Whether you grate it or melt it, piloncillo adds a subtle burnt-edge sweetness to drinks, desserts, and more. If you’ve never worked with this variety of raw, unrefined cane sugar before, you might be ...

En una cacerola grande y amplia, coloque capas de trozos de calabaza, de piloncillo y canela, azúcar mascabado, pizca de sal, 1 clavo de olor y 3 tazas de agua. Tape y cocine a fuego medio-bajo ...

De aspecto firme y oscuro, el piloncillo es el edulcorante más saludable, pues su elaboración no pasa por refinamientos ni químicos, dotándolo de nutrientes como el manganeso, potasio, zinc o ...

Until the late 19th century, sugar was "sold in conical masses formed by draining molds,'' according to Harold McGee's On Food and Cooking. In fact, you can still buy sugar in that form - a raw Latin ...

A cone shape, that is. Piloncillo (pee-lon-SEE-yoh), is an unrefined cane sugar that is traditionally used in Mexican cooking and has been in existence for at least 500 years. It is made from pure ...

Unless you're particularly familiar with Latin American cuisine, you might see a cone of caramel-colored sugar and assume it's the regular brown or golden sugar variety you're used to. But there's a ...

Calabaza de castilla, ya en dulce... Cada otoño, cuando los mercados se tiñen de naranja y los altares comienzan a llenarse de velas y cempasúchil, el aroma de la calabaza en tacha marca la temporada.