10 Irresistible Mexican Desserts You Need to Try

Churros with Chocolate Sauce

Indulge in a delightful Spanish treat that’s crispy on the outside and soft on the inside, perfectly paired with a rich and velvety chocolate sauce.

Ingredients

For the churros:

• 1 cup water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• Vegetable oil for frying

For the chocolate sauce:

• 1/2 cup heavy cream
• 100g dark chocolate, chopped

Cooking method

1. Prepare the Churros:
   In a medium saucepan, combine 1 cup of water, 2 tablespoons of sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring this mixture to a boil over medium heat. Once boiling, remove from heat and immediately stir in 1 cup of all-purpose flour until the mixture forms a ball.

2. Shape the Churros:
   Preheat the vegetable oil in a deep-fryer or a heavy deep skillet to 375°F (190°C). While waiting for the oil to heat, load the dough into a piping bag fitted with a large star tip.

3. Fry the Churros:

Carefully pipe strips of dough into the hot oil, using scissors to cut each churro to your preferred length. Fry them in batches, turning once, until golden brown on all sides, about 2-3 minutes per batch. Transfer to a paper towel-lined plate to drain.

4. Make the Chocolate Sauce:
   Heat 1/2 cup of heavy cream in a small saucepan over medium heat. Once it’s hot (but not boiling), remove from the heat and add 100g of chopped dark chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the sauce is smooth.

5. Serve:
   Arrange the churros on a serving platter and dust with sugar if desired. Serve immediately with the chocolate sauce on the side for dipping. Enjoy your homemade churros with chocolate sauce, perfect for satisfying your sweet cravings!

Tres Leches Cake

This traditional Mexican cake is soaked in three different types of milk, resulting in a moist and creamy indulgence.

Ingredients:

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 5 large eggs
• 1 cup sugar, divided
• ⅓ cup whole milk
• 1 teaspoon vanilla extract
• 1 can evaporated milk
• 1 can sweetened condensed milk
• ¼ cup heavy cream
• 1 ½ cups heavy whipping cream
• 3 tablespoons sugar

Cooking method:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. Sift flour, baking powder, and salt together.
3. Beat egg yolks with ¾ cup sugar until pale yellow, then add milk and vanilla.
4. Fold in the flour mixture gently.
5. In a separate bowl, beat egg whites until soft peaks form, gradually adding remaining sugar, then fold into the batter.
6. Pour batter into the prepared pan and bake for 30 minutes. Let cool.
7. Mix evaporated milk, sweetened condensed milk, and ¼ cup heavy cream. Pour over the cake.
8. Whip 1 ½ cups heavy cream with 3 tablespoons sugar until thick, and spread over the cake.
9. Refrigerate for at least an hour before serving.

Flan Napolitano

A smooth and creamy custard with a rich caramel sauce that melts in your mouth.

Ingredients:

• 1 cup sugar
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 4 large eggs
• 1 tablespoon vanilla extract

Cooking method:

1. Preheat oven to 350°F (175°C).
2. In a saucepan, melt sugar over medium heat until golden. Carefully pour into a round baking dish, tilting to coat the bottom.
3. Blend sweetened condensed milk, evaporated milk, eggs, and vanilla until smooth.
4. Pour the mixture over the caramel in the dish.
5. Place the dish in a larger baking pan and fill with hot water halfway up the sides of the flan dish.
6. Bake for 50-60 minutes or until set.
7. Remove from oven, let cool, then refrigerate for 4 hours.
8. Invert onto a plate to serve.

Churros con Chocolate

Churros con Chocolate is a classic Mexican dessert that pairs crispy fried dough with a rich chocolate dipping sauce, creating a delightful treat.

Ingredients:

• 1 cup water
• 2 ½ tablespoons sugar
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• 2 quarts oil for frying
• ½ cup sugar, or to taste
• 1 teaspoon ground cinnamon, or to taste
• 1 cup heavy cream
• 200g dark chocolate, chopped

Cooking method:

1. In a saucepan, bring water, 2 ½ tablespoons sugar, salt, and 2 tablespoons of oil to a boil over medium-high heat.
2. Remove from heat and stir in flour until the mixture forms a ball.
3. Heat oil in a deep skillet to 375°F (190°C).
4. Using a pastry bag, pipe dough into hot oil, frying until golden brown.
5. Drain on paper towels and coat with a mixture of ½ cup sugar and cinnamon.
6. For the chocolate sauce, heat heavy cream over low heat until simmering, then pour over chopped chocolate and stir until smooth.
7. Serve churros with chocolate sauce on the side.

