33+ Delicious Authentic Mexican Dessert Recipes to Satisfy Your Sweet Tooth

Mexico is a country renowned for its rich culinary traditions, and its dessert offerings are no exception.

From the sweet, creamy richness of tres leches cake to the crispy indulgence of churros, Mexican desserts are both diverse and delicious.

Whether you’re planning a festive gathering, a family dinner, or simply craving something sweet, these authentic Mexican dessert recipes will take you on a delightful journey through the heart of Mexico’s food culture.

In this collection, we’ve curated 33+ of the most beloved and iconic Mexican desserts, each bringing its own unique flavor, texture, and history.

These treats are perfect for any occasion, whether it’s a special holiday, a celebration, or just a simple way to satisfy your sweet tooth.

Get ready to explore the delightful world of Mexican sweets, and bring the authentic flavors of Mexico to your kitchen!

33+ Delicious Authentic Mexican Dessert Recipes to Satisfy Your Sweet Tooth

Whether you’re a seasoned baker or a first-time dessert maker, these 33+ authentic Mexican dessert recipes will offer you a delicious adventure in flavor and tradition.

From classic favorites like flan and churros to regional specialties you might not have tried before, there’s something here for everyone.

Mexican desserts offer a perfect blend of indulgence, sweetness, and cultural heritage, making them a wonderful way to explore Mexico’s culinary beauty from the comfort of your own home.

So, grab your apron, gather your ingredients, and start creating these mouthwatering desserts today!

Churros con Chocolate (Churros with Chocolate Sauce)

Churros are a beloved Mexican dessert made from fried dough, dusted with cinnamon sugar, and often enjoyed with a rich, thick chocolate dipping sauce. Originating from Spain but embraced by Mexican culture, churros are a perfect balance of crispy and soft textures, and they bring the joy of street food to your kitchen. This recipe offers a traditional twist with a luscious, homemade chocolate sauce that elevates the churro experience.

Ingredients:

• 1 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 1/4 teaspoon cinnamon
• 1/2 cup granulated sugar (for coating)
• Vegetable oil for frying

For Chocolate Sauce:

• 4 ounces semisweet chocolate
• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough: In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring to a boil over medium heat. Once boiling, remove from heat and stir in the flour until smooth.
2. Pipe the Churros: Let the dough cool slightly before transferring it to a piping bag fitted with a star-shaped tip. Heat oil in a large, deep skillet to about 375°F (190°C). Pipe strips of dough into the hot oil, cutting them into 4-inch pieces with scissors.
3. Fry the Churros: Fry the churros in batches, turning occasionally until golden brown and crispy, about 3-4 minutes. Remove from the oil and drain on paper towels.
4. Coat with Sugar: Mix the granulated sugar and cinnamon in a shallow dish. Roll the churros in the cinnamon-sugar mixture until evenly coated.
5. Prepare the Chocolate Sauce: In a small saucepan, melt the chocolate with the heavy cream over low heat, stirring constantly until smooth. Add sugar and vanilla extract and stir to combine. Remove from heat once the sauce reaches a smooth, thick consistency.
6. Serve: Serve the churros warm with the chocolate dipping sauce on the side.

Churros with chocolate sauce are a decadent, indulgent treat perfect for any occasion. The crispy, sugary exterior contrasts wonderfully with the soft, airy interior of the churros. The rich chocolate sauce adds an extra layer of sweetness and depth, making it impossible to resist. Whether for a family gathering or a casual dessert, churros bring the taste of Mexico to your table in a simple yet satisfying way.

Tres Leches Cake (Three-Milk Cake)

Tres Leches Cake is one of Mexico’s most iconic desserts, known for its moist, rich texture soaked in a mixture of three types of milk. The cake is soft, sponge-like, and indulgently sweet, with the unique combination of evaporated milk, condensed milk, and whole milk. This cake is a celebratory dessert, often served at birthdays and special occasions, but it’s so delightful that you’ll want to enjoy it anytime.

