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Candy


February 25, 2013
pouring finished cajeta into jar

For years, I’ve managed to turn every Mexican vacation into a working trip. As soon as I touch Mexican soil, I set up interviews, plan research tours, library searches, cooking adventures, all the while trying to tweet and instagram. And facebook, pinterest and blog too… My appetite expands outrageously as if giving me a chance to try all that my eyes can see and my mind can gather. Even with the best of intentions to relax and disconnect, they only last so long.

My family had been enthusiastic about it until recently: my husband announced last summer he’s had it. He won’t travel with me to Mexico when he wants us to vacation, together.

So when I suggested we go visit for the December holidays, he said “no, no, no Pati, you can’t control yourself there.”  I kept pursuing Mexico because I missed it so bad, seeking out a place where I wouldn’t be tempted to work. San Miguel de Allende sounded like just the spot.

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Homemade Cajeta

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February 9, 2010
finalacitron.JPG

Acitrón is one of the few ingredients used for Mexican cooking that is still very hard to find outside of Mexico. Acitrón is made with the pad or paddle -leaf- of a cactus plant called biznaga, which is similar to the prickly pear but rounder in shape and it also grows in dry land. To make acitrón, the leaves are peeled off the outer skin along with the little thorns, sometimes soaked in a lime solution, dried in the sun and finally simmered in a syrup made with water and sugar or honey, then left to dry again.

In Mexico it is sold in stores and markets in square or rectangular small blocks along with other candied fruits or vegetables, of which my favorite is the candied sweet potato or camote.

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Acitrón

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