27 Easy Authentic Mexican Desserts

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Banana Chocolate Quesadilla

Banana & Chocolate Quesadilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT3M · Total: PT6M · Yield: [‘1’, ‘1 – 2’]

Banana & Chocolate Quesadilla are like a cheat’s version of a French crepe and taste out of this world good!

Ingredients

• 1 Tortilla wrap (I used seeded)
• Nutella or chocolate spread (for spreading)
• 1 Banana (sliced)
• Rapeseed oil (for brushing)

Instructions

1. Lay the tortilla wrap on a board and spread a thick layer of Nutella/chocolate spread over half of it (leaving the other half bare).
2. Lay the banana slices on top of the Nutella side to fully cover.
3. Fold the bare side over the filled side and brush top with oil, then flip over carefully and brush other side with oil.
4. Pre-heat a frying pan (medium heat) and then cook the Quesadilla for a minute or so on each side until golden brown. (When flipping it’s easier to flip from the curved side across the fold).
5. Cut the Quesadilla into 4 wedges and serve on their own or with ice cream.
6. Serves 1 – 2 depending on how hungry you are!

2. Conchas

Conchas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm milk
• 1/3 cup sugar
• 2 1/4 teaspoons active dry yeast
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 1 large egg
• 1/2 cup all-purpose flour (for crown)
• 1/4 cup granulated sugar (for crown)
• 2 tablespoons unsalted butter, softened (for crown)
• 1/2 teaspoon vanilla extract (for crown)

Instructions

1. 1. Warm milk to about 110F (43C); whisk in yeast and a pinch of sugar; let bloom 5 minutes.
2. 2. In a large bowl, mix 2 cups flour, sugar, and salt; add butter, egg, and yeast mixture; knead until smooth.
3. 3. Let dough rise until doubled, about 1 hour.
4. 4. Prepare crown by combining dough scraps with flour, sugar, butter, and vanilla until crumbly.
5. 5. Divide dough into 4 equal portions; flatten slightly and top with a portion of crown, pressing to attach.
6. 6. Bake at 350F (175C) for 15-18 minutes until golden; cool before serving.

3. Arroz Con Leche

Mexican Rice Pudding (Arroz con Leche) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

A delicious and creamy recipe for Mexican Rice Pudding.

Ingredients

• 1 cup long grain white rice (raw, uncooked)
• 1 cinnamon stick (can use 1-2 additional cinnamon sticks )
• pinch salt
• 2 cups water
• 4 1/4 cups milk (2% or whole milk)
• 1/4 teaspoon vanilla extract
• 1 cup granulated sugar
• ground cinnamon for serving

Instructions

1. In a medium sized pot or saucepan add the rice, cinnamon stick, salt, and water. Place over medium heat and bring to a boil, stirring occasionally. 
2. Once boiling cover with a lid, reduce heat to low, and simmer for 10-12 minutes. At this point most of the water should be absorbed.
3. Stir in the milk, turn the heat to medium-low, cover, and continue cooking for 10 minutes. 
4. Remove the lid and stir in the vanilla extract and sugar. 
5. Continue cooking (can raise heat to medium) until the rice pudding has reached a thick consistency, about 20 minutes or so. 
6. Once thick, remove from heat. Serve warm or cold topped with a sprinkling of ground cinnamon, nutmeg, or raisins. 

4. Dessert Nachos

Mexican Dessert Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘8’, ‘8 servings’]

Enjoy dessert nachos as a Cinco de Mayo dessert or any day you want something fun. This delicious and easy-to-assemble dessert looks incredibly fancy for a great wow factor. Bake your tortilla chips for a healthier option than frying, and watch this fantastic Mexican-inspired dessert disappear.

Ingredients

• 5 flour tortillas (unbaked)
• 3 tablespoons unsalted butter (melted)
• 10 teaspoons sugar
• 1 teaspoon cinnamon
• 4 large strawberries (sliced)
• 1 banana (sliced)
• 1/2 cup blackberries
• 1/2 cup raspberries
• 3 tablespoons Mexican hot chocolate sauce
• 1/2 cup heavy whipping cream
• 1 1/2 teaspoons powdered sugar
• 1/2 teaspoon vanilla

Instructions

1. Preheat your oven to 425 degrees. Mix together sugar and cinnamon.
2. Melt butter, and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into six triangles, cutting it in half, then into thirds.
3. Place tortilla triangles onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes until puffed and golden.
4. Slice fruit while tortilla chips bake.
5. Make the whipped cream by adding the heavy whipping cream, powdered sugar, and vanilla to a cold mixing bowl and mix slowly until it’s bubbly, then increase the speed for 1-2 minutes until you have soft peaks.
6. Arrange half the cinnamon sugar tortilla chips on a platter. Top with a portion of the sliced fruit. Drizzle warm hot chocolate sauce over the fruit, then repeat with a second layer and top that with fresh whipped cream. Serve immediately.

