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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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capirotada (also capirottata and other variant spellings), a Spanish term whose ancestry and original meaning are not entirely clear (see Barbara Santich, 1982, and Perry, 1983a), but which generally indicated a thick sauce served with meat or the whole dish of meat plus sauce, or sometimes a ‘medley’.

In recent times something of the same name has appeared in New Mexico as a pudding. Davidson (1984) described some he ate as ‘a bread pudding, flavoured with cinnamon, dotted with raisins, laced with rum, and topped (like so many New Mexican dishes) with melted cheese, forming an orange “skin” with raisins peeking through it. Indeed there was a thin layer of melted cheese over every layer of bread.’