The History of The Mexican Dulce Company


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Sweet peanut .

Shelves with sweets in Temoac , Morelos

In Mexico there are a variety of sweets that vary from one region to another, many of them are handmade and are emblematic of the Mexican culture .  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 traditional Mexican sweet part of this great culinary wealth.


Index  [ocultar]

 1 History Sweet in Mexico

 2 typical Mexican sweets  2.1 Joys

 2.2 peanut Palanquetas

 Ate 2.3 quince

 2.4 Pepitorias

 2.5 Sweet pumpkin

 2.6 Cocadas

 2.7 Higos

 2.8 Meringues

 2.9 Popositas of alfeñique

 2.10 Camote

 2.11 Jamoncillo

 Macaroni 2.12

 2.13 muéganos

 Santa Clara 2.14 Tortitas

 2.15 Borrachitos to carololopiña

 Gallo 2.16

 2.17 Ollitas tamarind

 3 National Fair Dulce Crystallized

 4 Sweets typical of our region

 5 Sources

 6 References

 7 External links



Sweet history in Mexico [ edit ]


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

Camotes of flavors made in Mexico.

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


Currently, indigenous they classify these ants 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 on August 13, the day began Cuauhtemoc surrendered.  They regaled sweets and candies were poured;  at the dawn of the capital of New Spain , he appeared a Spanish confectioner named Francisco de Ledesma, who with a bold Liberta called Barbola, elaborated preserves, weaklings and marzipan Arab influence, as well as certain sweets called special sweets for celebrations, as they served to throw the people in happy and jovial manner during the parade;  rarely they missed these sweet, but there were extreme cases when missing confections were replaced by paper confetti.

sweets Mexico State.

In addition, the  store of the time included certain fondants and flour as tablets mouth or calls supplications, which were similar to the waffles, 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 "pennant rides" consistent in calabazetes collation, ponteduros, sighs, knows me, fruits almond, marzipan envinados, huevitos of faltriquera and jamoncillos pip is regaled.

After sweets served to remunerate workers, winners of contests and even the Synod of examinations at the Royal and Pontifical University of Mexico .

They were famous for their sweet nunneries of Queretaro , Puebla , Morelia and Toluca .  There were born weaklings, alfajores, the doggerel and tortaditas of Santa Clara.

Mexican confectionary tradition not only continued but grew during the nineteenth century.  First appeared mechanized industries both sweet and chocolates, still table with treats 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 were developed in Jalapa .  In the city of Puebla , Dona Victoria O. opened in 1862 La Gran Fama.


In the city of Mexico they appeared: La Concha, La Norma, steam, La Cubana, La Flor de Tabasco, La Cibelina, Bremen, Lady Baltimore.


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


In 1902 the home production of pallets and Usher Mimí pills began.  In 1927, in San Luis Potosi , she began the small box made ​​of Hacienda Coronado;  in 1939 the Dulcería Italian, Laposse, famous for its candies came pasita.  Ibarra started in your business handmade chocolates in 1924 in Jalisco .  In the city of Mexico appeared Larín.  The Azteca continued the work of the Manita with chocolate Morelia Presidential and introduced one of the first instant chocolate powder.  La Giralda appears in 1939. In 1945 the home began in Guadalajara preparation of sweets Rosa, where it was bottles of liquor, marshmallows, and later, peanut marzipan.  In 1946 started Chocolates La Corona, manufacture of sweets like chocolate paletón.  In 1950 he started a small business in Guadalajara who grew so that today more than twenty companies Dulces Vero form the group.


Typical Mexican candies [ edit ]

Sweet (fruit) Crystallized

Joys [ edit ]


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 our days without major modifications.  The joys are prepared with amaranth seeds as a 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 and honey to offer to the gods.


Peanut bars [ edit ]


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


 Ate quince [ edit ]


The tie is a Mexican sweet arising 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 [ edit ]


This sweet is prepared by forming a honey with brown sugar with which seeds nugget stick on a wafer colors.


Sweet pumpkin [ edit ]


This delicious dessert is prepared with roasted pumpkin, water, sugar, honey, brown sugar and cinnamon.


Cocadas [ edit ]



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


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


 Higos [ edit ]


The sweet figs are another tradition in Mexican .  Its distinctive flavor is due to the that comes from cooking them with sugar, with a sweet but semi bitter taste.