5. Bunuelos

Easy Buñuelos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 10

These easy buñuelos start off with store-bought flour tortillas. Fried until golden and coated in a crunchy cinnamon-sugar coating!

Ingredients

• 10 small flour tortillas
• 1/2 cup white sugar
• 1 ½ teaspoons ground cinnamon
• Vegetable oil, for frying

Instructions

1. In a large pot or skillet, add at least 1 inch of oil and heat over medium-high heat (350F if using thermometer). While the oil is heating, combine the sugar and cinnamon in a shallow dish and set aside. Fry tortillas 2-3 minutes, flipping about every 15 seconds until golden brown and crisp through. Remove from oil and let the excess oil drip back into the pan. Immediately dredge or sprinkle tortillas with cinnamon-sugar mixture. Serve immediately.

6. Fried Ice Cream in a Pan

Easy Fried Ice Cream Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [’12’]

It’s easy to make fried ice cream! Note, you’ll need to let it freeze for at least five hours before serving.

Ingredients

• 2 quarts vanilla ice cream ((See notes.))
• 6 cups corn flakes ((half a 12-ounce box; use gluten free if needed))
• 4 tablespoons salted butter
• ¼ cup brown sugar
• 1 ½ teaspoons cinnamon
• 2 tablespoons honey ((plus extra for serving))
• Whipped cream for serving

Instructions

1. Set out the containers of ice cream to soften at room temperature. Have a 9×13 pan ready.
2. Crush the corn flakes. (I place three cups at a time in a gallon freezer bag, seal the bag, then used a rolling pin to crush them. You also could crush a couple of cups at a time in your pan, using the bottom of your measuring cup.)
3. Melt the butter in a large skillet on your stove over medium-high heat. Add the crushed corn flakes and stir to combine. Stir constantly for about three minutes, until the cereal is toasted and fragrant.
4. Turn off the heat. Stir the brown sugar and cinnamon into the corn flakes until combined. Transfer the mixture to a sheet pan and spread it out to cool off.
5. Transfer the ice cream to a large mixing bowl. Stir it with a wooden spoon until the ice cream is soft and smooth. (It helps to run a butter knife through it.)
6. When the corn flakes are cooled off, place a layer of them in an ungreased 9×13, using just enough cereal to cover the bottom of the pan.
7. Carefully transfer the ice cream onto the bottom crust. It helps to scatter dollops of ice cream all around the pan, then use a metal icing spatula to gently spread the ice cream in an even layer.
8. Sprinkle the rest of the crushed corn flakes onto the ice cream in an even layer. Gently pat the topping down with your hand. Drizzle on a couple tablespoons of honey. Cover the pan with foil and freeze it for at least five hours.
9. Remove the pan of fried ice cream from the freezer 15-20 minutes before serving it, to allow it to thaw a bit. To serve, cut the fried ice cream into squares. Top the squares with additional honey and whipped cream. Store leftovers covered in the freezer for up to a week.

7. Margarita Pie

Margarita Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT180M · Yield: [’10’, ’10 slices’]

Key Lime Pie meets your favorite classic margarita in this luscious dessert.

Ingredients

• 8 oz graham cracker crumbs (1 ½ cups)
• 2 oz granulated sugar (1/4 cup)
• 3 oz unsalted butter (melted)
• 6 large egg yolks
• 28 oz sweetened condensed milk (two 14 oz cans)
• 2 limes (finely grated zest)
• 8 oz fresh lime juice (1 cup (about 6-8 limes))
• 4 oz tequila (½ cup (see note))
• 1 oz Orange Liquer (2 tablespoons)
• 12 oz heavy cream (1 ½ cups)
• 1 oz confectioner’s sugar (¼ cup)
• ½ teaspoon vanilla extract

Instructions Graham Cracker Crust

1. Preheat the oven to 350 °F. Combine 8 oz graham cracker crumbs and 2 oz granulated sugar in a small bowl. Sprinkle 3 oz unsalted butter (melted) over the crumbs and toss to combine. Press the crumbs into the bottom and sides of a 9″ pie plate. Bake until golden brown, about 10 minutes. Make the filling while the crust bakes.

