Mexican Recipes for Easter

A Holy Week Celebration with the Trique People in Mexico.
A Holy Week Celebration with the Trique People in Mexico. | Source

Holy Week In Mexico

Easter is a big holiday in Mexico, filled with religious and cultural festivals, Carnival, a burning of Judas in effigy, good food and friendly interactions among people. I do not think that you can be lonely in Mexico during Easter week from Palm Sunday through Easter Sunday. Besides the celebrating residents, many travelers come to Mexican cities during this week.

The Easter Bunny and egg hunts are held in grocery stores near the Mexican/US Border, but a number of other activities fill the rest of the country during this busy and happy time. A great many delicious foods are available as well and this Hub offers recipes for several that I have collected.

Historical Dancers in Monterrey
Historical Dancers in Monterrey | Source

Cabrito Is A Young Roasted Lamb

A roasted goat dish.
A roasted goat dish. | Source

Cabrito for 8

This is a young roasted lamb, or more traditionally, a young roasted goat.


  • 2 baby goats around 7 pounds each; 3 Tbsp salt; 1 Cup white vinegar


  • 2 Cups guacamole
  • 3 Tbsp sweet white onion, chopped
  • 1 Cup diced tomato
  • 3 Tbsp chopped cilantro
  • 3 chile serranos, seeded and chopped
  • 1 recipe mashed refrued beans
  • 1 1/2 Cup Monterey Jack cheese, shredded
  • 16 crisp fried tortilla wedges


  • Put goats in a large pot, cover with water, add salt and vinegar. Set aside to soack for for 2 hours.
  • Outside, build a stack of mesquite wood and burn down to white coals.
  • Remove goats from water bath and place onto grill spits.
  • Arrange goats/spits over hot coals, and roast 2 - 3 hours, basting aout every 30 minutes with salted water.
  • Turn spits continuously.
  • To serve, cut meat into pieces, and place on plates.
  • Garnish with guacamole, onion, tomato, cilantro, and chiles.
  • Serve with the beans and cheese on top - melt under a broiler if desered.

Seco de Cabrito with beans and rice. Often served at the Del Rey El Cabrito in Monterrey.
Seco de Cabrito with beans and rice. Often served at the Del Rey El Cabrito in Monterrey. | Source

Try "Texas Goat Sauce" With Your Cabrito

TexMex Flavors - Texas Goat Sauce/Gravy

Yields 7 cups.


  • 1/2 cup vegetable oil
  • 2 medium sized sweet onions, chopped
  • 1 clove garlic, cruched
  • One 32-ounce bottle ketchup
  • 3 Tablespoons pepared mustard
  • 2 Cups black coffee
  • 1 Cup white vinegar
  • 1 Lemon, cut in halves
  • 6 Tablespoons chili powder
  • 3 shakes of Worcestershire sauce
  • Salt and pepper to taste


  • Heat oil over medium heat in large pot, then add onions and garlic. Sauté until just tender.
  • Whisk ketchup and mustard in a large bowl and add to the pot and stir.
  • Add remaining ingredients and stir (Squeeze juice from lemons).
  • Simmer over low heat 60 minutes and serve.
  • Refrigerate unused sauce for up to 30 days.

At Del Rey El Cabrito

Young roasted goats.
Young roasted goats. | Source

Monterrey, Mexico Cuisine

A markerMonterrey, Mexico -
Monterrey, Nuevo Leon, Mexico
[get directions]

Cilantro Chipotle Lamb Chops Are Delicious

Grilled Cilantro Chipotle Lamb Chops for 8



  • 1 Cup fresh cilantro
  • 1/2 Cup canola oil
  • 8 garlic cloves
  • 4 scallions or shallots
  • jalapeño peppers, seeded


  • 16 loin lamb chops, about 1.5 – 2 inches thick (2 per person)
  • Hickory wood chips
  • 2 Tablespoons kosher salt
  • 2 Tablespoons cracked pepper
  • Chipotle oil and cilantro oil – purchase oils or soak herbs in a small amount of oil for several days prior to using.
  • Fresh cilantro or mint leaves for garnish


  • Step One: Puree first 5 ingredients in a blender until smooth.
  • Arrange chops in a large glass baking dish.
  • Pour oil mixture from Step One evenly over chops, cover and chill 2 hours, turning occasionally.
  • Soak wood chips in water for 30 minutes.
  • Remove chops from marinade; discard marinade.
  • Sprinkle chops evenly with the salt and pepper.
  • Prepare fire in the outdoor grill with charcoal and wood chips; light fire and allow fire to burn until coals glow evenly.
  • Place food rack on the grill and arrange chops. Grill, covered with grill lid for 6 - 8 minutes on each side or to the desired level of doneness.
  • Drizzle with Chipotle and Cilantro Oils and garnish.

Stick cinnamon.
Stick cinnamon. | Source

Lenten And Easter Desserts

Mexican Bread Pudding for 6

This is served quite often during Lent and especially on Easter.


  • 2 Cups water
  • 1 1/4 cups packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons butter
  • 6 slices of toasted white bread
  • 1/2 Cup raisins
  • 1/2 Cup sliced almonds
  • 2 Baking Apples, peeled, cored and sliced
  • 1/2 Cup shredded Monterey Jack Cheese
  • Light cream to pour over the top at the table.