You meringues [ edit ]


Prepare a good merengue is an art in Mexican cuisine .  The meringues are sweet prepared with egg whites and sugar.  They are very typical sweets in Mexico and represent part of the popular culture of the country, as for the people of Xochimilco , in the evening, passing street vendors meringues with their baskets.  The meringues are made with egg whites, sugar, cornstarch and vanilla essence.


Popositas of weakling [ edit ]


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


Sweet Potato [ edit ]


Sweet potatoes and other large poblano representatives of 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 taste tuber;  it is estimated that more than 8,000 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 becomes even purple.  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 puree.


His presentation is different than 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 multicolored boxes full of yams of different flavors, ready for tasting.


Jamoncillo [ edit ]


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 [ edit ]


traditional macaroni

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


Muéganos [ edit ]


Physically it is 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 is formed with flour, water, butter, anise and salt are added and all stir well until a dough very thin;  with this are becoming little balls then flatten with your hands to give rectangular form of approximately 5x10 cm and put in preheated oven at 150 ° C, 25 to 30 minutes or until cooked.  Honey: Boil water with brown sugar and cinnamon, stirring until the honey thus formed strand takes point, then remove from heat and let cool slightly.  With 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 several on a wafer, bathing them with honey, but without cover with another wafer.  Although few people venture to specify an exact date of its origin, it is believed that it was in 1938 when Mr. Aurelio Martínez Calva initiated the preparation of this sweet land huamantlenses.Otros point out that this sweet originated in 1905 when Texmelucan Dona 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 typical sweets, muéganos arise from a combination of Indian food and Spain more its inception, the muéganos snow were accompanied by lemon, same that was sold in the center jobs Huamantla.


 Santa Clara pancakes [ edit ]


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


 Borrachitos to carololopiña [ edit ]


Sweets made of flour and sprinkled with sugar, flavors such as strawberry there, pineapple, egg nog, etc.  His name is because liquor and like the pancakes, their invention is attributed to the nuns of Santa Clara and Santa Rosa is added in its preparation.


Gallo [ edit ]


Sweet pumpkin seed as a finely decorated gallito


This delight of Mexican pastry has its origins in the sixteenth century and left the convent kitchens of Mexico City.  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.


Ollitas tamarind [ edit ]


The presentation of this sweet varies with respect to the state of the republic in which they find will be found in the form of a small ball on a spoon, wrapped like a small tamalito or the most traditional way in a small pot of clay.  The latter has been modernized so that it can market through small plastic cups.  This sweet is it made of natural pulp tamarind, if you want sweet sugar is added and if you want balance is added salt, chili powder and lemon.


Crystallized Dulce National Fair [ edit ]


The National Fair Dulce 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 of Mexican tradition as coconut candies, caramel with nuts, joys, peanut bars with caramel, sweet pumpkin, figs, fruits like watermelon, papaya, orange, lemons taste, to the most sophisticated and exotic sweets nopales, potatoes, cucumbers, tomatoes, stuffed peppers, avocados, among other delights for the palate.


In the 80 starts Fair Sweet as a symbolic way to publicize to 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 production of different sweets for show 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 patronal feast.  The priests made numerous invitations to the community during the Sunday mass to motivate people to participate in the first Fair Dulce;  thus it takes place the first edition of this event in May 1982, being the head of the organization Professor Humberto Aguirre Lopez.


To encourage producers sweet, the organizing committee called the presentation, taste and quality of processed 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 to Santa Cruz Acalpixca, the town of sweet crystallized.


Sweet typical of our region [ edit ]


Group contribution online


Mexico has a variety of sweets but also varying forms or recipes develop them and also how to prepare them be inherited from generation to generation, being one of the most traditional, though not as mentioned, nougats, fine candies are considered because they are not made from milk but with glucose, are made of different flavors such as pinion, cherry, mint and pistachio, among others.  As the capultamal that is made of Capulin, a non-famous but very tasty fruit.  In our typical sweets we can find another example of imagination and creativity of our people in all regions of the country, as they are made from the most varied items such as fruits, nuts, seeds, cacti, etc., which He tells us how everything takes advantage offered by each place of our bountiful nature.  Thus, we can savor the delicious joys made from amaranth seeds;  colorful pepitorias, which as its name suggests are made with pumpkin seed;  palanquetas sweet, made with nuts or peanut;  macaroni sweetened milk;  cocadas;  the varied sweet milk;  the jamoncillos pip;  the citron, the product of our cacti;  enchilados or salted tamarind;  charamuscas stretched;  trompadas who break the teeth the unwary;  covered all kinds of fruits like pumpkin, chilacayote, fig, pineapple, orange, pear, lemon and coconut fillings.  And how can we forget the morelianas crisp, lollipops, jellies, wafers, sweet sugared almonds and marshmallows of different colors, sizes and shapes.  Throughout the region in Mexico and even in the south of the republic as much variety for example:


