Capirotada is the Mexican bread pudding eaten during Lent and Holy Week, with stale birote bread soaked in piloncillo-and-cinnamon syrup, layered with raisins, peanuts, queso fresco and topped with sprinkles.
Capirotada has Spanish roots in a medieval dish called capirotada de capirote (the layered Lenten pudding from Castile), brought to Mexico in the 16th century by Spanish nuns. The Tapatio version uses stale birote bread, piloncillo syrup with cinnamon and cloves, raisins, peanuts and queso fresco, with multicoloured sugar sprinkles (grageas) on top. The dish is symbolic of the Passion of Christ in Catholic Mexico; each ingredient represents an element of the crucifixion. It appears across Guadalajara fondas through March and April.
3 editor picks for Capirotada in Guadalajara, ranked by editorial score. All Guadalajara signature dishes · Capirotada across every city.
La Chata ★ 4.5
centro-historico · Avenida Ramon Corona 126, Centro, 44100 Guadalajara, Jalisco
La Chata in Guadalajara is the Centro Historico fonda on Avenida Corona since 1942, Jalisco home cooking from pozole to mole on a daily-changing menu.
Fonda del Recuerdo ★ 4.0
lafayette · Calle Lopez Cotilla 1830, Americana, 44150 Guadalajara, Jalisco
Fonda del Recuerdo in Guadalajara is the Lopez Cotilla home-style fonda, a Colonia Americana favourite for pollo en mole, sopa azteca and traditional birria.
Fonda Dona Gabina Escolastica ★ 4.0
centro-historico · Francisco I. Madero 823, Mexicaltzingo, 44160 Guadalajara, Jalisco
Fonda Dona Gabina Escolastica in Guadalajara is the colourful Mexicaltzingo fonda serving traditional Jalisco plates: pozole, birria and chiles en nogada.