Capirotada () or Capilotade, also known as Capirotada de vigilia, is a Traditional food Mexican food similar to a bread pudding that is usually eaten during the period. It is one of the dishes served on Good Friday.
Etymology
According to Sebastian de Covarrubias’ 1611 Spanish dictionary —Tesoro de la Lengua Castellana o Española—
capirotada is a type of stew that goes over another, covering it like a
capirote or hood, and hence, it was called
capirotada.
But French scholar and philologist, Gilles Ménage, called Covarrubias’ statement ridiculous, stating in his —
Dictionnaire Etymologique (1694)— that the term
capirotada was of
Italian language origin and came from
capon,
quoting Italian linguist, Giovanni Veneroni, who had stated that it was a type of stew or sauce, a
capirota, made from roasted meats, including capons and partridges.
A
capiróta, according to English linguist and translator
John Florio’s —
A Worlde of Wordes, or Dictionarie of the Italian and English tongues (1598)— is a: “kind of dainty potage or sauce used in Italy”.
History
Capirotada originated from an ancient
Medieval European cuisine dish that was heavily influenced by
Roman cuisine and, possibly,
Moors cuisine. One of the oldest predecessors of
Capirotada was the Roman dish
Sala Cattabia. In the book “
De re coquinaria de Apicius ” from the end of the 4th century, which compiled the favorite stews of the Romans of that time, shows a Sala Cattabia recipe, which used pieces of stale bread soaked in water with vinegar, layers of cow cheese, cucumber, capers, cooked chicken liver and covered with a dressing.
, like bread pudding, was seen as a way to make use of otherwise ruined,
stale bread.
In his 1423 Arte Cisoria, Enrique de Villena (1384–1434) repeatedly mentions capirotadas. Felipe Benicio Navarro y Reig (1840-1901), who studied the works and life of Enrique de Villena, described what Capirotada was:
Folk History
Legend holds that the dish, formally known as
capirotada de vigilia, was created in order to use leftovers before Lent began.
[Jose Luis Juarez Lopez La capirotada Mexico desconocido 25 May 2013] The word "
capirotada" comes from the Spanish word "
capirote", which refers to the tall, conical hat in a religious context.
The dish traveled to the New World along with Spanish conquistadores, who spread both the Catholic Church religion and Spanish culture to the indigenous peoples. In post-conquest Mexico, indigenous peoples like the Aztecs used anise tea to soften stale bread and moisten dry meat, both of which were common problems on Spanish ships making the voyage across the Atlantic Ocean.
Despite originally being consumed before Lent, capirotada is now consumed during Lent, especially during Holy Week and on Good Friday.[ Capirotada The Zenchilada page 102 Winter 2011]]
Recently, it has been given a spiritual meaning in relation to the passion of Christ and the Lenten season, thus, for many people, the bread represents the Body of Christ, the syrup is his blood, the cloves are the nails of the cross, and the whole cinnamon sticks are the wood of the cross.
Ingredients
Common ingredients
There are various preparations of the dish. It is generally composed of toasted
bolillo (which is like the French
baguette) and soaked in a mulled
syrup made of the following: whole cane sugar, which is known as
piloncillo;
clove; and
cinnamon sticks. Some of the typical ingredients include nuts, seeds, and dried (and sometimes fresh) fruits, among these are:
apples, dates,
,
,
,
,
,
pine nuts and
. In addition, aged cheese is added, which might explain why some people's recipes call for milk.
Uncommon ingredients
Many
capirotada recipes do not include any meat due to the dish's traditional association with Lent, though some do include meat as a layer.
Some versions of
capirotada include tomato and onion for the syrup. Other iterations make use of cilantro, bay leaves, banana, or sprinkles.
See also
-
Kugel
-
List of Mexican dishes
Notes
External links
