<data:blog.pageTitle/>

Calabaza En Tacha, Mexican Candied Pumpkin (Vegetarian)

by Spicie Foodie on November 2, 2011

** 4th November,2011 Update: Thanks for voting this into Foodbuzz daily top 9!**

Calabaza en Tacha; Candied pumpkin; Mexican; recipes; Mexican pumpkin; Mexican Candied pumpkin; dessert; breakfast; Holidays; Thanksgiving; ChristmasCalabaza en tacha or candied pumpkin is a traditional food served for el Dia de Los Muertos, or the Day of the Dead. El Dia de Los Muertos is a Mexican holiday that is meant to honor and remember loved ones no longer on this earth. This important Mexican holiday has it’s roots in Aztec culture and is celebrated on November 1st and 2nd every year.
Calabaza en Tacha; Candied pumpkin; Mexican; recipes; Mexican pumpkin; Mexican Candied pumpkin; dessert; breakfast; Holidays; Thanksgiving; ChristmasThe rituals or celebrations may differ from one place to another and known by different names but this holiday is celebrated in many places around the world. Such as other parts of both North and Latin America, and some European countries. While some may find that a day of celebrating death may not only sound strange but also macabre, that is not the meaning of this holiday. This is a time for celebrating the life of those loved ones we have lost, to remember and share the good the person, or people, brought to our world.
Calabaza en Tacha; Candied pumpkin; Mexican; recipes; Mexican pumpkin; Mexican Candied pumpkin; dessert; breakfast; Holidays; Thanksgiving; ChristmasThe traditions call for visiting the graves of the loved ones lost, to go be with them. It calls for decorating their tombstones with orange marigold flowers, special family mementos, perhaps even a little tequila. Families will also build altars to the deceased in their homes or even gravesite. These are called ofrendas or literally offerings. The altars will have the deceased’s favorite foods, music, photographs, toys, drinks, breads, sweets, sugar sculls or any other things that the person loved when they inhabited the earth. All of this is done as a way of luring the spirits to come home for a visit. It is believed that the souls return every year to make sure that they have not been forgotten and to see that their family is well.
Calabaza en Tacha; Candied pumpkin; Mexican; recipes; Mexican pumpkin; Mexican Candied pumpkin; dessert; breakfast; Holidays; Thanksgiving; ChristmasOne of the foods enjoyed or served in Mexico during this time is candied pumpkin or Calabaza en Tacha. I have to be honest with you, this is the first time I’ve ever made this treat. Unfortunately I have no memory of my mami making it for us, but I could be wrong. Either way it was an experience I truly enjoyed as it made me feel connected to my family on the other side of the world. Me being me, I simple couldn’t stick to any of the traditional recipes I came across. As is typical for me I experimented with the spices and ingredients. The main difference in my recipe is the amount of sugar, I do not like things to be overly sweet. So here is my non-traditional Calabaza en Tacha and I hope you really enjoy it.
Calabaza en Tacha; Candied pumpkin; Mexican; recipes; Mexican pumpkin; Mexican Candied pumpkin; dessert; breakfast; Holidays; Thanksgiving; Christmas

Calabaza En Tacha (Candied Pumpkin)
1 kilo / 2.2 lb. raw pumpkin slices, seeded only *
2 whole cinnamon sticks
3 cardamom pods, bruised
3 whole cloves
3 whole all spice
pinch of homemade citrus zest or orange zets
pinch of salt
2/3 cup / 120 gm cinnamon sugar or brown sugar +
3 tbsp. granulated sugar
1 heaping tablespoon molasses
2 cups / 500 ml water

evaporated milk , Vegans omit or replace with dairy free cream

* Some recipes tell you to cut the pumpkin into squares/chunks. I have chosen to leave it in even sized small wedges.

1. Pour the water into to the pot, then add all the spices,sugar and molasses. Bring to a soft boil. Gently place the pumpkin slices in the pot, the first layer flesh face down the top layer flesh up.

2. Turn heat to medium low and allow to simmer for about 1 hour our until halve the liquid is absorbed and the pumpkin is fork tender. Gently remove the pumpkin from the pan and allow to cool on a separate large plate. Alternatively it can be placed in the refrigerator to eat the following day. The remaining liquid from the pot will be reduced done even more.

3. If you can remove all of the spices from the pot and discard. Over medium heat and stirring often reduce the liquid to halve of what it was into a thicker consistency almost like syrup. Turn heat off, allow to cool and if not using right away store in the refrigerator.

