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Piloncillo pigs

Piloncillo pigs, a mexican classic dessert

Piloncillo pigs, are a sweet snack full of nostalgia and flavor that are one of the most traditional desserts in Mexico.

Pretty sure you have tasted them in your life, it is a Mexican cookie with a sweet toasted flavor that is usually accompanied with milk, coffee or tea. Its name is due to the shape of this cookie, although many know them by their synonyms; piglets, piglets and piloncillo piglets.

You missed out? “Chongos Zamoranos, delicious dessert from Hidalgo”

What do little piloncillo pigs consist of?

Pioncillo pigs is typical of ancient peoples and is a perfect food to accompany or start the day. Its main ingredient and as its name implies is piloncillo, a type of compacted unrefined cane sugar.

piloncillo pigs

The base is mainly made of flour, piloncillo, cinnamon, yeast and other traditional ingredients. According to the story, it is cooked in rustic ovens built with limestone. Although of course, you can also use a common oven.

A dessert as old as sugar

This type of cookie or bread had a very peculiar name in pre-Hispanic times. Well, it was known as “chichimbre”. But although some ingredients have been modified, it is still a very important dessert in the traditional diet of Mexico and other Latin American countries.

Currently, little pigs are very traditional at fairs like gorditas de nata and can be found in traditional bakeries in CDMX and Hidalgo. As well as, near the toll booths in highways.

Who can resist a warm coffee with a fresh baked pig?

We know that obtaining them can be somewhat difficult, so below, we leave you the delicious recipe! So you can prepare your own little piloncillo pigs and don’t let this delicious gastronomic tradition die.



1 cinnamon stick

1 cup of water

300 grams of piloncillo

500 grams of sifted flour

3 eggs

½ teaspoon of baking soda

250 grams of vegetable shortening


PLACE cinnamon, water, and brown sugar in saucepan. Heat over medium heat for 30 minutes until thick honey is formed. Remove the cinnamon stick and leave the honey at room temperature.

MIX flour together with eggs, baking soda, and shortening. Beat until everything is well incorporated.

ADD the warm brown sugar honey and mix until you have a homogeneous sticky dough.

TURN the dough over plastic film, cover and refrigerate for 2 hours.

SPRINKLE a little flour on the counter, roll out the dough and cut the figures using a cutter in the shape of a pig.

PLACE wax paper on a cookie sheet and place the cookies on top.

BAKE at 180 ° C for 15 minutes or until they are slightly brown.

REMOVE from oven and allow to cool completely before removing.


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Barbara García

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