Ingredients:

• 1 box of vanilla cake mix (or 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 cup sugar, 1/2 cup butter, 5 eggs, and 1 tsp vanilla)
• 1 cup whole milk
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• Fresh whipped cream (for topping)
• Fresh fruit (optional, for garnish)

Instructions:

1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the cake mix according to the package instructions or mix the dry ingredients together, followed by the wet ingredients until smooth. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Soak the Cake: Once the cake is baked and has cooled slightly, use a fork to poke holes all over the top. In a bowl, whisk together the whole milk, evaporated milk, condensed milk, heavy cream, and vanilla extract. Slowly pour the milk mixture over the cake, allowing it to absorb the liquid. Let the cake soak for at least 30 minutes or refrigerate for up to 2 hours.
3. Top the Cake: Once the cake is fully soaked, spread a layer of freshly whipped cream over the top. Garnish with fresh fruit like strawberries or mango slices for a colorful and flavorful touch.
4. Serve: Slice and serve chilled. This cake is best enjoyed the day after it’s made to allow the flavors to fully blend.

Tres Leches Cake is the ultimate comfort dessert, with its deliciously soft, milky texture that melts in your mouth. The soaked sponge absorbs the milky goodness, resulting in an incredibly moist and flavorful treat. Whether enjoyed on a special occasion or just because, this cake never fails to impress with its creamy sweetness and beautiful presentation. Pair it with a glass of cold milk or a cup of coffee for an added treat!

Flan Mexicano (Mexican Caramel Flan)

Flan Mexicano is a silky, smooth custard dessert that is a staple in Mexican cuisine. Known for its rich caramel flavor and delicate texture, this flan is made with eggs, milk, sugar, and vanilla. It’s baked in a water bath to ensure the custard sets perfectly. Flan is often served as a celebratory dish in Mexico and is an ideal choice for those who enjoy sweet, creamy desserts that aren’t overly rich.

Ingredients:

• 1 cup sugar (for caramel)
• 1 can (12 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions:

1. Make the Caramel: In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns golden brown. Carefully pour the melted caramel into a round baking dish, swirling to coat the bottom evenly. Set aside to cool and harden.
2. Prepare the Custard: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth and well-combined.
3. Bake the Flan: Pour the custard mixture into the prepared baking dish over the hardened caramel. Create a water bath by placing the baking dish in a larger pan and filling the outer pan with hot water until it reaches halfway up the sides of the flan dish. Bake at 350°F (175°C) for about 50-60 minutes, or until the flan is set but slightly jiggly in the center.
4. Cool and Serve: Let the flan cool to room temperature before refrigerating for at least 2 hours. To serve, run a knife around the edges of the flan and carefully invert it onto a plate, allowing the caramel to flow over the top.

Flan Mexicano is a luxurious, melt-in-your-mouth dessert that combines the perfect balance of sweetness and creaminess. The caramel sauce adds a beautiful, bittersweet layer that complements the smooth custard perfectly. This dessert is a showstopper at any gathering, and its elegant presentation and delightful flavor are sure to win over any crowd. With just a few simple ingredients, flan proves that sometimes the best desserts are the most classic.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a comforting, creamy dessert that combines the rich flavors of sweetened milk, vanilla, and cinnamon with tender rice. This dish is a staple in Mexican households, loved for its simplicity and heartwarming nature. It’s often enjoyed as a dessert or even as a breakfast, offering a satisfying balance of sweetness and spice. Whether served warm or chilled, arroz con leche evokes feelings of nostalgia and warmth.

Ingredients:

• 1 cup long-grain rice
• 4 cups whole milk
• 1 can (12 oz) sweetened condensed milk
• 1/2 cup sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• Ground cinnamon (for garnish)

Instructions:

1. Cook the Rice: Rinse the rice under cold water to remove excess starch. In a large pot, combine the rice and 4 cups of whole milk. Cook over medium heat, stirring occasionally, until the rice becomes tender and the milk begins to reduce, about 20 minutes.
2. Add Sweeteners and Spices: Once the rice is tender, add the sweetened condensed milk, sugar, and cinnamon stick. Stir to combine, and cook over low heat for another 10-15 minutes, allowing the flavors to meld together and the pudding to thicken.
3. Finish the Pudding: Remove the cinnamon stick and stir in the vanilla extract. If the pudding becomes too thick, you can add a little more milk to reach your desired consistency.
4. Serve: Spoon the arroz con leche into bowls and let it cool to room temperature. For extra flavor, sprinkle with ground cinnamon before serving.

