desserts
Calabaza en Tacha
The pumpkin of Día de Muertos. Castilla pumpkin slowly braised in a dark piloncillo syrup spiced with cinnamon, clove, star anise and orange — the name comes from the huge copper tachas in which sugar makers used to cook it in the molasses left from refining piloncillo. Served warm in deep bowls with cold milk poured over the top, the way every Mexican grandmother does it.
⏱
Prep
15 minutes
🔥
Cook
40 minutes
🍽
Servings
8
📊
Difficulty
Medium
RECIPE: Calabaza en Tacha — close-up on rustic surface, Mexican styled, warm golden-hour lighting
1 Ingredients
- 1.5kg calabaza de Castilla, cut into large chunks (skin on, seeds in)
- 500g piloncillo (2 cones, 250g each)
- 1.5 litres water
- 1 stick cinnamon
- 3 cloves
- 3 star anise
- 5 black peppercorns (pimienta gorda)
- 1 orange, sliced into rounds
- 2 guavas, halved (optional, traditional)
- Cold milk, to serve
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#calabaza en tacha#Día de Muertos#pumpkin#piloncillo#Day of the Dead#Mexican dessert