35+ Flavorful Mexican Bread Dessert Recipes for Every Occasion

Mexican cuisine is a treasure trove of rich flavors, vibrant colors, and unique textures, and its bread desserts are no exception.

From the iconic conchas to the creamy richness of tres leches cake, Mexican breads offer a delightful combination of sweet, tender, and aromatic flavors that are perfect for any occasion.

Whether you’re looking to recreate beloved childhood treats or explore new recipes, Mexican bread desserts are a fantastic way to bring a taste of Mexico into your kitchen.

In this article, we’ll explore 35+ Mexican bread dessert recipes that will transport you to the heart of Mexico.

These recipes are perfect for holidays, celebrations, or simply satisfying your sweet tooth.

So, grab your apron and get ready to bake your way through the rich world of Mexican bread desserts!

35+ Flavorful Mexican Bread Dessert Recipes for Every Occasion

Mexican bread desserts are more than just sweet treats; they are a celebration of culture, tradition, and the joy of sharing delicious food with loved ones.

With their diverse flavors, textures, and vibrant decorations, these desserts offer a unique taste of Mexican hospitality.

Whether you’re preparing a classic Pan de Muerto for Día de los Muertos or indulging in a comforting slice of arroz con leche, each recipe offers a chance to experience the magic of Mexican baking.

We hope this collection of 35+ Mexican bread dessert recipes inspires you to bring a little piece of Mexico into your home and share the love of sweet baking with friends and family.

Churros (Mexican Fried Pastry Sticks)

Churros are a popular Mexican treat, loved for their crunchy exterior and soft interior. These fried dough sticks are coated with cinnamon sugar, making them an irresistible snack that pairs wonderfully with hot chocolate or dulce de leche. Easy to make at home, churros are a delightful dessert perfect for parties, celebrations, or an indulgent treat.

• 1 cup water
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:

1. In a medium saucepan, combine water, 2 tablespoons of sugar, salt, and vegetable oil. Bring the mixture to a boil over medium heat.
2. Once it boils, add the flour all at once and stir vigorously with a wooden spoon until the dough forms and pulls away from the sides of the pan. Remove from heat and let it cool for about 5 minutes.
3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Heat oil in a deep fryer or large pot to 375°F (190°C).
5. Transfer the dough into a piping bag with a star-shaped tip.
6. Pipe 4-6 inch strips of dough into the hot oil, frying a few at a time. Fry for 2-3 minutes or until golden brown and crispy.
7. Remove churros from the oil and drain on paper towels.
8. In a small bowl, mix the cinnamon and sugar. Roll the churros in the cinnamon-sugar mixture while they’re still warm.
9. Serve immediately with your choice of dipping sauces, such as chocolate or caramel.

Churros are a delectable dessert that never fails to delight. The crispy, cinnamon-sugar coating combined with the soft dough inside makes for a perfect texture contrast that’s highly satisfying. With this simple recipe, you can recreate the magic of Mexican churros right in your kitchen. They’re ideal for serving at gatherings or enjoying as a family treat, and they pair beautifully with a cup of hot chocolate for the ultimate indulgence.

Tres Leches Cake (Three Milk Cake)

Tres Leches Cake is a rich, moist dessert soaked in a combination of three kinds of milk, creating a wonderfully creamy and slightly sweet treat. This classic Mexican dessert has gained popularity worldwide for its unique texture and mouthwatering flavor. It’s perfect for celebrations or as a comforting after-dinner dessert.

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• Whipped cream for topping
• Fresh fruit for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat the egg yolks with 3/4 cup of sugar until pale and thick. Add the milk and vanilla extract, mixing until combined.
4. Gradually fold in the dry ingredients until smooth.
5. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
6. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. While the cake is baking, mix the evaporated milk, sweetened condensed milk, and heavy cream in a bowl. Set aside.
8. Once the cake is done, remove it from the oven and let it cool slightly. Use a fork to poke holes all over the cake.
9. Slowly pour the milk mixture over the cake, ensuring it soaks in. Let the cake sit for about 30 minutes to absorb the liquid.
10. Top the cake with whipped cream and garnish with fresh fruit if desired. Serve chilled.

