As a child, Mexican candies subconsciously prepared my palate to love the spicy, sour, and salty flavors found in Mexican cuisine. I’ll never forget the day I realized that I gravitated toward the bold flavors of the stuff “Hecho en Mexico” over hyper-sweet, fruit-flavored American candies like Skittles and Jolly Ranchers. I was in the third grade, and while a vending machine inside the local laundromat offered a variety of colorful Push Pops, I opted instead for a Pelon Pelo Rico, a similarly interactive treat sold by an old lady on a flimsy table outside. Instead of pushing up an artificially flavored lollipop, you push a sour tamarind paste through a plastic extruder, the gooey strings mimicking hair above the character’s face on the front of the label.
At family parties, I remember diving into a pile of sweets after somebody broke the piñata, with more raining down on our heads as we scooped up strawberry gummies enrobed in chile paste or watermelon paletones (lollipops) encrusted in chile powder. There were never mini Hershey bars or 3 Musketeers in our goodie bags, just crushed mazapán, a crumbly take on marzipan made with peanuts. The same went for trick-or-treating on Halloween—if you grew up in East L.A. like I did, most candies you came home with were some combination of spicy, salty, and sour.
As an adult, I find myself reaching for condiments like salsas, pickles, and limes to squeeze all over my food, all thanks to the flavors I enjoyed as a kid. Below are a few of those beloved candies I grew up with, as well as a few that have come out since.
Fruit leather, but make it Mexican. Pulparindo is one of the few candies from Mexico that still uses fresh tamarind as its primary ingredient. It almost tastes like it has fiber if you eat enough of it, which is easy to do, especially if you try their spicy version with chile paste. Flavored with chamoy, a condiment made from pickled fruits, chiles, and spices, it also comes in mango and watermelon flavors.
Once you’ve snacked on these salty-sweet peanuts—which are extra crunchy thanks to a crispy-thin coating—it’s hard to go back to regular old peanuts. This snack was created in Mexico in the 1940s by a Japanese immigrant, inspired by the seasoned beans and nuts known as mamegashi.
How can you perfect a gummy candy? Encase it in a salty, spicy layer! These were a personal childhood favorite because they were often the cheapest (just a nickel each in the early 2000s), and it was neat to experience strawberry mingling with chile.
Nothing in the candy universe that beats mango-flavored treats. These lollipops are shaped like an Ataúlfo mango and are coated in a sandy chile powder, making it all the more rewarding when you get to the silky, floral candy at the center.
This is the most iconic candy in Mexico, thanks to its signature shape, label, and most importantly, the crumbly, shortbread-like texture from its crushed peanut base. It’s used in memes to represent the delicate nature of love, as inspiration for merch from bands like Chicano Batman, and more. It’s tapped into the soul of Mexico.
Skipping all the jokes that could be made about this white powder candy packed in a tiny bag, Limón 7 is arguably the most unique candy of them all. It’s citric acid in all its glory—with a touch of salt for extra pucker. Think of the power behind a warhead but in pixie stick form.
First manufactured in the state of San Luis Potosí in 1925, Canel’s is the most popular gum sold on public transit, in the streets, and by vendors who come up to you when you’re drinking at a bar or hanging on the beach. Their flavors are vibrant and colorful, including spearmint, cinnamon, eucalyptus, anise, and tutti frutti. Now over 100 years old, it doesn’t get any more old-school Mexico than Canel’s.
This spoonable snack is as indulgent as Mexican candies get. If you find yourself licking the last bit of frosting from a slice of cake or eating the “creme” from an Oreo first, Duvalín is the treat for you. Their flavors always come in pairs ( sometimes in threes), so you can swirl up strawberry, chocolate, vanilla, or hazelnut to your liking.
This tamarind-flavored candy is as addictive as it is fun to eat. Strings of sweet and sour tamarind paste act as the candy character’s “hair,” and you can extrude as much or as little as you’d like. However, the pro move is always to pull the bottom half out so you can get straight to the paste and eat it by the mouthful.
These goat’s milk caramel paletones, or lollipops, reflect Mexico’s rich history. They are hard-candy variations of the beloved cajeta, a sweet caramel sauce made from a mix of cow’s and goat’s milk, believed to have been created in the 1800s in Celaya, Guanajuato. It’s milky and slightly earthy, and it makes for a great dessert after a plate of tacos, pozole, or goat birria.
Coconut desserts like these alfajores and cocadas ( macaroons) are the most popular edible souvenirs to bring back for loved ones. They’re an old-world dessert, elegant enough to be enjoyed with a cup of coffee in the afternoon or as a sweet treat while taking in the sights and sounds of Mexico. If you’re into coconut, these are timeless and satisfying.
This Mexican milk chocolate starts to melt almost as soon as you touch it; the texture and flavor are more like a rich ganache than a typical candy bar. It’s named after the former King of Spain (whom you might know as Charles V), who was the first to receive cacao from Mexico and helped popularize the sugar- and milk-enriched chocolate we all know and love today.
Watermelon gummies in the shape of spaghetti topped with a tamarind chamoy salsa are perhaps the wildest iteration of a Mexican candy ever made—but it works. It’s deeply fruity, spicy, and salty at the same time, and it’s super fun to eat. Sometimes, candy needs no logic; it just needs to keep you coming back for more.
