This is a very easy sweet to make, requiring few ingredients. The minimal cooking time makes it a good project to make with children during vacation time, provided that young children are supervised around the stove. Ingredients: 1 cup milk 3 cups sugar 1 pound seedless dried dates, chopped 2 cups chopped walnuts 1 teaspoon […]
Continue ReadingThis Day of the Dead specialty dates back to pre-Hispanic times, when it was sweetened with either maguey sap or honey. It is found ready-made in Mexican mercados toward the end of October, as people begin preparations for their Muertos altars. However, it is much more fun to make it at home. We make it […]
Continue ReadingThe pre-Hispanic pumpkin seeds and the sesame seeds brought by the Spaniards come together in a wonderfully textured candy, also sometimes called palanquetas. If giving the candies as gifts, wrap each in cellophane, twist the ends closed and tie them with thin curling ribbon, called listón chino in the mercerías, or notions stores. Ingredients: 1 pound piloncillo (brown loaf sugar) broken into chunks […]
Continue ReadingTurrón was brought to Mexico by the Spaniards, who have two versions, one from Jijona and one from Alicante. Jijona turron is a soft ground almond and honey candy, while the Alicante version is hard, like peanut brittle. Turrón blando was first made by the Moors in the town of Jijona, Spain, and was inspired by the Middle […]
Continue ReadingCandied nuts are a favorite treat in Mexico, and may be made with walnuts, pecans, almonds or peanuts. Walnuts are most prevalent during the winter holiday season. This sweet is one of the things we can’t resist while walking around Cholula’s December fair, with its booths of candy, ornaments, and decorations of every description. Ingredients […]
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In addition to the west coast of Mexico, Peru and Colombia also claim these sweets as their own, an indication that perhaps they followed the Pacific route of the ceviche. In any case, the coconut sweets known as cocadas are Colima‘s signature candy. Ingredients 1 large coconut, drained, peeled and grated 1 cup water or more as […]
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Mention “February”, and one of the first associations that comes to mind is Valentine’s Day. In Mexico, this is not only the saint’s day to be celebrated by boys and girls named Valentín or Valentina, but also called El Día de Amor y Amistad — The Day of Love and Friendship. This leaves out virtually no one, […]
Continue ReadingTurrón fue traído a México por los españoles, quienes tienen dos versiones, una de Jijona y otra de Alicante. El suave turrón de Jijona está hecho de almendras molidas y miel, mientras que el de Alicante es duro como palanqueta. El turrón blando fue hecho por los moros en el pueblo de Jijona, España, y […]
Continue ReadingLas semillas de calabaza y las semillas de ajonjolí introducidas por los españoles se unen en un dulce de textura fabulosa, también algunas veces llamado palanqueta. Si se dan los dulces como regalos, envuélvalos individualmente en papel celofán, retuerza las puntas y amárrelas con listón chino. Ingredientes 1 libra de piloncillo (azúcar morena de barra) […]
Continue ReadingLas alegrías están hechas de amaranto, un grano antiguo y muy nutritivo. Envueltas en papel celofán colorido, hacen una buena decoración para las canastas de regalo. Ésta receta fue adaptada de Cocina con Amaranto, un libro escrito por Gladys Zavaleta Ruiz del Centro Comunitario de Desarrollo Centéotl en Zimatlán, Oaxaca. La receta pide amaranto tostado. Éste se […]
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