Last night I made this Mexican candy, mazapán, which will be shown and eaten at the upcoming "The Candy Shop." A cousin of marzipan (made with almonds and sugar) which originates in Asia and/or the Middle East, mazapán is distinctly Mexican in that it replaces the almonds with peanuts which are of Latin American origin and adds corn starch which is of course native to Mexico. To maintain the "cacahuate" flavor, it is not cooked.
Adapting, changing and creating something new is a constant in cooking, as it is with culture in general. Making candy is a way of re-making our identity, staying current while deeply rooted.
AM
