Though some recipes call for baking the meringues and then slipping them into the custard, I follow the more traditional route and poach them. A bite reveals that these islands are rather more like clouds. More

Instead of Rice Krispies treats, many Latin Americans grow up eating these (no-bake!) clusters of cereal, sugar, and sweetened condensed milk. At a glance, the recipe appears too sweet, but the burnt sugar adds nuance and complexity to these irresistible morsels. More

Marcona almonds and honey have been used to flavor this nougat for centuries. More

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). More

The result: buns that are candied on the outside and soft, buttery, cheesy, and spiced inside their coils. More

The flavor is delicate cocoa, orange, honey, and almond, coated in chocolate, and naturally, generously filled with rich dulce de leche. More

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

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

Sweetened condensed milk is a backdrop flavor in this recipe, but what comes forth more readily are the floral aroma of finely grated orange zest, the tartness of golden raisins, the exotic essence of cinnamon, and the bittersweet accent of just-on-the-edge-of-burning caramelized sugar. The result is a chilled, refreshing dessert that encases tender rice in creamy custard. Though the individual components are recognizable in this new guise, the effect is far from routine. More

Some churro recipes are made as simply as mixing flour and water, but I prefer more texture and richness, so these are made with eggs and milk. I also don't like to rely solely on the cinnamon-sugar coating for flavor on the outside, so I've added cinnamon, nutmeg, and vanilla to the dough. Churros are often eaten with a cup of chocolate and in some countries, with a dip of dulce de leche; here I make an accompaniment that melds both flavors. More