[1] But French scholar and philologist, Gilles Ménage, called Covarrubias’ statement ridiculous, stating in his —Dictionnaire Etymologique (1694)— that the term capirotada was of Italian origin and came from capon,[2] quoting Italian linguist, Giovanni Veneroni, who had stated that it was a type of stew or sauce, a capirota, made from roasted meats, including capons and partridges.

[4] Capirotada originated from an ancient Medieval European dish that was heavily influenced by Roman and, possibly, Moorish cuisine.

In the book “De re coquinaria de Apicius ” from the end of the 4th century, which compiled the favorite stews of the Romans of that time, shows a Sala Cattabia recipe, which used pieces of stale bread soaked in water with vinegar, layers of cow cheese, cucumber, capers, cooked chicken liver and covered with a dressing.

With these pieces and slices of bread, alternating layers were formed which were then sprinkled with grated cheese seasoned with pepper, nutmeg and ginger.

In post-conquest Mexico, indigenous peoples like the Aztecs used anise tea to soften stale bread and moisten dry meat, both of which were common problems on Spanish ships making the voyage across the Atlantic.

It is generally composed of toasted bolillo (which is like the French baguette) and soaked in a mulled syrup made of the following: whole cane sugar, which is known as piloncillo; clove; and cinnamon sticks.