March 16, 2021 • 13 mins
Virgie wants to make you a snack, a tasty Mexican bread pudding called Capirotada. As she prepares it, she walks you through the recipe and shares the mysterious history of the dish. She also answers listener questions while she creates some kitchen magic!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
All right, this is Surgy. I'm in the kitchen. This
is the background noises of the recipe. Hopefully I'll get everything.
Why all the sets, Hey, rebel eaters, today you were
doing something a little different. Come sit with me in
(00:26):
my kitchen in San Francisco. I want to make you
a snack. I told you a little about my kitchen
in the last episode. It has a cozy little breakfast nook,
and the cabinets are all painted Robin's egg blue. There's
a big window that lets in lots of sunlight, and
the linoleum is a groovy nineteen seventies yellow. Okay, are
(00:51):
you imagining yourself sitting in the breakfast nook? Good? Because
today I'm making gup beetled that. It's a sweet and
salty Mexican bread pudding. I'll tell you a little history
about the dish and share everything you need to know
to make your very own. And while we put it together,
(01:11):
I'm going to answer a couple of a listener questions. Ready,
When I was a kid, my grandma used to make
up idotada around Christmas, but it is traditionally associated with lent.
It is in the bread pudding family, but it's much
more relaxed and requires no eggs. It's full of yemmy spices,
(01:36):
dotted with raisins, and has salty white cheese melted on top.
And it is glorious. Let's get started first. Gather up
your ingredients a stale bag at a couple and a
half each of water and dark brown sugar, two cinnamon
(01:58):
sticks and a few whole clothes if you like, a
handful of raisins, two tablespoons of butter, and one cup
of shredded white cheese like monterey Jack or parmesan. Got
your ingredients good? Before we start putting them together, Let's
take a look at a question sent in by one
(02:20):
of you. This one came in on my Instagram page. Okay,
here's the question, what do you recommend doing when your
in laws are being fat phobic? When it comes to
fat phobia, there are two types of in laws. Respectful
ones who are open to having their minds changed, but
(02:41):
maybe just aren't quite hip to the self love revolution
that is happening under their noses. The second type is
disrespectful in laws, who are dead set on doing whatever
the hell they want, no matter who they harm. It's
important to determine which type you're deal with, so you
can decide how much energy to put into dealing with them.
(03:05):
If you have respectful in laws, then the more you
communicate clear boundaries, the more they will learn they need
to change their behavior around you and hey, maybe beyond
just you. With disrespectful in laws, you largely have to
minimize time you spend with them, do precre and postcare
(03:25):
before and after interacting with them. I really like something
called the broken record method. You can use it with
both respectful and disrespectful in laws. The broken record method
involves repeating the same script again and again and again
without changing it up pretty much at all. You'll need
(03:47):
about thirty minutes to an hour to write your script.
Start with writing out some of the common offensive things
you hear your in law say, and script out brief
responses that include the following action. One name the behavior. Two,
set a boundary. Three close the conversation. So your in
(04:09):
laws says something fat phobic, your script could read like this.
First name the behavior. Talking about people's bodies like that
isn't okay with me. Second set a boundary. My family
believes that all bodies are equally good. It's okay if
you don't agree, but I don't want that set around me.
(04:30):
Third and the conversation. Hopefully this will go better next time.
Feel free to exit after that say I'll be right back.
I have to take care of something or redirect. So
how is your weekend? It might feel awkward at first,
but trust me, it gets easier with time. Best of luck, friend,
(04:52):
and remember you deserve to not have fat phobia be
a regular part of your life. You are not asking
for too much more questions and gapio dada after the break,
(05:17):
All right, back to our gappio dada. Let's put the
water and sugar together in a saucepan, along with the
cinnamon sticks and cloves. Bring the pan up to a
simmer and we're just gonna let it sit there for
about ten minutes. Oh, I can see the first bubbles
starting to happen. I have to tell you the interesting
(05:38):
history of gapiotada. Let's start with the word. One definition
is jumble and another is casserole. And there's some debate
around whether the name kapiotada is derivative of the word
for hood or shroud. Like I said, the dish is
usually eaten by Catholics around Lent and It's in few
(06:00):
used with religious symbolism. The bread is supposed to represent
the body of Christ, the syrup represents blood. The cinnamon
sticks and cloves represent the cross and nails used during
the crucifixion. The cheese is said to represent the holy
shroud that Jesus was buried in. Gapito Thava goes way back.
