The title of Arizona poet laureate Alberto Álvaro Ríos’ memoir is “Capirotada,” the name of the anything-goes bread pudding from Mexico that typically shows up on menus around Los Angeles during Lent.

Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds ...

Increasingly rare on Mexican tables, the capirotada is the quintessential dessert of the Lenten season in the country, not only because of its variety of flavors and textures, but because it evokes ...

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 ...

All Things We're Cooking is a series featuring family recipes from you, our readers and listeners, and the special stories behind them. We'll continue to share more of your kitchen gems throughout the ...

A few days later, Grandma came home from the store with a couple of loaves of inexpensive sliced white sandwich bread, a 5-pound bag of shredded Monterey Jack cheese, a bag of brown sugar, shelled ...

Mention capirotada to María Castro, and she's lost in memories of a hard but happy childhood in the Mexican countryside. Mention it to Laura Murillo, and she's transported to the sights and scents of ...

HARLINGEN, Texas (ValleyCentral) — During Lent and Good Friday, the traditional Mexican dessert capirotada is often served at restaurants across the Rio Grande Valley. The dessert is described as a ...