Calabaza en Tacha
Calabaza en Tacha is a traditional Mexican dessert made by slow-cooking pumpkin chunks in a rich syrup of piloncillo (unrefined cane sugar), cinnamon, and sometimes orange peel until tender and deeply caramelized. It hails from central and western Mexico and is a beloved treat during the Día de los Muertos celebrations and the fall harvest season.
🍽️ Nutrition at a glance
This dish is very high in carbohydrates and natural sugars from the pumpkin and piloncillo, offering a quick source of energy. It provides a good amount of dietary fiber, vitamin A, and potassium, with a typical serving containing roughly 200-300 calories.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 1.5 g |
| Carbs | 60 g |
| Fat | 0.5 g |
| Fiber | 3 g |
| Sugar | 45 g |
| Sodium | 30 mg |
| Potassium | 400 mg |
| Vitamin A | 2500 IU |
| Vitamin C | 15 mg |
| Calcium | 60 mg |
| Iron | 1.5 mg |
| Magnesium | 35 mg |
| Phosphorus | 50 mg |
| Vitamin B6 | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Calabaza en Tacha is culturally significant as a traditional offering on Día de los Muertos altars, symbolizing the sweetness of life and the harvest. Its unique cooking method transforms a humble vegetable into a rich, candy-like confection without any dairy or eggs, relying solely on the natural pectin in the pumpkin to create its signature syrupy glaze.
