Piloncillo Pigs

Puerquitos De Piloncillo: The Sweet Tradition Of The Ovens Of Mexico

Piloncillo piglets, also known as marranitos, cochinitos and puerquitos, are a typical Mexican sweet bread made with "piloncillo", a type of sweetener made from sugar cane. The little pigs are in the.

jlo dress

Preparation The piloncillo is hit with a hammer to break it into small pieces. · The flour is mixed with the muscovado sugar, the salt, the baking soda and the.

It is a stroke of luck to find piloncillo piglets; its sweet taste and roasted aroma make anyone smile.

The Mexican bakery is very varied, so varied that in the towns these piloncillo piglets are very typical, exquisite cookies with a.

Puerquitos de piloncillo: the sweet tradition of the ovens of Mexico

start by making the caramel. To do this, boil the water in a pot, add the piloncillo, cinnamon and anise and let the.

Comments

And it is that they are not a cookie that is popular for its mass production, but rather it has survived the passage of time in a silent way, accompanying pot coffee or a cup of hot chocolate in houses far from the chaos of the city. Where do piloncillo pigs come from? As with most traditional Mexican cuisine recipes, the origin of piloncillo pigs is somewhat uncertain. What we do know is that they have existed since colonial times and everything points to the fact that they came out of the convents just like the mole, the eggnog and so many delicacies that today fill the Mexican gastronomic landscape.

There is something curious in the history and evolution of this sweet. Very few bakeries prepare it, thus making it a dessert that evokes nostalgia and the Mexico of the past, that village bread that is scarce but wonderfully rich. In some places they are known as chichimbré and there are those who claim that this name is a derivative of ginger bread, the English recipe for rolls that precedes them. Along with the pulque bread and the campechanas, the little pigs are found almost as a matter of luck.

Before, they used to be cooked in stone ovens, which gave a characteristic aroma of wood that pairs perfectly with the sweet touches of piloncillo. Finding them in big cities is a challenge, but it is not impossible. Specifically in Mexico City, for seasons they are found in Rosetta and also in the breakfasts of the Filigrana restaurant. If you prefer better to make them at home, the ingredients are accessible and it is only a matter of finding a mold to shape these beautiful cookies.

Rosetta piloncillo piglets.

PILONCILLO PIGIES – #VickyRecetaFacil