Travel & Places Latin America


These fried bread-like pastries made from mashed squash and flour are a Chilean favorite. Traditionally served with Miel de Chancaca, a thick molasses-like syrup, they are a wonderful treat on a cold winter day.

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Latin American Cuisine, Food and Drink

Recipes from Chile


  • 1 cup mashed squash of your choice, but bright orange is best
  • 3 tablespoons shortening
  • Salt to taste
  • Flour to make a dough
  • Additonal shortening for frying

To the hot mashed squash, add the shortening and let it melt. Add salt to taste, then mix in enough flour to make a dough that doesn't stick.
Roll the dough until quite thin, then cut in rounds. Poke 2 or 3 holes in each round and then deep fry. Serve with powdered sugar or with "Miel de Chancaca."

Miel de Chancaca is made by boiling 1 cup of chancaca, a hard crude sugar resembling molasses when melted, with 1 cup sigar, 2 cups of water, a large piece of lemon peel pierced with a piece of cinnamon stick and a vanilla bean.

Boil down until thick or thicken with 1 tablespoon cornstarch.

Substitute vanilla extract for the bean and add after removing the syrup from the fire.

Alternately, you can serve with any syrup of your choice/

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