The Mexican beverage in ice cream form. Refreshing, comforting, creamy—serve this to end your summer taco night or to top that pineapple you just took off the grill.
'Mexican desserts' on Serious Eats
It's that time of year again, folks: Cinco de Mayo is here. Many of us associate this day with tequila and cheap Mexican beer—and there's absolutely nothing wrong with that—but there comes a point when you've got to put down the bottle and sober up with some spicy eats and then, as a finale, some Latin-inflected desserts. From sugar covered wedding cookies to a beautiful coconut tres leche cake, here are 10 options for your holiday table.
Wow your guests with this triumph of frozen ice cream encased in a hot and crispy shell.
A frozen ball of creamy ice cream awaits within a hot crispy shell. The only hard part is walking away from a pot of perfectly hot oil.
In the run up to Holy Week, the week before Easter, I was excited to discover capirotada, a spiced, syrup-based bread pudding that's a Lenten favorite in New Mexico and throughout the southwest.
A little sweet and a little savory, this bread pudding makes a lovely brunch dish or dessert.
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.
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).