Alfeñiques | Melcochas

“Muchos momentos felices de mi infancia y adolescencia los viví en el bello pueblito de Valle de Ángeles, y los recuerdos están ligados a un sabor: el de las melcochas! Las melcochas son dulces; quizá debo decir eran dulces, no las he vuelto a comer. Es un producto de miel muy concentrada y caliente que se hecha en agua fría y al enfriarse queda quebradiza. La receta más popular se prepara con panela. Las llevaban a la casa en bandejas, colocadas sobre hojas de plátano. No duraban mucho tiempo porque éramos muchos niños. No era raro que mi abuelo las comprará el viernes, el sábado y el domingo. Nos gustaban muchísimo! Aquella mezcla dulce se nos pegaba en los dientes y masticarla era un excelente ejercicio mandibular. Más de un adulto comentaba que se les había destapado una muela comiéndolas y fuimos testigos de como las placas de un anciano se vinieron pegadas a una!”

  Many of us do today cannot say we are familiar with some of the most unique culinary delicacies of our country. Limited to special artisan kiosks, we are definitely more exposed to the new, modern (and mostly American) sweets and treats. But for many older citizens, some of their best childhood memories involve some sort of handmade sweet or homemade meal. This thick sweet confiture is most popularly made from panela, or unrefined whole cane sugar, in what we can surely say is an informal process. It is as sweet as sweet gets, and are famous for giving teeth a hard time, making for funny stories all around! Hardly found nowadays, many reminisce on their memories and would love the chance to taste one again.

Collaboration made by Anny, an architect living in Tegucigalpa, who enjoys her work as a university professor. She delights in the capital’s history and loves reminiscing on stories of her life, with many happy memories with her family.
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