  • In a medium sized pot, mix water, brown sugar, and cinnamon.
  • Bring pot to the boil; reduce heat and simmer uncovered for 3 minutes.
  • Stir in the butter until well melted.
  • Cut the toasted bread into 1-inch squares and fold the squares around raisins and nuts and pop into the pot.
  • Place half of the mixture in an 8-inch square glass baking dish.
  • Top pudding with apple slices, then layer on the remaining toast mix.
  • Securely cover the dish with foil and bake at 350° F for 20 minutes.
  • Uncover the dish and sprinkle on the Monterey Jack cheese.
  • Bake uncovered another 20 minutes or until apples are tender.
  • Serve warm drizzled with milk, cream, or a scoop of cinnamon ice cream.

Eggs and milk make the following recipe rich and creamy.
Eggs and milk make the following recipe rich and creamy. | Source

Mexican Easter Cheese

Many ethnic cuisines have their own version of Easter Cheese and this is the Mexican traditional method of making it. It contains nutmeg, where the Polish version does not. everyvariety of this cheese is good and does not take long to make, as far as cheeses go..


  • 12 eggs (1 dozen)
  • 4 Cups whole milk (1 quart carton)
  • 1 Cup white sugar
  • 1 Tablespoon pure vanilla extract
  • 1 pinch of ground nutmeg


  • Beat eggs until light yellow and smooth.
  • Pour beaten eggs into a double boiler and stir in milk, sugar, vanilla and nutmeg.
  • Cook over a medium heat for 30 minutes.
  • Using a slotted spoon, constantly stir the bottom and sides of the pan to prevent burning.
  • When the eggs look exactly like completed scrambled eggs, pour the mixture carefully into a cheesecloth-lined colander over a bowl.
  • Gather the ends of the cheesecloth and pull them together until the cheese makes a ball.
  • Tie the cheesecloth tightly at the very top of the ball and tie cheesecloth ends over a faucet or a hook or cabinet handle over the bowl to drain for about 3 hours.
  • Release the cleesecloth ties, but keep the cloth on the ball and wrap in plastic wrap and then refrigerate.
  • Slice the ball into individual portions when ready to serve and use it up within a week.

Cantaloupe | Source

Agua de Melon (Water and Melon Beverage)


  • 1 ripe cantaloupe or honey dew peeled, seeded and diced
  • 2 Qts cold water
  • 1/2 Cup sugar


  • Scoop out and mash the melon by hand.
  • Place melon pulp in a pitcher and add the water and the sugar.
  • Stir vigorously until sugar is dissolved.

You can probably use any ripe melon in this recipe, such as honey dew, muskmelon, or even red or yellow watermelon.

You might want to try some lemon or lime juice in any of these drinks.


Holy Week Fruit Ices

Traditionally, ice was brought down from the mountains of Mexico to celebrate Easter Week with frozen desserts; and to mark the beginning of spring. An easy version follows:


  • 2 Cups peeled fresh fruit: pineapple, papayas, strawberries and other berries, or a combination.
  • 3 Tablespoons super-fine sugar
  • 2 Tablespoons fresh lime juice


  • Puree fruit roughly, not too smooth.
  • In a medium bowl, combine fruit, sugar, and lime juice.
  • Taste and adjust sugar and lime juice amounts.
  • Stir until sugar dissolves and fill frozen pop molds or small bowls, leaving about 1/4 inch for expansion of the fruit mixture as it freezes.
  • Set lids and insert pop sticks into the pop molds if you are using them.
  • Freeze everything until solid - about 2 hours.

Papaya | Source

© 2009 Patty Inglish

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Comments 5 comments

maanju profile image

maanju 7 years ago from India


You have given wonderful recipes Texa goat sauce , Mexican bread pudding and holy week fruit ices really beckons me. Definitely iam going to try it out.

G-Ma Johnson profile image

G-Ma Johnson 7 years ago from NW in the land of the Free

Yes me too...the bread pudding looks good...yummy can almost taste it now...Thanks G-Ma :O) Hugs & Peace

Patty Inglish, MS profile image

Patty Inglish, MS 7 years ago from North America Author

maanju and G-ma -- Thanks 1000 times for stopping by and enjoying these recipes. The bread pudding is as good as the chocolate bread pudding made in NYC by two young men in their gourmet traveling kitchen that they park at the curbs along the streets. They sell out every day! The fruit ices are absolutely declicious and in hot weather, they are better than popcicles that have too many preservatives!

B.T. Evilpants profile image

B.T. Evilpants 7 years ago from Hell, MI

You got me with the cheese! As you know, the only thing better than gravy, is cheese...and maybe pie. Perhaps a new venture is in order. I hear there is some property available near Gravy World. A good location for Cheese Town? By the way, rumor has it that you're running around hubpages calling me names! For the record, I am not comatose. It was just a very long nap! Running the country is hard work, you know.

Patty Inglish, MS profile image

Patty Inglish, MS 7 years ago from North America Author

And working in the shadow(s) govt is so tiring to one's eyes. Comatic is the better of the two words we suggest - like a comet, celestial, shooting off at the mouth, as it were but for a good cause...

Cheese Town it is! Cheese, gravy and pie. I'm there. Do try the goat gravy.

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    Patty Inglish (Patty Inglish, MS)6,756 Followers
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    Patty enjoys collecting old recipes from generations ago among ethnic groups, the 13 Original Colonies, the American Civil War & the 19th c.

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