APASEO EL GRANDE, GTO.
It's not the pan de muerto you know... nor the cajeta you imagine...
When October approaches, Guanajuato dresses in cempasúchil, papel picado... and the unmistakable aroma of freshly baked aniseed bread.
This spongy and fragrant bread is a guest of honor at altars and family tables.
But what really makes it a unique experience is its inseparable companion: the sweet potato and guava cajeta, also called cajeta de muerto.
Unlike the famous cajeta de leche de Celaya, this Guanajuato version is prepared with seasonal ingredients: purple sweet potatoes, fresh guavas, sugar, cinnamon and a little patience. The result is a sweet, thick and aromatic paste that is enjoyed hot, spread on pan de muerto or its mini version, known as “muertito”.
In the markets of the capital city, October is synonymous with baskets overflowing with fruits ready to be transformed into this delicacy. Although the traditional recipe sticks to sweet potato and guava, there are families that add a personal touch with pineapple, walnut, piloncillo, aniseed or even sherry. The final taste, they say, depends as much on the person who prepares it... as on the person who receives it in the offering.
Visitors may be misled by its name:
In other places, a cajeta is synonymous with caramelized milk, but in the north of the country and in ancient times, any fruit pulp cooked and reduced until it thickens, what today many know as “ate”, was called cajeta. In Guanajuato, this tradition is kept alive every Day of the Dead, serving cajeta in cups or glasses on the altar, as a sweet tribute to those who have passed away.
Visiting Guanajuato during this season is more than just admiring altars and parades; it is also an opportunity to taste flavors you won't find anywhere else. So, if you come in October or November, look for anise bread, ask for some sweet potato and guava cajeta, and discover why this sweet is capable of reviving memories... and cravings.