We spent two hours at the Tlacolula market outside Oaxaca City this morning, and the dessert above is one of the best things we tried. It’s called calabaza batida and it’s squash — the tamala variety, as it’s known locally — cooked with water and piloncillo until it’s thick and saucy. The mixture is then topped with pozole corn.
I have lots more pictures to share with you, but I’m going to go read on the lounge chair while it’s still light outside. This is supposed to be a vacation, after all… even though I brought my computer.
You have piqued my curiosity — I hope we hear more about calabaza batida — beaten squash? I love pozole, but never thought about it being used on a dessert. Very interesting.
Feliz navidad, Leslie!
Kathleen
What type of squash is used in this dish? What squash can be used in the US as an alternate? Is the piloncillo the only ingredient, other than the corn? It definitely sounds interesting. Something we need to put on the list of things to try when I see you again!
Mom
It looks delicioso. Feliz Navidad!
I am a chef visiting Mexico City in August any suggestions I should not miss