How to make Capirotada (Bread Pudding)

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Como hacer Capirotada
( How to make Mexican Bread pudding)

Capirotada is a “traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period”

The traditional  recipe consists of pieces of toasted bolillos that has been covered in syrup made out of piloncillp (whole cane sugar), clove and cinnamon sticks.

The best part comes when you add in the toppings: nuts, seeds, and dried (and sometimes fresh) fruits – apples, dates, raisins, apricots, peanuts, pecans, almonds, pine nuts, and walnuts.

Capirotada carries historical Catholic tradition where many of the basic ingredients hold significant symbolism.

Watch the video above by Laura to see everything put together. 🙂

How to reheat tamales without drying them out.

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  • We have all come into the situation where we get that huge craving for some tamales and want to take the entire “docena” home to devour in one sitting.

    This endevour always has the same outcome.


    So the morning after you try your hand at preparing your breakfast plate with bacon eggs and your side of tamale.

    There are a few ways to reheating your tamales the right way. However, it all depends on personal preference.

  • How To Properly Reheat Your Tamales

Microwave Reheating

Since tamales are cooked with steam, the best and fastest option is to microwave them (with the husks still on).

Start off by heating them up at 60 second intervals. Heating them up for longer periods can dry out the tamale.

Reheating by frying your tamale

Another great way and a customer favorite is by frying your tamale.

Place your tamale is a frying pan with a little drizzley of oil. Keep the husks on and place it on medium heat until toasted on both sides. (Usually around 1 minute each side.)

This method is a little more decadent but it tastes AMAZING!.


El Paso Restaurants: 4 El Paso Food Blogs You Need To Follow

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EP Veg Snob

El Paso Veg Snob is a vegetarian blog run by Lisa. Her passion for eating and cooking vegetarian dishes is seen in each of her posts. Not only does she cook up some delicious meals, she also finds great local eateries that cater to vegetarians .

Our favorite recipe: Moroccan Chickpea Stew with Quinoa

Visit Her Website


Muy Bueno Cookbook

Muy Bueno Cookbook is technically not a local blog but was created by a native El Pasoan. Yvette writes about family stories and traditional home-style Mexican recipes.

Our favorite recipe: Chocolate Cake with cream cheese frosting
Our favorite recipe: Moroccan Chickpea Stew with Quinoa

Visit Her Website


It All Started With An Easy-Bake Oven

This blog is pretty self-explanatory. Lisa believes her easy bake oven is where love for food took off. She received her degrees in dietetics, human nutrition, nutrition science – you get the drift.

Our favorite recipe: Moroccan Chickpea Stew with Quinoa

She works together with her beau Richard and together they put together blog posts that show off their travels and food discoveries. Most of their posts are reviews about their visits to restaurants. The have thorough opinions and wonderful photos to really show off the dishes that they try out.

Visit Website


Eat Up El Paso

El Paso restaurants and local food events is the basis behind Eat Up El Paso. “EUEP” puts together some pretty informative reviews and by the looks of it seems like this website was just put together ( Super excited to read their upcoming visits to local El Paso restaurants.

Expired Website


How to make Traditional Mole Sauce

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The Best Mole Recipe

Allrecipes visited La Carta de Oaxaca, Seattle’s famed Mexican restaurant. In this video they follow the owners that created one of their unforgettable recipes. Mole

comes in various flavors and ingredients, with chili peppers as the common factor. However, the classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat.

Allrecipes shows us how to create a similar dish and how to adjust it to your personal preference.

Traditional Mexican mole recipe incorporates chilies, dark chocolate, and other flavorful herbs that develop a mildly spicy sauce.

5 Business Lessons You Can Learn From Octavio Aranda

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The cavalry is never comingChristopher Gardner

Mr. Aranda was going to take on his business “con fuerza” with full force. Regardless of starting off with much adversity (machines breaking down, injuries) he knew he was the only one that could pull himself out of every challenge he got into.