Once ready to eat the pumpkin you can either eat it cool or slightly warm. Pour some evaporated milk and syrup over it or alternatively serve with vanilla ice cream.
Calabaza en Tacha; Candied pumpkin; Mexican; recipes; Mexican pumpkin; Mexican Candied pumpkin; dessert; breakfast; Holidays; Thanksgiving; Christmas

As a big (huge) fan of pumpkin I thought this was a fantastic treat. I loved the way the spices permeated the pumpkin slices. The spice combination is definitely a winner. The creaminess  added by the evaporated milk was the perfect compliment to spices and tender pumpkin. I loved having the extra syrup on the side to drizzle as I pleased. So it’s safe to say that this is a keeper of a recipe and one that I will make as long as I have pumpkin in the house. Even if you are not celebrating Dia de Los Muertos this candied pumpkin is a delicious sweet that you must try. Have it for breakfast, lunch, snack or even dessert. (I have eaten it for all these options.) Hmm… I could even see it on the Thanksgiving or Christmas table.  Even better is that this recipe is perfect for vegetarians and even vegans is the evaporated milk is replaced. Buen provecho amigos!

Calabaza en Tacha; Candied pumpkin; Mexican; recipes; Mexican pumpkin; Mexican Candied pumpkin; dessert; breakfast; Holidays; Thanksgiving; Christmas

** 4th November,2011 Update: Thanks for voting this into Foodbuzz daily top 9!**

 

in Breakfast,Desserts-Sweets,Mexican,Snacks,Vegan/Vegetarian

{ 49 comments… read them below or add one }

1 Kiri W. November 2, 2011 at 10:08 AM

Ooh, that molasses picture alone has won me over. I loved all the flavors of Mexico when I was there, and some of the less popular-in-America-dishes aren’t easy for me to replicate, so I’d love to see more posts like this one :)

Reply

2 Spicie Foodie November 2, 2011 at 10:27 AM

Hi Kiri, Thank you! I have many more Mexican recipes coming but you can also take a look at my archives, there are many there too.

Reply

3 Sandra's Easy Cooking November 2, 2011 at 11:20 AM

I love pumpkins. Your recipe sound so tasty, and I can imagine how tender this pumpkin is. Look fantastic too! Thank you for sharing, Nancy!

Reply

4 Spicie Foodie November 2, 2011 at 4:38 PM

Hi Sandra, Me too :) Thanks and yes it was quite tasty.

Reply

5 Carol Egbert November 2, 2011 at 11:56 AM

What a beautiful post.

Reply

6 Spicie Foodie November 2, 2011 at 4:39 PM

Thanks Carol!

Reply

7 Heidi Leon Monges November 2, 2011 at 1:21 PM

si no hay calabaza en tacha, pues no es día de muertos no?. me gustó la adición de cardamomo (bueno, al menos en mi familia no lo usamos para ésta receta), seguro le da un toque más exótico.

Reply

8 Spicie Foodie November 2, 2011 at 4:40 PM

Hola Heidi, Gracia! Bueno tampoco en mi familia usaban el cardamomo, ni tambo asian esta calabaza. Aunque no autentica pero si salio riquita :)

Reply

9 Ruth November 2, 2011 at 3:56 PM

This recipe looks very delicious :) I love the pictures!

Reply

10 Spicie Foodie November 2, 2011 at 4:39 PM

Thank you Ruth!

Reply

11 Ramona November 2, 2011 at 6:49 PM

Your photos are outstanding! Wow! Beautiful recipe too!

Reply

12 Spicie Foodie November 2, 2011 at 6:53 PM

Thank you Ramona!

Reply

13 Jessica | Oh Cake November 2, 2011 at 9:58 PM

Gorgeous pictures and a fabulous recipe. I’ve never had candied pumpkin but all of these flavors sound amazing together and I can’t wait to try it.

Reply

14 Spicie Foodie November 3, 2011 at 10:41 AM

Thank you Jessica! Hope you love it as much as I did.

Reply

15 Gina November 3, 2011 at 12:45 AM

How about with some granola for breakfast, yum. I’ve never had this before, need to correct that!

Reply

16 Spicie Foodie November 3, 2011 at 10:42 AM

Oh Gina that sound so good! Now I’ll have to prepare another batch and try it, yummy.

Reply

17 Sudha November 3, 2011 at 1:20 AM

Hi there,
Very uncommon recipe and a unique combo!And you’ve presented this really nicely:)I had passed an award to you – hope you did get a chance to check that out.Just wanted to make sure you don’t miss it!
Cheers!

Reply

18 Spicie Foodie November 3, 2011 at 10:42 AM

Hi, Yes it’s not a very well know recipe outside of Mexico. Thank you and I’ll stop by when I get a chance.

Reply

19 Yasmeen @ Wandering Spice November 3, 2011 at 1:25 AM

This is the first time I’ve seen pumpkin prepared this way, and I am in love! Beautiful photos and I’m so glad you shared the cultural context. These are my favorite types of posts to read :)

Reply

20 Spicie Foodie November 3, 2011 at 10:43 AM

Hi Yasmeen, Thank you :)

Reply

21 Ann November 3, 2011 at 2:18 AM

This looks amazing and your pictures are (as always) stunning! I love the picture of the molasses on the spoon….. I’m glad you made this and connected with your culture. I’ve heard of the Day of the Dead. Here in the US (for Catholics) we celebrate All Souls day.

