'Dulces' on Serious Eats

Dulces: Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)

What we were there to get: one large box of Kellogg's Corn Flakes and one can of sweetened condensed milk. Someone sprinted to the living room to return the keys while someone else fetched a stool. Yet another would rattle and rummage for a large pot and a long-handled wooden stirring spoon. I would fill a bowl with water while baking sheets were set up in the dining room. This was a house of seven children, though some were too young to participate, and I loved the buzz of activity and sense that everyone had a task, much like Cinderella's mice. More

Dulces: Turrón de Alicante (Nougat with Marcona Almonds)

Usually, we—my dad and I—would be at the pharmacy or checkout aisle in the supermarket and we'd toss a few glossy rectangular boxes into the red plastic shopping basket or already packed cold metal cart. But somehow, those gold-lettered boxes and cellophane wrapper, along with the excitement of Christmas being just a few days away, made a bar of nut-encrusted, wafer covered, crunchy, pale golden nougat a once-a-year treat that I truly looked forward to. More

Dulces: Buñuelos de Rodilla (Mexican Christmas Fritters)

Buñuelos de rodilla are just such a recipe. These "knee fritters" are named that way because the flat disks of translucent dough are shaped upon the knees of women. Imagine spending a whole day carefully stretching hundred of buñuelos, crafting them so they fry up crisp, golden, and airy. The picture of this scene is wondrous and really illustrates how even the humblest foods are treated with respect and affection. More

Dulces: Banana-Dulce de Leche Bread Pudding

Torta de pan—bread pudding—is not a novel concept to the dessert repertoire of many countries; in Latin America it is an everyday and very casero (homey) preparation. Variations and interpretations are abundant but not exhausting, surely due to the ease of its assembly and its always pleasing result. The custard-soaked and baked dessert is also a sensible way to salvage stale bread scraps that would otherwise find themselves tossed out with the fish guts and vegetable parings. More

Dulces: Pan de Muerto

Food is a central part of Día de los muertos. Pan de muerto is a sweet, soft bread, coated with sugar and made fragrant with the beautiful aroma of orange blossom water. Even if you won't be rapping your knuckles on stranger's doors on behalf of your calaverita, this is a festive and curious bread that's worth trying. More

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