Calabaza en Tacha


  • Pumpkin (1/2 kg)
  • 400 gr  piloncillo or dark brown muscovado sugar
  • 300 ml water
  • 1 cinnamon stick
  • 3 star aniseed
  • Peel of 1 orange

(If you can get tejocote, cane and guava, this fruit will give a good flavor)



Cut the pumpkin in slices or big cubes.

In a saucepan put the water, piloncillo or dark brown muscovado sugar and cinnamon stick.

Bring to the boil and still boiling until you get a syrup consistence.

Add the stars aniseed, pumpkin and peel orange (if you have the tejocotes, guava and cane add them also).

Simmer until the pumpkin softened and take a brown color, about 1 hour 30 min.

You can eat it immediately, but if you leave for one day the pumpkin will absorb much better the syrup and you will see the difference in flavor!You can eat it plain, with milk or cream. My favorite way is with milk!

You can put the pumpkin and the syrup in a glass jar and keep in the fridge up to 3 months.


3 thoughts on “Calabaza en Tacha

  1. Pingback: Calabaza en Tacha | Mex Spice

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