Mexican candy pica pica11/25/2023 The corncob, in particular, is caked in searingly mouth-puckering chile, but that makes it more pleasurable when you break through to the fruity sweetness on the inside (it’s not corn-flavored, as you might think). It’s not an inaccurate way to describe the chile-covered lollipop that is shaped adorably like a corncob and, to a lesser degree, the lolly shaped like a mango. I appreciate the honesty on the packaging of the Eloton Enchilado, which states “Exceso Calorías,” “Exceso Azúcares” and “Exceso Sodio” at the top (“Excess calories, excess sugars, excess sodium”). And hey, when you’re done, you get a free spoon out of it! I like this if only because it’s exactly what is advertised: quite literally a white plastic spoon and some tamarind pulp. And that is exactly what this is, no more and no less. Sometimes you just want a big spoonful of tamarind pulp. The tequila… well, the tequila won’t fool anybody. It firms the candies up a bit otherwise, they liquefy in your mouth pretty much instantly. The packaging suggests “disfrútalos fríos” - try them cold - and that’s a decent idea. They’re sweet milk candies that come in different boozy (or booze-friendly) flavors like rum butter, tequila, whiskey and eggnog. I can imagine picking up a handful of these at grandma’s house.īorrachines (from the word borracho, or “drunk”) are deceptive little candies that would seem, from the rainbow of colors they come in, to be fruit-flavored. These small, individually wrapped candies are reasonably milky and creamy with a vaguely fruity undertone. But I’m willing to listen to counterarguments: Where does fruit end and candy begin?Ī delightful candy. I say yes - if something is covered in sugar or mostly sugar, and can be broken or shared in pieces, it’s candy. With the Cuadritos, there was a question if something that was essentially fruit could still be considered candy. Most of the time, it’s one of those Potter Stewart, know-it-when-I-see-it issues: Cupcakes? While sweet, obviously not candy. The tiny cubes taste slightly of apple and are a delight to eat, but more important, they kicked off an interesting discussion among the group: What is candy? Moreliates, a Michoacan-based company, makes this very good candy from pieces of tejocote, or Mexican hawthorn. The Skwinkle is like the best possible version of a gummy worm - it’s not as chewy, but it makes up for that in fruity tanginess. The mascot is an in-your-face, sunglasses-wearing cartoon duck who seems to be encouraging you to cut fifth-period science, do a kickflip on your skateboard and chow down on some candy. It’s another entry from Lucas, the powerhouse candy brand now owned by Mars. There are a few versions of Skwinkles (from the Spanish word “escuincle,” something you might call a misbehaving child), but the one we tried, a long sugar-coated tamarind tube with pineapple filling, was particularly good. If you can get over that, you’ll enjoy the sweet-sour tamarind flavor that infuses so many Mexican candies. If it were any more gritty, it’d be moonlighting as a hockey mascot. It’s basically a gritty tamarind-flavored paste. It’s pretty fun to do, and it’s tasty too, a favorite of staff videographer Long. The Pelon Pelo Rico (roughly, “tasty bald hair”) gets its name from the push-pop-like action of extruding goopy tamarind through a bunch of tiny holes so that it looks like strands of hair. Remember Chia Pets? Put the seed paste on a little sheep, or a guy’s face, then watch the hair grow? There’s a lot of “hair-growing” in the Mexican candy diaspora, and I can’t say I’m mad at it. Is there anything better? Just be careful when opening the package not to spill the powder all over you (as I did in the video). Together, they complement each other nicely.įinally, the lollipop is attached to a closed loop of plastic, meaning, that’s right, you can wear it on your finger as a ring. There are layers to Lucas Muecas: First, there’s the chamoy-flavored lollipop, which sits in what looks like a small film canister (remember those?) that’s filled with salty-sweet chile powder. I didn’t like this initially but, upon retrying, it turned out to be one of my favorites, despite the similarity of the name to “Lucas Mucas,” a moniker I was tortured with in grade school.
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