Creamy rice pudding infused with Mexican cinnamon and orange peel, topped with a tart raspberry sauce. Less sticky-sweet than many versions, with two cooking methods (stovetop and slow cooker). A comforting dessert that bridges Mexican and comfort food traditions.
Rice Pudding with Raspberry Sauce (Mexican Arroz con Leche) Read Post »
Quick Summary: Fluffy breakfast or dessert bars made with blue corn masa harina, fresh raspberries, and toasted pine nuts. The earthy, nutty flavor of blue corn balances the sweet-tart berries.
Blue Corn Masa Raspberry Bars: An Easy Masa Harina Dessert Read Post »
Mexican candied pumpkin (calabaza en tacha): chunks of winter squash simmered in piloncillo syrup with cinnamon, cloves, and orange until soft and glossy. Serve it with crema or a splash of cold milk, the way it’s eaten in Mexico for DÃa de los Muertos.
Candied Pumpkin Recipe: Mexican Calabaza en Tacha Read Post »
Mexican Chocolate Pots de Creme are a wonderful way to enjoy keto and low carb desserts that everyone will love, low carb or not!
Chocolate Pots de Crème with Mexican Spices (Low Carb Mexican Dessert) Read Post »
Quick Summary: Mexican natilla is a silky stovetop custard made with milk, egg yolks, cornstarch, sugar, and cinnamon. Unlike the firmer Colombian version made with panela (piloncillo), Mexican natilla is
How to Make Mexican Natilla (Creamy Cinnamon Custard) Read Post »
