This classic custard is ubiquitous in Chile, where it is served in cups for a quick afternoon snack or baked in a larger pan for a family-style dessert. Matt Taylor-Gross
The signature vibrance of Latin American cuisine doesn’t end with the last juicy, carnitas-stuffed taco or bowl of simmering, chile-laden stew. Some of our favorite Central and South American recipes are the sweet ones, those iconic custards, cookies, and cakes that can help soothe the palate after a firestorm of peppers.
From Mexico, we love classic churros with a gooey chocolate dipping sauce and polvorones, those pecan-laced shortbread cookies that are popular during holidays. Meanwhile, further south, we’re obsessed with Chile’s ubiquitous leche asada, a baked custard, and a sweet corn milk from Guatemala, a magical land of unknown food traditions.
Ready to explore the sweet side of Latin cooking? Here are our best Latin American dessert recipes.
Like okra, cactus leaves have a gelatinous interior that lends a creamy mouthfeel to this lightly spicy, sweet-tart granita. CJ Jacobson, chef at Girasol in Los Angeles, serves it as a complement to a fruity sorbet; it also makes a great palate cleanser between dinner courses. Get the recipe for Cactus Ice »