Arroz con leche is a creamy and indulgent dessert that brings a comforting, nostalgic feeling to any meal. The combination of sweet milk, cinnamon, and vanilla creates a rich, aromatic flavor, while the soft rice adds texture and heartiness. This versatile dessert can be enjoyed warm on a chilly day or chilled for a refreshing treat. Its simplicity makes it a timeless classic, loved by generations and perfect for sharing with family and friends.

Coyotas (Mexican Sweet Flour Tortillas)

Coyotas are a traditional Mexican dessert from the northern regions of the country, particularly popular in Sonora. These sweet, thick flour tortillas are filled with a rich brown sugar and cinnamon mixture, then baked to perfection. The result is a warm, chewy pastry with a caramelized sugar center. Coyotas are often enjoyed as a snack or dessert, especially with a cup of coffee or hot chocolate.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter (softened)
• 1/4 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup piloncillo (or brown sugar), grated
• 1 teaspoon ground cinnamon

Instructions:

1. Prepare the Dough: In a large bowl, mix the flour, baking powder, and salt. Add the softened butter and rub it into the flour until the mixture resembles coarse crumbs. Add the sugar, egg, milk, and vanilla extract, and mix until a soft dough forms. Knead the dough for about 3-4 minutes, then cover it with a damp cloth and let it rest for 20 minutes.
2. Prepare the Filling: In a small bowl, combine the grated piloncillo and cinnamon. Set aside.
3. Form the Coyotas: Preheat your oven to 350°F (175°C). Divide the dough into 8 equal portions. Roll each portion into a small ball, then flatten it into a disk about 1/4 inch thick. Place a tablespoon of the sugar-cinnamon mixture in the center of each disk and fold the edges of the dough over to enclose the filling, creating a half-moon shape. Pinch the edges to seal.
4. Bake: Place the coyotas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
5. Serve: Let the coyotas cool for a few minutes before serving. They are best enjoyed warm.

Coyotas are a deliciously simple yet rich dessert that combines the comforting flavors of cinnamon and brown sugar in a warm, flaky pastry. The soft dough and sweet filling create the perfect balance of textures and flavors, making these treats a delightful snack or dessert. Their versatility allows them to be enjoyed on their own or paired with a warm beverage. Coyotas bring a taste of northern Mexico to your kitchen and are sure to become a new favorite in your dessert repertoire.

Pan de Elote (Mexican Corn Cake)

Pan de Elote is a moist and sweet Mexican corn cake made with fresh corn kernels, cornmeal, and a touch of sugar. This dessert is a celebration of the flavors of summer and is often served as a snack or dessert during family gatherings. The combination of whole corn kernels and cornmeal gives the cake a unique, rustic texture, while the sweetness and soft crumb make it irresistible.

Ingredients:

• 2 cups fresh corn kernels (or 1 can of corn, drained)
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/2 cup unsalted butter (softened)
• 1/2 cup whole milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or an 8-inch round cake pan.
2. Prepare the Corn Mixture: In a blender or food processor, blend the fresh corn kernels until smooth. You can leave some texture, or make it entirely smooth, depending on your preference.
3. Make the Batter: In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon (if using). In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and corn mixture. Gradually fold in the dry ingredients until the batter is well combined. Add the milk and mix until smooth.
4. Bake: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and firm.
5. Serve: Let the cake cool slightly before slicing. It can be served warm or at room temperature.

Pan de Elote is a wonderfully moist and flavorful dessert that highlights the sweet, natural taste of corn in a soft cake. Its texture, rich yet light, combined with the golden crust, makes it an irresistible treat. The hint of cinnamon adds a warm depth of flavor, while the corn kernels give it a delightful chewiness. This cake is perfect for any occasion, whether as a stand-alone dessert or paired with coffee. Pan de Elote brings a taste of Mexican comfort food to your table and is sure to delight everyone who tries it.

