November Recipes with a Mexican Seal

 

Tradition, Nutrition, and Community, Sweetened with Powdered Panela

November in Mexico is a month that awakens all the senses. The aroma of cempasúchil flowers mingles with the scent of freshly baked bread, while kitchens become the heart of homes, where tradition and love are cooked over low heat. This month, marked by the Day of the Dead and the arrival of cooler weather, invites us to reconnect with our culinary roots and discover how ancestral ingredients like powdered panela can transform our recipes into authentic celebrations of flavor and nutrition.

The Soul of Mexican November

November in Mexico is not just a month on the calendar; it's a cultural experience that unfolds through its gastronomy. From the altars adorned with offerings to family gatherings around the table, Mexican cuisine becomes a bridge between generations, a language that speaks of identity, memory, and community.

During this time, traditional markets overflow with seasonal produce: pumpkins, guavas, sweet potatoes, tejocotes, and sugar cane. These ingredients, combined with the wisdom passed down through generations, create dishes that nourish not only the body but also the spirit.

Powdered Panela: The Natural Sweet Touch

In the quest to maintain authenticity while caring for our health, powdered panela emerges as an invaluable ally. This natural sweetener, obtained from the evaporation of sugar cane juice without refining processes, retains essential minerals and nutrients that refined sugar loses during processing.

Unlike white sugar, panela contains iron, calcium, potassium, and magnesium, making it a nutritious option that adds depth and complexity to our recipes. Its caramel flavor with earthy notes perfectly complements traditional Mexican flavors, enhancing them without overpowering them.

Traditional Recipes Reimagined

1. Pumpkin in Piloncillo (Calabaza en Tacha) with Powdered Panela

This classic offering for Day of the Dead altars can be prepared with a modern twist using powdered panela instead of whole piloncillo.

Ingredients:

• 2 kg Castilla pumpkin, cut into large pieces
• 2 cups powdered panela
• 2 cinnamon sticks
• 4 guava leaves
• 1 orange, sliced
• Water as needed

Preparation: In a large pot, arrange the pumpkin pieces with the skin facing down. Add the powdered panela, cinnamon, guava leaves, and orange slices. Cover with water and cook over medium heat for approximately 1.5 hours, until the pumpkin is tender and the syrup has thickened. The advantage of using powdered panela is that it dissolves quickly and evenly, creating a perfectly balanced syrup.

2. Pan de Muerto with Panela Glaze

Mexican bread of the dead is an icon of our November traditions. This version incorporates powdered panela in both the dough and the glaze.

For the dough:

• 500 g all-purpose flour
• 100 g powdered panela
• 100 g butter
• 3 eggs
• 15 g fresh yeast
• 1/2 cup warm milk
• Zest of 1 orange
• 1 tablespoon orange blossom water
• A pinch of salt

For the glaze:

• 100 g powdered panela
• 50 ml water
• 1 tablespoon butter

Prepare a traditional sweet dough, letting it rise twice. Shape into loaves with their characteristic "bones" on top. Bake at 180°C (350°F) for 25 minutes. For the glaze, dissolve the powdered panela in water with butter over low heat until you get a syrup. Brush the warm bread and enjoy this delicacy that connects us with our ancestors.

3. Champurrado with Powdered Panela

This thick chocolate drink is perfect for November mornings and evenings.

Ingredients:

• 1 liter of water
• 100 g powdered panela
• 60 g masa harina (corn flour)
• 2 tablets of Mexican chocolate
• 1 cinnamon stick
• A pinch of salt

Heat water with cinnamon. Dissolve the masa harina in a little cold water and add to the pot. Add the powdered panela and chocolate, stirring constantly until it thickens and all ingredients are well integrated. Serve hot in clay mugs to maintain tradition.

4. Tejocote and Guava Ponche (Fruit Punch)

Mexican ponche is the soul of posadas and November gatherings.

Ingredients:

• 3 liters of water
• 500 g tejocotes
• 300 g guavas, halved
• 200 g sugar cane, peeled and cut
• 3 cinnamon sticks
• 4 hibiscus flowers
• 1 cup powdered panela
• Tamarind pods (optional)

Boil all ingredients over medium heat for 45 minutes. The powdered panela integrates perfectly with the other flavors, creating a warm and comforting beverage that invites conversation and togetherness.

Nutrition and Tradition Hand in Hand

Incorporating powdered panela into our recipes is not just about replacing one sweetener with another; it's a conscious decision to honor tradition while caring for our health. This sweetener has a lower glycemic index than refined sugar, meaning it releases glucose into the bloodstream more gradually, helping maintain stable energy levels.

Additionally, by choosing powdered panela, we support small-scale producers who maintain artisanal production methods, thus contributing to the local economy and the preservation of ancestral techniques.

The Community Around the Table

Mexican cuisine has always been a communal act. Preparing these November recipes is not a solitary task but an opportunity to gather family, share stories, and pass knowledge from one generation to the next. Grandmothers teach grandchildren the secrets of the perfect dough, mothers share the art of balancing flavors, and children learn that cooking is an act of love.

In times when technology threatens to isolate us, the kitchen becomes a space of resistance, where human connection is strengthened with each shared recipe, with each dish prepared with patience and care.

Practical Tips for Cooking with Powdered Panela

1. Proportions: Generally, you can substitute refined sugar for powdered panela in a 1:1 ratio, though you may need to slightly adjust amounts according to your taste preference.
2. Dissolution: Powdered panela dissolves more easily than whole piloncillo, making it ideal for drinks and syrups.
3. Storage: Keep your powdered panela in an airtight container in a cool, dry place to prevent clumping.
4. Versatility: Don't limit yourself to sweet recipes; powdered panela is also excellent in moles, adobos, and glazes for meats.

A Flavorful November

This November, I invite you to explore Mexican culinary richness through recipes that honor our traditions while adapting to contemporary needs. Powdered panela is not just an ingredient; it's a link between past and present, between what our grandparents cooked and what we can offer future generations.

May your kitchen fill with the aromas of cinnamon and chocolate, may your table gather those you love, and may each bite remind you that Mexican cuisine is a living heritage, constantly evolving but always rooted in the deep earth that nourishes us.