In Pachuca, Hidalgo found: Palanquetas.- regional sweet made ​​with peanuts, walnuts, sunflower seeds, brown sugar, sugar and honey;  It is usually given the rectangular or circular shape.  Pipián with chilacayotes.- dressing which is made from the pulp of oilseeds (mostly pumpkins), ground and roasted and usually incorporated with herbs or spices, a clemole (chili stew with tomatoes and tomatoes).


In Toluca: We can find a variety of typical candies of this region such as: the toluqueños chongos, sweet tamarind balls or chili, coconut candies, jamoncillos pineapple, sweet pinion, crowbars, etc.  We can mainly find these delicacies in the center of the city of Toluca, located in the well-known "Portales".


In Guanjuato: The Charamuscas-Originating state of Guanajuato also prepared in Jalisco, San Luis Potosi and Michoacan, with brown sugar and butter, charamuscas are very tasty Mexican traditional sweets, who like young and old;  They are prepared from milk brown sugar, coconut, with walnut.  Ago craftsmen shoal time began with the preparation of sweet charamusca, which has been in high demand, which caused some began to shape the sweet and began by alluding to their forms to traditional mummies of Guanajuato, which caused great attraction to visitors, their first preparations dating back to the 50's.  Jose Luis Castillo Diaz and Pablo flags were considered the pioneers in the art of working and mold the .  Ingredients to prepare Charamuscas:

  2 cups brown sugar Grated

  2 cups of sugar

  3 tablespoons butter

  2 tablespoons chopped nuts or coconut

  1 Package of wax paper



How to prepare: In a bowl with low flame melts the brown sugar, sugar and butter, the mixture stirring constantly with a wooden shovel Boil for about 7 min or until inserting a spoon and remove a thread or strand form hard.  Then remove from heat.  Grease an extended mold and pour the , trying to extend as much as possible, when it begins to cool, fold the corners into the center taking care not to break them.  As soon as the temperature permits, forms a ball with  then divides into several pieces, stretch and roll each of these several times and before cool, espolvoréales the chopped nuts (or coconut as applicable) Finally writhe a little to give them their typical form Wrap each in wax paper.  In the Valley of Mexico: Three color palettes- Ingredients: sugar, glucose, water and vegetable dyes.  Alfeñiques-Ingredients: sugar, egg white and lemon.  Muéganos-Ingredients: pasta fried wheat flour, brown sugar syrup amalgamated with Joy-Ingredients: toasted amaranth, honey, sugar or brown sugar, walnuts and raisins.


In the Valley of Mexico: Three color palettes- Ingredients: sugar, glucose, water and vegetable dyes.  Alfeñiques-Ingredients: sugar, egg white and lemon.  Muéganos-Ingredients: pasta fried wheat flour, brown sugar syrup amalgamated with Joy-Ingredients: toasted amaranth, honey, sugar or brown sugar, walnuts and raisins


In Puebla: poblano CAMOTE: Its origin is traced back to colonial times, when the convents of the capital saw flourish invaluable skills nuns, the most famous convent and who is credited with the creation of this sweet is the Santa Clara.  Its creation in almost all the stories they tell hint at that emerged unexpectedly after banter between nuns.  The word potato comes from the Nahuatl camohtli and today is the sweet typical poblano best known, the sweet potato is similar to the potato tuber but a little sweet that is cooked to the fire with water to achieve beat, is added lemon juice or orange is beaten once given the long form in which we know to be subsequently embroiled in a waxed paper of different presentations ready to be sold in small boxes and very low prices.  Currently the production of this sweet has been falling, convents have stopped producing them and today are only a small factories mostly family which preserved so distinctive employment because of the competition he has with sweets that are often even cheaper but less healthy , although it is easy to find for sale in places like the historic center, markets and bus terminals because no tourist can leave without trying the poblano sweets.


 Sources [ edit ]

 Mexican producer of sweets



 References [ edit ]


1.  Volver arriba ↑


 External links [ edit ]

 More information on UNIVISION

 Typical Mexican candies


 sweet Zamoranos

 Mexican Dulceria

 Mexican desserts

 Category :  Gastronomy of Mexico


This page was last modified on 7 Mar 2016 at 00:45.

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