Dulce mexicano

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Dulce de cacahuate.
Estantes con dulces en Temoac, Morelos

There is a variety of 'sweets' which vary from one region to another, many of them are handmade and are emblematic of the Mexican culture in Mexico. With the arrival of the Spaniards, the indigenous culture was mixed with new customs, traditions and flavors. Proof of this is the Mexican food, which is considered one of the most varied and richest in the world. The development of the sweet traditional Mexican is part of this great culinary wealth.

History of mexican candys[editar]

The confectionery it born as a science, where the principles of alchemy acquired an important role; an art, where sugar is used to create the most whimsical architectural, pictorial and sculptural forms; sapid, aromatic and tasty.

In Mexico children play and eat some ants called Meleras with a bag full of honey and are known Nahuatl as necuazcatl, also considered sacred by the ancient Mesoamerican cultures.

Currently, indigenous ants classified by the taste of honey and associate it with your color. The darker it is sweeter. The brown ant is called Coca cola, to yellow, more acidita, is known for ant butter, and when their color is intermediate is told simply ant sweet.

Since 1528 the "Walk banner", a commemorative parade of August 13, the day began Cuauhtemoc surrendered. They regaled sweets and candies were cast; at the dawn of the capital of the New Spain, appeared a Spanish confectioner named Francisco de Ledesma, who with a bold frees call Barbola, elaborated preserves, weaklings and marzipan Arab influence, along with some sweets called special candy-celebrations thus served to throw the people into happy and jovial manner during the parade; seldom they missed these sweet, but there were extreme cases when shortage of candy, were replaced by paper confetti.

Typical candy of Estado de México

In addition, the sweets of that time include certain fondants and flour as tablets mouth or calls supplications, which were similar to wafers, were made of very fine sugar mixed with flour, kneaded, rolled, told with a special iron and baked.

Barbola, the first dulcera of America, received for his work home, food and 100 pesos annually.

Thus, during the "walks the banner" consistent in calabazetes collation, ponteduros, sighs, knows me, almond fruits, marzipan envinados, huevitos of jamoncillos nugget pouch and is regaled.

After serving sweets to reward workers, winners of competitions and to the Synod of the tests in the Royal and Pontifical University of Mexico.

They were famous for their sweet nunneries of Queretaro, Puebla, Morelia and Toluca. Hence the two weaklings, alfajores, the hallelujahs and tortaditas Santa Clara.

Mexican confectionery tradition not only continued but grew during the nineteenth century. First appeared mechanized industries both sweet and chocolates, still on table with sweets and trends to become new product models were invented.

Some names of the first factories are part of the color and flavor of [[independent] Mexico]: La Estrella and La Locomotive Don Eugenio de la Flor developed in Jalapa. In the city of Puebla, Vitoria opened in 1862 O. Great Fame.

In the Mexico City appeared: La Concha, La Norma, steam, La Cubana, La Flor de Tabasco, The Cibelina, Bremen, Lady Baltimore.

In Durango stressed the Minerva. In Yucatán around 1894 he reveled in products Nectar, Delight, La Marina and Great Yucatecan chocolate factory.

In 1902 the home production of pallets and Mimi began Usher pills. In 1927, in San Luis Potosi, he began to make the caramel Hacienda Coronado; in 1939 the Candy Italian, Laposse, famous for its sweets came with raisin. Ibarra started in your business handmade chocolates in 1924, Jalisco. In the Mexico City appeared Larín. The Azteca continued the work of La Manita with chocolate Morelia Presidential and introduced one of the first instant powdered chocolates. La Giralda appears in 1939. In 1945 began in Guadalajara making homemade sweets Rosa, where it was bottles of liquor, marshmallows, and later, peanut marzipan. In 1946 started Chocolates La Corona, with candy making as the bit of chocolate. In 1950 he started a small business in Guadalajara that grew so that today more than twenty companies Dulces Vero form the group.

