Mexican cuisine is famous for its bold flavors, rich history, and cultural significance. While tacos, tamales, and enchiladas often steal the spotlight, Mexico also boasts a variety of decadent and delicious desserts that showcase its unique blend of indigenous and European influences. From churros and flan to tres leches cake and pan de muerto, Mexican desserts are a treat for the senses.
In this article, we’ll explore some of the most beloved traditional Mexican desserts, providing you with detailed recipes so you can recreate these sweet delights in your own kitchen.
1. Churros – Crispy Cinnamon-Sugar Delights
Churros are one of the most famous Mexican desserts. These crispy, deep-fried pastries are coated in cinnamon sugar and are often served with a thick chocolate sauce or dulce de leche.
Ingredients:
- 1 cup water
- 2 ½ tablespoons sugar
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 cups vegetable oil (for frying)
- ½ cup sugar (for coating)
- 1 teaspoon ground cinnamon
- ½ cup melted chocolate or dulce de leche (for dipping)
Instructions:
- In a saucepan, combine water, sugar, salt, and vegetable oil. Bring to a boil, then remove from heat.
- Stir in the flour until the mixture forms a dough.
- Heat vegetable oil in a deep pan to 375°F (190°C).
- Transfer the dough to a piping bag with a star-shaped nozzle.
- Pipe 4-5 inch strips of dough into the hot oil and fry until golden brown.
- Remove and drain on paper towels.
- Mix sugar and cinnamon in a separate bowl and roll the churros in the mixture.
- Serve warm with melted chocolate or dulce de leche.
2. Tres Leches Cake – A Moist and Creamy Classic
Tres leches cake is a popular Mexican dessert known for its rich, moist texture. Made with three types of milk, this sponge cake is deliciously soft and indulgent.
Ingredients:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 3 tablespoons sugar (for topping)
- Whipped cream and fresh berries for garnish
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, mix flour, baking powder, and salt.
- In a separate large bowl, beat eggs and sugar until light and fluffy.
- Add vanilla extract and mix in the flour mixture.
- Pour batter into the prepared baking dish and bake for 30 minutes.
- Let the cake cool, then poke holes all over with a fork.
- In a bowl, whisk evaporated milk, condensed milk, and whole milk.
- Pour the milk mixture over the cake and refrigerate for at least 2 hours.
- Before serving, whip the heavy cream with sugar and spread over the cake.
- Garnish with fresh berries.
3. Flan – Silky Caramel Custard
Flan is a smooth, creamy caramel custard that melts in your mouth. It is a staple dessert in Mexican households and is easy to prepare.
Ingredients:
- 1 cup sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 tablespoon vanilla extract
Instructions:
- In a saucepan, melt the sugar over medium heat until it turns golden brown and forms caramel.
- Pour the caramel into a flan mold or small ramekins.
- In a blender, combine condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
- Pour the mixture over the caramel layer.
- Place the mold in a baking dish filled with water to create a water bath.
- Bake at 350°F (175°C) for 50-60 minutes.
- Let the flan cool, then refrigerate for at least 4 hours.
- Invert onto a plate before serving.
4. Pan de Muerto – A Special Day of the Dead Bread
Pan de muerto is a traditional bread made for Día de los Muertos (Day of the Dead). It has a soft, slightly sweet texture with a hint of citrus.
Ingredients:
- ¼ cup warm milk
- 1 packet active dry yeast
- ¼ cup sugar
- 4 cups all-purpose flour
- ½ teaspoon salt
- ½ cup butter, softened
- 4 eggs
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- ¼ cup sugar (for topping)
Instructions:
- In a bowl, mix warm milk, yeast, and sugar. Let sit for 10 minutes until foamy.
- In a large bowl, mix flour and salt.
- Add butter, eggs, orange zest, vanilla extract, and the yeast mixture.
- Knead until a soft dough forms, then let rise for 2 hours.
- Divide dough into portions and shape into round loaves. Decorate with dough strips resembling bones.
