Chef’s Winter Recipes: Richard Sandoval’s Capirotada (Mexican Bread Pudding)

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Chef Richard Sandoval grew up in Mexico City, where he would help his grandmother in their kitchen and gather with their family to enjoy heart Mexican fare prepared from scratch. From his grandmother, he has learned the importance of fresh ingredients in creating vibrant flavors that transform family dinners into celebrated events. His father was a restaurateur, who owned Madeiras in Acapulco and Villa Fiore in Mexico City, imparted him valuable lessons in service and restaurant management.His family influence inspired Sandoval to enroll at the Culinary Institute of America. After graduating, he worked with French restaurants Savann and Savann Est.


In 1997, Chef Sandoval went back to his roots and opened Maya, his flagship modern Mexican restaurant in New York. In the past 15 years of Sandoval’s career as a chef and restaurateur, he has evolved to becoming a culinary consultant, television personality, and chef/owner of Richard Sandoval Restaurants (RSR), a top international restaurant group with over 35 concepts around the world. He has been awarded Mexico’s National Toque d’Oro 2003, Bon Appétit Restaurateur of the Year 2006 and Cordon d’Or Restaurateur of the Year 2012. Most recently, Market Watch named him On Premise Player of the Year 2013.


We put Chef Sandoval on spot and asked him about his thoughts on Winter cooking, and he responded by saying, “As a chef, I particularly love cooking during the winter season because the produce during this time of years offers a variety of flavor profiles that aid in creating perfect comfort food dishes.”

Capirotada (Mexican Bread Pudding)

1 large baguette; sliced medium thickeness (1/4”)
2 c Monterrey jack cheese; shredded
1 c raisins
1 c sliced almonds
1 lb piloncillo (substitute brown sugar if necessary)
2 cinnamon sticks
1 clove
3 c water
1 c butter


1. Butter a terrine mold or any cake or rectangular mold you might have and set aside.
2. In a medium sauce pot, place the piloncillo, cinnamon stick, clove and water and bring to a boil and cook until piloncillo is completely dissolved.
3. Arrange a layer of sliced baguette on the bottom of the buttered pan and top with half of the raisins, almonds and Monterrey jack cheese.
4. Make a second layer of baguettes then pour the syrup on top of the bread mixture.
5. Sprinkle the rest of the cheese, raisins and cheese over the top layer and the place chunks of the remaining butter on top.
6. Place in a 350 degrees Fahrenheit for 18-20 minutes or until the crust is golden brown.
7. Remove from the oven, let cool to room temperature and then remove from the baking dish onto a cutting board.
8. Dust the capirotada with powdered sugar and serve immediately.

*Suggested serving – Can be served with your favorite ice cream.

Maya New York is located at 1191 First Avenue, New York, NY 10065.

Hours of Operation

Dining Room
Monday – Friday: 11:30am – 3:00pm
Sunday: 5:30pm – 10pm
Monday – Wednesday: 5:00pm – 10:00pm
Thursday – Saturday 5:00pm – 11:00pm

Bottomless Margarita Brunch
Saturday: 10:30am – 3:00pm
Sunday: 11:30am – 4:00pm

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Chef Ken

Chef Ken

A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.
Chef Ken