== == Typical Mexican sweets

Archivo:Sweets (fruit) cristalizados.jpg
Sweets (fruit) crystallized

Cheers === ===

Archivo:Guelaguetza 2014 - 42.jpg
Joys of amaranth seeds and nuts

Sweet joys are more representative of Mexico, for amaranth seeds from this country. The recipe for making sweet joy has gone from generation to generation for centuries, until the present day without undergoing major changes. The joys are prepared with amaranth seeds as the main ingredient, honey and raisins.

The plant from which the seeds, amaranth, is native to Mexico and from pre-Hispanic times, besides being part of the diet of indigenous people, was used as currency and for ceremonial purposes, for which conducted figures amaranth honey to offer to the gods.

=== === Peanut Palanquetas Peanut bars are another typical sweet and very famous in Mexico. This sweet is made with chopped peanuts, sugar, water, liquid glucose, fat or margarine and vegetable oil is very rich. [1]

Ate quince === === The tie is a Mexican candy that arises during colonial times, its creation is attributed to the Franciscan friars who produced a paste with sugar and adding the high temperature and long cooking its gelatinous texture is obtained.

=== === Pepitorias This sweet is prepared by forming a honey brown sugar with which seeds are stuck in a nugget wafers colors.

Sweet pumpkin === === This delicious dessert is made with roasted pumpkin, water, sugar, honey, brown sugar and cinnamon.

=== === Cocadas


The cocada is a typical sweet that undoubtedly carries the flavor of Mexico, is distinguished by special taste that acquires to be baked and the characteristic yellow color of this delicious sweet. It is made with coconut, sugar and egg yolks, which when baked as a final step, acquire their distinctive flavor and crunchy texture.

To prepare cocadas ingredients like coconut, brown sugar, a small glass of sherry, milk, egg yolks, fresh almonds are needed.

Figs === === Fresh figs are another tradition 'Mexican candy' . Its distinctive flavor comes from the candy that comes from cooking them with sugar, a semi sweet but bitter taste.             Meringues === === Prepare a good meringue is an art in the Mexican cuisine. The meringues are sweet prepared with egg whites and sugar. They are very typical sweet in Mexico and represent part of the popular culture of the country, since the towns of Xochimilco, in the evening, passing by the street vendors with their baskets meringues. The meringues are made with egg whites, sugar, cornstarch and vanilla.

=== === Popocitas of alfeñique The term Alfeñique is of Arabic origin and refers to a paste of cooked sugar combined with almond and creates a delicious peanut. It is mainly used during the celebration of Day of the Dead.

=== === Camote Sweet potatoes and other great representatives of Puebla sweets have their origin in a convent or, at least, is what counts in the populli vox.

The word "potato" comes from the Nahuatl "camohtli" meaning edible root. It is similar to a potato but with slightly sweet tuber; it is estimated that more than 8000 years ago is grown in the Americas. There are hundreds of varieties of sweet potato. The edible root is irregular, long, bulbous shape. The shell, smooth, ranging from light brown, to red and even purple becomes. The pulp can be cream, yellow, orange or purple.

The sweet potato is characteristic of the state of Puebla and is prepared with sugar, lemon or orange juice and a little water until a paste or pureed.

His presentation is different from many sweets, since pasta made once the tube is wrapped in waxed paper, then put into small boxes for sale. At his exhibition we can see the colorful boxes full of sweet potatoes of different flavors, ready for tasting.

=== === Jamoncillo

Jamoncillo with nut

Prepared with fresh milk, pumpkin seeds and pinion, the bars can be found in pink or white. The most natural is Axochiapan, Morelos.

Macaroni === ===

Traditional Macaroni

Macaroni are made of milk, they are soft, elongated and light brown.

