Capirotada – a warm bread pudding dessert from Mexico made during the Lenten season. There are many ways to make Capirotada. This is my grandma's recipe.

This bread pudding is a Lenten tradition in my family. If you can't find piloncillo where you live (you can buy it in any grocery store in San Antonio) you can substitute 3 cups of brown sugar for the 6 piloncillos (cones of unrefined sugar). Yes, onions and cheese in bread pudding does sound strange, but you'll be surprised at the overall taste of this dish. This is down-home Tex-Mex comfort food!

This bead pudding is made with walnuts or pinon nuts, pineapple, raisins, and cheese covered in a cinnamon syrup. It's delicious warm or cold.

Capirotada, a Mexican bread pudding made with raisins, peanuts, and Cheddar cheese, is traditionally served during Lent.

This is a traditional Mexican beef and vegetable soup seasoned with cumin, cilantro and lime.

This is an extremely hearty and satisfying soup, made from scratch with beef bones, cabbage, potatoes, corn, chayote, and cilantro. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

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Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.

This Arroz con Leche is the Cuban version of rice pudding. It's richer and sweeter than regular rice pudding. Being Cuban myself, I prefer this version of this delicious dessert to any other.