There’s a rich collection of Mexican desserts to balance the savory and sometimes fiery cuisine, and satisfy the sweet tooth. A few classics: • FLAN, a creamy caramel custard • PAN DE ELOTE, a sweet bread made from corn
Lots of Sugar,
Not Much Spice
• PALETAS OR MEXICAN ICE POPS, made with fresh fruit and nuts • CHURROS, a fried treat similar to funnel cakes; Churro Relleno, or stuffed Churro has a choice of chocolate, vanilla or cajeta fillings • MARIA COOKIES, thin, round, slightly sweet biscuits used in numerous dessert recipes • TRES LECHES CAKE, a rich sponge cake soaked in a sweet milky liquid of three dairy products, usually evaporated milk, sweetened condensed milk and heavy cream • ARROZ CON LECHE or Rice Pudding • PAY DE QUESO, cheesecake in a wide choice of flavors, such as chocolate, strawberry and limón • MEXICAN WEDDING COOKIES, buttery pecan or walnut cookies rolled in confectioner’s sugar Sources: The Spruce, My Latina Table, Saveur
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Chef Talk One of the most popular ways of eating cajeta in Mexico is by spreading it on a piece of bolillo, a Mexican bread, just like you would spread jelly on a piece of toast.
