40+ Traditionally Easy Mexican Baking Recipes for Every Occasion

Mexican baking is a vibrant and delicious world filled with a rich history, unique flavors, and irresistible textures.

From sweet treats that pair perfectly with a hot cup of Mexican chocolate to savory pastries that make the ideal snack or meal, Mexican baked goods offer something for every palate.

Whether you’re a seasoned baker or just beginning to explore the art of Mexican baking, this collection of 40+ recipes will guide you through a variety of delicious and traditional Mexican pastries.

Mexican cuisine is diverse, and its baking traditions are no exception.

You’ll find everything from flaky, buttery pastries like conchas and empanadas to rich, decadent cakes like tres leches and pan de muerto.

This blog is your ultimate guide to mastering some of the most iconic and beloved Mexican baked goods that are perfect for any occasion, from family gatherings and holidays to casual afternoon treats.

By diving into this list of 40+ recipes, you’ll not only get to taste the vibrant flavors of Mexico but also learn how to recreate them in your own kitchen.

So, whether you crave something sweet or savory, you’re sure to find the perfect Mexican baking recipe to satisfy your cravings.

40+ Traditionally Easy Mexican Baking Recipes for Every Occasion

Mexican baking is a feast for the senses, and the wide variety of recipes available reflects the country’s rich culinary traditions.

From traditional sweets like arroz con leche to savory delights like molletes, there’s no shortage of mouthwatering options to explore.

These 40+ recipes are an invitation to dive into the heart of Mexican culture, bringing joy to your kitchen and your taste buds.

Each recipe tells a story of heritage, creativity, and love for food.

Whether you’re baking for a celebration, a holiday, or simply because you love good food, these Mexican baking recipes will undoubtedly add excitement and flavor to your culinary repertoire.

Conchas (Mexican Sweet Bread)

Conchas are one of the most iconic Mexican sweet breads. Known for their sweet, crunchy topping that resembles the shape of a conch shell, these soft, fluffy rolls are traditionally enjoyed for breakfast or as an afternoon snack with a cup of hot chocolate or coffee. The dough is enriched with butter, sugar, and a hint of vanilla, and the topping is made from a sweet, crunchy mixture that contrasts perfectly with the soft bread.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp instant yeast
• 1 tsp salt
• 1/2 cup warm milk
• 1/2 cup butter (softened)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup water

Topping:

• 1/2 cup powdered sugar
• 1/2 cup butter (softened)
• 1 cup all-purpose flour
• 1 tsp cocoa powder (for chocolate topping)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, combine flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, butter, eggs, and vanilla.
2. Gradually add the wet ingredients to the dry ingredients, mixing to form a dough. Knead until smooth and elastic, about 8-10 minutes.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
4. While the dough is rising, prepare the topping by mixing butter, powdered sugar, flour, cocoa powder (if making chocolate topping), vanilla, and a pinch of salt into a smooth paste.
5. Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place on a baking sheet lined with parchment paper.
6. Roll the topping into small balls and flatten them. Place a flattened ball of topping on each dough ball.
7. Preheat the oven to 350°F (175°C). Let the dough rise for another 30 minutes while the oven heats up.
8. Bake for 18-20 minutes, or until the conchas are golden and the topping is cracked.

Conchas are a staple in Mexican bakeries and a beloved treat for many. With their light, fluffy texture and sweet, crunchy topping, these breads offer the perfect balance of flavors and textures. Whether enjoyed with a hot drink or as part of a festive celebration, conchas are a delicious way to experience the heart of Mexican baking.

Pan de Elote (Mexican Corn Cake)

Pan de Elote is a moist, rich Mexican corn cake made from fresh corn kernels, sugar, and butter. It’s a delightful dessert often served at family gatherings and festivals. Unlike the traditional Western corn cake, this Mexican version has a smooth texture, similar to a pudding, thanks to the addition of milk and eggs. The cake is slightly sweet with a subtle corn flavor, making it a unique and comforting treat.

