https://adanmedrano.com/capirotada-ajo-comino-bread-pudding-garlic-cumin/ On Food & Culture Sat, 13 Mar 2021 07:07:35 +0000 hourly 1 https://wordpress.org/?v=7.0 https://adanmedrano.com/capirotada-ajo-comino-bread-pudding-garlic-cumin/#comment-209881 Sat, 13 Mar 2021 07:07:35 +0000 http://adanmedrano.com/?p=11412#comment-209881 I think the differences between Mexican cuisine and Chicano cuisine as you call it, it’s due to the fact that Mexicans and Chicanos are different people, they are culturally different, but most of all have different idiosyncrasies. They are as different as a Mexican and a Salvadorean; or a Mexican and a Colombian.

]]> https://adanmedrano.com/capirotada-ajo-comino-bread-pudding-garlic-cumin/#comment-209852 Fri, 12 Mar 2021 03:06:09 +0000 http://adanmedrano.com/?p=11412#comment-209852 There were different types Capirotadas in Mexican cuisine. I don’t know about Tejano cuisine. The four most common capirotadas in Mexican cuisine were: Corriente; de puerco or a la francesa; de menudo; and dulce. Capirotada de puerco had not only pork meat and ham, but also cordero, or mutton as you Americans call it. Capirotada dulce, also known as “de Vigilia” or lent, was sweet and savory, it had onions, garlic, tomatoes, cloves and other spices, and it was never a dessert, like you Americans call it, it was the actual dish. Of course this only applies to Mexican cuisine and history, I don’t know about chicano and tejano cuisine.

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