Firstly, what is a capirotada? Capirotada is very similar to a pudding that is made with bread dipped in piloncillo (sugar in its most natural state), with ingredients such as cinnamon, cloves and sheets of aged cheese, at least in its most traditional preparation.
Contrary to the Mexican dessert as we know it today, which has a sweet touch that contrasts with the cheese and other ingredients, this dish has its origins in Europe, where its preparation was very different. Its name gives us a great clue as to why it is a traditional Lenten dish and its great religious symbolic load. According to some, the name of this dessert comes from “capirote”, as it is known to the tall, pointed hats worn by some priests in Holy Week processions.
Although not a traditional dish in all of Mexico, it has gained great popularity in more recent years.
It is prepared during Lent and typically sold and consumed on Fridays, the day Catholics
traditionally don’t eat any meat.
The Capirotada Fair is an annual contest where families and different teams compete for the title of the best tasting capirotada of the year. The fair itself was founded in 2016 by long-time Ajijic resident Lee Hopper, who moved here in the 1960s. Ajijic is the only place that holds the Feria de la Capirotada nationwide.
In this fair you will get a chance to try different versions of this delicious dessert. Some of the teams follow the traditional mode of preparation and ingredients, while others experiment with different ingredients, offering a wide variety of flavors and textures for you to try and enjoy.
Coffee is a great option to counteract the sweetness of this dish!
The Feria de la Capirotada has been held in different locations in Ajijic, such as the main plaza, the CETAC, and the Malecon. It is usually announced in social and news media where and when it will be held.
This year, the 8 th Feria de la Capirotada Will be on March 16 th at the Ajijic Malecon. Don’t miss out on this special treat!
Feria de la Capirotada