Filling

1. In a medium bowl, mix together 6 large egg yolks, 28 oz sweetened condensed milk, finely grated zest from 2 limes. Whisk in 8 oz fresh lime juice, 4 oz tequila and 1 oz Orange Liquer. Pour the filling into the baked crust.
2. Return the pie to the oven and bake until the filling is set, about 25 minutes. Cool to room temperature then refrigerate several hours or overnight.

Assembly

1. Whip 12 oz heavy cream with 1 oz confectioner’s sugar and ½ teaspoon vanilla extract. Pipe or spread the cream onto the filling.
2. Refrigerate until serving, serve chilled.

8. Fresas Con Crema

Fresas con crema is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Yield: [‘2’]

fresas con crema is the best summertime dessert. It’s sweet, refreshing and just plain delicious!

Ingredients

• 1 1/2 cup strawberries (chopped)
• 1/2 cup evaporated milk
• 1/3 cup sour cream
• 1/4 cup sweetened condensed milk
• 1/2 tbs Mexican vanilla (I use Molina)

Instructions

1. In a large bowl add the sweetened condensed milk, sour cream, and vanilla.
2. Stir well to make sure there are no lumps.
3. Slowly add in the evaporated milk while stirring.
4. Add in the strawberries. Stir.
5. Cover and chill in the refrigerator for half an hour.
6. Serve and enjoy!

9. Mexican Wedding Cookies

Mexican Wedding Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Yield: [’25’, ’25 Cookies’]

The Mexican wedding cookies are the simplest of all. Flour, butter, sugar, and nuts are all it takes to make these buttery snowballs. And even with such few ingredients, they’re utterly addictive.

Ingredients

• 1 cup All-purpose flour
• 1 cup Quinoa flour
• 1 cup Walnuts
• 2/3 cup Icing sugar
• 3/4 cup Butter, room temperature
• 2 tsp Vanilla extract
• 2-3 tbsp Milk (Optional)
• 1/4 cup Icing sugar, for sprinkling on cookies

Instructions

1. Preheat your oven to 170C. Line a baking tray with Silpat or parchment paper.
2. Begin by grinding walnuts and icing sugar into a fine powder in your processor.
3. In a large bowl, beat butter till it’s fluffy.
4. Add the vanilla extract and walnut – icing sugar powder.
5. Stir in both the flours. Mix well.
6. You may need to add some milk if the dough seems dryish.
7. If the dough seems too soft, please refrigerate for a few minutes.Divide the dough into equal size pieces. Roll into balls.
8. Place on the prepared tray and bake for 17-18 minutes, until light golden brown.
9. Let cool for a few minutes then roll in icing sugar.
10. Store the cooled cookies in an air-tight container. Enjoy!

10. Milk Gelatin

Milk Gelatin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups whole milk
• 1/4 cup cold water
• 2 tablespoons granulated sugar
• 2 1/4 teaspoons unflavored gelatin powder
• 1 teaspoon vanilla extract
• Fresh berries for serving (optional)

Instructions

1. 1. In a small bowl, bloom the gelatin by sprinkling it over the cold water; let it rest about 5 minutes.
2. 2. In a saucepan, warm the milk with the sugar and vanilla just until steam begins to rise (do not boil).
3. 3. Remove from heat and whisk in the bloomed gelatin until completely dissolved.
4. 4. Pour the liquid into four small serving dishes or molds and refrigerate at least 4 hours until set.
5. 5. Serve chilled, with fresh berries if desired.

11. Vegan and Gluten-free Pastel de Elote

Gluten-Free ‘Pastel de Elote’ Sweet Mexican Corn Cake (Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘1’, ‘1 Cake’]

A lightened up, gluten-free, vegan, & top 8 allergy-free recipe for ‘Pastel de Elote’ Sweet Mexican Corn Cake! This traditional dessert is moist, dense, with a bread pudding like texture. Baked in a bundt pan, with fresh corn, and topped with a light glaze, this treat will be gone in a flash!

Ingredients

• 1 Cup Masa Harina (Corn Flour)
• 1 Cup Gluten-Free 1-to-1 Baking Flour
• 1 Tsp Baking Powder
• 3/4 Cup Erythritol (or preferred granulated sweetener)
• 1 Cup Sweet Yellow Corn
• 1 Prepared Bob’s Red Mill Egg Replacement
• 3/4 Cup Unsweetened Non-Dairy Milk*
• 1/4 Cup Sweetened Condensed Coconut Milk
• 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
• For the “Honey Glaze”:
• 3/4 Cup Powdered Erythritol (or preferred powdered sugar)
• 2 TB Vegan Honey (or real pure honey)
• 3 Tsp Water

Instructions

1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flours and baking powder and whisk together.
3. Now add the rest of the cake ingredients and mix together to form a smooth, thick cake batter.
4. Pour the cake batter into a greased 3-cup bundt pan** and place in the oven to bake for 25 minutes.
5. While the cake is baking, prepare the glaze by simply mixing the 3 ingredients together.
6. Allow the baked cake to cool for a bit in the pan before inverting onto a wire rack to completely cool.
7. Once the cake has cooled, drizzle on the glaze. Save some glaze for serving!
8. Pro tip: This cake tastes amazing once chilled in the fridge!