Ingredients:

• 3 cups corn kernels (fresh or frozen)
• 1/2 cup sugar
• 1/2 cup unsalted butter (melted)
• 1/4 cup milk
• 3 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish.
2. Blend the corn kernels in a blender until smooth. If using frozen corn, thaw them before blending.
3. In a large bowl, whisk together the blended corn, sugar, melted butter, milk, eggs, and vanilla.
4. In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until smooth.
5. Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
6. Let the cake cool before serving.

Pan de Elote is a comforting, sweet dessert that highlights the natural sweetness of corn. Its tender, moist texture makes it a crowd-pleaser, and the simplicity of the ingredients brings out the rich, authentic flavors of Mexican baking. This cake is perfect for special occasions or simply to enjoy with family on a cozy afternoon.

Churros (Mexican Fried Dough)

Churros are a beloved Mexican treat, known for their crispy exterior and soft, warm interior. These fried dough sticks are rolled in cinnamon sugar, making them irresistibly sweet and crunchy. They are typically served with a side of hot chocolate for dipping, making them a perfect treat for breakfast, dessert, or a late-night snack. With their addictive combination of textures and flavors, churros are a must-try Mexican classic.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil for frying
• Cinnamon Sugar:
  • 1 cup sugar
  • 2 tbsp ground cinnamon

Instructions:

1. In a saucepan, bring water, butter, sugar, and salt to a boil. Once the butter has melted, add the flour and stir until a dough forms. Continue stirring for 2-3 minutes to cook the dough slightly.
2. Remove from heat and let the dough cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until smooth.
3. Heat about 2 inches of oil in a deep pan or fryer to 350°F (175°C).
4. Transfer the dough to a piping bag fitted with a star tip. Carefully pipe the dough into the hot oil, cutting it into 4-6 inch long pieces.
5. Fry the churros until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
6. In a small bowl, mix sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture.

Churros are the perfect blend of crispy, tender, and sweet. The warm dough, combined with the cinnamon-sugar coating, makes for a decadent treat that’s hard to resist. Whether enjoyed alone or with a hot drink, churros bring a taste of Mexican street food into your home, offering a deliciously simple yet satisfying dessert or snack.

Tres Leches Cake (Pastel de Tres Leches)

Tres Leches Cake is a classic Mexican dessert known for its rich and moist texture, soaked in three types of milk: evaporated milk, sweetened condensed milk, and whole milk. This cake is soft, sweet, and incredibly satisfying, with a delicate flavor that pairs perfectly with the creamy topping of whipped cream. Served chilled, it’s a refreshing and indulgent treat often enjoyed at birthdays, holidays, or special occasions.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 5 large eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup unsalted butter (melted)

For the tres leches mixture:

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

For the topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and mix.
4. Gradually add the flour mixture to the egg mixture, alternating with the milk and melted butter. Mix until just combined.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled for 10 minutes, poke holes in it using a fork, and pour the milk mixture evenly over the cake. Allow the cake to absorb the milk.
7. For the topping, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the soaked cake.
8. Refrigerate for at least 2 hours before serving.

Tres Leches Cake is a luxurious and moist dessert that’s sure to impress. The combination of the soaked cake and creamy topping makes each bite melt in your mouth. This cake is a perfect way to celebrate special occasions or enjoy a sweet treat with friends and family. Its lightness, paired with the richness of the milks, creates a balanced dessert that feels indulgent yet refreshing.

Polvorones (Mexican Wedding Cookies)

Polvorones, also known as Mexican wedding cookies, are shortbread-like cookies made with simple ingredients like flour, butter, and nuts, typically rolled in powdered sugar. Their name comes from the word “polvo,” meaning “dust,” due to their delicate, crumbly texture. These cookies are often made for weddings and celebrations, but their buttery richness makes them perfect for any occasion. Their soft, melt-in-your-mouth quality makes them a favorite among all ages.

