Tres del Mes: Jamaica, Piloncillo, Canela, OH MY!

 

Ponche, a hot aromatic fruit punch, is served throughout Mexico during the winter holiday season. Traditional ingredients include raw sugarcane, tejocotes, which look like tiny orange apples, and a medley of other fruits.

Below are three versatile ingredients that infuse rich color and flavor into Mexican hot fruit punch. Stay tuned for my sister’s delicious ponche recipe!

Flor de Jamaica [ha – my – ka]: These antioxidant-rich hibiscus flowers grow abundantly throughout Mexico and are typically dehydrated and used to make tea or a refreshing agua fresca.

Piloncillo (Unrefined Mexican Sugar)

Piloncillo [pee – lone – see – oh]: Also known as panocha or panela, this unrefined sugarcane imparts sweetness reminiscent of molasses and caramel. It is used in typical Mexican desserts such as arroz con leche (rice pudding), capirotada (bread pudding), and buñuelos (crispy round fritters) and is also a key ingredient in café de olla (Mexican coffee).

Canela (Mexican Cinnamon Sticks) Photo Credit: Lola's Cocina

Canela [ka – nel – a]: Canela simply refers to whole Mexican cinnamon that is delicate in flavor and softer in texture when compared to varieties found in the U.S.

Recent Posts:
Mexican Corn Pudding | Budín de Elote
Cranberry Sauce with Guajillo Chile | Salsa de Arándano con Chile Guajillo
Cranberry Sauce with Japones Chile | Salsa de Arándano con Chile Japonés
Frijoles de la Olla (Mexican Beans)
Lime Agua Fresca with Chia Seeds | Agua Fresca de Limón con Chía

Follow Lola’s Cocina:
Facebook | Pinterest | Instagram

Tags: ,

Categories: TRES DEL MES

5 Comments on “Tres del Mes: Jamaica, Piloncillo, Canela, OH MY!”

  1. December 9, 2013 at 5:54 pm #

    Hi Lola,
    I have been enjoying your new blog. What beautiful pictures of the jamaica and canela. I can’t wait for the ponche recipe! Yum…definitely one of my favorites.

  2. December 9, 2013 at 10:31 pm #

    Hello Nicole and thank you. I think you’ll enjoy the upcoming ponche recipe – it was passed down from my tias who are both from Guanajuato, and it’s absolutely delicious. I enjoy your recipes and photos as well. Keep up the good work!

  3. yolanda patricia martinez
    December 18, 2013 at 4:55 pm #

    HI LOLA, I’M PATY. I’VE BEEN RECIEVING YOUR E- MAILS ABOUT YOUR BLOG, WHICH IS VERY NICE AND INTERESTING. I HAVE A QUESTION, WAS MY MOTHER SOLEDAD YOUR TEACHER IN OAXACA?

  4. December 19, 2013 at 11:21 pm #

    Paty, I loved your mother’s cooking class and thorougly enjoyed learning how to make Oaxacan chocolate (from scratch) with her. She was a wonderful instructor!

Trackbacks/Pingbacks

  1. {TRES DEL MES} 3 Savory Dishes with Flor de Jamaica | Lola's Cocina - March 29, 2015

    […] springtime flowers and warm months ahead inspired today’s recipes, all of which are made with flor de jamaica. Popular in Mexican kitchens, edible hibiscus flowers are used to make a refreshing tea known as […]

COMMENTS

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s