12. Mini Margarita Cheesecakes

Mini Margarita Cheesecakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT4H50M · Yield: 6

Small batch mini margarita cheesecakes with graham cracker crust are easy and portable, perfect to serve at football parties. Get your party started by turning your drink into dessert!

Ingredients

• 1/2 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 8 ounces full-fat cream cheese, softened
• 1/3 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 1 tablespoon tequila
• 2 teaspoons triple sec
• 1 tablespoon all-purpose flour
• Small Batch Homemade Whipped Cream, lime zest, and lime slices, for garnish

Instructions

1. Preheat oven to 325°F. Line a 12-cup muffin pan with 6 paper liners.
2. In a small bowl, mix together the graham cracker crumbs and melted butter until moistened and clumpy. Press down into the bottom of each paper liner and bake 5 minutes.
3. In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes.
4. Beat in the egg then beat in the vanilla, lime zest, lime juice, tequila, triple sec, and flour.
5. Spoon the batter into each liner and bake 18-20 minutes or until a toothpick inserted in the center comes out clean.
6. Cool completely at room temperature then chill in the refrigerator for at least 4 hours. Garnish with whipped cream, zest, and slices before serving.

13. Tres Leches Cake

Tres Leches Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 18

This easy, moist and sinfully delicious cake is the perfect end to any Mexican fiesta!

Ingredients

• 1 box white cake mix
• 1 1/4 cup water or milk
• 1/3 cup vegetable oil
• 3 eggs
• 1 cup whipping cream
• 1 cup milk
• 1 can sweetened condensed milk
• 1/2 cup rum, or 1 tbsp. rum flavouring
• 1 cup whipping cream
• 1/8 cup rum, or 1 tsp. rum flavouring
• 2 tbsp. icing sugar
• 1 cup unsweetened coconut, toasted
• 1/2 cup chopped pecans, toasted

Instructions

1. Heat oven to 350 degrees. Grease bottom of a 13″ by 9″ cake pan.
2. Beat cake mix, water, vegetable oil and eggs together for about two minutes and pour into pan. Bake 35 minutes until toothpick inserted in centre comes out clean.
3. Let cake stand five minutes. Pierce top of cake approximately 30 times with a long fork.
4. Mix together one cup whipping cream, milk, sweetened condensed milk and half cup rum in bowl. Carefully pour over top of cake. Cover and refrigerate at least three hours.
5. When ready to serve, beat remaining whipping cream, rum and icing sugar together until stiff peaks form. Spread over top of cake and top with coconut and pecans. Store in refrigerator.

14. Instant Pot Dulce de Leche

Instant Pot Dulce de Leche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT40M · Total: PT43M · Yield: [‘8’, ‘8 servings’]

This Instant Pot Dulce de Leche is thick and creamy sweet caramel like paste ready to take all your favorite desserts to the next level!

Ingredients

• 1 14 oz can sweetened condensed milk
• 1 tsp vanilla extract

Instructions

1. Remove label and top of condensed milk, discard. Cover the can with a tight layer of aluminum foil.
2. Place steaming rack inside of the Instant Pot. Then place the can of condensed milk on the rack.
3. Add enough water to reach halfway up the sides of the can.
4. Cover, seal pressure knob and cook on high pressure for 40 minutes. Allow pressure to release naturally.
5. When done carefully remove the can of condensed milk from the pot. Pour into a bowl, add vanilla extract and fold to combine.
6. Store in an air-tight glass container in refrigerator.

15. Carlota de Limón

Carlota de Limón (Mexican Icebox Cake) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT255M · Yield: [‘8’, ‘8 servings’]

This Carlota de Limón no-bake lime icebox cake has sweet and tangy layers of creamy lime filling in between crispy Maria cookies.

Ingredients

• 1 (12-ounces) can evaporated milk
• 1 (14-ounces) can sweetened condensed milk
• Juice of 6 limes ((about 3/4 cup of lime juice))
• 2 (6-ounces) packages Maria cookies ((you can use graham crackers also))
• 1 cup (240 ml) cold heavy cream or heavy whipping cream
• 2 tablespoons granulated sugar ((or to taste))
• 1/2 teaspoon pure vanilla extract
• Lime zest, lime slices, berries, Maria cookie crumbs

Instructions Make the Icebox Cake:

1. Prepare your pan. Line the bottom and the sides of a 6 x 3 inch springform pan with parchment paper making sure the parchment paper extends about 1/4-inch higher than the sides of the pan.
2. Add the evaporated milk, condensed milk and lime juice to a blender. Cover and process at medium speed until well blended.
3. Spoon about 2-3 tablespoons of the lime cream mixture into the prepared pan.
4. Spread evenly to cover the bottom of the pan. Top with a layer of cookies. Break up the cookies into smaller pieces to cover open areas.
5. Add some of the lime cream mixture (about 1/2 cup), smooth the cream with a small spatula, then top it with a layer of cookies. Continue layering until there are no more ingredients left, ending with the creamy lime mixture. Cover and refrigerate for at least 4 hours or overnight.

Prepare the Whipped Cream:

1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Pour heavy cream, sugar and vanilla into the cold bowl and whisk on high speed until stiff peaks form. Refrigerate until ready to use.

Finish the cake:

1. Carefully remove the icebox cake from the pan and place it on a cake stand or platter. Decorate the cake with whipped cream. Garnish and serve.

16. Flan

Flan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup granulated sugar (caramel)
• 2 tablespoons water
• 2 cups whole milk
• 3 large eggs
• 1/3 cup granulated sugar (custard)
• 1 teaspoon vanilla extract
• Pinch salt

Instructions

1. 1. To make caramel, combine 1/2 cup sugar with 2 tablespoons water in a small saucepan and cook over medium heat until amber in color; pour a thin layer into four ramekins and set aside.
2. 2. Whisk eggs, 1/3 cup sugar, vanilla, and salt in a bowl; heat milk just to steaming and gradually whisk into the egg mixture.
3. 3. Strain the custard and evenly divide it among the caramel-lined ramekins.
4. 4. Set ramekins in a larger baking dish, add hot water halfway up the sides, and bake at 325°F (165°C) for 35–40 minutes, until set at edges but slightly jiggly in the center.
5. 5. Cool, then refrigerate for at least 2 hours; unmold or invert onto plates to serve.

17. Tres Leches Paletas

Tres Leches Paletas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT190M · Yield: [’12’]

A sweet, creamy twist on the classic cake.

Ingredients

• 1 1/2 cups (375 milliliters) heavy cream
• 14 ounce can (396 grams) sweetened condensed milk
• 1/8 teaspoon kosher salt (optional)
• 1 1/2 cups (375 milliliters) whole milk
• 1 teaspoon (5 milliliters) almond extract
• rainbow sprinkles
• nonpareils

Instructions Whip the Heavy Cream

1. Set a metal mixing bowl in a shallow dish of ice water. Add the heavy cream to the metal mixing bowl and use an immersion blender to whip the cream at medium-high speed for 6 to 7 minutes, or until the cream holds stiff peaks when you lift the whip from its surface.

Combine the Tres Leches Mixture

1. In a separate mixing bowl, use the whip from your immersion blender (or a rubber spatula) to stir together the sweetened condensed milk and the salt until the salt is mostly dissolved. Use a rubber spatula to fold the cream into the condensed milk mixture until they are combined.
2. Next, stir in the whole milk and almond extract until the mixture is smooth and no clumps of whipped cream are visible.

Fill the Popsicle Molds and Freeze the Paletas

1. Put the popsicle molds on a sheetpan to make transferring them to the freezer after filling them easier.Pour the tres leches mixture into the cavities of the popsicle molds until only 1/8-inch of space remains.
2. Sprinkle the surface with a pinch of rainbow sprinkles or nonpareils or leave them plain. Cover the molds and insert the wooden popsicle sticks into each cavity until only a 1/2-inch of the stick is visible.
3. Freeze the paletas for at least 3 hours if you’re using metal molds. If you’re using any other type of mold, it’s best to freeze them overnight.

Unmold and Wrap

1. Once the paletas are completely frozen, dip the bottoms of the molds in a bowl of warm water to loosen them. Dip the mold in and out of the water quickly and wiggle the paleta out. If you’re using a silicone mold, you need to flip it upside down and run warm water over the bottom of the mold.
2. After removing each paleta from its mold, wrap it in a square of wax or parchment paper and set it on a small sheet pan.  Once they’re all unmolded and wrapped, put the pan of paletas back in the freezer for 20 minutes to firm them up again.
3. Once firm enough to handle, transfer the tres leches paletas to a freezer storage bag and freeze for 2 months.