Reply

22 Spicie Foodie November 3, 2011 at 10:43 AM

Thank you Ann! Molasses is something I can’t ever get enough of. Yes, All souls day I’m also familiar with the name.

Reply

23 Amy November 3, 2011 at 12:24 PM

Absolutely delicious! I have yet to make something like this and I actually have some pumpkins that would be perfect for this sitting in my kitchen right now!

Reply

24 Spicie Foodie November 3, 2011 at 4:47 PM

Thank you Amy! I hope you enjoy it :)

Reply

25 Tina@flourtrader November 3, 2011 at 2:42 PM

I have never had pumpkin prepared in this manner, but obviously I am missing out on something quite delicious. Your description as well as that last photo does have me hooked-I definitely will need to try. Glad you shared this one-great post!

Reply

26 Spicie Foodie November 3, 2011 at 4:48 PM

Hi Tina, Thank you and glad to hear you’ll be trying it.

Reply

27 Emily Malloy @Cleanliness November 3, 2011 at 4:33 PM

Absolute heaven!

Reply

28 Spicie Foodie November 3, 2011 at 4:48 PM

Thanks Emily!

Reply

29 Yvette - Muy Bueno November 4, 2011 at 12:10 AM

Your photos are gorgeous and I’m sure it’s delish! I love all things calabaza!

Reply

30 Spicie Foodie November 4, 2011 at 10:08 AM

Gracias Yvette!

Reply

31 Kim Bee November 4, 2011 at 1:16 AM

This is so amazing. Congrats on top 9! Your pictures are so beautiful!

Reply

32 Spicie Foodie November 4, 2011 at 10:09 AM

Thank you Kim!

Reply

33 Katherine Martinelli November 4, 2011 at 7:22 AM

This looks absolutely stellar and I love the story behind it! Congrats on Foodbuzz Top 9!!

Reply

34 Spicie Foodie November 4, 2011 at 10:09 AM

Thank you Katherine!

Reply

35 Liz November 4, 2011 at 8:13 AM

What a stunning pumpkin dish….totally irresistible!!! Gorgeous photos, Nancy~

Reply

36 Spicie Foodie November 4, 2011 at 10:09 AM

Thank you Liz ;)!

Reply

37 Kavi November 4, 2011 at 11:37 AM

I hopped on to your blog through another blog. And boy, was I delighted that I came here! I looked through your posts & I’m in love with your blog! Especially your photographs! :)
-
Kavi | Edible Entertainment
Ongoing event: Healthy Lunch Challenge

Reply

38 Spicie Foodie November 4, 2011 at 12:45 PM

Thank you!

Reply

39 Meagan @ Scarletta Bakes November 4, 2011 at 1:39 PM

This looks absolutely amazing, Nancy! Congrats on Top 9 today – Happy Weekend! :)

Reply

40 Spicie Foodie November 4, 2011 at 1:54 PM

Thank you Meagan and you too :)

Reply

41 Maya November 4, 2011 at 6:42 PM

This made Top 9 because the photos look gorgeous! And the dish must’ve tasted awesome too, you know just how I like my sweets. I can imagine the spices and molasses permeating through the pumpkin slices…so yummy. And paired with evaporated milk too….oh yes, I’ll definitely go for seconds, or thirds!

Reply

42 Spicie Foodie November 4, 2011 at 8:08 PM

Thanks Maya! I do know you love your sweets, so you are an expert in my book and I hold your compliments to great regard.

Reply

43 rachel @ sweettarte November 5, 2011 at 3:06 PM

This looks awesome! Such a fun idea and your pictures are gorgeous!

Reply

44 Spicie Foodie November 5, 2011 at 3:17 PM

Thank you Rachel :)

Reply

45 Rosa November 8, 2011 at 6:25 PM

I agree. The pictures are absolutely gorgeous. Thanks for sharing.

Reply

46 Spicie Foodie November 8, 2011 at 6:31 PM

Thank you Rosa!

Reply

47 Magic of Spice November 8, 2011 at 9:06 PM

I have make a different type of candied pumpkin before, but nothing like this…looks fantastic and what a perfect treat for the Season. Would love to try this :)

Reply

48 Spicie Foodie November 9, 2011 at 12:23 PM

Thanks Alisha, it’s a first for me but I’m now a convert. Would love to try your other type of candied pumpkin.

Reply

49 Coco in the Kitchen October 29, 2013 at 8:31 PM

Oh
My
Goodness
That looks crazy tasty. Gotta try this!

Reply

Leave a Comment

{ 2 trackbacks }

Previous post:

Next post: