I don’t much care for candy…
…but I could have stood in front of this stall and eaten ’till I popped. And this was just one of dozens in the Candy Market in Morelia, a city that’s famous for its sweets. What’s the difference between these and those I’m used to in the States? I suppose it’s that most of these sweet meats are more than sugar syrup that’s been “cooked”, then colored or flavored in some way. Most Morelian candy begins its life as a piece of fruit, or a lump of fruit paste or nut paste, that’s then heavily sugared, then perhaps colored and/or flavored (often very strongly with Mexican vanilla). The result is a treat with more complexity than I’m used to. And don’t get me started on the dulce de leche pieces. Wow.
On that note, here’s some very atractive looking ice cream that I came across at the Morelia candy museum (I told you candy was a major industry there, didn’t I?). I didn’t have any (I was preparing to stuff my face with a great big lunch), but it sure looked good. The flavors here are corn (yes, corn), rompope (Mexican egg nog), nut and…well, I don’t know what “pasta” is. Don’t worry though, Mexico Bob will chime in any second now and tell me.
UPDATE: Right on cue, Mexico Bob called in, but didn’t know what “pasta” ice cream might be. I’m so disappointed. And after 10 years in that part of Mexico! It might be the very thing it sounds like: macaroni. Or, it could be “pastry” of some type. That one will, I guess, have to remain a mystery — unless of course anybody out there has an idea. Well?
UPDATE 2: The consummate expert on Michoacan food (my new friend Cristina of Mexico Cooks) weighs in on the issue:
You guys!
Nieve de pasta! ‘Pasta’ ice cream is a Pátzcuaro specialty. It’s made with fine cream, finely (really finely) ground almonds, honey, and a couple of other things—sugar, of course, and maybe a pinch of cinnamon. No vanilla.
Credit also goes to Geoff from imafoodblog.com, who chimed in with this:
“Pasta” ice cream is ” nieve de pasta.” (Literal translation: snow pasta) It is an ice cream traditionally made with cinnamon, ground almonds, sugar and honey.
I guess that shows me! (And Mexico Bob). Thanks also to Adina, the healthy kosher foodie, who was close (ish).