Strange Mexican candy
- Jill Rovitzky Black
Last week, I picked up a 10-pack of Baby Lucas sour powder (aka polvo acidulce) on the candy shelf of the Hispanic section of a St. Paul, Minn. supermarket. It's packaged in what look like little salt shakers, and the main ingredients are sugar, salt, citric acid, and chili powder, so you're hitting a few flavor highlights together. Anyone familiar with this? Do you eat it in powder form, like pixie sticks? Do you sprinkle it on something? (I'm imagining a really odd sort of cinnamon toast.)
I remember something like this when I was a kid, and everyone I witnessed were consuming these in the same manner as pixie sticks.
The "cinammon toast" idea sounds oddly appealing. The sweet, salty, sour, and spicy stuff on buttered toast doesn't sound particularly bad at all.
Here in Chicago, we sprinkle it on peeled/chopped cucumber, chopped mango, pineapple, etc.
There are other "flavours," like, Limon, Chili, etc.
p.s. I have seen NaCl-deprived children swiggin' straight from the container...
Your description reminds me, in a way, of a Thai way of eating unripe mango.... peeled and sliced and sold with a small packet of sugar, salt & chili pepper.... it is really delicios.... aroy mahk mahk!!
Without knowing it first-hand, I'm thinking I would try it (if I ever find it here in NYC) in lieu of brown sugar to roll a ripe plantain and fry it or, like my weight watching Costa Rican cousins do, wrap it in aluminum foil and bake it in the toaster oven. Maybe with the chili powder, I'd try this with a not-quite so rip plantain.