Buñuelos (Mexican Fritters)

Buñuelos are crispy, golden fried dough treats that are popular throughout Latin America, and especially loved in Mexico during festive seasons like Christmas and New Year. These fritters are incredibly light and airy, often dusted with cinnamon sugar or drizzled with syrup for extra sweetness. Their crunchy texture and sweet coating make them an irresistible indulgence, perfect for any celebration or as a delicious dessert to enjoy with a warm drink.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup unsalted butter (melted)
• 1/2 cup warm water
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• Vegetable oil (for frying)
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

For Syrup (optional):

• 1 cup brown sugar
• 1/2 cup water
• 1 cinnamon stick
• 1 teaspoon vanilla extract

Instructions:

1. Make the Dough: In a large bowl, combine the flour, salt, and baking powder. Add the melted butter, warm water, sugar, and vanilla extract. Mix everything until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 20 minutes.
2. Shape the Buñuelos: Roll out the dough into a thin sheet, about 1/8 inch thick. Using a round cutter or a glass, cut out circles of dough. You can also create other fun shapes, depending on your preference.
3. Fry the Buñuelos: Heat the vegetable oil in a large, deep pan or skillet over medium-high heat. Once the oil is hot, fry the buñuelos in batches, turning them until they are golden and crisp, about 2-3 minutes on each side. Remove the fried buñuelos and drain them on paper towels.
4. Prepare the Coating: In a shallow dish, mix the sugar and cinnamon together. While the buñuelos are still warm, dust them generously with the cinnamon-sugar mixture.
5. Optional Syrup: If you prefer syrup, combine brown sugar, water, cinnamon stick, and vanilla extract in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 5-10 minutes until it thickens slightly. Drizzle over the buñuelos before serving.
6. Serve: Serve the buñuelos warm, either plain or with syrup, for a festive, sweet treat.

Buñuelos are a delightful Mexican dessert that brings joy with every bite. Their crispiness on the outside and tender dough inside create a perfect contrast. Coated with cinnamon-sugar, they offer a sweet and aromatic finish, while the optional syrup adds an extra layer of indulgence. Perfect for any celebration, these treats are not only a great way to sweeten up the holiday season but also a delicious everyday snack to share with friends and family.

Capirotada (Mexican Bread Pudding)

Capirotada is a rich, traditional Mexican bread pudding often enjoyed during Lent, especially around Easter. This dessert is made by layering toasted bread with a sweet syrup, nuts, raisins, and cheese, creating a beautiful balance of flavors and textures. The cinnamon-sweet syrup soaks into the bread, transforming it into a decadent, custard-like treat. Capirotada is a comforting, homestyle dessert that is perfect for family gatherings.

Ingredients:

• 6 cups stale bolillo or French bread (cut into cubes)
• 1/2 cup unsalted butter (melted)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 cups water
• 2 cinnamon sticks
• 3 cloves
• 1/4 teaspoon ground cinnamon
• 1/2 cup raisins
• 1/2 cup chopped walnuts or pecans
• 1/2 cup shredded mozzarella or queso fresco
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Syrup: In a medium saucepan, combine the water, brown sugar, white sugar, cinnamon sticks, cloves, and ground cinnamon. Bring the mixture to a simmer, stirring until the sugar dissolves. Let it cook for 5-7 minutes, allowing the spices to infuse into the syrup. Remove from heat and stir in the vanilla extract.
2. Toast the Bread: Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for about 10-15 minutes, or until the bread is lightly golden and crispy.
3. Assemble the Capirotada: Grease a 9×13-inch baking dish. Layer the toasted bread cubes in the dish, followed by a sprinkle of raisins, walnuts, and cheese. Repeat the layers until all ingredients are used.
4. Pour the Syrup: Pour the warm syrup evenly over the bread layers, ensuring the bread is well-soaked.
5. Bake: Cover the dish with foil and bake for 25-30 minutes, or until the capirotada is set and the bread has absorbed most of the syrup. For a slightly crispy top, remove the foil during the last 10 minutes of baking.
6. Serve: Let the capirotada cool for a few minutes before serving. It can be enjoyed warm or at room temperature.

Capirotada is a unique, flavorful dessert that’s filled with tradition and rich, aromatic flavors. The sweetness of the syrup, combined with the chewiness of the bread and the crunch of the nuts, creates a wonderful, comforting dessert that’s perfect for family gatherings or any occasion. Its layers of texture and flavor make it a memorable treat, and whether served warm or cold, capirotada offers a taste of Mexican culinary heritage in every bite.

Nieve de Garrafa (Mexican Handmade Ice Cream)

Nieve de Garrafa is a traditional Mexican ice cream made by hand-churning a mixture of fruit, sugar, and water, resulting in a refreshing, grainy, and delightful frozen treat. This type of ice cream is often sold by street vendors in Mexico, especially in the summer months, and is made in a wooden barrel, which gives it its signature texture. The following recipe offers a simple and customizable version of this beloved dessert.