18. Mexican Fruit Salad

Mexican Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 people’]

Make this Mexican Fruit Salad with just 6 ingredients for a refreshing, flavorful side dish. Easy to prepare and perfect for any occasion!

Ingredients

• 1 small watermelon (cut into 1-inch chunks)
• 1 large pineapple (cut into 1-inch chunks)
• 2 large papayas (cut into chunks)
• 2 large mangos (cut into chunks)
• juice of 2 limes
• chili lime seasoning (to taste)
• lime wedges
• mint sprigs

Instructions

1. Add all of the fruit (except for limes) to a large serving bowl.
2. Squeeze the limes over the fruit and gently toss to everything coat.
3. Sprinkle chili lime seasoning over the fruit to taste. Garnish with lime wedges and mint sprigs.

19. Mexican Chocolate Ice Cream

Mexican Chocolate Ice Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT5H30M · Yield: 1

Kick up your favorite chocolate ice cream a notch with this silky smooth Mexican Chocolate Ice Cream with cinnamon and a hint of chili powder.

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon espresso powder (optional)
• 1/4 teaspoon mild chili powder
• 4 ounces semisweet chocolate, chopped
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 2 egg yolks, room temperature
• 1/4 teaspoon vanilla

Instructions

1. In a large saucepan over medium heat, bring 1/2 cup cream, cocoa powder, cinnamon, espresso powder, and chili powder to a boil, whisking often to blend. Reduce the heat and simmer for another 30 seconds, whisking constantly.
2. Remove from the heat and stir in the chocolate until smooth. Stir in the remaining 1/2 cup cream.
3. Pour the mixture into a large bowl, scraping the pan as much as possible. Place a mesh strainer on top of the bowl.
4. In the same saucepan over medium heat (no need to clean it), warm the milk, sugar, and salt.
5. In a separate small bowl, add the egg yolk. Slowly pour some of the warm milk into the yolk, whisking constantly, then scrape it all back into the saucepan.
6. Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
7. Remove from the heat and pour through the mesh strainer into the chocolate mixture. Stir in the vanilla. Place the bowl in an ice bath and cool until room temperature. When cool, refrigerate for at least 1 hour or until cold.
8. Once the ice cream mixture is cold (it will be thick like pudding), freeze it in your ice cream maker according to the manufacturer’s instructions. Freeze in an airtight container until firm, roughly 4 hours or overnight.

20. Rumchata Cupcakes

The Best Recipe for Rumchata Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [’16’, ’16 people’]

Are you looking for a festive dessert for a Mexican-themed cuisine dinner party? Wait until you try this recipe for rumchata cupcakes.

Ingredients

• 1 Box Vanilla or Yellow Cake Mix
• 1/2 Cup Vegetable Oil
• 1 1/3 Cup Rumchata (See recipe for division instructions)
• 3 Eggs
• 1 Cup Salted Butter (2 sticks, Softened)
• 4 Cups Powdered Sugar (See recipe for division instructions)
• 1/4 Tsp Cinnamon
• 1 Tsp Vanilla Extract
• 4 Pirouette Cookies (For decoration)

Instructions

1. Preheat oven to 350.
2. Line muffin tins with cupcake liners.
3. In a large mixing bowl, mix cake mix, vegetable oil, 1 cup of the rumchata, and 3 eggs until smooth.
4. Pour into muffin tins. Bake for 25 minutes or until a toothpick comes out clean.
5. In a mixing bowl, add butter, 1/3 cup rumchata, 2 cups powdered sugar, cinnamon, and vanilla extract.
6. Mix ingredients well. Then add the last 2 cups of powdered sugar and mix well.
7. When cupcakes are cool, frost them. I used a pastry bag.
8. Sprinkle with cinnamon.
9. Then top each one off with a small Pirouette Cookie.

21. Vegan Mexican Hot Chocolate

Vegan Mexican Hot Chocolate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’, ‘2 cups’]

This lightly spiced vegan Mexican hot chocolate recipe combines semi-sweet vegan chocolate with dairy-free milk. It’s then lightly spiced with cinnamon and a hint of chili for a delicious winter warming drink! Prepare this spiced vegan hot chocolate using regular vegan chocolate or Ibarra Mexican chocolate tablets, either on the stovetop or in a crockpot!

Ingredients

• 3 ¼ cups of almond milk
• ⅔ cup of semi-sweet chocolate chips
• 1 ½ teaspoons of ground cinnamon
• ⅛ teaspoon of chili powder
• 1 teaspoon of vanilla extract
• pinch of cayenne pepper

Instructions

1. In a saucepan over medium heat, add all ingredients and slowly whisk until all the chocolate melts and it becomes a smooth drink.

