Although avocados are native to central and eastern Mexico’s highlands, they are a cherished staple in many countries.
Known as “aguacate” in Mexico, Ecuador, Paraguay, Venezuela, Colombia and Central America, the fruit’s name is “palta” in Argentina, Bolivia, Chile, Peru and Uruguay.
Both in Mexico and Central America, avocados have been part of the daily diet since before the Spaniards’ arrival. Today, people enjoy it with bread, in salads and as a garnish. But they also prepare dips and sauces with it, including guacamole.
With more than 2 million tons per year, Mexico is the leading avocado producer in the world, followed by the Dominican Republic, Peru, Indonesia, Colombia and Brazil, according to the U.N. Food and Agriculture Organization.
Due to its beauty and surrounding shallow water, Salmedina Island once attracted numerous visitors. But some partiers got the tourist draw closed to visitors in 2018 and it remains so to this day.
The islet, in the state of Veracruz, Mexico, east of the Chopas Reef is a spawning point for hawksbill turtles. As a result, the site is a protected area guarded by both the Aquarium of Veracruz A.C. and the Reef System National Park of Veracruz.
Enmedio Island and Salmedina Island, Veracruz. Isla Enmedio e Isla Salmedina, en Veracruz. (Urvashi Makwana)
The government forbade public events on the island in 2018, after receiving a report that set off the alarms at Veracruz’s Federal Delegation of Profepa (Mexico’s Environmental Agency) and the National Commission of Protected Natural Areas.
Venezuela has a varied repertoire of sweets made possible by the arrival of sugar cane. During colonial times, Venezuelans saw the rise of a thriving sugar industry based on African labor. They produced brown sugar panes called papelones (papelón in singular) and refined white sugar. Both are part of Venezuelan desserts today.
“Papelón is used to sweeten coffee and to make sweets. Venezuelans make macaroons with papelón, which gives them great taste and color,” said Margarita Marrero. “They also make a soft drink with papelón and lime, which is quite refreshing.”
Rice pudding is an essential dessert in Venezuela. “We want it to be white. So, we do not use any papelón; we add sugar instead. Rice pudding is important and Venezuelans have it often. It is a dessert for children and adults, and for all times of the year,” Marrero said.
Tasting the Sweet Life via Venezuelan Desserts
Tasting the Sweet Life via Venezuelan Desserts
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Venezuela has a varied repertoire of sweets made possible by the arrival of sugar cane. During colonial times, Venezuelans saw the rise of a thriving sugar industry based on African labor. They produced brown sugar panes called papelones (papelón in singular) and refined white sugar. Both are part of Venezuelan desserts today.
“Papelón is used to sweeten coffee and to make sweets. Venezuelans make macaroons with papelón, which gives them great taste and color,” said Margarita Marrero. “They also make a soft drink with papelón and lime, which is quite refreshing.”
The Magic of Mexican Candy Transcends Time
The Magic of Mexican Candy Transcends Time
Mexican sweets have a long, tasty history.
Most we know today are a luscious mix between ingredients endemic to the Americas, such as amaranth and peanuts, and those that came via Europe, including milk and cinnamon.
Mexican candies are a blend of Spanish and indigenous recipes, as well.
Their flavor transports Mexicans to a world where vendors waited for their clients on street corners with their wicker baskets or walked from house to house offering little bites of joy.
Many hands have been involved in the art of Mexican confectionery. The nuns played an essential role in developing and popularizing sweets during the colonial period. So did the artisans that made and still make candies, pleasing the most diverse palates.