Comments on: Sweet breakfast memories – Gorditas de piloncillo

By: Fran

Fran — Wed, 17 Aug 2011 11:25:49 +0000

I have never heard of these. They look very different with the sweet mixture and refried beans. Would it make a difference using refined brown sugar? It looks like such a simple recipe which usually taste the best. Thanks for sharing your memories.

By: davon mantan

davon mantan — Fri, 27 Feb 2009 15:52:59 +0000

I just found your blog on google. I really liked it and now I will share it with my friends.

By: Nelly

Nelly — Thu, 29 May 2008 15:12:58 +0000

HOLA BEN, PUES TENGO TODA LA MAñANA BUSCANDO LA RECETA Y CUANDO YA CASI ME DABA POR VENCIDA, LA ENCONTRE… K FELICIDAD. MI ESPOSO ES DE VERACRUZ Y HACE DOS AñOS ESTUVE AYA. MI SUEGRA ME ENSEñO A HACERLAS, PERO NO ENCUENTRO MIS NOTAS DONDE APUNTE COMO SE HACEN. Y ME DIO MUCHISISIMO GUSTO PODER ENCONTRARLAS AKI, LE PROMETI K HOY EN LA NOCHE SE LAS HACIA Y PUES HA COMER GORDITAS DE PILONCILLO!!!! MIL GRACIAS.

By: Heather

Heather — Mon, 03 Mar 2008 01:59:10 +0000

Piloncillo reminds me a little of those cakes of palm sugar that you can get at Asian grocery stores. This looks really tasty (again), Ben!

By: Jill@SimpleDailyRecipes.com

Jill@SimpleDailyRecipes.com — Sat, 01 Mar 2008 18:02:45 +0000

Very cool article.
I totally dig reading about the origins of food. Thanks for adding the map, too. Geography is fun, but not one of my strengths.

I’m wondering, could the gorditas cooked be in a hot dry cast iron skillet without frying?

By: Cynthia

Cynthia — Fri, 29 Feb 2008 18:34:40 +0000

Ben, I would love to be able to get my hands on some of the Piloncillo. I am currently on a sugar high with plam sugar and jaggery.

By: Thess

Thess — Fri, 29 Feb 2008 10:25:18 +0000

Hi Ben! Now if only I can taste this yummy!

Ben, thanks by the way, for emailing me about my feed reader and the invite to foodbuzz, I’ll certainly join!

have a wonderful weekend, regards from Holland.

By: Joy

Joy — Thu, 28 Feb 2008 20:30:08 +0000

Oh my goodness! Sounds/Looks yummy! And the piloncillo, we have something like that in the Philippines too, but named differently and has a different shape (like have a coconut). But I used to eat them plain. Haha.

By: Emiline

Emiline — Thu, 28 Feb 2008 19:13:05 +0000

Once again, I have not made the tortillas. I’m going to, I promise!
I’ve see the Piloncillo at the store, but I wasn’t exactly sure what it was. I would love to incorporate that into a dessert. Maybe flan.
Gorditas sound delicious!

By: kate

kate — Thu, 28 Feb 2008 13:22:45 +0000

k now i see similarities in your culture cuisine and mine … that cone shaped raw sugar is used by Indians too , from my state … we call it ” gud” or Jaggery in English.
The fried tortilla are called “puris” and yes we deep fry them too usually made from wheat flour by some and corn by some.
But what we dont do is put it all together
i guess thats why this is Mexican and I’m sure its bloody irresistible. I can imagine all those flavours and i can tell you for sure if u eat a lot of that u will end up with chubby cheeks :p