Ingredients:

• 2 cups all-purpose flour
• 1 cup unsalted butter (softened)
• 1/2 cup powdered sugar (plus extra for dusting)
• 1/2 tsp vanilla extract
• 1/2 cup finely chopped pecans or almonds
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well.
3. Gradually add the flour and salt, mixing until combined. Stir in the chopped nuts.
4. Shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the edges are lightly golden.
6. While the cookies are still warm, roll them in powdered sugar to coat them generously. Let them cool completely on a wire rack.

Polvorones are a simple yet delightful treat with a delicate, melt-in-your-mouth texture. The combination of butter and nuts, coated with a sweet dusting of powdered sugar, creates an irresistible flavor that’s both rich and comforting. These cookies are a staple in Mexican celebrations and are the perfect way to share love and tradition with friends and family.

Buñuelos (Mexican Fried Dough Fritters)

Buñuelos are crispy, deep-fried dough fritters that are a traditional Mexican treat, particularly popular during the Christmas season. These light, airy pastries are rolled in cinnamon sugar and often served with a syrup made of piloncillo (unrefined cane sugar). Buñuelos are perfect for sharing during celebrations and are a favorite for their addictive crunch and sweetness. Their versatility makes them a beloved treat that can be enjoyed in various ways.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1/2 cup unsalted butter (softened)
• 1/2 cup warm water
• 1 tsp vanilla extract
• Vegetable oil for frying

Cinnamon Sugar:

• 1 cup sugar
• 2 tsp ground cinnamon

Piloncillo Syrup (optional):

• 1 cone of piloncillo (about 6 oz)
• 1/2 cup water
• 1 cinnamon stick

Instructions:

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the butter and mix until the dough resembles coarse crumbs.
2. Gradually add warm water and vanilla extract, mixing until a smooth dough forms. Cover and let rest for 30 minutes.
3. Roll out the dough on a floured surface to about 1/8-inch thick. Cut into circles using a cookie cutter or glass.
4. Heat oil in a deep pan to 350°F (175°C). Fry the dough circles in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
5. Mix the sugar and cinnamon together in a bowl. While the buñuelos are still warm, roll them in the cinnamon sugar.
6. For the piloncillo syrup (optional), dissolve the piloncillo in water over medium heat with a cinnamon stick, and simmer until thickened, about 10 minutes. Drizzle over the buñuelos before serving.

Buñuelos are an irresistible Mexican dessert that offers the perfect combination of crunch and sweetness. The contrast of the crispy dough and the cinnamon-sugar coating is delightful, while the piloncillo syrup adds an authentic touch. Whether served with syrup or enjoyed on their own, buñuelos are a festive treat that captures the essence of Mexican holiday traditions.

Empanadas de Cajeta (Caramel-Filled Empanadas)

Empanadas de Cajeta are a delicious Mexican pastry filled with cajeta, a sweet caramel made from goat’s milk. These golden, flaky pastries are perfect for those who love rich, caramelized flavors. The dough is buttery and crisp, and when paired with the velvety cajeta filling, these empanadas offer a sweet indulgence that is hard to resist. They are typically served as a dessert or a special treat for family gatherings and festive occasions.

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter (cold, cut into small pieces)
• 1/4 cup sugar
• 1/4 tsp salt
• 1 large egg
• 1/4 cup cold water (more if needed)

For the filling:

• 1/2 cup cajeta (or dulce de leche)
• 1 tbsp cornstarch (to thicken, optional)

For brushing:

• 1 egg (beaten)
• 1 tbsp sugar (for sprinkling)

Instructions:

1. In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg and cold water, and pulse until the dough comes together. If the dough is too dry, add more water, 1 tablespoon at a time.
2. Turn the dough out onto a floured surface, knead it a few times, and then wrap it in plastic. Refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Roll out the dough on a floured surface to about 1/8-inch thick. Use a round cutter or a glass to cut circles, approximately 3 inches in diameter.
5. Place a small spoonful of cajeta in the center of each circle, and fold the dough over to form a half-moon shape. Press the edges to seal the empanadas, crimping them with a fork if desired.
6. Place the empanadas on the prepared baking sheet, and brush them with the beaten egg. Sprinkle with sugar.
7. Bake for 15-20 minutes, or until golden brown.
8. Allow the empanadas to cool slightly before serving.

