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Alegría is a Mexican candy made from seeds of amaranth and honey or sugar that is produced mainly in the town of Santiago Tulyehualco in the Xochimilco borough of Mexico City. It has been known as alegría , Spanish for "joy," since the 16th century.
In Celaya, and eventually the rest of Mexico, the confection of half goat's milk and half cow's milk became known by the name cajeta. Elsewhere, the milk candy is known as leche quemada or dulce de leche. Cajeta is eaten on its own as a sweet; as a spread or filling for breads and pastries, such as churros; and as a topping for ice cream.
A pirulín (also known as pirulí) is a multicolor, conic-shaped hard candy of about 10 to 15 cm long, with a sharp conical or pyramidal point, with a stick in the base, and wrapped in cellophane.
Despite legal protections, the acitrón is commonly available in Mexican markets, particularly in states such as San Luis Potosí, Querétaro, Hidalgo, Puebla and Oaxaca, as well as in Mexico City. To avoid legal problems related to the extraction of the biznaga, only the cactus pith is transported in trucks to Mexico City.
Pan dulce is considered to be a Mexican cuisine. Other countries in Latin America and even Europe have adapted some of Mexico's pastries, but it is in Mexico that the creative new shapes originate. Today, pan dulce is seen in many parts of the United States, especially in places like California, Arizona, and Texas, as a result of migration.
Traditional earthenware pot with prepared chongos. Chongos zamoranos is a Mexican dessert made of curdled milk. [1] It is typically prepared with rennet tablets, milk, sugar and cinnamon.
Pan de muerto (Spanish for 'bread of the dead') is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading up to the Día de Muertos, which is celebrated from November 1 to November 2. [1]
Dulces Miguelito is a Mexican candy company that makes products based ... In 1970 in Mexico City Valente Gonzáles Francisco was employed by a company dedicated to ...