(06:25):
It first showed up in a book published during the Inquisition.
It's not clear to me how exactly it was used,
but preparation and knowledge of the Gappido Tava was used
at the time to figure out if someone had actually
converted from Judaism to Christianity. Gapio Tava may have come
(06:46):
to Mexico to escape the Inquisition. Okay, I'm gonna pick
up the bike, get it into a boiling water area. Okay,
my pot with the sugar, water and spices has been
simmering for a few minutes. I'm going to let it
(07:09):
go a little while longer. While we wait, Let's take
another question. This one came up from a listener during
a workshop I taught a few weeks ago, and I
know it's one A lot of people are struggling with.
The listener asks, I feel like my own disordered eating
has ruined my kid's relationship with food. Do you have
(07:30):
any advice for me? First of all, I don't believe
that people can be ruined. People can change their relationship
to food until the day they die. Second, I always
think it's important to forgive ourselves when our own food
or body trauma may have negatively affected our relationship with others.
(07:53):
Beyond that, I don't think that believing you have ruined
your kid's relationship with food is going to help you
or them. It sounds like you're moving into healing and
that's leading to awareness around accountability. These are super wonderful, valuable,
and educational human processes for your kid to witness in
(08:14):
a way that feels appropriate and authentic. I think it's
okay to tell them that you'd like to help build
some new rules and plans for the house that promote
all types of food and body as good. Tell them
you're learning. The good news is that kids can teach
us amazing ways to relate to food, so let them
(08:34):
be teachers too. Thank you for this question. It's been
ten minutes, so I'm going to take this pot with
the sugar syrup off the stove. I sliced up the
bread earlier, and I'm going to butter a baking dish,
(08:55):
line it with baguette slices, dot each slice of bread
with little chunks of butter, and sprinkle the raisins on top. Yum,
this is my favorite part. Now I'm going to pour
the syrup over the bread and raisins. Okay, I'm setting
(09:17):
the oven to three fifty and while it heats up,
will let the bread soak in that syrup. Once that's
good and soaked up, then I'll sprinkle the shread and
cheese over the top. I personally like using parmesan cheese
because it offsets the sweetness so dramatically. Depending on the
region of Mexico you visit, the version of guppito now
(09:40):
that you might make at home will differ. Some have
no cheese, some have nuts, some don't include fruit, some
even have meat. Each version represents local customs, availability of ingredients,
and a family's personal tastes and creativity. It's time to
(10:00):
put the gapotada in. While we wait for it to cook,
let's take one more question. This one is from the
Rebel Eaters Club hotline. Hey Rebel Leaders Club, Virgie. I
was wondering how working on the podcast has changed the
(10:23):
way you think about food. Hi, friend, and thank you
for your question. It's changed the way I think of
food in so many ways. I think the show has
challenged some of my most important preconceived notions, like I
tend to find what's wrong with things, and then I
stopped there without pushing myself to see if there's anything
(10:44):
good that can be salvaged. This season, in particular, has
challenged me to remember that even when it comes to
things that have a lot of problematic history and practices,
like dietetics or medical research, there are still things that
are important and even life saving, and we need those fields.
(11:04):
We need them to be better, but we need them.
The show has reminded me how connected all of our
foods are with history, and it's taught me how much
people really need new rules or better yet, maybe non
rules for eating that allow them to center joy, pleasure, healing,
and connection. I've also learned that I really really love croissants. Oh,
(11:32):
the gupta is ready. I invited my bood to enjoy
it with me. Way ready, take a good crunch. It's
like the raisins with the cheese. I'll be honest. I
(11:56):
put a little bit of extra spices in there so
good and then zested a little bit of orange peel.
If you want to take this dish to the next level,
zest a little bit of orange peel on top and
just be taken straight to heaven. Although orange ves is
nice the crispness of the cross. If you want to
(12:18):
cute recipe card with the cup recipe on it, head
over to Rebel Eatersclub dot com. As always, I love
hearing from you. You can call the hotline at eight
six two two three one five three eight six or
send us an email at Rebel Eaters Club at gmail
(12:39):
dot com. This bonus episode was produced by Lacy Roberts
and Mitchell Johnson. This season's lead producer is Jordan Bailey.
Sarah Nix edited the show, and Greta Collin is our
executive producer. Thanks so much for being here this season.
Remember you deserve to eat, and you deserve to eat well.