Tres Leches Cake is a delightful, melt-in-your-mouth dessert that showcases the magic of Mexican flavors. The cake absorbs the three types of milk, creating a moist, almost pudding-like texture. Its richness is balanced by the light whipped cream topping, and the fresh fruit adds a lovely burst of freshness. This dessert is perfect for special occasions or as a treat for any day of the week, offering a sweet and creamy experience that’s both indulgent and refreshing.

Pan de Muerto (Bread of the Dead)

Pan de Muerto is a traditional Mexican bread often associated with Día de los Muertos (Day of the Dead), a holiday that honors the deceased. This sweet, soft bread is flavored with orange zest and anise seeds, and it’s usually shaped to represent skulls or bones. Pan de Muerto is not only a symbol of Mexican culture but also a delicious treat that brings joy to family gatherings.

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground anise seeds
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/4 cup whole milk
• 1/4 cup orange juice
• Zest of 1 orange
• 1/4 cup orange liqueur (optional)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup warm water
• 1 egg (for egg wash)
• 1/4 cup sugar (for topping)
• 1 tablespoon orange juice (for topping)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and set aside for 5-10 minutes until bubbly.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and anise seeds.
3. Add the butter, eggs, milk, orange juice, orange zest, and the activated yeast mixture. Mix everything until the dough comes together.
4. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
6. Preheat your oven to 350°F (175°C). Punch the dough down and divide it into 2 portions. Shape one portion into a round loaf and the other into a smaller ball to create a “skull” shape on top.
7. Place the loaf on a greased baking sheet. Brush the top with a beaten egg for a shiny finish.
8. Bake for 25-30 minutes or until golden brown.
9. Mix 1/4 cup sugar with 1 tablespoon orange juice and brush this syrup over the warm bread.
10. Let the bread cool slightly before slicing and serving.

Pan de Muerto is a bread that captures the essence of Mexican tradition while offering a delicious, comforting flavor. The combination of orange zest and anise provides a unique and aromatic sweetness that’s perfect for accompanying a cup of hot chocolate or coffee. This bread is not only symbolic of Día de los Muertos but also an excellent treat for any time you want to enjoy a slice of Mexican heritage. Its soft texture and delightful flavor make it a hit at any gathering or family meal.

Conchas (Mexican Sweet Bread)

Conchas are one of the most iconic and beloved Mexican breads, characterized by their sweet, soft dough and a crunchy, sugary topping shaped like a shell (hence the name “concha”). With a light, airy texture and a slight sweetness, they are perfect for breakfast, as a snack, or with a warm drink. The topping can be flavored in various ways, adding a fun and customizable twist to this classic treat.

• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1/2 cup whole milk, lukewarm
• 1/2 cup water, lukewarm
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Topping:

• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla extract
• Food coloring (optional)

Instructions:

1. In a bowl, combine the lukewarm milk, water, and yeast. Let sit for 5-10 minutes until frothy.
2. In a separate large bowl, combine the flour, sugar, and salt. Make a well in the center, then add the milk mixture, eggs, butter, vanilla extract, and lemon zest. Mix everything together until a dough forms.
3. Knead the dough for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise for 1-2 hours or until doubled in size.
4. While the dough rises, prepare the topping. In a bowl, mix together butter, powdered sugar, flour, and vanilla until smooth. If you’d like to color the topping, divide the mixture into separate bowls and add food coloring.
5. Once the dough has risen, punch it down and divide it into small balls, about the size of a golf ball.
6. Preheat the oven to 350°F (175°C). Place the dough balls on a greased baking sheet, leaving space between them for expansion.
7. Flatten each ball slightly, then roll out small pieces of the topping to form a flat disc. Place the disc on top of each dough ball, and use a knife to create a crisscross pattern on the topping.
8. Let the dough rest for 20-30 minutes while the oven heats up.
9. Bake the conchas for 15-20 minutes, or until the tops are golden and the bread sounds hollow when tapped on the bottom.
10. Let cool before serving.

