This calabaza en tacha post is a sponsored by Farberware. All opinions are my own. Thank you for supporting the brands I love that make this website possible.
The aromas of autumn are already permeating my kitchen. One of those wonderful smells this time of year is cooked pumpkin with hints of cinnamon, star anise and melted piloncillo. The components of a holiday favorite: calabaza en tacha.
Dating back to pre-hispanic time, this Mexican dessert is traditionally made for Dia de Muertos on November 2, and Dia de los Angelitos, on November 1. An authentic dessert placed as an offering on altars that honor loved ones that have passed,
The rustic autumn flavors are not limited to Day of the Dead. This simple but meaningful dessert can also be enjoyed as an ending to a celebratory meal including Thanksgiving Dinner. Served warm, many like to accompany this syrupy dessert with milk, cream or a scoop of vanilla ice cream.
The beautiful thing about this delicious dessert is not only its flavor but its ease in preparation and cooking speed. I love relying on a great cooking tools like Farberware’s new Buena Cocina Caldero to make simple recipes like this one even simpler. Constructed out of durable aluminum, it is PFOA-free with non-stick interiors. I fell in love with the red Buena Cocina set. It’s beautiful and easy cleaning with double-riveted stainless steel handles.
The Farberware Buena Cocina Collection includes a deep skillet, saucepan, caldero, Dutch oven and a skillet. All are oven safe and can withstand temperatures up to 500° F. All with a lifetime warrantee.
The kind folks at Farberware have allowed me to host a couple of giveaways of a Farberware Buena Cocina Cookware Set. This week I will be hosting the first. Please make sure you enter below for the opportunity to win.
To get my recipe of candied pumpkin, visit HERE.
Para obtener la receta de calabaza en tacha en español, visita AQUI.
For more information on Farberwares’s Buena Cocina Collection visit here or follow along on Facebook, Instagram and Twitter.
