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Global Potluck

Lucero Cuevas

WVC Student, MEChA Political and Gender Chair, Running Start

Capirotada (Bread Pudding)


|Serves: 8|                               |Prep. time: 25 mins|                            |Baked time: 45 mins|



  • 12 Ounces About 1 1/4 cup of piloncillo or dark brown sugar
  • 1 1/2 cup of water
  • 1 stick of cinnamon
  • 2 cloves
  • 3 Tablespoons of melted butter
  • 3 Tablespoons of vegetable oil
  • 16 slices 1/3” thick of Bolillo or French bread at least 2 days old
  • 3/4 cup of Cotija Cheese
  • 1/4 cup of roasted peanut
  • 1/4 cup raisins
  • 2 tablespoons of butter cut in small cubes




  1. Preheat oven at 350F.


  1. In a medium size pot place the Piloncillo, cinnamon stick, cloves and water. Place in the stove and melt in a medium heat.( If you have a hard time cutting the piloncillo for the amount needed, place it in your microwave for intervals of 30 seconds until it is soften enough to cut. Be careful while removing it out of the microwave since it gets extremely hot.)… this will turn into a syrup consistency


  1. In a medium size pot melt the 3 TBS of butter, mix the melted butter with the oil and brush over the slices of bread. Place in a baking tray and bake 8 minutes and then turn over to bake 5 more minutes. The bread should have a deep golden color.


  1. Once syrup is ready and bread is toasted, start dipping the bread into the syrup to get and even moist. Assemble the slices of bread in ovenproof dish


  1. Top the first layer of bread with cheese, raisins and peanut or any other fruit or nuts you would like to add according to the suggestions given above or your own.


  1. Place another layer or bread and continue the process as in step 5.


  1. Pour the remaining syrup over the last layer of bread and top with the cheese, raisings and peanuts.


  1. Dot with the 2 tablespoons of butter cut in small cubes.


  1. Cover with aluminum foil and bake in your preheated oven for 45 minutes until the top crust is golden and the lower layers are moist.


  1. Serve warm or cold. Enjoy

Sebastian Garcia

Equity & Inclusion Office Aid, CAMP Scholar, MEChA Secretary, KAIZEN

Pescado Zarandeado (a kind of grilled fish)


|Serves 4|                                |Prep time: 25 mins.|                            |Cook time: 25 mins. |



  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried guajillo chiles, stemmed and seeded
  • 3 cups water
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 2 teaspoons lower-sodium Worcestershire sauce
  • 2 teaspoons tomato paste
  • 2 teaspoons lime juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 4 garlic cloves, peeled
  • 4 (6-ounce) skin-on snapper fillets
  • 1/4 teaspoon salt
  • Cooking spray
  • 8 lime wedges



  • Combine all chiles and 3 cups of water in a pot, and bring to a boil
  • Once boil, let stand 5 minutes
  • Strain the chiles through a sieve into a bowl, reserving 2 tablespoons of the water from where the chiles were boiled in
  • Place chiles, water, and the lower-sodium soy sauce, lower-sodium Worcestershire sauce, tomato paste, lime juice, dried oregano, ground cumin and 4 garlic cloves, in food processor; process until smooth.
  • Score skin of fillets and sprinkle fillets with salt.
  • Coat fillets with chile mixture; let stand 5 minutes.
  • Coat pan with cooking spray.
  • Heat a large grill pan over high heat.
  • Add fillets to pan, skin side down. Grill 3 minutes, without moving. Turn and grill 3 minutes or until fish flakes easily when tested with a fork.
  • Serve with lime wedges and enjoy