Ingredients:

• 4 cups water
• 1 cup sugar (or to taste)
• 2 cups fresh fruit (mango, strawberries, lime, etc.)
• 1 tablespoon lime juice (if using lime flavor)
• Pinch of salt

Instructions:

1. Prepare the Fruit Mixture: If you are using fruit like mango or strawberries, blend the fruit with a bit of water until smooth. If you’re making lime nieve, simply mix lime juice, sugar, and water.
2. Dissolve the Sugar: In a saucepan, combine the water and sugar, heating over medium heat until the sugar dissolves completely. Stir in the fruit puree or lime mixture, along with a pinch of salt.
3. Freeze the Nieve: Pour the mixture into a shallow, wide dish or ice cream maker. If using a dish, place it in the freezer and stir every 30 minutes with a fork to break up the ice crystals until the mixture has fully frozen (about 3-4 hours). If using an ice cream maker, follow the manufacturer’s instructions.
4. Serve: Once the nieve has reached the desired consistency, serve it in bowls or cones. You can garnish it with additional fruit pieces or a sprinkle of chili powder for a tangy twist.

Nieve de Garrafa is a refreshing and delightful frozen treat that is perfect for hot days or as a fun dessert at summer parties. The texture is unique, with small ice crystals that provide a pleasant crunch. Whether you make it with tangy lime or sweet, tropical fruits, this ice cream captures the essence of traditional Mexican flavors. It’s simple to make, yet incredibly satisfying and versatile, allowing you to experiment with different flavors to suit your preferences.

Tres Leches Cake (Pastel de Tres Leches)

Tres Leches Cake is a moist, rich, and decadent Mexican dessert that is loved for its velvety texture and sweet, milk-soaked layers. Traditionally made with a light sponge cake, it is drenched in a combination of three kinds of milk—evaporated milk, sweetened condensed milk, and whole milk—which gives it a wonderfully moist and flavorful finish. Topped with whipped cream and sometimes a sprinkle of cinnamon or fruit, Tres Leches Cake is perfect for special occasions and celebrations.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the Milk Mixture:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup whole milk

For the Topping:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until light and fluffy. Add the vanilla extract, then gradually add the dry ingredients, mixing until smooth. Stir in the whole milk. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
2. Prepare the Milk Mixture: While the cake is baking, whisk together the evaporated milk, sweetened condensed milk, and whole milk in a large bowl.
3. Soak the Cake: Once the cake has cooled for about 10 minutes, use a fork or skewer to poke holes all over the surface of the cake. Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake sit for at least an hour, but ideally overnight, to absorb the milk mixture.
4. Make the Topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Serve: Once the cake has soaked up the milk mixture, top with the whipped cream and garnish with fruit, cinnamon, or even a drizzle of chocolate sauce, if desired. Serve chilled.

Tres Leches Cake is the epitome of indulgence in Mexican desserts. The soaked sponge cake, with its airy texture, is perfectly complemented by the richness of the milk mixture, creating a dessert that is both comforting and luxurious. Topped with whipped cream, this cake is a visual and flavorful treat, making it ideal for celebrations and gatherings. It’s a dessert that’s sure to please any crowd with its luscious sweetness and creamy texture, offering a true taste of Mexican culinary traditions.

Churros

Churros are a classic Mexican dessert that have become beloved worldwide for their crispy exterior and soft, tender interior. These deep-fried dough sticks are coated in cinnamon sugar, making them irresistible. Often served with a side of hot chocolate or caramel dipping sauce, churros are perfect for a sweet treat after a meal or as a snack during a festive occasion. With their crunchy texture and warm, sweet flavor, churros are sure to satisfy any craving for something sweet.

Ingredients:

For the Churros:

• 1 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• 1/4 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

For Frying:

• Vegetable oil (for frying)

Instructions:

1. Make the Dough: In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring to a boil over medium-high heat. Once it boils, remove from heat and stir in the flour until a smooth dough forms. Allow the dough to cool slightly before adding the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract.
2. Heat the Oil: Heat about 2 inches of vegetable oil in a deep pan or skillet over medium-high heat. The oil should be hot enough that a small piece of dough dropped in will bubble and fry quickly.
3. Fry the Churros: Transfer the dough into a piping bag fitted with a star-shaped nozzle. Once the oil is hot, pipe 4-6 inch long strips of dough into the hot oil, cutting them off with scissors. Fry the churros in batches, turning occasionally, until golden and crispy, about 2-3 minutes per side.
4. Coat the Churros: While the churros are still warm, roll them in a mixture of cinnamon and sugar to coat them evenly.
5. Serve: Serve the churros immediately with a dipping sauce like chocolate, caramel, or dulce de leche, if desired.