Polvorones (Mexican Wedding Cookies)

These crumbly, buttery cookies are coated in powdered sugar for a festive and delicious treat.

Ingredients:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup finely chopped pecans
• Additional powdered sugar for coating

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Beat butter and ½ cup powdered sugar until light and fluffy.
3. Mix in vanilla, then add flour and salt gradually until combined.
4. Stir in pecans.
5. Form dough into 1-inch balls and place on ungreased baking sheets.
6. Bake for 15 minutes, or until the bottoms are just golden.
7. Let cool slightly, then roll in powdered sugar.
8. Once completely cool, roll the cookies in powdered sugar again.

Capirotada (Mexican Bread Pudding)

A traditional Mexican bread pudding made with toasted bread, cheese, and a spiced syrup that offers a unique and comforting flavor.

Ingredients:

• 1 loaf bolillo or French bread, sliced
• 1 cup brown sugar
• 2 cups water
• 1 cinnamon stick
• 4 whole cloves
• ½ cup raisins
• 1 cup shredded cheese (such as Monterey Jack)
• ½ cup chopped pecans or walnuts

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Toast bread slices on a baking sheet until crisp.
3. In a saucepan, combine brown sugar, water, cinnamon, and cloves, bringing to a boil until sugar dissolves.
4. In a greased baking dish, layer bread, raisins, cheese, and nuts.
5. Pour syrup over the layers, repeating until ingredients are used.
6. Cover with foil and bake for 30 minutes, until cheese is melted and bubbly.
7. Let cool slightly before serving.

Buñuelos

Crispy and sugary, Buñuelos are a delightful fried dough treat, perfect for celebrations and festive occasions.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons butter, melted
• ¾ cup milk
• Oil for frying
• ½ cup sugar
• 1 teaspoon ground cinnamon

Cooking method:

1. Mix flour, 1 tablespoon sugar, baking powder, and salt in a bowl.
2. Stir in melted butter and milk, forming a dough.
3. Divide dough into small balls, rolling each into thin circles.
4. Heat oil in a skillet to 350°F (175°C).
5. Fry dough circles until golden and crisp.
6. Drain on paper towels and coat with a mixture of ½ cup sugar and cinnamon.

Arroz con Leche (Mexican Rice Pudding)

This creamy rice pudding is infused with cinnamon and vanilla, creating a comforting and sweet dessert.

Ingredients:

• 1 cup long-grain white rice
• 1 cinnamon stick
• 4 cups water
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• Ground cinnamon, for garnish

Cooking method:

1. Combine rice, cinnamon stick, and water in a pot, bringing to a boil.
2. Reduce heat and simmer until rice is tender and water is absorbed.
3. Stir in evaporated milk, sweetened condensed milk, and vanilla.
4. Cook until thickened to desired consistency.
5. Serve warm or chilled, garnished with ground cinnamon.

Cajeta (Mexican Caramel)

Cajeta is a rich caramel sauce made from goat’s milk, perfect for drizzling over desserts or enjoying on its own.

Ingredients:

• 4 cups goat’s milk (or substitute with cow’s milk)
• 2 cups sugar
• 1 cinnamon stick
• ½ teaspoon baking soda

Cooking method:

1. In a large pot, combine goat’s milk, sugar, and cinnamon stick over medium heat.
2. Stir constantly until sugar dissolves and the mixture boils.
3. Remove from heat and add baking soda, stirring to incorporate.
4. Return to heat, simmering while stirring frequently until thickened and golden brown, about 1 to 1 ½ hours.
5. Remove cinnamon stick and let cool before storing.

Cocadas (Mexican Coconut Candies)

Cocadas are sweet, chewy coconut candies that provide a perfect bite-sized indulgence.

Ingredients:

• 4 cups sweetened shredded coconut
• 1 can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 eggs, beaten

Cooking method:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix shredded coconut, sweetened condensed milk, vanilla, and beaten eggs until well combined.
3. Drop spoonfuls of the mixture onto a lined baking sheet.
4. Bake for 15-20 minutes or until golden brown.
5. Let cool on a wire rack before serving.