Traditional Mexican Easter Foods: From Capirotada to Bacalao

Sweet Traditions

• Capirotada: Bread pudding with piloncillo syrup, cinnamon, cloves, raisins, nuts, cheese.
• Empanadas de Cajeta: Fried/baked pastries filled with goat-milk caramel.
• Rosca de Pascua: Wreath-shaped sweet bread with sprinkles, dried fruit.
• Champurrado: Thick chocolate-atole drink with masa, piloncillo, cinnamon.

Savory & Seafood (Lent/Easter)

• Huevos de Pascua: Deviled eggs, often dyed.
• Pescado en Escabeche: Fish (tilapia, snapper) in vinegar-herb sauce.
• Bacalao a la Vizcaína: Salt cod in tomato-pepper-onion sauce (Holy Week staple).
• Capirotada de Salmón: Savory salmon version with marinade.
• Sopa de Fideo Seco: Toasted noodles in tomato broth.
• Chiles Rellenos: Stuffed poblano peppers, battered and fried.

These dishes blend Indigenous, Spanish, and regional influences, making Mexican Easter a culinary celebration of heritage.