Conchas are a quintessential Mexican treat that’s soft, fluffy, and wonderfully sweet. The crispy, sugary topping contrasts beautifully with the light dough inside, creating a delicious combination of textures. Their colorful appearance and sweet aroma make them irresistible, and they’re perfect for breakfast or an afternoon snack with coffee or hot chocolate. Whether enjoyed plain or with a variety of flavorings in the topping, conchas are a delightful way to indulge in Mexican baking traditions.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is a traditional Mexican rice pudding made with rice, milk, sugar, and cinnamon. It’s a creamy, comforting dessert that’s perfect for both warm and cold weather. This dish combines simple ingredients, yet it offers a rich and soothing flavor that many people of all ages love. Often enjoyed after meals or as a late-night treat, arroz con leche is a dessert that brings comfort and warmth to any occasion.

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

Instructions:

1. In a medium saucepan, combine the rice, water, and cinnamon stick. Bring it to a boil over medium heat, then reduce the heat and simmer for 15 minutes, or until most of the water is absorbed.
2. Add the milk and sugar to the rice, and bring the mixture to a gentle simmer. Stir occasionally and let it cook for 25-30 minutes until the rice is tender and the pudding thickens.
3. Remove the cinnamon stick and stir in the vanilla extract. If desired, add raisins for extra texture and flavor.
4. Let the pudding cool slightly before serving. You can serve it warm, or refrigerate it for a few hours to enjoy it chilled.
5. Before serving, sprinkle with ground cinnamon for an added touch of flavor.

Arroz con Leche is a timeless dessert that embodies comfort with every spoonful. The creamy, rich texture of the pudding combined with the warmth of cinnamon and the hint of vanilla makes it a truly satisfying treat. Whether served warm or chilled, this dessert is perfect for cozy nights in or as a sweet finish to a family meal. It’s easy to make and wonderfully nostalgic, evoking memories of home-cooked meals and family gatherings.

Coyotas (Mexican Sweet Filled Pastries)

Coyotas are a traditional dessert from the northern regions of Mexico, particularly Sonora. These sweet pastries are made with a rich, soft dough filled with a variety of fillings, such as piloncillo (unrefined brown sugar), cinnamon, or sweetened fruit. The dough is both tender and slightly flaky, while the filling offers a rich sweetness that makes them irresistible. Coyotas are perfect for a sweet treat during the day or a special celebration.

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

Filling:

• 1 cup piloncillo, grated or chopped
• 1/4 cup water
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add the butter, eggs, milk, and vanilla extract to the dry ingredients, and mix until the dough comes together. Knead the dough for about 5 minutes until it’s smooth and soft.
4. To make the filling, combine the piloncillo, water, and cinnamon in a small saucepan over medium heat. Stir constantly until the piloncillo dissolves and the mixture thickens. Set aside to cool.
5. Divide the dough into small balls, about the size of a golf ball. Roll each ball into a circle about 4 inches in diameter.
6. Spoon about 1 tablespoon of the piloncillo filling onto the center of each dough circle. Fold the edges of the dough over the filling to create a half-moon shape and pinch the edges to seal.
7. Place the filled pastries on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
8. Let cool before serving.

Coyotas are a delicious and comforting pastry that captures the essence of traditional Mexican desserts. The combination of the buttery, soft dough with the sweet, spiced piloncillo filling creates a flavor profile that is both satisfying and nostalgic. These pastries are perfect for sharing with loved ones during holidays or casual get-togethers. With their delightful sweetness and flaky texture, coyotas are an indulgent treat that showcases the heart of Mexican culinary traditions.

