To celebrate Easter it is important to know how to make capirotada. One of the traditional dishes that my great grandmother Doña Carlotita, or how we used to call her: "La Mamá Grande", used to cook for us was the Capirotada Sonorense: a simple, yet flavorful dish with day-old bolillo bread fried in shortening, peanuts and Manchego cheese. Capirotada is a dish that comes from Mexican cuisine and each region has its own version. In my version of Capirotada I use toasted croissants instead of fried bolillo to avoid the use of pork shortening and reduce the amount of fat, while at the same time adjusting it to my family's taste. I'm a fan of going back to those recipes from the past and giving them a modern twist to entice my family, who didn't grow with these flavors, to try them and introduce new flavors to their usual diet. I invite you to try this new version of Capirotada, whose flavors are similar to the delicious cheese pastries, or the honey and nut Danish buns. Dare to bring a blast from the past straight out of the famous collection of recipes from my Mamá Grande. Let's get cooking!