PONTEDURO 6 servings


100 gr (3 ½ oz) popcorn
120 gr (4 ¼ oz) grated piloncillo-style brown sugar
1 cinnamon stick 10 cm (4 in)
½ cup water
corn oil, as needed


Cook the corn in a covered pan over medium heat until corn pops; set aside.
Separately heat water, piloncillo and cinnamon in a saucepan over medium heat, constantly stirring until the piloncillo dissolves. Reduce heat and simmer until the mixture takes on the consistency of a thick syrup.
Combine popcorn with piloncillo syrup, then—covering hands with oil—immediately mold into balls. Cool on a tray.


Ponteduro, i.e., a “jaw breaker,” is a dessert made with corn. Corn is so obedient in the hands of Mexican cooks that it forgets about tortillas, tamales and atole to become a dessert whose name has it out for the mandible.


Toluqueño cornpop breed corn