Buñuelos (Mexican Fried Dough)

Buñuelos are a traditional Mexican dessert, especially popular during holidays and special celebrations such as Christmas and New Year. These crispy, golden fried dough discs are dusted with cinnamon sugar, creating a perfect blend of sweet and crunchy. Buñuelos are often enjoyed with a warm beverage like hot chocolate or atole, making them a beloved treat in Mexican households. Easy to prepare and deliciously addictive, buñuelos are sure to be a hit at any gathering.

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

Instructions:

1. In a medium bowl, whisk together flour, sugar, salt, and baking powder.
2. Add the melted butter, warm water, and vanilla extract. Mix well until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
4. Divide the dough into small balls, about the size of a golf ball, and roll each one into a thin circle (about 6 inches in diameter).
5. Heat the oil in a deep fryer or large pot to 375°F (190°C).
6. Fry the dough circles one at a time, turning them as they puff up and turn golden brown. This should take 1-2 minutes per side.
7. Remove the buñuelos from the oil and drain them on paper towels.
8. In a small bowl, mix together the cinnamon and sugar. While still warm, dust the buñuelos with the cinnamon sugar mixture.
9. Serve immediately with your favorite beverage.

Buñuelos are the epitome of crispy, sugary indulgence. Their thin, crunchy texture and sweet coating make them irresistible, perfect for enjoying with family or friends. Whether served as a treat during holidays or on a cozy afternoon, buñuelos bring a delightful and satisfying crunch with each bite. This simple yet flavorful dessert is a perfect representation of Mexican tradition and is sure to create fond memories around the table.

Pastel de Elote (Mexican Corn Cake)

Pastel de Elote, or Mexican Corn Cake, is a delightful dessert that combines the sweetness of corn with the richness of a traditional cake. Made with fresh corn kernels or canned corn, this cake is incredibly moist and slightly dense with a soft crumb texture. Often flavored with a hint of vanilla and cinnamon, this dessert is a beautiful way to celebrate the sweetness of corn, which is a staple in Mexican cuisine. Pastel de Elote is a perfect dessert for gatherings or simply for enjoying with a cup of coffee.

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

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a blender or food processor, blend the corn kernels until smooth and creamy. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Add the milk, vanilla extract, and cinnamon to the butter mixture, and stir to combine.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually fold the dry ingredients into the wet mixture, then add the blended corn. Stir until everything is well combined.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pastel de Elote is a uniquely flavorful dessert that showcases the natural sweetness and creaminess of corn. The moist, slightly dense texture, combined with the delicate hint of cinnamon and vanilla, makes this cake incredibly satisfying. Whether served at a special gathering or enjoyed on a quiet afternoon, this dessert offers a wonderful twist on traditional cakes and a taste of Mexican culinary heritage. It’s simple yet decadent, and its corn base makes it a truly comforting treat.

Cajeta Flan (Mexican Caramel Flan)

Cajeta Flan is a rich, creamy Mexican custard dessert made with cajeta (a Mexican caramel sauce made from goat’s milk) for a unique twist on the classic flan. This indulgent dessert is smooth, silky, and has a deep caramel flavor with the added richness of cajeta, making it a standout on any dessert table. Cajeta Flan is perfect for those who enjoy a sweet, velvety treat that is not overly heavy. Its elegant presentation and unforgettable flavor make it an ideal choice for special occasions.

• 1 cup cajeta (Mexican caramel sauce)
• 1 cup whole milk
• 1 can (14 oz) sweetened condensed milk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt
• 1/4 cup sugar (for caramelizing the mold)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, melt the sugar over medium heat until it turns a golden caramel color. Carefully pour the melted caramel into a 9-inch round flan mold or a pie dish, swirling the pan to coat the bottom evenly. Set aside.
3. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, whole milk, cajeta, vanilla extract, and a pinch of salt until smooth.
4. Pour the custard mixture into the prepared mold over the caramel.
5. Place the flan mold in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the flan mold (this is called a water bath).
6. Bake for 45-55 minutes, or until the flan is set and a toothpick comes out clean.
7. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before unmolding.
8. To serve, carefully run a knife around the edges of the flan to loosen it, then invert it onto a serving platter. Drizzle any remaining caramel sauce over the top.