Baby steps count too, long as you go forwardChristopher Gardner

Mr. Aranda needed to continue powering through. After quiting his job to pursue his dream of building a business, he always knew that he needed to continue moving forward. ” Poquito, poquito” little by little he was moving towards accomplishing what he set out to do.


One thing we can all control is effort.Mark Cuban

The one thing that you can control, is the effort you put into your business. Become an expert in whatever you set out to do.

Don’t get caught up in how many hours you work. Judge success based on having goals and measuring your results.Mark Cuban

Mr. Aranda built his business for his family. Prioritizing everything and putting family first was what kept him moving forward.

Get Excited About Something

His passion was to build a quality bakery. He knew he was never going to give his customers anything sub par. Ingredients, operations, and service, all needed to be of high quality. This has echoed throughout Valentines and El Prado Bakery.

Come and get your Rosca De Reyes El Paso!

El Prado BakeryProducts, Seasonal Bread


Every year on January 6th, Mexico celebrates Dia de los Reyes or “Three Kings Day” with “Rosca de Reyes” . The beliefs that surround this holiday signify the manifestation of God on earth to the “Reyes Magos.” The tradition of celebration began during the era of the kings of France and according to Inside-Mexico, 

bread was filled with a lima bean, and the person who found it in his bread would receive the gift that His Highness had prepared for the event.

The idea was to place a lima bean in the bread dough, which was usually filled with fruits like dates and raisins, and this bread was shared around the time of the New Year festivities.


Many years later the celebration continued throughout Mexico and became apart of Hispanic culture. You can find yourself preparing a party (fiesta de la Candelaria) filled with tamales should you find a baby Jesus figurine baked inside of the “rosca” (Feb 2). The night before the celebration of the Three Kings, children are told to put a shoe outside of their home and the next morning they are presented with gifts that “Baby Jesus” left for them.

Call El Prado Bakery today to place your order for your Rosca de Reyes or Three Kings Cake.

Order Now

History of the Rosca de Reyes – Origin of the Three Kings Cake

Father Marco Cardenas tells us about the tradition of La Rosca de Reyes and origin. Enjoy this entertaining story and remember to visit our recipe for homemade thread.

What’s the difference between Posole and menudo?

El Prado BakeryChristmas, Holiday1 Comment

Ever wonder what the difference between Posole and menudo is?

Below you’ll find a break down on the difference between posole and menudo. We will discuss the ingredients that make them different along with a short description of how and when to eat both of these Mexican dishes.



Mexican soup that is made with beef stomach (tripe) and hominy in broth that is mixed with a red chili base
Usually seasoned with onion, lime, cilantro, crushed red chili peppers, and oregano
Individuals usually pair their menudo soup with tortillas or bolillos
Menudo is considered to be a treatment for ailments, especially for “hangovers”, which is why “there is no better meal on New Year’s morning than a warm, spicy bowl of Menudo to get rid of the pains caused from partying the night before.”

Posole (or Pozole)

Pozole, otherwise known as hominy is a traditional Mexican stew similar to menudo. However, pozole is made with pork, (sometimes served with chicken, turkey, or pork rinds) chili peppers, and onions, garlic,rabanitos (radishes) and other seasonings and garnish such as cabbage, salsa and limes.

Pozole holds a ritual significance that was eaten during special occasions.


Our Pumpkin Pie Recipe Will Solve Your Biggest Holiday Problems

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El Prado bakery’s pumpkin pie recipe is one of a kind.

Our pumpkin pie recipe flips your traditional holiday pie upside down. We use a secret “whipped recipe” that holds the treat together. Due to **TOP SECRET** agreements the recipe will remain a family secret. However, you can visit us to order your pumpkin pies, hurry they will sell out!

Here are a couple of reasons why our pumpkin pie is going to be your holiday life saver:

  • “The secret is in the sauce”
  • Easy clean up
  • No need to wait in line to purchase expensive ingredients
  • Display it before your guests arrive and say that you made it 🙂


Be sure to stop by El Prado Bakery to order your pumpkin pie or Call Us to place your order.