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 ...

For Chef Alex Peña, the aroma of cinnamon and piloncillo simmering on the stove signals more than dessert; it signals capirotada, his mother’s Lenten bread pudding.

In college, I spent my junior year abroad at the University of Edinburgh in Scotland. To ease the homesickness of the American students, our sponsoring program organized a Thanksgiving dinner. They ...