Cajeta Flan is a luscious dessert that combines the velvety texture of flan with the rich, deep flavor of cajeta. The caramelized sugar coating provides a beautiful contrast to the silky custard, while the goat milk-based cajeta adds a unique twist that takes this dessert to the next level. Perfect for celebrations or as a decadent treat, Cajeta Flan is a showstopper that will leave everyone asking for seconds. Its smooth texture, sweet caramel notes, and stunning presentation make it a truly unforgettable Mexican dessert.

Pan de Muerto (Mexican Day of the Dead Bread)

Pan de Muerto, or “Bread of the Dead,” is a traditional Mexican pastry made especially for Día de los Muertos (Day of the Dead), a celebration honoring loved ones who have passed away. This soft, sweet bread is flavored with orange zest, anise seeds, and a touch of cinnamon, making it a fragrant and flavorful treat. Often decorated with bone-shaped dough pieces on top, Pan de Muerto is both symbolic and delicious, representing the cyclical nature of life and death. It’s enjoyed during this special holiday or anytime for a comforting, aromatic dessert.

• 4 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon active dry yeast
• 1/2 cup whole milk, lukewarm
• 1/4 cup unsalted butter, softened
• 3 large eggs
• 2 tablespoons orange zest
• 1 teaspoon anise seeds (optional)
• 1 teaspoon ground cinnamon
• 1/4 cup butter (for brushing)
• 1/4 cup sugar (for coating)

Instructions:

1. In a small bowl, dissolve the yeast in the lukewarm milk with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, salt, cinnamon, and anise seeds. Create a well in the center and pour in the yeast mixture, eggs, orange zest, and butter. Mix until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise for 1-2 hours, or until it has doubled in size.
4. Preheat the oven to 350°F (175°C). Grease a baking sheet.
5. Punch the dough down and divide it into two portions. Shape one portion into a round loaf and set it on the prepared baking sheet. From the remaining dough, form smaller pieces to shape into “bones” and place them on top of the loaf in a cross pattern to symbolize the bones of the deceased.
6. Allow the bread to rise again for 30-40 minutes.
7. Bake for 25-30 minutes, or until the bread is golden brown.
8. While the bread is baking, melt the remaining butter and set aside. In a small bowl, mix the sugar with a pinch of cinnamon.
9. Once the bread is done, remove it from the oven and brush it with melted butter. Sprinkle the sugar-cinnamon mixture on top.
10. Let the bread cool slightly before serving.

Pan de Muerto is not only a delicious dessert but also a deeply meaningful part of Mexican cultural heritage. The sweet, citrusy aroma and the soft, pillowy texture of this bread make it a treat that’s perfect for sharing with family and friends during Día de los Muertos. The unique combination of orange and anise creates a fragrant, flavorful treat that symbolizes the connection between the living and the departed. Whether you’re celebrating a holiday or simply craving a comforting dessert, Pan de Muerto is a beautiful way to connect with tradition and indulge in something sweet.

Churros (Mexican Fried Cinnamon-Sugar Pastry)

Churros are a beloved Mexican snack and dessert, known for their crispy texture on the outside and soft, airy interior. These fried dough sticks are coated in a cinnamon-sugar mixture, making them irresistibly sweet and fragrant. Often served with chocolate or caramel dipping sauce, churros are popular at fairs, carnivals, and as a street food snack. Simple to make but packed with flavor, churros are a treat that both kids and adults enjoy alike.

