Brown Loaf Sugar Syrup

Miel de Piloncillo

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Preparation info
  • Makes

    4–5 cups

    • Difficulty

      Easy

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

If you are lucky enough to eat Buñuelos at Las Brisas del Mar, the fritters themselves will be only half of the experience. You will also taste a rare piece of Veracruzan history in the exquisite brown syrup that comes with them. It is true caña (cane syrup) from a local artisanal sugar mill. In this country I use a syrup made from commercial piloncillo (brown loaf sugar) — not so flowery and delicate, but still excellent.

Reme