=== === Muéganos Physically it can be seen as several pieces of flour stuck with the sweet. Even for those physical characteristics the muégano name is also used with a social connotation to refer to a cluster of two or more people united by a strong bond. The muéganos are a rich sweet Tlaxcala very easy to do. On the table a circle formed with flour, water, butter, dill and salt are added and all stir well until a dough very thin; with this are becoming little balls then they flatten with your hands to give rectangular form of about 5x10 cm and put in preheated oven at 150 ° C for 25-30 minutes or until cooked. Honey: You boil water with brown sugar and cinnamon, stirring until honey thus formed strand takes point, then remove from heat and let cool slightly. This muéganos the cooked honey, which is then covered with wafers cut into pieces or bathe, if you prefer, in boxes the same size as the muéganos. The muéganos of Tlaxcala are made in the same way, but are smaller and placed on a wafer number, bathing them with honey, but without cover with another wafer. Though few venture to specify an exact date of its origin, is believed to be in 1938 when Mr. Aurelio Martínez Calva started preparing this sweet land huamantlenses.Otros note that this sweet originated in 1905 when Texmelucan Doña Flora Alvarez, in an effort to create a new type of bread to sell, occurred in doing what we know today as muégano Like most Poblano sweets, the muéganos arise from a combination of Indian food and Spain more its inception, the snow muéganos were accompanied by lemon, which was sold in same positions from the center of Huamantla.

=== === Pancakes Santa Clara One of the most recognized Puebla sweet, created in the Convent of Santa Clara by religious during the Colony. The story goes that one of the nuns was looking for new recipes with sweet kernel and came combine it with a biscuit and it was so delicious and delicacy was born.

=== === Borrachitos to carololopiña Sweets made of flour and sprinkled with sugar, about flavors like strawberry, pineapple, eggnog, etc. His name is because liquor and like pancakes, his invention is attributed to the nuns of Santa Clara and Santa Rosa is added in its preparation.

Gallo === === Sweet pumpkin seed as a cocky finely decorated

This delicacy of Mexican pastry has its origins in the sixteenth century and left the convent kitchens of Mexico City. The sweet, heir to the Spanish almond marzipan began to develop with pumpkin seeds for the cost so high that supposed to import almonds from Spain.

=== === Tamarind Ollitas The presentation of this sweet varies regarding the status of the republic in which they find will be found in the form of a small sphere on a spoon, wrapped like a small tamalito or the more traditional way in a small pot of clay. The latter is a modernized so that it can market through small plastic cups. This sweet is it made from natural pulp of tamarind, if you want sweet sugar is added and if you want to balance add salt, chili powder and lemon.

National Fair Dulce == == Crystallized

The National Fair of the Sweet Crystallized held in July or August with variable dates in the village of Santa Cruz Acalpixca, in the delegation Xochimilco.

During this beautiful, colorful and sweet celebration 'sweets' can taste of Mexican tradition and coconut candies, caramel with nuts, joys, peanut bars with caramel, sweet pumpkin, figs, fruits like watermelon, papaya orange, lemons, to the most sophisticated and exotic cactus sweet potatoes, cucumbers, tomatoes, stuffed peppers, avocados, among other delights for the palate.

In the 80 starts Fair Sweet as a symbolic way to present a Santa Cruz Acalpixca, in the delegation Xochimilco as a producer people of these handmade sweets.

The idea of ​​the show was raised by the priests of the people, who upon hearing the proposal decided to support the initiative for production of different sweets for display and presented in a celebration dedicated to this in its entirety.

The organizers decided as appropriate date to celebrate this event, do it with the celebration of the patron saint. The priests did many invitations to the entire community during Sunday mass to motivate people to participate in the first Fair Dulce; thus it takes place the first edition of this event in the month of May 1982, being the head of the organization Professor Humberto Aguirre Lopez.

To encourage producers of sweet, the organizing committee described the presentation, taste and quality of manufactured products and the first three places gave them diplomas, medals and utensils to prepare their handmade sweets. At this time only fresh pumpkin, sweet chilacayote, coconut candies, jellies, candies of milk, peanut bars, nuggets and figs occurred.   The rise of the fair aroused great creativity and ingenuity among craftsmen confectioners, causing great care in the quality and innovation of its preparations. Thus they begin to develop new and exotic sweets like chile rellenos, tomatoes, beets, potatoes, cucumbers, avocados, etc., thereby giving national and international prestige Acalpixca Santa Cruz, the town of sweet crystallized.


  • Mexican producer of sweets
  • Delegation Xochimilco


Enlaces externos[editar]