Items42The creator’s order
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Buñuelos de RodillaThese 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.0 - 2
ChurrosChurros 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.0 - 3
ConchasThe 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.0 - 4
CapirotadaToasted 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.0 - 5
Flan NapolitanoThe 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.0 - 6
Pastel de Tres LechesSponge 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.0 - 7
Buñuelos de VientoDip 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.0 - 8
Arroz con LecheRice 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.0 - 9
JericallaThis 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.0 - 10
Chongos ZamoranosSoft 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.0