- Bake at 350°F (175°C) for 30 minutes.
- Brush with melted butter and sprinkle sugar on top.
5. Mexican Buñuelos – Crispy Cinnamon-Sugar Fritters
Buñuelos are a festive treat, especially popular during Christmas. These crispy fritters are coated in cinnamon sugar or drizzled with piloncillo syrup.
Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon melted butter
- ¾ cup warm water
- 1 teaspoon vanilla extract
- 2 cups vegetable oil (for frying)
- ½ cup sugar (for coating)
- 1 teaspoon ground cinnamon
Instructions:
- In a bowl, mix flour, baking powder, salt, and sugar.
- Add melted butter, warm water, and vanilla. Knead into a soft dough.
- Let dough rest for 30 minutes, then divide into small balls.
- Roll each ball into a thin circle.
- Heat oil in a deep pan and fry each buñuelo until golden and crispy.
- Drain excess oil and coat with cinnamon sugar.
6. Arroz con Leche – Mexican Rice Pudding
Arroz con leche is a comforting dessert made with rice, milk, and cinnamon, offering a creamy and delicious taste.
Ingredients:
- 1 cup white rice
- 4 cups whole milk
- 1 cup water
- 1 can (12 oz) evaporated milk
- ½ cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Ground cinnamon (for garnish)
Instructions:
- Rinse rice and cook in water until tender.
- Add whole milk, evaporated milk, sugar, and cinnamon stick.
- Simmer, stirring occasionally, until thick and creamy.
- Remove cinnamon stick and stir in vanilla extract.
- Serve warm or chilled with a sprinkle of cinnamon.
Mexican desserts are an exquisite blend of flavors, textures, and traditions. Whether you crave the crispy goodness of churros, the creamy delight of flan, or the festive sweetness of pan de muerto, there’s a Mexican dessert to suit every palate. Try making these delicious treats at home and experience the rich culinary heritage of Mexico in every bite.
7. Capirotada – Mexican Bread Pudding
Capirotada is a traditional Mexican bread pudding often enjoyed during Lent. It combines layers of bread, cheese, nuts, and dried fruit soaked in a spiced syrup made with piloncillo (unrefined cane sugar).
Ingredients:
- 4 cups bolillo or French bread, sliced and toasted
- 1 ½ cups piloncillo (or dark brown sugar)
- 2 cups water
- 1 cinnamon stick
- 2 cloves
- ½ cup raisins
- ½ cup chopped pecans or walnuts
- ½ cup shredded cheese (queso fresco or mild cheddar)
- ½ cup butter, melted
Instructions:
- In a saucepan, combine piloncillo, water, cinnamon stick, and cloves. Simmer until sugar dissolves, then strain.
- Grease a baking dish and layer half the bread slices.
- Sprinkle with raisins, nuts, cheese, and drizzle with syrup.
- Repeat the layers and finish with melted butter.
- Cover with foil and bake at 350°F (175°C) for 25-30 minutes.
- Serve warm.
8. Dulce de Leche Empanadas – Sweet Caramel Pastries
Empanadas are flaky, stuffed pastries that can be either savory or sweet. This version features dulce de leche, a rich caramel filling.
Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup butter, chilled and diced
- 1 egg
- ⅓ cup milk
- ½ cup dulce de leche
- 1 egg yolk (for egg wash)
- ¼ cup sugar (for sprinkling)
Instructions:
- In a bowl, mix flour, salt, and baking powder.
- Cut in butter until mixture resembles coarse crumbs.
- Add egg and milk, mixing until a dough forms.
- Roll out dough and cut into circles.
- Place a spoonful of dulce de leche in the center of each circle.
- Fold over and seal edges with a fork.
- Brush with egg yolk, sprinkle sugar on top, and bake at 375°F (190°C) for 20 minutes.
- Serve warm.
9. Coyotas – Sweet Piloncillo-Filled Cookies
Coyotas are a specialty from Sonora, Mexico, featuring a sweet piloncillo filling inside a soft, chewy cookie.