• 1 cup water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• Vegetable oil for frying
• 1/2 cup sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)

Instructions:

1. In a medium saucepan, bring the water, sugar, salt, vanilla extract, and butter to a boil over medium heat. Once it starts to boil, remove from heat and stir in the flour until the mixture is smooth and thick.
2. Let the dough cool for about 5 minutes. Once cooled, beat in the eggs, one at a time, until the dough is smooth and slightly sticky.
3. Heat vegetable oil in a deep frying pan or pot to 375°F (190°C).
4. Transfer the dough into a piping bag fitted with a star-shaped nozzle.
5. Pipe the dough directly into the hot oil, cutting the dough with scissors into 3-4 inch long pieces. Fry the churros in batches, turning them until golden brown on all sides, which should take about 2-3 minutes.
6. Remove the churros from the oil and drain on paper towels.
7. In a small bowl, mix together the sugar and cinnamon. While the churros are still warm, roll them in the cinnamon-sugar mixture.
8. Serve immediately with chocolate or caramel dipping sauce, if desired.

Churros are a fun and indulgent treat that’s crispy on the outside and tender on the inside, making them the perfect dessert or snack. The cinnamon-sugar coating enhances the rich, warm flavor, and dipping them in chocolate or caramel adds an extra layer of deliciousness. Whether enjoyed at a fair or prepared fresh at home, churros bring joy with every bite. Their simplicity and irresistible flavor have made them a staple in Mexican cuisine, offering a sweet and satisfying experience that’s loved by all.

Tres Leches Cake (Mexican Three Milk Cake)

Tres Leches Cake is a traditional Mexican dessert known for its rich, moist texture and sweet flavor. Soaked in a combination of three types of milk (evaporated milk, sweetened condensed milk, and whole milk), this cake becomes incredibly tender and absorbs all the creamy goodness. Topped with whipped cream and often decorated with fruit, Tres Leches Cake is a festive, indulgent dessert that is a hit at birthdays, celebrations, or any occasion that calls for something truly special.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract (for whipped cream)
• Fresh fruit for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and mix well.
4. Gradually add the dry ingredients to the egg mixture, alternating with the 1/2 cup of whole milk. Mix until smooth.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
6. While the cake is cooling, mix the evaporated milk, sweetened condensed milk, and heavy cream together in a bowl.
7. Once the cake has cooled slightly, poke holes all over the top with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.
8. Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld.
9. Before serving, whip the heavy cream with vanilla extract until stiff peaks form. Spread the whipped cream on top of the cake and garnish with fresh fruit, if desired.
10. Serve chilled and enjoy.

Tres Leches Cake is the ultimate indulgence for milk lovers, as the three types of milk soak deep into the cake, creating a moist, decadent dessert. The fluffy, light texture, paired with the rich sweetness of the milk mixture and the cool whipped cream topping, makes it an unforgettable treat. Perfect for celebrations or special gatherings, Tres Leches Cake is a crowd-pleaser that always impresses. Its delicate flavor and creamy consistency make it one of the most beloved desserts in Mexican cuisine.

Conchas (Mexican Sweet Bread)

Conchas, or “Mexican sweet rolls,” are one of the most iconic Mexican breads. Named after their distinctive shell-like shape and sweet, colorful topping, they are often enjoyed for breakfast with a cup of hot chocolate or coffee. The soft, pillowy bread contrasts beautifully with the crunchy, sugary topping, which can come in various flavors, from vanilla to chocolate. Conchas are a staple in Mexican bakeries and are perfect for sharing during celebrations or simply enjoying as a comforting snack.

• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sugar (for topping)
• 1/4 cup unsweetened cocoa powder (for chocolate topping)
• 1/2 cup powdered sugar (for topping)
• 1 tablespoon milk (for topping)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with 1/4 cup sugar. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, butter, eggs, and vanilla. Mix until a dough forms.
3. Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise for 1-2 hours or until doubled in size.
4. Preheat the oven to 350°F (175°C). Grease a baking sheet.
5. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. In a small bowl, combine the 1/2 cup sugar, cocoa powder, powdered sugar, and 1 tablespoon milk to make the topping. Divide the topping mixture into two portions—one for vanilla and one for chocolate.
7. Roll out the vanilla portion of the topping and place it on top of each dough ball. Use a knife to score the topping in a shell pattern.
8. Bake for 18-20 minutes, or until the bread is golden brown.
9. Let the conchas cool on a wire rack before serving.