Empanadas de Cajeta are a delightful Mexican pastry that combines the richness of cajeta with the flakiness of homemade dough. The sweet, caramel flavor of the filling is perfectly complemented by the buttery pastry, making these empanadas a delicious treat for any occasion. They are an ideal way to experience the traditional flavors of Mexican sweets in a delightful, portable form.

Torta de Santiago (Santiago Cake)

Torta de Santiago is a traditional Spanish almond cake that has found its way into Mexican kitchens, especially during celebrations. This cake is simple yet elegant, made with ground almonds, eggs, and sugar, creating a moist, dense texture. The cake is usually topped with powdered sugar and a cross of Saint James, a symbol of the pilgrimage to Santiago de Compostela. Torta de Santiago offers a nutty, rich flavor that makes it an exceptional dessert for special occasions.

Ingredients:

• 2 cups ground almonds
• 1 cup sugar
• 4 large eggs
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1 tsp vanilla extract
• Powdered sugar for dusting
• 1 tablespoon almond flour (for the cross stencil)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, beat the eggs and sugar together until pale and fluffy. Add the ground almonds, flour, baking powder, salt, lemon zest, and vanilla extract. Stir until well combined.
3. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
5. Once cooled, place a cross stencil on top of the cake and dust generously with powdered sugar.
6. Remove the stencil and serve.

Torta de Santiago is a simple yet delicious cake that highlights the flavors of almonds and lemon, creating a moist and fragrant treat. The rich texture and elegant powdered sugar cross on top make it a perfect dessert for celebrations, offering a taste of tradition and elegance. Whether for a special occasion or just as a treat to share with loved ones, this cake brings the heart of Mexican and Spanish baking to your table.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a beloved Mexican dessert made with rice, milk, cinnamon, and sugar. This creamy rice pudding is a comforting and indulgent treat that combines simple ingredients to create a rich, satisfying dessert. Often served warm or chilled, Arroz con Leche is a staple in Mexican homes and is enjoyed by people of all ages. It’s a sweet, creamy dessert that evokes feelings of nostalgia and warmth.

Ingredients:

• 1 cup white rice (washed)
• 4 cups whole milk
• 1/2 cup sugar (or to taste)
• 1 cinnamon stick
• 1/4 tsp ground cinnamon (for garnish)
• 1/2 tsp vanilla extract
• 1/4 cup raisins (optional)

Instructions:

1. In a large pot, bring 2 cups of water to a boil. Add the rice and cook for about 5 minutes, then drain and set aside.
2. In the same pot, add the milk, sugar, and cinnamon stick. Stir to dissolve the sugar and bring to a simmer over medium heat.
3. Add the rice back into the pot and cook, stirring occasionally, until the rice absorbs the milk and becomes tender, about 20-25 minutes.
4. Once the pudding has thickened, remove from heat and stir in the vanilla extract. If you like, you can also add raisins for extra texture.
5. Let the pudding cool slightly before serving. Garnish with a sprinkle of ground cinnamon.
6. Serve warm or chilled, depending on your preference.

Arroz con Leche is a warm, comforting dessert that captures the essence of Mexican home cooking. Its creamy texture and cinnamon-infused flavor make it an irresistible treat. Whether served at a family gathering or enjoyed as a cozy after-dinner snack, this rice pudding is a timeless favorite that’s sure to bring comfort and happiness to anyone who tastes it.

