This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
Finely ground pecans and canela flavor these delicate shortbread cookies, a popular treat all over Mexico.
Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics.
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