Mazatlan, Sinaloa.- The capirotada is a deep-rooted Sinaloan tradition during the Lenten season, and yet its deep roots go back to Spain, from where it was brought by the colonizers.
It is said that the original recipe came from that country and was later enriched with new ingredients from the region, which has also given it a variety, in such a way that there is white and brown.
Its name is derived from “capirote”, the word by which the tall, pointed hats worn by certain priests in Holy Week processions are known. In the state of Sinaloa it is common to eat on Fridays of Lent.
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For more than 15 years, Marisela Garzón Plascencia has been dedicated to making the capirotada and offering it to the public. From a young age she learned to cook this dish because her mother taught her.
To prepare the brown capirotada, which is the original, more than 14 hours of elaboration are dedicated.
The process is difficult because she even browns the bread herself.
Ingredients for capirotada
Raisins, brown sugar, peanuts, bananas, cinnamon, cloves and even bananas are the ingredients that the capirotada has.
The cook revealed that the secret ingredient is love.
“We follow the traditions. Before, our moms made things very tasty. For me it is something very beautiful because it is a tradition that our parents instilled in us. Also, I love cooking.”
Marisela hopes to continue with the customs. His goal is for all Mazatlecos to try his creation to commemorate these dates.
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increases
Marisela revealed that the high prices have affected her, but the cost of the dish has not increased. It is complicated to elaborate the traditional capirotada, more than 14 hours of work are dedicated.
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