Siguatepeque, the city of pines and flowers, as it is well known, also bears another unique name that describes it—the city of delicious alcitróns. It is in this city where these very tasty sweets have been prepared and sold for over half a century.
The Delicious Chilacayote
The main ingredient of this sweet is chilacayote, a pumpkin very popular in Honduras, which is also called chiberro.
Its preparation is very traditional, involving many hours for cooking and making. Many master confectioners from rural areas specialize in this recipe, which is an heirloom passed down to their children.
Reports from producers of this highly sought-after sweet mention that at least 200 chiberros are processed daily, and the final product takes days to prepare.
As you will notice, their process includes enough days to achieve the optimal state.
The process begins with peeling the pumpkins, cutting them into cubes, then soaking them in lime water for about 7 hours; after this time, they are soaked in water, dried, and then cooked for another 7 hours with other ingredients such as water and sugar.
How It’s Made
The preparation is very complex and requires significant physical effort to ensure everything turns out well, resulting in the incomparable sweet that is the delicacy of Hondurans.
It is the local artisans who know how to make this delicious sweet, which processed machines of globalization have yet to surpass.
Alcitrones
Delicious traditional dessert from Siguatepeque that can often be found along the road leading to this beautiful town.
Homemade always tastes better.
