Othon Angel, chef from Adobo Grill in Chicago, recently demonstrated how to prepare traditional Mexican cuisine at the Indianapolis Art Center’s El Da de los Muertos (Day of the Dead) celebration. This dessert is one of the most traditional foods served for El Da de los Muertos, dating back to Aztec times.

Calabaza en Tacha (candied pumpkin)

(Serves 6)

1 medium pumpkin, seeded and cut into large pieces (8 to 10 pieces)

4 cups water

2 pounds piloncillo (you can use brown sugar or raw sugar)

Zest and juice of one orange

3 cinnamon sticks

5 cloves

4 whole allspice

Cold evaporated milk (if desired)

1. Cut the pumpkin into medium (21/2 – to 3-inch) squares or triangles. Remove seeds and strings. With a sharp knife, make diamond designs over the pulp.

2. In a medium stockpot, combine water, piloncillo, orange zest, orange juice, cinnamon sticks, cloves and allspice. Bring to a boil and stir until the piloncillo has dissolved.

3. Place one layer of pumpkin pieces upside down in the stockpot, so they absorb as much juice as possible. Add a second layer of pumpkin pieces with the pulp facing upward. Cover and simmer until top of pumpkin pieces appears somewhat glazed, and the pulp is soft and golden brown.

4. Remove from heat and allow to cool slightly; serve pumpkin pieces with the syrup. Add cold evaporated milk if desired.