"Mexican" brown sugar - Is this worth looking for??
I'm going to make a marinade for skirt steak that calls for brown sugar or Mexican brown sugar. I've never heard of the latter and want to know if it's different enought to merit seeking out? If so, can anyone recommend someplace in NoVA, DC, or MD that would carry it? I suspect any one of the many bodegas would.
The taste is very different to normal brown sugar.
Mexican brown sugar, called piloncillo ("pee-lohn-see-yoh") is raw brown sugar with all the goop left in, It comes in cone-shaped wedges. It's easy to find here in Los Angeles, and usually cheaper than standard brown sugar, but if you can't get it, use regular dark brown sugar and add some molasses to it.
I use it for atole, which is a sweet, hot corn-based drink and also for champurrado (which is atole de chocolate).