Rebel Eaters. M h. Don't bring out to lect your butterfinger. Okay,
(13:13):
I think we've got it. M
All right, this is Surgy. I'm in the kitchen. This
is the background noises of the recipe. Hopefully I'll get everything.
Why all the sets, Hey, rebel eaters, today you were
doing something a little different. Come sit with me in
(00:26):
my kitchen in San Francisco. I want to make you
a snack. I told you a little about my kitchen
in the last episode. It has a cozy little breakfast nook,
and the cabinets are all painted Robin's egg blue. There's
a big window that lets in lots of sunlight, and
the linoleum is a groovy nineteen seventies yellow. Okay, are
(00:51):
you imagining yourself sitting in the breakfast nook? Good? Because
today I'm making gup beetled that. It's a sweet and
salty Mexican bread pudding. I'll tell you a little history
about the dish and share everything you need to know
to make your very own. And while we put it together,
(01:11):
I'm going to answer a couple of a listener questions. Ready,
When I was a kid, my grandma used to make
up idotada around Christmas, but it is traditionally associated with lent.
It is in the bread pudding family, but it's much
more relaxed and requires no eggs. It's full of yemmy spices,
(01:36):
dotted with raisins, and has salty white cheese melted on top.
And it is glorious. Let's get started first. Gather up
your ingredients a stale bag at a couple and a
half each of water and dark brown sugar, two cinnamon
(01:58):
sticks and a few whole clothes if you like, a
handful of raisins, two tablespoons of butter, and one cup
of shredded white cheese like monterey Jack or parmesan. Got
your ingredients good? Before we start putting them together, Let's
take a look at a question sent in by one
(02:20):
of you. This one came in on my Instagram page. Okay,
here's the question, what do you recommend doing when your
in laws are being fat phobic? When it comes to
fat phobia, there are two types of in laws. Respectful
ones who are open to having their minds changed, but
(02:41):
maybe just aren't quite hip to the self love revolution
that is happening under their noses. The second type is
disrespectful in laws, who are dead set on doing whatever
the hell they want, no matter who they harm. It's
important to determine which type you're deal with, so you
can decide how much energy to put into dealing with them.
(03:05):
If you have respectful in laws, then the more you
communicate clear boundaries, the more they will learn they need
to change their behavior around you and hey, maybe beyond
just you. With disrespectful in laws, you largely have to
minimize time you spend with them, do precre and postcare
(03:25):
before and after interacting with them. I really like something
called the broken record method. You can use it with
both respectful and disrespectful in laws. The broken record method
involves repeating the same script again and again and again
without changing it up pretty much at all. You'll need
(03:47):
about thirty minutes to an hour to write your script.
Start with writing out some of the common offensive things
you hear your in law say, and script out brief
responses that include the following action. One name the behavior. Two,
set a boundary. Three close the conversation. So your in
(04:09):
laws says something fat phobic, your script could read like this.
First name the behavior. Talking about people's bodies like that
isn't okay with me. Second set a boundary. My family
believes that all bodies are equally good. It's okay if
you don't agree, but I don't want that set around me.
(04:30):
Third and the conversation. Hopefully this will go better next time.
Feel free to exit after that say I'll be right back.
I have to take care of something or redirect. So
how is your weekend? It might feel awkward at first,
but trust me, it gets easier with time. Best of luck, friend,
(04:52):
and remember you deserve to not have fat phobia be
a regular part of your life. You are not asking
for too much more questions and gapio dada after the break,
(05:17):
All right, back to our gappio dada. Let's put the
water and sugar together in a saucepan, along with the
cinnamon sticks and cloves. Bring the pan up to a
simmer and we're just gonna let it sit there for
about ten minutes. Oh, I can see the first bubbles
starting to happen. I have to tell you the interesting
(05:38):
history of gapiotada. Let's start with the word. One definition
is jumble and another is casserole. And there's some debate
around whether the name kapiotada is derivative of the word
for hood or shroud. Like I said, the dish is
usually eaten by Catholics around Lent and It's in few
(06:00):
used with religious symbolism. The bread is supposed to represent
the body of Christ, the syrup represents blood. The cinnamon
sticks and cloves represent the cross and nails used during
the crucifixion. The cheese is said to represent the holy
shroud that Jesus was buried in. Gapito Thava goes way back.
(06:25):
It first showed up in a book published during the Inquisition.
