María Goes to Mictlán and Returns Victorious


Real Academia de Gastronomía

Real Academia de Gastronomía
Madrid, Spain

This cake has a crunchy cocoa and amaranth biscuit base with a creamy topping made from Mexican cheese. Then there is the traditional "dulce de calabaza en tacha," or sweet candied pumpkin made with Castilla pumpkin, "piloncillo" (unrefined sugar), star anise, cinnamon, and cloves. The decorative paper is made from the sweet pumpkin itself and the sauce is made from piloncillo syrup extract obtained after cooking the tacha. The petals are from edible Mexican marigold flowers that typically bloom in summer.


  • Title: María Goes to Mictlán and Returns Victorious
  • Date: 2018
  • Location: Dulce Patria Restaurant, Mexico City
  • Rights: Martha Ortiz
  • Photographer: Chris Martínez
  • Chef: Martha Ortiz

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