Conchas are a perfect blend of soft, fluffy bread and sweet, crunchy topping. Their characteristic shell-like design and variety of flavors make them not only visually stunning but also incredibly delicious. These beloved Mexican pastries are perfect for breakfast, a snack, or as part of a larger spread for family gatherings. Whether you enjoy them with a hot beverage or on their own, conchas bring warmth and happiness to any occasion, embodying the simple yet satisfying joys of Mexican baking.

Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche, or Mexican rice pudding, is a creamy and comforting dessert made with rice, milk, cinnamon, and sugar. This beloved treat can be served warm or cold and is often topped with cinnamon or raisins for extra flavor. Its velvety texture and sweet, spiced flavor make it a perfect dessert for any season. Arroz con Leche is a great way to use up leftover rice and offers a simple, nostalgic taste of home. It’s a staple in Mexican households and is frequently enjoyed as an after-school snack or after dinner.

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (for garnish)
• 1/2 cup raisins (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain the rice.
2. In a large saucepan, combine the rice, whole milk, sweetened condensed milk, sugar, and cinnamon stick. Bring to a boil over medium-high heat.
3. Reduce the heat to low and simmer, stirring occasionally, for about 20-25 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
4. Remove the cinnamon stick and stir in the vanilla extract. If desired, add raisins and cook for an additional 5 minutes.
5. Spoon the rice pudding into individual bowls and sprinkle with ground cinnamon.
6. Let it cool slightly before serving, or refrigerate it for a chilled version.

Arroz con Leche is a timeless Mexican dessert that brings comfort and warmth to the table. The combination of creamy milk, tender rice, and sweet spices creates a dessert that is both soothing and satisfying. Whether served warm or cold, this pudding is perfect for any occasion, whether it’s a family gathering, a festive celebration, or a quiet evening at home. Arroz con Leche is a classic dish that brings together the sweetness of childhood memories with the comforting flavors of Mexico.

Flan de Coco (Coconut Flan)

Flan de Coco is a delicious variation of the classic Mexican flan, infused with the tropical richness of coconut. This silky, caramel-topped custard dessert is smooth and creamy, with a subtle coconut flavor that adds a unique twist to the traditional flan. The addition of coconut milk or shredded coconut creates a slightly different texture, while the caramelized sugar on top gives the dessert its signature richness. Flan de Coco is a perfect dessert for any occasion, offering a refreshing take on a beloved classic.

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut (optional)
• 1/2 cup sugar (for caramelizing the mold)
• 1/4 cup water (for caramelizing)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round flan mold or pie dish.
2. In a small saucepan, heat the sugar and water over medium heat, stirring constantly, until the sugar melts and turns a golden caramel color. Carefully pour the caramel into the prepared mold, swirling the mold to coat the bottom evenly.
3. In a large mixing bowl, whisk together the sweetened condensed milk, coconut milk, eggs, vanilla extract, and shredded coconut (if using) until smooth.
4. Pour the custard mixture over the caramelized sugar in the mold.
5. Place the mold in a larger baking dish and fill the outer dish with hot water to create a water bath.
6. Bake for 45-50 minutes, or until the flan is set and a toothpick inserted into the center comes out clean.
7. Allow the flan to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
8. To serve, run a knife around the edges of the flan to loosen it, and invert it onto a serving platter. Serve chilled.

Flan de Coco combines the smooth, creamy texture of traditional flan with the tropical flavor of coconut, making it a delicious and refreshing dessert. The silky custard pairs perfectly with the rich caramel layer, while the coconut adds a subtle, delightful twist. Whether enjoyed at a special event or as a simple treat, Flan de Coco brings a touch of elegance and sweetness to any occasion. Its combination of flavors makes it an irresistible dessert that’s sure to please coconut lovers and flan fans alike.

Note: More recipes are coming soon!