the foods of Lent

There are some culinary specialties we enjoy only during Lent here in our little village, and only on Fridays. As I was raised on meatless Fridays during Lent, I look forward to these things, in one form or another.

One is chiles rellenos, those delicious cholesto/carbo treats I always look for on a menu but seldom find. I would like the local version even better if made with a creamier cheese. As it is, they are stuffed with a dry, very salty hard cheese that doesn’t melt during cooking. After three bites I scrape the cheese out and eat the tender, flavorful poblana chile and sop up the spicy sauce.

The other treat is a postre called capirotada. It’s like a bread pudding but with everything at hand thrown in, plus nuts. By everything I mean left-over veggies, diced fine, stale tortillas and raisins. Then it’s all bound together with eggs and milk and spices like nutmeg and cinnamon. It can be an interesting discovery when you spoon up a helping! During this season it’s served automatically with any order of rellenos but again, only on Fridays.

Yesterday (even though it was Wednesday) afternoon as we were standing amid the wreckage of the apartment we have just moved into, Chuy appeared at the door bearing a container of her home-made capirotada. From all my taste testings of this dessert, she makes the absolute best ever, and it was a very welcome treat, especially for the Patient who loves the stuff. It was still warm and fragrant with spices and that good egg-y, custard-y smell.