{"id":6313,"date":"2026-03-30T00:46:00","date_gmt":"2026-03-30T07:46:00","guid":{"rendered":"https:\/\/buenosdiasbcs.com\/?p=6313"},"modified":"2026-03-29T19:48:43","modified_gmt":"2026-03-30T02:48:43","slug":"capirotada-mariscos-y-pescado-la-mesa-de-bcs-en-semana-santa","status":"publish","type":"post","link":"https:\/\/buenosdiasbcs.com\/?p=6313","title":{"rendered":"Capirotada, mariscos y pescado: la mesa de BCS en Semana Santa"},"content":{"rendered":"\n

En Semana Santa los sudcalifornianos llevan a la mesa recetas que mezclan tradici\u00f3n religiosa, ingredientes del mar y costumbres de rancho heredadas por generaciones.<\/a><\/a><\/h2>\n\n\n\n

La Paz, Baja California Sur. – Cada a\u00f1o, entre el Domingo de Ramos y el Domingo de Resurrecci\u00f3n<\/strong><\/a>, las cocinas de Baja California Sur cambian de ritmo. La carne de res y el cerdo ceden su lugar al pescado fresco, a las almejas y a los mariscos, mientras que en los hogares aparece en la mesa la capirotada, un postre que en el estado no se prepara en ninguna otra \u00e9poca del a\u00f1o.<\/p>\n\n\n\n

Las familias pace\u00f1as consultadas por El Sudcaliforniano<\/em> coinciden en que los platillos de Semana Santa no se eligen por moda sino por tradici\u00f3n<\/strong>: son recetas que pasaron de abuelas a madres, de madres a hijos, y que en varios casos llevan d\u00e9cadas sin modificarse.<\/p>\n\n\n\n

Elena Cota, de 61 a\u00f1os y ama de casa en La Paz, es quien prepara la capirotada en su familia desde que su madre le ense\u00f1\u00f3 la receta hace m\u00e1s de 30 a\u00f1os.<\/p>\n\n\n\n

\u201cLa hago cada Viernes Santo sin falta. Lleva bolillo dorado con mantequilla, queso semiduro, pasas, almendras, ciruelas negras, pl\u00e1tano macho, canela y piloncillo. Todo se ba\u00f1a con la miel que hago de agua con piloncillo, clavos y canela. Se mete al horno y lista. Cada familia la hace diferente, pero as\u00ed la aprend\u00ed yo y as\u00ed la sigo haciendo\u201d, cont\u00f3.<\/a><\/a><\/p>\n\n\n\n

La capirotada es un platillo con simbolismos religiosos: el pan representa el cuerpo de Cristo, la miel es la sangre, la canela simboliza la cruz y el queso es el sudario. Por eso se prepara espec\u00edficamente durante la Cuaresma y Semana Santa<\/strong>, y no en otro momento del a\u00f1o. En el caso de Elena, la receta se transmiti\u00f3 oralmente en su familia y nunca se escribi\u00f3: cada medida es a ojo, como ella misma describe.<\/p>\n\n\n\n

Carmen Boj\u00f3rquez, de 47 a\u00f1os y cocinera, mencion\u00f3 que durante Semana Santa el platillo que m\u00e1s le piden sus clientes es la almeja chocolata tatemada, seguida del ceviche de pescado.<\/p>\n\n\n\n

\u201cLa almeja chocolata la preparo tatemada o rellena. La rellena lleva mantequilla, chile, cilantro, jitomate, salsa inglesa, sal, pimienta y queso amarillo encima. Se mete a las brasas envuelta en papel aluminio. Es lo que m\u00e1s sale en esta semana, m\u00e1s que cualquier otro platillo. Los clientes la piden desde el lunes\u201d, dijo.<\/p>\n\n\n\n

Luc\u00eda Peralta F\u00e9lix, de 38 a\u00f1os, cont\u00f3 que en su casa la tradici\u00f3n es preparar tacos de pescado capeado el S\u00e1bado de Gloria<\/strong>.<\/p>\n\n\n\n

\u201cLos hacemos con filete de cabrilla. La mezcla del capeado lleva harina, huevo, cerveza, sal y pimienta<\/strong>. Se fr\u00eden y se sirven en tortilla de ma\u00edz con col, salsa y lim\u00f3n. Ese d\u00eda vienen mis hermanas y entre todas cocinamos. Es una reuni\u00f3n que esperamos todo el a\u00f1o\u201d, se\u00f1al\u00f3.<\/p>\n\n\n\n

Adri\u00e1n Ojeda, de 29 a\u00f1os, dijo que en su casa Semana Santa tiene un men\u00fa casi fijo desde que tiene memoria.<\/p>\n\n\n\n

\u201cEl Jueves Santo comemos camarones en aguachile. El Viernes es pescado empapelado. El S\u00e1bado los tacos de pescado capeado. Y el Domingo de Resurrecci\u00f3n ya regresa la carne: hacemos birria. As\u00ed es siempre en mi casa, no cambia\u201d, relat\u00f3.<\/p>\n\n\n\n

La capirotada sudcaliforniana, seg\u00fan registros de tradici\u00f3n oral documentados en el estado, se preparaba originalmente en las rancher\u00edas con galletas roncadoras o bolillo, ba\u00f1ado en miel de piloncillo con especias, y ha pasado de generaci\u00f3n en generaci\u00f3n hasta llegar a las cocinas urbanas de La Paz.<\/p>\n","protected":false},"excerpt":{"rendered":"

En Semana Santa los sudcalifornianos llevan a la mesa recetas que mezclan tradici\u00f3n religiosa, ingredientes del mar y costumbres de…<\/p>\n","protected":false},"author":2,"featured_media":6314,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-6313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"\nCapirotada, mariscos y pescado: la mesa de BCS en Semana Santa - Buenos Días BCS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/buenosdiasbcs.com\/?p=6313\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Capirotada, mariscos y pescado: la mesa de BCS en Semana Santa\" \/>\n<meta property=\"og:description\" content=\"En Semana Santa los sudcalifornianos llevan a la mesa recetas que mezclan tradici\u00f3n religiosa, ingredientes del mar y costumbres de...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/buenosdiasbcs.com\/?p=6313\" \/>\n<meta property=\"og:site_name\" content=\"Buenos Días BCS\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-30T07:46:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/03\/image-11.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Edici\u00f3n Buenos D\u00edas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Edici\u00f3n Buenos D\u00edas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=6313#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=6313\"},\"author\":{\"name\":\"Edici\u00f3n Buenos D\u00edas\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#\\\/schema\\\/person\\\/15aedc247eab7070ee5d76d6d069a821\"},\"headline\":\"Capirotada, mariscos y pescado: la mesa de BCS en Semana Santa\",\"datePublished\":\"2026-03-30T07:46:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=6313\"},\"wordCount\":624,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=6313#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/image-11.webp\",\"articleSection\":[\"Cocina\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=6313#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=6313\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=6313\",\"name\":\"Capirotada, mariscos y pescado: la mesa de BCS en Semana Santa - 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