22. Baked Churro Donuts

Baked Churro Donuts with Chocolate Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’12’, ’12 donuts’]

Baked Churro Donuts are the best of a donut and a churro. The cinnamon shines through until the final bite! Finish with a dark chocolate sauce.

Ingredients

• 4 Tbsp butter, melted and cooled to almost room temperature
• ⅔ cups milk
• 1 egg
• 1 egg white
• 1 Tbsp vanilla
• 1 cup flour
• ½ cup sugar
• 2 tsp cinnamon
• ¾ tsp baking powder
• ½ tsp salt
• 4 Tbsp butter, melted and slightly cooled
• ½ cup sugar
• 1 Tbsp cinnamon

Instructions Donuts:

1. Preheat oven to 350°FHeavily oil or butter a non-stick donut pan.
2. In a large bowl combine flour, sugar, cinnamon, baking powder, and salt.
3. In a medium bowl whisk together melted cooled butter, milk, egg, egg white and vanilla until well combined.
4. Slowly add the liquid ingredients to the dry ingredients and mix gently until combined and no lumps remain. Do not overmix.
5. Fill the cavity of each donut mold about 3/4 full.
6. Cook about 20-25 minutes. Donuts are done when they have a slight spring to the touch. They will not be tall like yeast donuts. Cool on a wire cooling rack.
7. Allow donuts to cool for about 5 minutes in the pan. Loosen around the edges and center and flip the pan to release the donuts. Allow another 5 minutes to cool.

Cinnamon Topping:

1. While donuts are cooling, melt butter and let cool to room temperature but not solidify, in a small bowl.
2. In a shallow bowl combine sugar and cinnamon.
3. With a pastry brush coat all sides of the donuts with butter. Coat all sides in sugar-cinnamon mixture. Repeat with remaining donuts and serve.
4. If not serving right away keep covered.

23. Churros Chocolate Dipping Sauce

Homemade churros is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’20’]

These homemade churros are made from a simple choux-style dough, fried until perfectly golden, then rolled in cinnamon sugar and served with rich chocolate sauce for dipping.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons vegetable oil
• 2 cup boiling water
• Oil for frying
• ⅓ cup granulated sugar
• 3 teaspoons ground cinnamon
• ¾ cup dark chocolate (chopped)
• ¾ cup heavy cream
• 1 teaspoon pure vanilla extract

Instructions

1. Combine the ingredients. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the oil and water to the flour mixture and mix until just combined. The dough will be thick and sticky.
2. Fill the piping bag. Transfer the dough to a piping bag fitted with a 1/3-inch star tip nozzle.
3. Heat up the oil. Place a heavy-bottomed pot over medium-high heat and add 2 inches of oil. Let the oil heat up to 340°F.
4. Fry the churros. Pipe in 6-inch lengths of dough into the oil, snipping off with scissors. Only cook 3 to 4 churros per batch. Cook each churro for 3 to 5 minutes, or until golden brown. Roll them around occasionally during cooking.
5. Cool the churros. Place the cooked churros on a paper-lined plate to drain off any excess oil.
6. Coat them in cinnamon sugar. To make the coating, combine the sugar and cinnamon in a shallow plate. Roll each churro in the cinnamon-sugar until completely coated.
7. Make the chocolate dipping sauce. Meanwhile, melt the chocolate and cream together using a double boiler. You can also microwave the chocolate and heavy cream in 30-second bursts. Make sure to use a microwave-safe bowl. Stir the sauce after each burst, and continue to microwave until melted and smooth.
8. Finish and serve. Once completely melted and smooth, stir in the vanilla extract and serve the chocolate sauce with the churros!

24. Tamales Dulces

Tamales Dulces (Sweet Tamales) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT60M · Yield: [’25’]

Tamales dulces are a delicious and easy treat that’s perfect for dessert or even breakfast.

Ingredients

• 4 cups Masa harina
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 16 tbs butter ( 2 sticks softened)
• 3/4 cup brown sugar
• 2 tsp vanilla extract
• 12 oz can of evaporated milk
• 1 cup regular milk
• 14 oz can of sweetened condensed milk
• 20 oz can of crushed pineapple (don’t drain)
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans
• corn husks

