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Production Of Crystallized Sweets In Santa Cruz Acalpixca, Xochimilco, Mexico City

Claudia Morales and Manuel Morales, originally from Santa Cruz Acalpixca in the Xochimilco district of Mexico City, dedicate themselves, along with others, to the production and sale of crystallized sweets. They aim to promote their products, such as chilacayote, pumpkin, beet, pineapple, and nopal, which they transform by hand into crystallized sweets. The crystallization of sweets is a technique of convent origin that emerges in the New Spain era. It consists of slowly cooking fruits or vegetables in water and sugar, which gives them a translucent appearance. According to information from the municipality, crystallization is a preserving method that dates back to pre-Hispanic times. At that time, techniques based on quicklime or calcium oxide are used; one of the most famous is nixtamalization. The Crystallized Sweets Fair has been held since 1982 in Santa Cruz Acalpixca, Xochimilco, Mexico City. (Photo by Gerardo Vieyra/NurPhoto)

Photo ID	#12555546
Date Taken	14 July 2025
Location	N/A
Photographer	Gerardo Vieyra/NurPhoto
Category	Human Interest
Copyright	© 2026 NurPhoto - Gerardo Vieyra/NurPhoto

Production of crystallized sweets in Santa Cruz Acalpixca Xochimilco Mexico City Production Crystallized Sweets Santa Cruz Acalpixca CDMX HUM Human interest Capital Ciudad de México Products Such Dhilacayote Pumpkin Beet Pineapple Nopal Calabaza Platano Higo Camote Dulces Sweet Pre-Hispanic. Claudia Morales Manuel Morales Santa Cruz Acalpixca Xochimilco Mexico City crystallized sweets production sale chilacayote pumpkin beet pineapple nopal hand transformation exotic sweets convent origin New Spain era fruits vegetables translucent appearance preserving method pre-Hispanic times quicklime calcium oxide nixtamalization Crystallized Sweets Fair 1982 Gerardo Vieyra NurPhoto technique cooking sugar water dedication promotion traditional methods cultural heritage.