It's not clear to me how exactly it was used,
but preparation and knowledge of the Gappido Tava was used
at the time to figure out if someone had actually
converted from Judaism to Christianity. Gapio Tava may have come
(06:46):
to Mexico to escape the Inquisition. Okay, I'm gonna pick
up the bike, get it into a boiling water area. Okay,
my pot with the sugar, water and spices has been
simmering for a few minutes. I'm going to let it
(07:09):
go a little while longer. While we wait, Let's take
another question. This one came up from a listener during
a workshop I taught a few weeks ago, and I
know it's one A lot of people are struggling with.
The listener asks, I feel like my own disordered eating
has ruined my kid's relationship with food. Do you have
(07:30):
any advice for me? First of all, I don't believe
that people can be ruined. People can change their relationship
to food until the day they die. Second, I always
think it's important to forgive ourselves when our own food
or body trauma may have negatively affected our relationship with others.
(07:53):
Beyond that, I don't think that believing you have ruined
your kid's relationship with food is going to help you
or them. It sounds like you're moving into healing and
that's leading to awareness around accountability. These are super wonderful, valuable,
and educational human processes for your kid to witness in
(08:14):
a way that feels appropriate and authentic. I think it's
okay to tell them that you'd like to help build
some new rules and plans for the house that promote
all types of food and body as good. Tell them
you're learning. The good news is that kids can teach
us amazing ways to relate to food, so let them
(08:34):
be teachers too. Thank you for this question. It's been
ten minutes, so I'm going to take this pot with
the sugar syrup off the stove. I sliced up the
bread earlier, and I'm going to butter a baking dish,
(08:55):
line it with baguette slices, dot each slice of bread
with little chunks of butter, and sprinkle the raisins on top. Yum,
this is my favorite part. Now I'm going to pour
the syrup over the bread and raisins. Okay, I'm setting
(09:17):
the oven to three fifty and while it heats up,
will let the bread soak in that syrup. Once that's
good and soaked up, then I'll sprinkle the shread and
cheese over the top. I personally like using parmesan cheese
because it offsets the sweetness so dramatically. Depending on the
region of Mexico you visit, the version of guppito now
(09:40):
that you might make at home will differ. Some have
no cheese, some have nuts, some don't include fruit, some
even have meat. Each version represents local customs, availability of ingredients,
and a family's personal tastes and creativity. It's time to
(10:00):
put the gapotada in. While we wait for it to cook,
let's take one more question. This one is from the
Rebel Eaters Club hotline. Hey Rebel Leaders Club, Virgie. I
was wondering how working on the podcast has changed the
(10:23):
way you think about food. Hi, friend, and thank you
for your question. It's changed the way I think of
food in so many ways. I think the show has
challenged some of my most important preconceived notions, like I
tend to find what's wrong with things, and then I
stopped there without pushing myself to see if there's anything
(10:44):
good that can be salvaged. This season, in particular, has
challenged me to remember that even when it comes to
things that have a lot of problematic history and practices,
like dietetics or medical research, there are still things that
are important and even life saving, and we need those fields.
(11:04):
We need them to be better, but we need them.
The show has reminded me how connected all of our
foods are with history, and it's taught me how much
people really need new rules or better yet, maybe non
rules for eating that allow them to center joy, pleasure, healing,
and connection. I've also learned that I really really love croissants. Oh,
(11:32):
the gupta is ready. I invited my bood to enjoy
it with me. Way ready, take a good crunch. It's
like the raisins with the cheese. I'll be honest. I
(11:56):
put a little bit of extra spices in there so
good and then zested a little bit of orange peel.
If you want to take this dish to the next level,
zest a little bit of orange peel on top and
just be taken straight to heaven. Although orange ves is
nice the crispness of the cross. If you want to
(12:18):
cute recipe card with the cup recipe on it, head
over to Rebel Eatersclub dot com. As always, I love
hearing from you. You can call the hotline at eight
six two two three one five three eight six or
send us an email at Rebel Eaters Club at gmail
(12:39):
dot com. This bonus episode was produced by Lacy Roberts
and Mitchell Johnson. This season's lead producer is Jordan Bailey.
Sarah Nix edited the show, and Greta Collin is our
executive producer. Thanks so much for being here this season.
Remember you deserve to eat, and you deserve to eat well.
Rebel Eaters. M h. Don't bring out to lect your butterfinger. Okay,
(13:13):
I think we've got it. M
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