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These sugar-coated churros are as sweet as candy. We've added both anise seed and extract to the batter to give them a rich, licorice-like flavor. Don't forget to dunk them in a creamy bowl of coffee-infused chocolate for a wonderfully warm Mexican combination.
Watch how to get smooth, silky melted chocolate every time.
Discover the sweet side of Mexican cuisine with our super fruity spin on quesadillas. The outside features a crispy, caramel-drizzled tortilla while the inside holds a marvelously fresh medley of pineapple, blackeberries, and agave nectar. Top with a dollop of whipped cream and you've got yourself one fun, feista-ready treat.
Canela, Spanish for "cinnamon," is milder and crumblier than most versions. Its flavor gives these fried, funnel-cake-like treats their soft flavor, allowing the homemade anise syrup to really shine.
The simplistic pairing of sweet vanilla bean and half-and-half creates smooth spoonfuls of creamy goodness. Drape the top of this delightfully light dessert in a layer of velvety butterscotch for a warm touch.
What's better than banana pancakes? Banana crepes! These thin but mighty treats get a Mexican makeover with the help of fresh fruit, creamy cajeta-caramel, and a splash of rum.
If you're craving Southern comfort food (very Southern), look no further than our special Mexican take on rice pudding. This warm bowl of vanilla bean, mango, and jasmine rice will have you warmed up in no time.
Dulce de leche is a creamy concoction made from sweetened milk; when warmed, it tastes like caramelized cinnamon-sugar. Look for this South American delicacy in the ethnic section of your grocery store or at Mexican specialty markets.
Bizcochitos are Mexico's official state dessert and first-ever in the world to become a state cookie. These buttery, two-bite delights are flavored with anise and sweet cinnamon. They pair deliciously with morning coffee or a tall glass of milk.
Sink your teeth into soft, fluffy spoonfuls of rich, chocolaty goodness. This twist on tres leches features espresso coffee powder baked into moist chocolate cake that's topped with creamy curls of whipped cream and chocolate sprinkles.
Polvoron, widely popular in Spain, is a soft, crumbly shortbread made with flour, powdered sugar, and nuts. To make our PB&J version, we used cocktail peanuts and a jar of our favorite jam.
Lighten up your dark chocolate flan by dusting the top with glitzy gold edible leaves. Look for them at your local food specialty shop.
Piloncillo is unrefined cane sugar that's pressed into cones and tastes like caramel. The Mexican dark brown sugar adds sweetness to these flaky coconut cookies featuring salted pistachios and toasted almonds.
A sprinkle of cayenne pepper sasses up these chocolaty one-bite wonders. Just add a pinch or two to the smooth dulce de leche filling that's sandwiched between two crispy homemade wafer cookies.
Transform an ordinary fruit parfait into a delectable dessert using just a few simple ingredients: rum-infused cake cubes, juicy berries, and our very own homemade cinnamon tres leches sauce. To add some sweet flair, sprinkle with toasted coconut and garnish with fresh mint leaves.
Flan and creme brulee both start with a luscious custard base, but creme brulee has a rich bricklelike topping instead of flan's creamy caramel syrup. Chocolate, cinnamon, and ground chile pepper flavor this feisty version.
The secret to these moist and flavorful pears is basting the fruit with a honey-spice and vanilla bean syrup during roasting.
This pudding boasts an ultrarich flavor, thanks to the combination of whole milk, coffee, cloves, and almonds -- pure decadence!
Homemade ice cream is always a treat, and this one won't disappoint. It combines four of Mexico's favorite sweetest flavors -- chocolate, vanilla, cinnamon, and almond.
The Spanish brought this creamy, caramel-draped custard to Mexico, where it is now the quintessential Mexican dessert. The caramel is simply cooked sugar that turns golden as it melts.
Like doughnuts, these cinnamon-sugar-coated strips of fried dough are always a hit. Dress them up with a bowl of sweet and spicy Mexican chocolate sauce for dipping.
"Tres leches" means three milks in Spanish and refers to the three different milks in the vanilla sauce that drizzles over the cake. This version of a classic cake starts with a box of cake mix and adds a layer of chopped fresh strawberries.
Atole [ah-TOH-leh] is a popular Mexican beverage that is thickened with masa harina (corn tortilla flour). This sweet dessert soup is akin to a melty milk shake made with pureed strawberries, buttermilk, and vanilla.
This Mexican version of flourless chocolate cake features a kick of heat, thanks to the addition of adobo sauce. The cream sauce on top tames the spice and adds a slightly tangy note to these sweet cakes.
Mounds of swirly marshmallow creme add sticky sweetness to these caramely dulce de leche bars. Don't forget to sprinkle on a spoonful of toasted pecans for a bit of crunch.