Churros are a universally loved Mexican treat that embodies the perfect combination of crunchy, sweet, and satisfying. Their golden exterior and soft, tender interior make them the ideal indulgence, especially when paired with a rich dipping sauce. Whether enjoyed at a fiesta, as a street food snack, or as a comforting dessert after a meal, churros bring warmth and joy to any occasion. Their versatility and simple ingredients make them an easy and delightful dessert for any day.

Cajeta (Mexican Caramel Sauce)

Cajeta is a luscious, rich caramel sauce made from goat’s milk, sugar, and vanilla, and is a favorite Mexican delicacy. Unlike traditional caramel, which is made from cow’s milk, cajeta has a unique, deep flavor with a hint of tanginess from the goat’s milk. It’s often drizzled over ice cream, pancakes, crepes, or used as a filling for pastries. This velvety sauce adds a sweet, indulgent touch to any dessert or snack, making it a must-have in Mexican kitchens.

Ingredients:

• 4 cups goat’s milk (can substitute with cow’s milk if needed)
• 2 cups sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1 tablespoon water

Instructions:

1. Heat the Milk: In a large, heavy-bottomed pot, combine the goat’s milk and sugar. Place the cinnamon stick in the pot, then cook over medium heat, stirring constantly to prevent the sugar from burning.
2. Simmer the Mixture: Once the mixture comes to a simmer, lower the heat to medium-low and continue cooking for about 45 minutes, stirring frequently. As the milk reduces, it will thicken and turn a golden color.
3. Add Baking Soda: Dissolve the baking soda in a tablespoon of water and stir it into the caramel mixture. This will help the cajeta thicken even further and prevent it from crystallizing.
4. Finish the Cajeta: Keep cooking the mixture for another 15-20 minutes until it reaches a syrupy consistency. Remove the cinnamon stick, then stir in the vanilla extract.
5. Store: Let the cajeta cool before transferring it to a jar or container. Store in the refrigerator for up to a month.

Cajeta is a rich, indulgent treat that takes caramel to the next level with its smooth, velvety texture and unique flavor from goat’s milk. Whether you drizzle it over ice cream, pancakes, or just eat it by the spoonful, this caramel sauce adds a luxurious sweetness to any dish. Its versatility makes it an essential addition to your dessert repertoire, and once you’ve tasted the complexity of homemade cajeta, store-bought versions may never compare. It’s a perfect Mexican delicacy to enjoy or gift to others.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a comforting and creamy rice pudding that has become a beloved dessert throughout Mexico. This dish is made with rice, milk, cinnamon, and sugar, resulting in a rich, velvety dessert that is perfect for cozy nights or family gatherings. The creamy texture, combined with the warmth of cinnamon, creates a soothing and satisfying treat that’s both simple and indulgent. Often served warm or chilled, Arroz con Leche is a timeless classic in Mexican cuisine.

Ingredients:

• 1 cup long-grain white rice (rinsed)
• 4 cups whole milk
• 1 cup water
• 1/2 cup sugar
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (for garnish)
• 1/4 cup raisins (optional)
• Pinch of salt

Instructions:

1. Cook the Rice: In a large saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over medium-high heat. Once it begins to boil, reduce the heat and simmer for about 10 minutes, or until most of the water has been absorbed.
2. Add Milk and Cinnamon: Add the whole milk, sugar, and cinnamon stick to the rice. Stir to combine and bring the mixture to a gentle simmer. Cook on low heat, stirring frequently, until the rice becomes soft and the pudding thickens, about 25-30 minutes.
3. Add Vanilla and Raisins: Remove the cinnamon stick and stir in the vanilla extract and raisins (if using). Continue cooking for another 5 minutes, allowing the pudding to absorb the flavors.
4. Serve: Spoon the rice pudding into serving bowls and sprinkle with ground cinnamon on top. Serve warm or chilled, depending on your preference.

