Piloncillo Sweet Gorditas

History & Origin

Piloncillo gorditas are a treasure of Mexican popular baking that combines the indigenous heritage of maize with sweeteners and spices brought by Spanish colonisers. Piloncillo - also called panela or chancaca elsewhere in Latin America - is unrefined mascabado sugar moulded into cones or blocks, with a deep caramelised flavour that is unmistakable. Its use in Mexican cooking dates to the 16th century when colonisers established the first sugar mills in New Spain. Sweet gorditas have a history tied to celebrations and countryside outings. In central-northern states such as Guanajuato, Querétaro and San Luis Potosí, these gorditas were part of the snack families took to fieldwork. Corn masa mixed with grated piloncillo and spices like cinnamon and anise created a nutritious, energising and delicious food that kept for hours without spoiling. In Mexican markets, piloncillo gorditas hold a special place among sweet antojitos. The women who sell them at tianguis prepare them before dawn to sell piping hot in the morning. Their aroma of corn, piloncillo and cinnamon fills the markets and is one of the most evocative childhood smells for many Mexicans. The preparation technique varies slightly by region. Some cooks add grated cheese to the dough for a sweet-salty combination typical of the area. Others include walnut pieces or raisins to enrich the texture. All agree on cooking them on a dry griddle, giving them that slightly toasted crust that contrasts with the soft, aromatic interior.