Authentic Mexican Desserts

The best Mexican desserts like Churros, Alegrías, Alfajor, Amaranto, Buñuelos, Cajeta, Capirotada, Champurrado, Zamora, Crepas de cajeta, Dulce de leche, Flan, Gorditas de azucar and more.

Homemade Mini-Gorditas De Nata

Sift flour and baking powder together. Using an electric mixer, or a whisk, mix nata and condensed milk together until well-blended.


Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using long match, immediately ignite rum. Carefully stir chocolate...


In a small heavy-bottomed saucepan, combine 3/4 cup sugar with 1/3 cup water and stir to combine. Bring to a boil over moderate heat, using a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot, then lower the heat and...


Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30...


Preheat oven to 350°F. Melt 4 tablespoons butter in small saucepan over medium-low heat. Whisk in corn oil. Brush large rimmed baking sheet with some of butter mixture. Arrange bread slices on sheet. Brush bread generously with remaining butter mixture. Bake bread...

Gorditas de Azucar | Sweet Gorditas

In a large bowl, combine flour, sugar, cinnamon, baking powder and salt. Add butter and knead with hands until all ingredients are combined. Add milk and water and continue to knead until dough consistency has formed.

Cinnamon-Sugar Churros

This is more than just a chocolate cake. Thin crepes are layered with cinnamon-spiked chocolate and caramely dulce de leche to produce a showstopping torte.

Pumpkin Flan with Pepita Praline

We’ve taken traditional Mexican flan and given it a Thanksgiving makeover — pumpkin puree and a dash of tequila give this festive custard its distinctive flavor.

Mexican Mocha Bars

Bake, frost, and freeze the bars, tightly wrapped, up to 1 month ahead. Thaw to serve; for neater squares, cut while still cold.

Mexican Wedding Cookies

Unlike other recipes for similar cookies, this one calls for the cookies to be rolled in confectioners’ sugar once cooled; if they’re still warm, the coating will get sticky.

Mexican Chocolate Pots de Crème

Mexican chocolate, which is flavored with ingredients like cinnamon, almonds, and vanilla, lends a distinct flavor to Stephanie Prida’s rich custard. Look for it at Mexican markets and specialty-food stores.

Cherry Pie Chimis

Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Seal with toothpicks.

Fiesta Fruit Cups

Place tortillas on ungreased baking sheets. Brush with butter; sprinkle with cinnamon-sugar. Cut each tortilla into six wedges.


In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly).

Baked Flan

This is a quick and easy baked flan recipe that is prepared in the blender. It’s great served warm or cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top of the slice.


These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far

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