'Latin American desserts' 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: 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: Pío V (Nicaraguan Christmas Cake)

Pío V—allegedly named for 16th century Pope Pius V, though there are no written records or even verbal conjectures to explain the odd handle—is a Nicarguan dessert typically served around Christmastime. The name is quaint and speaks to the Nicaraguan history of Catholicism, but what I love most is that within the name are hidden another three, given that Pío V is made up of marquesote, sopa borracha, and manjar. More

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