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1
Buñuelos de Rodilla
These wide, crisp fritters are rolled thin and fried, then dusted with sugar or served with piloncillo syrup. Choose them for a holiday dessert that breaks into shards. The thin disks make a different bite from the flower-shaped buñuelos de viento.
2
Churros
Churros earn their cinnamon sugar with a crisp, ridged crust and a tender center. Order them fresh at a churrería if you can, or dip one into Mexican hot chocolate to keep the crumbs off the table.
3
Conchas
The crisp cookie cap cracks open in a shell pattern over a soft bun. This is a good place to start in a Mexican bakery if you want a sweet bread with two textures. Try it fresh with coffee or a cup of hot chocolate.
4
Capirotada
Toasted bread soaks up a dark piloncillo syrup, with raisins, nuts, and cheese showing up in many versions. The edges can stay crisp while the middle softens. Choose it for a Mexican Lenten dessert that you can serve in a spoonful or a slice.
5
Flan Napolitano
The cream cheese in this version gives the caramel custard a little extra body. When you turn the flan onto a serving plate, the melted caramel runs down the sides and becomes the sauce for every slice.
6
Pastel de Tres Leches
Sponge cake takes up a soak made with three kinds of milk. Once chilled, it cuts into slices that stay moist all the way through. Try it when a cake needs to wait in the refrigerator before dessert, and serve it cold.
7
Buñuelos de Viento
Dip a hot patterned iron into batter and fry it to make a crisp fritter with open petals. Dust the rosettes with cinnamon sugar. They make a good holiday choice if you have a rosette iron and want each person to have their own delicate fritter.
More about Buñuelos de Viento8
Arroz con Leche
Rice cooked with milk and cinnamon turns into a pudding you can serve warm or chilled. Raisins are one option, and a dusting of cinnamon lets you keep the rest simple. Choose it if you want a dessert that can be portioned ahead or offered by the spoonful from a pot.
9
Jericalla
This Guadalajara custard bakes in individual dishes until spots on the surface darken. Vanilla and cinnamon flavor the milk and eggs, while the browned top gives the first spoonful a slightly toasted taste. Try it when you want a small chilled custard with a little color on top.
10
Chongos Zamoranos
Soft curds sit in a sweet, cinnamon-scented syrup in this dessert associated with Zamora, Michoacán. Spoon up some syrup with each bite. Choose it for the contrast between a springy piece of curd and a sweet liquid instead of a smooth custard.
11
Nicuatole
This Oaxaca corn pudding sets enough to cut, with a soft bite that still tastes of maize. Some cooks color the top red for serving. Try it chilled when you want corn to be the principal flavor in the dessert.
12
Marquesitas
The Yucatecan street snack starts as a thin wafer that vendors roll around salty grated Edam while it’s still pliable. The wafer crisps as it cools. Try the classic cheese filling first, or look for a stand that adds a sweet spread alongside it.
13
Dulce de Papaya
Chunks of papaya simmer in syrup until they are sweet and tender. Try the Yucatecan serving with grated Edam if you like salt alongside a fruit dessert. Spoon out the fruit and add only as much syrup as you want.
14
Carlota de Limón
Layers of María cookies soften in a cold lime and milk filling. Give it refrigerator time so you can cut across the layers. Pick this if you want lime and cream with a pantry cookie doing the work of a cake layer.
15
Gelatina de Mosaico
Cubes of fruit-flavored gelatin set inside a creamy milk gelatin, so the colors show through each slice. Let the colored layers set separately before assembling the mold. Bring it to the table cold when you want a make-ahead dessert that cuts cleanly.
More about Gelatina de Mosaico16
Pan de muerto
Bakers make this Day of the Dead bread with raised pieces that suggest bones. Orange zest and a sugar coating are common choices. Serve it with hot chocolate, and keep the holiday association in mind when your bakery sells it in fall.
More about Pan de muerto17
Chocoflan
Chocolate cake and custard share the same pan and swap places as the dessert bakes. Turn it out after it has chilled to show the two layers. Choose it when you want a dessert whose most interesting detail is visible in the first slice.
18
Rosca de Reyes
This ring-shaped bread is shared on or around January 6 and often decorated with dried or candied fruit. A figure is hidden inside, and finding one traditionally brings a later obligation to host or provide tamales. Cut slices so the decoration comes through with the bread.
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Calabaza en tacha
Simmer pieces of pumpkin in a piloncillo and cinnamon syrup until tender. In Mexico it is associated with Day of the Dead. Try it warm with some of its cooking syrup, or chill it so the sauce clings to each piece.
More about Calabaza en tacha20
Coyotas
These flat Sonoran pastries can hold a thin layer of piloncillo that melts as they bake. Start with one of the comparatively plain fillings to taste the difference between the crumbly pastry and the cooked sugar.
21
Empanadas de Piña
Pineapple jam brings a bright, tart note to these panadería hand pies. Look for the half-moon shape and sealed edge, which keep the jam inside as the pastry bakes. They travel well and make a good contrast to the thinner, round coyotas.
