The hardened brown product is sold as panela or piloncillo in Latin America and as gur or khansari in Asia.
Papelón makes for excellent asado negro, and if you can find some at your local market — where you'll most likely discover it listed as panela or piloncillo — go ahead and use it for your own.
And the team is considering a menu offering of only crisp duck skin — "duckless duck," as Mr. García put it — possibly with a dipping sauce of molasses and piloncillo, Mexican unrefined sugar.
Or if you have none of these handy, just mix dark chocolate with piloncillo (unrefined cane sugar) or dark brown sugar and cinnamon.
When enjoying a chile relleno in the market, I can hear my sisters and mother talking; my mother questioning my sisters if they have put enough piloncillo or canela in the atole, or her calling Eva for more leña.
Bring mixture to a boil, stirring frequently until the piloncillo melts.
Passover and holiday cooking were a mix of European and Mexican when Ms. Jinich was growing up: chicken soup with matzo balls, mushrooms and jalapeños; meat stews with salsa on the side; Austrian tortes made with Mexican vanilla and chocolate; and a Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.
A similar melody serenades broiled spareribs, which are heated by ancho and guajillo chili peppers and cooled by piloncillo, an unrefined sugar used in Mexican cuisine.
She tossed it into a pan with the ginger and pumpkin seeds, and reheated a syrup she had made with shaved ruffles of piloncillo, a dark unrefined sugar sold in hard cones.
Guajillo, piloncillo, hoja santa (a leaf with mintlike effects) — these uncommon terms stud Ms. Ballesteros's menu, and these specialty ingredients ennoble her dishes, giving them subtly distinctive shadings.
In a medium pot, combine the piloncillo, water and chilies and bring to a boil.