Arroz con Leche is a nostalgic dessert that brings comfort and warmth with every bite. Its creamy, delicate texture and the aromatic cinnamon elevate this simple dessert to something truly special. Whether you enjoy it warm on a chilly day or cold as a refreshing treat, this Mexican classic is versatile, satisfying, and beloved by many. It’s a perfect dessert for both casual meals and special occasions, offering a sweet, soothing end to any meal.

Polvorones (Mexican Shortbread Cookies)

Polvorones, also known as Mexican wedding cookies or Mexican shortbread, are delicate, crumbly cookies that are popular during the holiday season, but perfect to enjoy year-round. Made with simple ingredients like butter, sugar, flour, and ground nuts, these cookies melt in your mouth and are coated in powdered sugar for an extra touch of sweetness. Polvorones are often flavored with cinnamon, vanilla, or orange zest, adding a subtle complexity to their rich, buttery taste. They’re a favorite at family gatherings and festive occasions.

Ingredients:

• 1 cup unsalted butter (softened)
• 1/2 cup powdered sugar (plus extra for coating)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup ground pecans or walnuts
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Prepare the Dough: In a large mixing bowl, beat the softened butter with powdered sugar until light and fluffy. Add the vanilla extract and mix. Gradually add the flour, ground nuts, salt, and cinnamon (if using). Mix until a soft dough forms.
2. Shape the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Take small portions of dough and roll them into balls or shape them into crescent moons. Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.
3. Bake the Cookies: Bake the cookies for 12-15 minutes, or until the edges are slightly golden. The cookies should remain pale and delicate.
4. Coat with Powdered Sugar: Once the cookies are baked, allow them to cool for a few minutes before rolling them in powdered sugar to coat them completely. Place them on a wire rack to cool completely.

Polvorones are a delicious and festive Mexican treat that’s perfect for holiday celebrations or as a sweet snack anytime. Their crumbly texture and rich, buttery flavor are balanced by the powdered sugar coating, making each bite a melt-in-your-mouth experience. The addition of nuts and a hint of cinnamon or vanilla gives these cookies a distinct flavor profile that’s sure to leave a lasting impression. Easy to make and even easier to enjoy, polvorones are a must-try for anyone who loves classic, homemade cookies.

Choco Flan (Mexican Chocolate Flan)

Choco Flan, also known as “Impossible Cake,” is a show-stopping Mexican dessert that layers two delicious desserts in one. The bottom layer is a rich, velvety chocolate cake, while the top layer is a creamy, silky flan. The magic happens while baking—during the cooking process, the layers switch places, with the flan rising to the top and the cake sinking to the bottom. The result is a decadent, layered dessert that combines the best of both worlds: rich chocolate and smooth caramelized custard.

Ingredients:

For the Caramel:

• 1/2 cup granulated sugar

For the Flan:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cake:

• 1 box chocolate cake mix (or 1 1/2 cups homemade chocolate cake batter)
• 1/2 cup water
• 1/4 cup vegetable oil
• 3 large eggs

Instructions:

1. Prepare the Caramel: In a small saucepan over medium heat, melt the sugar until it turns golden brown. Quickly pour the caramel into the bottom of a 9-inch round cake pan, swirling the pan to coat the bottom evenly. Set aside to cool.
2. Prepare the Flan: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth. Pour the flan mixture over the cooled caramel in the cake pan.
3. Prepare the Cake: In a separate bowl, mix the chocolate cake mix, water, oil, and eggs according to the instructions on the package. Pour the cake batter over the flan mixture in the cake pan.
4. Bake the Choco Flan: Preheat the oven to 350°F (175°C). Place the cake pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan (this is called a water bath). Bake for about 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
5. Cool and Serve: Once baked, remove from the water bath and let it cool completely. Refrigerate for at least 4 hours, or overnight, to allow the flan to set. When ready to serve, run a knife around the edges of the cake pan to loosen the flan and invert onto a serving plate.

Choco Flan is an impressive and delicious Mexican dessert that brings together the richness of chocolate and the smoothness of flan in one perfect bite. The way the layers magically switch during baking makes it a fun and visually appealing dessert that will wow your guests. It’s indulgent, creamy, and full of flavor, making it a fantastic option for celebrations, dinner parties, or any occasion that calls for a special treat. Once you experience the combination of chocolate and caramelized custard, Choco Flan will quickly become one of your favorite desserts.

Note: More recipes are coming soon!