Instructions

1. Remove the corn husk from their packaging and put them in a large pot.
2. Fill the pot with water and bring to a boil. Then remove the pot from the heat and let the husks soak for a couple of hours.
3. After the husks have soaked remove them from the pot and shake off excess water. Then let them dry a bit.
4. Combine the masa harina, ground cinnamon and baking powder in a large bowl and mix well.
5. Cream the softened butter with the brown sugar and vanilla extract with a mixer.
6. While continuing to mix add about 1/3 a cup at a time of the masa harina to the butter mixture until you’ve incorporated all of the masa harina to the butter.
7. Next add the evaporated milk, regular milk and sweetened condensed milk and the can of crushed pineapple. Mix everything together with a large spoon.
8. Then add the chopped pecans and shredded sweetened coconut.
9. Mix well with a large spoon until everything is well incorporated.
10. Spread about 2 heaping tbs of the masa onto a corn husk.
11. Fold the sides of the husks in then fold the bottom of the husk up.
12. Use thin pieces of the corn husks to tie the tamales closed or you ca just flip the tamales over so they don’t open.
13. Repeat with the rest of the corn husks until all the masa is gone.
14. Fill the steamer with water and put the steamer insert in.
15. Put the tamales in the pot laying down.
16. Bring the water in the steamer to a boil then lower the heat to medium.
17. Cover and cook for one hour.

25. Mantecadas

Mantecadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2 tablespoons milk
• Pinch of salt

Instructions

1. 1. Preheat oven to 350°F (175°C). Line 4 muffin cups or small tins.
2. 2. Cream butter and sugar until light and fluffy; beat in eggs one at a time, then add vanilla.
3. 3. Whisk flour, baking powder, and salt; alternately add dry ingredients and milk to the batter until just combined.
4. 4. Divide batter evenly into prepared cups; bake 18–22 minutes until pale golden and a toothpick comes out clean.
5. 5. Cool briefly before removing; yield 4 portions.

26. Spicy Pineapple Paletas

Spicy Pineapple Paletas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT195M · Yield: [’16’, ’16 paletas’]

Honey-sweet pineapple is given a hit of heat with fresh jalapeños.

Ingredients

• 1/3 cup (80 milliliters) honey
• 1/3 cup (80 milliliters) water (or tequila blanco for adult-only paletas)
• 1 large (8 cups or 1 kilogram) pineapple (peeled, cored, and cut into 1-inch chunks)
• 1 1/2 large jalapeño peppers
• 1 large lime (juiced (2 tablespoons or 30 milliliters))

Instructions Make the Honey Syrup

1. In a 1-quart, microwave-safe bowl, heat the honey and water together for 15 seconds on high heat.
2. Use a spatula or whisk to stir the two together until combined. Set this syrup aside.

Prep the Peppers

1. Trim the stem off one of the peppers, then cut it in half across its width.
2. Cut one-half of the pepper into large, 1/2-inch wide chunks.
3. Slice the remaining half and the bottom half of the second pepper, into paper-thin slices on the diagonal. This will give you 1 1/2 peppers total for the recipe.
4. Reserve the thinly sliced peppers for later.

Blend the Spicy Pineapple Mixture

1. Add the chunks to the blender, seeds, and all.
2. Next, add the pineapple chunks to the blender. Finally, add the honey simple syrup.
3. Blend these for 1 minute at high speed or until it is very smooth.

Prep, then Fill the Popsicle Molds

1. Use a popsicle stick to press one or two slices of jalapeños onto the wall of each popsicle mold.
2. Pour the mixture into your popsicle molds after lining them with the peppers.
3. Fill the mold cavities with the pineapple mixture, leaving 1/8-inch headspace at the top.
4. Cover the molds and insert wooden popsicle sticks, leaving 1/2-inch of the stick exposed.

Freeze, then Unmold the Paletas

1. Freeze the paletas for a minimum of 3 hours if you’re using metal molds. If you’re using any other type of mold, freeze them overnight.
2. After freezing the paletas completely, unmold them.
3. Wrap each paleta in a square of wax or parchment paper immediately after removing them from the mold and set it on a small sheet pan.
4. After wrapping the paletas in the protective paper, place them on a sheetpan and pop them back into the freezer for 20 minutes.
5. Transfer the now firm paletas to a freezer storage bag. Storing paletas in freezer bags keeps them tasting fresh for as long as possible.

27. Mini Oreo Cheesecake Tacos

Mini Oreo Cheesecake Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 Oreo cookies
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, whipped to soft peaks
• Optional garnish: crushed cookies or berries

Instructions

1. 1. Prepare the shells: split 8 cookies and separate the halves; press two Oreo halves per shell into four small muffin cups to form curved shells. Chill 15 minutes to set.
2. 2. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth; fold in the whipped cream until well combined.
3. 3. Spoon the filling into each Oreo shell and smooth the top; refrigerate 1–2 hours until firm.
4. 4. Garnish as desired and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.