Pan de Muerto (Day of the Dead Bread)

Pan de Muerto is a traditional Mexican bread made to celebrate Día de los Muertos (Day of the Dead). This sweet, fragrant bread is often shaped to resemble a skull or bones, symbolizing the deceased. The bread is soft, slightly sweet, and infused with orange zest and anise, giving it a unique and aromatic flavor. It’s typically enjoyed with hot chocolate or atole, making it a comforting treat for this special celebration.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1/2 cup warm milk
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 orange
• 1/4 tsp ground anise (optional)
• 1 egg (for egg wash)
• 1/4 cup sugar (for sprinkling)

Instructions:

1. In a large bowl, combine the flour, sugar, salt, and yeast. In a separate bowl, whisk together the warm milk, butter, eggs, vanilla extract, orange zest, and anise.
2. Gradually add the wet ingredients to the dry ingredients, mixing to form a dough. Knead the dough for about 10 minutes until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 1-2 hours, or until doubled in size.
4. Punch down the dough and divide it into two portions: one for the main loaf and another for decorative bone shapes.
5. Shape the larger portion into a round loaf, and shape the smaller portion into bone shapes. Place the bones on top of the loaf in a circular pattern, pressing them gently to attach.
6. Preheat the oven to 350°F (175°C). Let the dough rise for another 30 minutes while the oven heats up.
7. Brush the loaf with the beaten egg, and sprinkle with sugar.
8. Bake for 25-30 minutes, or until golden brown.
9. Allow the bread to cool before serving.

Pan de Muerto is a rich and flavorful bread that brings together tradition and flavor, making it an essential part of Día de los Muertos celebrations. The sweet, citrusy aroma and soft texture of the bread evoke the spirit of remembrance and connection to loved ones. Whether shared with family or offered as part of an altar, this bread is a meaningful and delicious way to honor the departed.

Chiles en Nogada (Chiles Stuffed with Walnut Sauce)

Chiles en Nogada is a Mexican dish that combines roasted poblano peppers with a sweet and savory meat filling, all topped with a rich walnut sauce. Traditionally served during Mexican Independence Day celebrations in September, this dish is vibrant in both color and flavor, with green chiles, red pomegranate seeds, and white walnut sauce symbolizing the colors of the Mexican flag. The combination of spicy, sweet, and creamy flavors makes it a luxurious and festive dish.

Ingredients:

• 6 large poblano chiles
• 1 lb ground beef (or pork)
• 1/2 onion (diced)
• 2 tomatoes (peeled and chopped)
• 1/4 cup raisins
• 1/4 cup almonds (chopped)
• 1/4 cup candied fruit (such as peaches or pineapples, chopped)
• 1 tsp cinnamon
• 1/2 tsp cloves
• Salt and pepper to taste
• 1 cup walnuts (soaked)
• 1/4 cup milk
• 1/4 cup sugar
• 1 tbsp brandy (optional)
• 1/4 cup pomegranate seeds (for garnish)

Instructions:

1. Roast the poblano chiles directly on an open flame or under a broiler, turning them until the skins are blackened. Place them in a plastic bag and let them steam for 10-15 minutes.
2. Peel the skins off the chiles, remove the seeds, and set aside.
3. In a large pan, sauté the onion in a bit of oil until translucent. Add the ground meat and cook until browned. Stir in the tomatoes, raisins, almonds, candied fruit, cinnamon, cloves, salt, and pepper. Let the filling simmer for 10-15 minutes.
4. While the filling is cooking, prepare the walnut sauce by blending the soaked walnuts, milk, sugar, and brandy (if using) until smooth and creamy.
5. Stuff the roasted chiles with the meat mixture and place them on a serving platter.
6. Pour the walnut sauce over the stuffed chiles, and garnish with pomegranate seeds.
7. Serve immediately with rice or as a stand-alone dish.

Chiles en Nogada is a celebratory dish that combines the richness of walnuts, the heartiness of the meat filling, and the brightness of fresh pomegranate seeds. Its sweet and savory profile is balanced by the subtle heat of the poblano chiles, making it a dish that’s both complex and comforting. A symbol of Mexican pride, Chiles en Nogada is perfect for special occasions and is sure to leave a lasting impression on your guests.