Ingredients:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ cup sugar
- ½ cup vegetable shortening
- ½ cup warm water
- 1 teaspoon vanilla extract
- 1 cup grated piloncillo (or brown sugar)
- ½ teaspoon cinnamon
Instructions:
- In a bowl, mix flour, baking powder, and sugar.
- Add shortening and mix until crumbly.
- Stir in warm water and vanilla to form a soft dough.
- Roll out dough and cut into circles.
- Place a spoonful of piloncillo and cinnamon in the center of half the circles.
- Top with remaining circles and press edges to seal.
- Bake at 350°F (175°C) for 20 minutes.
- Let cool before serving.
10. Jericalla – Mexican-Style Crème Brûlée
Jericalla is a delicious custard similar to crème brûlée but with a slightly firmer texture. It originated in Jalisco, Mexico.
Ingredients:
- 2 cups whole milk
- ½ cup sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 3 large eggs
- Ground cinnamon for garnish
Instructions:
- Heat milk, sugar, and cinnamon stick in a saucepan until warm (do not boil).
- Remove from heat and stir in vanilla.
- In a separate bowl, whisk eggs.
- Slowly add warm milk to eggs while whisking continuously.
- Strain the mixture and pour into ramekins.
- Bake in a water bath at 350°F (175°C) for 40 minutes until set.
- Let cool and sprinkle with cinnamon before serving.
11. Alegrías – Amaranth and Honey Treats
Alegrías are traditional Mexican candy bars made with popped amaranth seeds, honey, and dried fruit.
Ingredients:
- 1 cup amaranth seeds
- ½ cup honey or piloncillo syrup
- ¼ cup chopped peanuts
- ¼ cup raisins
- 1 teaspoon vanilla extract
Instructions:
- Toast amaranth seeds in a dry skillet until they pop.
- Heat honey in a saucepan until slightly thickened.
- Stir in popped amaranth, peanuts, raisins, and vanilla.
- Press mixture into a greased dish.
- Let cool, then cut into bars.
12. Cocadas – Chewy Coconut Macaroons
Cocadas are chewy coconut macaroons with a golden crust, perfect for coconut lovers.
Ingredients:
- 2 cups shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 egg whites
- ½ teaspoon salt
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, mix coconut, condensed milk, and vanilla.
- In a separate bowl, beat egg whites and salt until stiff peaks form.
- Fold egg whites into coconut mixture.
- Drop spoonfuls onto a lined baking sheet.
- Bake for 15-20 minutes until golden.
13. Camotes – Mexican Sweet Potato Candy
Camotes are soft, sweet potato-based treats popular in Puebla.
Ingredients:
- 2 large sweet potatoes
- ½ cup sugar
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions:
- Boil or bake sweet potatoes until soft.
- Mash and mix with sugar, cinnamon, and vanilla.
- Shape into small cylinders.
- Let dry for a few hours and dust with powdered sugar.
14. Natilla – Mexican Custard Pudding
Natilla is a smooth and creamy custard dessert flavored with cinnamon and vanilla.
Ingredients:
- 2 cups whole milk
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 egg yolks
Instructions:
- Heat milk and sugar in a saucepan until warm.
- Whisk cornstarch with a little milk and add to saucepan.
- Stir continuously until thickened.
- Whisk egg yolks and slowly add warm milk mixture.
- Return to heat and cook until smooth.
- Remove from heat and stir in vanilla.
- Serve warm or chilled.
Final Thoughts: Savoring the Sweetness of Mexico
Mexican desserts are as diverse as they are delicious, each carrying a piece of history and cultural significance. Whether you’re indulging in the crispy delight of churros, the rich creaminess of flan, or the festive sweetness of pan de muerto, these desserts capture the essence of Mexico’s culinary tradition.
Try one—or all—of these recipes and experience the joy of authentic Mexican sweets. ¡Buen provecho! 🍮🎉
