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Pumpkin in Tacha: know the origin of this traditional dessert

24 mayo, 2021

The pumpkin in Tacha It is the favorite dessert of this season of the Dead in Mexico. It is very delicious and also a tradition that has been passed down from generation to generation.

Today we want you to prepare it so that you also follow this delicious tradition and do not forget to know its history. You’ll love it!

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History of the pumpkin in Tacha

Perhaps you relate the famous Halloween pumpkin to the preparation of this sweet, but the truth is that another type of pumpkin is used to prepare this Mexican sweet: we refer to the Castile pumpkin, which is a color that goes from a blackish green to a toasted orange.

Why is this fruit called like that? Because after the Conquest, the Spanish brought this pumpkin to Europe and presented it to Queen Isabel of Castile. The queen liked it so much that she decided to name it after her.

On the other hand, the origin of the pumpkin in Tacha dates back to colonial times, when the pumpkin was introduced into a cylindrical basket that was made with palm leaves known as tompeate.

Later, this basket was placed in boilers where sugar was manufactured.

To obtain the concentration of the sugarcane or guarapo juice, two boilers placed on a large oven called a dumbbell were combined; one of these kettles was known as a dumbbell and the other as a tacha.

In the cauldrons the pumpkin was confit, from which the concentrate of the pumpkin dessert was obtained in Tacha, hence its name.

Winter squashes

(Photo: Getty Images)

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Prescription

We share a delicious pumpkin recipe in Tacha for you to prepare at home. Let’s do it!

Ingredients

  • 1 liter of cold milk
  • 800 g pumpkin in large pieces
  • 170 g of piloncillo
  • 2 cups of water
  • 1 cinnamon stick
  • 1 pinch of nutmeg

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Instructions

  1. In a medium saucepan, place the water with the brown sugar, the cinnamon and the nutmeg; light the flame over medium heat. Stir occasionally until the piloncillo has completely dissolved.
  2. Add the pumpkin pieces and cook over low heat until soft.
  3. Remove the pieces to a bowl and reduce the syrup a little until it has a thick, caramel-colored consistency; bathe the pieces. Serve the pumpkin with a glass of cold milk.

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