Medianoches are usually made with "pan suave," a soft, sweet bread. Since it is not widely available, I've substituted it with 6 inch-long challah rolls, which are sweet and soft like the original. About the author: María del Mar Sacasa... 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

Usually, I top tres leches with mounds of whipped cream, but here, a toasted marshmallow cap with bits of bronzed and toasted coconut seemed a more fitting match. More

Tree or no tree, higos en miel were made whenever they were in season. The "figs in honey" were sticky and sweet, their tiny seeds tickling my mouth; I've always thought that sunshine would taste just like one of those translucent orbs. More

This cocada is gooey and even custardy, with a caramelized, chewy surface and bottom and the unmistakable fleshy crunch of coconut. More

Crumbly, thick, and full of little peanut bits, these cookies are deeply satisfying. More

This arroz con leche is flavored with orange rind, cinnamon, and (optional but highly recommended!) dark rum; the scent is deep and sultry. More

A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar. More

Good flan should have slight jiggle, but more along the lines of a trainer-tightened posterior than a waterbed. Good flan is minimalist and sleek, like an expensive silk blouse. More