Cajeta Flan (Mexican Caramel Flan)

Cajeta Flan is a Mexican twist on the classic flan, made with a rich caramel sauce made from goat’s milk called cajeta. The creamy, smooth texture of the flan pairs beautifully with the deep, sweet flavor of the cajeta. This dessert is perfect for any occasion and offers a delightful balance of sweetness and creaminess, with the caramel topping providing a luscious finish.

Ingredients:

For the caramel:

• 1/2 cup cajeta (Mexican caramel made from goat’s milk)
• 2 tbsp water

For the flan:

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

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare a 9-inch round baking dish by placing it inside a larger roasting pan.
2. In a small saucepan, combine the cajeta and water over medium heat. Stir until the cajeta is smooth and pourable. Pour the caramel into the bottom of the prepared flan dish, swirling to coat evenly.
3. In a separate bowl, whisk together the condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Pour this mixture into the caramel-coated baking dish.
4. Fill the outer roasting pan with hot water until it reaches halfway up the sides of the flan dish to create a water bath.
5. Bake the flan for 50-60 minutes, or until the flan is set and a knife inserted comes out clean. Let the flan cool to room temperature, then refrigerate for at least 2 hours.
6. To serve, carefully run a knife around the edges of the flan to loosen it, and invert onto a plate. Drizzle with additional cajeta sauce if desired.

Cajeta Flan is a rich and indulgent dessert that takes the classic flan to new heights with the addition of cajeta. The creamy, melt-in-your-mouth texture combined with the sweet caramel flavor makes this dessert a crowd-pleaser. It’s a perfect way to end a meal and can be made ahead of time, making it an ideal choice for any celebration or dinner gathering.

Sopa de Lima (Lime Soup)

Sopa de Lima is a traditional Yucatecan soup that showcases the bright, zesty flavor of lime. This aromatic chicken-based soup is typically made with shredded chicken, fried tortilla strips, and seasoned with herbs and spices, with the distinctive touch of fresh lime juice. The lime not only enhances the soup’s flavor but also adds a refreshing quality that makes it perfect for warm weather. It’s a comforting and flavorful dish that can be served as a starter or a light main course.

Ingredients:

• 1 whole chicken (about 3 lbs)
• 2 cloves garlic (minced)
• 1 medium onion (diced)
• 1 large tomato (chopped)
• 4 cups chicken broth (or water)
• 2 tbsp vegetable oil
• 3 large tortillas (cut into strips)
• 1 tsp cumin
• 1/2 tsp oregano
• Salt and pepper to taste
• 1/4 cup fresh lime juice (about 3 limes)
• 1/2 cup cilantro (chopped, for garnish)
• 1 avocado (sliced, for garnish)
• Fried tortilla strips (for garnish)
• Sliced radishes (optional, for garnish)

Instructions:

1. In a large pot, bring the chicken, garlic, onion, tomato, and chicken broth to a boil. Reduce heat and simmer for 45 minutes, until the chicken is fully cooked.
2. Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside and discard the bones.
3. In a separate pan, heat the vegetable oil over medium heat. Add the tortilla strips and fry until they are crispy and golden. Remove from the oil and drain on paper towels.
4. Add the shredded chicken back to the soup, along with cumin, oregano, salt, and pepper. Simmer for an additional 10 minutes to allow the flavors to combine.
5. Just before serving, add the lime juice to the soup and stir to combine.
6. Ladle the soup into bowls, and garnish with cilantro, sliced avocado, fried tortilla strips, and optional radishes.
7. Serve immediately and enjoy the fresh and tangy flavors.

Sopa de Lima is a light, refreshing, and incredibly flavorful soup with a perfect balance of savory, spicy, and citrusy notes. The lime juice adds a tangy twist that brightens up the hearty chicken and tortilla base, making it both satisfying and invigorating. This soup is a true reflection of Mexican cuisine, where fresh ingredients come together to create a vibrant, unforgettable dish.

