A traditional Chiapanec sweet from the town of Simojovel, Chiapas: small balls of panela (unrefined cane sugar) and milk, sometimes with peanuts or sesame, formed into spheres and dried. Sweet, milky, and caramel-like, simojovel candies are a regional specialty sold at Chiapanec markets and fairs. The simple combination of panela and milk gives a deep, molasses-rich sweetness.
El simojovel is a traditional sweet from the municipality of Simojovel in the highlands of Chiapas. The town, known for its amber mining and agricultural production, gave its name to this candy. The sweet is a simple combination of panela (unrefined cane sugar, abundant in Chiapas's warm lowlands) and milk, cooked together until thick, then formed into balls and dried. Variations add peanuts, sesame seeds, or pumpkin seeds. Simojovel candies are sold at regional markets and fairs across Chiapas; they represent the simple, traditional sweets of Chiapas's highland communities.
A simojovel presents a small, dark brown, dense, slightly crumbly ball. The first bite gives way to a sweet, milky, molasses-rich paste; the panela provides deep caramel notes; the milk adds creaminess. Variations with nuts add crunch. Eaten in small bites, often with coffee.
Simojovel's character depends on the panela-milk reduction. Panela (unrefined cane sugar, rich in molasses and minerals) and milk simmer together until the water evaporates and the sugar concentration rises high enough to set firm on cooling. The milk proteins undergo Maillard browning with the sugar's reducing compounds, giving a deep caramel color and complex flavor. The panela's molasses contributes its characteristic mineral-and-caramel depth. The paste, when thick enough, is shaped into balls and dried further (the drying hardens the surface, making the candy shelf-stable). Variations with nuts add textural contrast.
Variations
Peanuts, sesame, or pumpkin seeds; vanilla or cinnamon flavorings; the size varies.
On the Palate
Where Simojovel sits in the Mexican flavor cloud
Ingredients
Serves 10How it's made
6 steps · 1 hour active + 30 min waiting
- 15 min
Combine grated panela (or dark brown sugar) and whole milk in a heavy pot; add a cinnamon stick.
- 240 min
Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the pan (about 30-40 minutes).
Watch outIt's ready the moment a spoon dragged across the bottom leaves a clear trail that holds — that's the sugar concentrated enough to set into balls once cool.
- 35 min
Remove the cinnamon stick; let the mixture cool slightly.
- 45 min
Optionally stir in toasted, chopped peanuts or sesame seeds.
- 510 min
Grease your hands; shape small portions of the warm mixture into balls.
- 61 min
Place on waxed paper; let dry at room temperature 1-2 days before eating.
