Capirotada & Culture: When Business and Bread Pudding Meet
I’m Yvette Marquez-Sharpnack—a cookbook author, food blogger, and creative entrepreneur who turned a little family recipe blog into a six-figure business. Over the past 15 years, I’ve published three cookbooks, worked with major brands, and built a brand rooted in cultura, storytelling, and strategy. In Cocina to Career, I’m sharing everything I’ve learned about turning your passion into a platform—mistakes and all.
Every year around this time, my kitchen smells like cinnamon sticks, cloves, and nostalgia.
If you know, you know: it’s capirotada season.
For some, it’s just bread pudding. For others—it’s history, heritage, and Holy Week on a plate.
What is Capirotada?
Capirotada is a traditional Mexican dessert made during Lent, especially on Good Friday. It’s sweet and savory, comforting and symbolic. And like so many dishes from our culture, it tells a story far beyond the ingredients.
The bolillo (bread) represents the body of Christ
The piloncillo syrup is His blood
Cloves are the nails of the crucifixion
Cinnamon sticks represent the wood of the cross
And the melted cheese? It’s the shroud that wrapped His body
It’s layered and complex. It’s sweet and salty. And each family recipe is unique.
My Capirotada Story
As a kid, I remember working in our family’s neighborhood store, Soza’s Grocery, where friends and neighbors would bring me samples of their unique Mexican dessert recipes. And let me tell you… capirotada season was something else.
They’d walk in, eyes hopeful, handing me little plates of their bread pudding creations—each one a little different, a little soggier, a little cheesier. I’d take a bite, and then… they’d just stand there. Watching. Waiting.
It was… awkward.
I couldn’t possibly tell them I didn’t like their version. And honestly, my mother would have killed me if I ever said an unkind word to one of our neighbors or customers. So instead, I smiled, said thank you, and hoped the next bite would be better.
And honestly? My opinion hasn’t changed much since then. I still prefer our simple family version. It’s comforting, nostalgic, and just right. That said—you do you. Feel free to experiment with the add-ins you and your family like. Use this recipe as your springboard.
What This Has to Do with Business
You might be wondering…What does a bread pudding soaked in symbolism have to do with building a brand?
Everything.
When I started my blog, Muy Bueno, it was never about going viral. It was about preserving these stories—these flavors—that risked being forgotten. I wasn’t just posting recipes; I was sharing my roots. And that? That’s what people connected with.
Food isn’t just content. It’s connection.
It’s how my readers found me and it’s why brands trust me. And it’s what turned a humble blog into a six-figure business rooted in culture and corazón.
The Takeaway for Creators
If you’re building a brand, especially as a food creator—lean into your why. Tell the story behind the recipe and the feeling behind the flavor.
Capirotada isn’t just a lovely recipe—it’s one of my most popular. Because people are craving more than food. They want meaning. They want to feel something. So tell your stories. Share your traditions.
And if you’ve never had capirotada? You are in for a treat.
👉My Family’s Capirotada Recipe
✨ What dish makes you feel the most connected to your roots?
Drop it in the comments—I’d love to hear your story.
Con nostalgia y canela,
Yvette