Molletes (Mexican Toasted Sandwiches)

Molletes are a popular Mexican snack or light meal consisting of bolillo rolls, halved and spread with refried beans, topped with melted cheese, and grilled until golden. They are typically garnished with pico de gallo or salsa and served with a side of pickled jalapeños. Simple yet flavorful, molletes are a beloved comfort food, perfect for breakfast, lunch, or an afternoon snack.

Ingredients:

• 4 bolillo rolls (Mexican sandwich rolls)
• 2 cups refried beans (pinto or black beans)
• 1 1/2 cups shredded mozzarella or Oaxaca cheese
• 1/4 cup butter (optional, for grilling)
• Pico de gallo (for garnish)
• Salsa (for serving)
• Pickled jalapeños (optional)

Instructions:

1. Preheat your oven or grill to 375°F (190°C).
2. Slice the bolillo rolls in half lengthwise. If you prefer, you can spread butter on the cut sides for extra flavor.
3. Spread a generous layer of refried beans on each half of the bolillo rolls.
4. Top the beans with a generous amount of shredded cheese, spreading it evenly over the top.
5. Place the prepared molletes on a baking sheet or directly on the grill. Bake or grill for 8-10 minutes, until the cheese is melted and bubbly, and the bread is crispy and golden.
6. Remove from the oven and garnish with pico de gallo. Serve with salsa and pickled jalapeños on the side.

Molletes are a simple yet satisfying dish that offers a delicious combination of crispy bread, creamy beans, and gooey melted cheese. The toppings of pico de gallo and salsa add a fresh and spicy kick to this classic comfort food. Whether enjoyed as a snack or paired with a refreshing drink for a casual meal, molletes are a perfect example of the heart of Mexican cuisine: rich, comforting, and bursting with flavor.

Tacos de Carnitas (Mexican Pulled Pork Tacos)

Tacos de Carnitas are a beloved Mexican street food made with tender, slow-cooked pulled pork that is juicy on the inside and crispy on the outside. The pork is simmered in its own fat with a blend of aromatic spices, creating a savory and flavorful filling for tacos. Often served with fresh cilantro, onions, and a squeeze of lime, these tacos are bursting with flavor and are perfect for any casual gathering or celebration.

Ingredients:

• 3 lbs pork shoulder (or pork butt)
• 1/2 cup orange juice
• 1 onion (quartered)
• 4 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• 1 tsp chili powder
• Salt and pepper to taste
• 1/4 cup lard (or vegetable oil)
• Corn tortillas
• Fresh cilantro (for garnish)
• Chopped onions (for garnish)
• Lime wedges (for serving)

Instructions:

1. Cut the pork shoulder into large chunks and season with salt, pepper, cumin, oregano, and chili powder.
2. In a large pot or Dutch oven, heat the lard or oil over medium heat. Brown the pork pieces on all sides, then remove and set aside.
3. Add the onion, garlic, and orange juice to the pot, scraping up any browned bits. Return the pork to the pot along with the bay leaf.
4. Add enough water to cover the pork. Bring to a simmer, then cover and cook on low heat for 2-3 hours, or until the pork is tender and easily shreds with a fork.
5. Once the pork is cooked, remove it from the pot and shred it with two forks.
6. For crispy carnitas, heat a large skillet over medium-high heat. Add the shredded pork in a single layer and cook for a few minutes until the edges are crispy and caramelized.
7. Serve the carnitas in warm corn tortillas, garnished with cilantro, onions, and a squeeze of lime.

Tacos de Carnitas are a deliciously rich and flavorful dish that captures the essence of Mexican street food. The slow-cooked pork is tender and juicy, while the crispy edges add a satisfying texture. Paired with fresh garnishes and a squeeze of lime, these tacos are a fiesta of flavors that will transport you straight to Mexico. Whether served at a casual taco night or as part of a festive meal, tacos de carnitas are sure to be a hit with everyone.

Note: More recipes are coming soon!