Mexican Dessert Bakes
Don Rafael writes about Mexican baking traditions as living things — not museum pieces, not tourist attractions, but things people make in their kitchens for real occasions. The pan de muerto in March is just as serious as the one in November.
Featured mexican dessert bakes recipes
- Day of the Dead bread, the year-round version — Don Rafael Ortiz · Mexico City · Don Rafael: a bread that holds a holiday in its hands. Orange-blossom water and the round of bones on top.
- Pan de muerto, classic November loaf — Don Rafael Ortiz · Mexico City · Don Rafael on the bones, the dome, the sugar. The November loaf in its original form.
- Capirotada, Lenten bread pudding — Iris · Jalisco · Stale bread, piloncillo syrup, cheese, raisins, peanuts. The five elements of Lent.
- Flan napolitano, dense and tall — Iris · Mexico City · Cream cheese in the custard. Caramel poured to a deep amber before the milk goes in.
- Arroz con leche, oven-finished — Iris · Oaxaca · Slow rice in milk and cinnamon, finished under a broiler to set the top.
- Jericalla, Guadalajara’s burnt custard — Iris · Guadalajara · A milk custard with cinnamon, broiled until the top scorches. Jalisco standard.
- Crema de mamey, baked — Iris · Veracruz · Mamey fruit in a baked custard. Tropical and quiet. Eaten cold.
- Budín de pan, Mexican bread pudding — Iris · Mexico City · Stale bolillo, dulce de leche, raisins, cinnamon. Sunday-night solution.
Bake Mexican — other categories
Mexican across the edition
- Mexican cuisine hub — all six lanes
- Cook Mexican
- Bake Mexican
- Drink Mexican
- Preserve Mexican
- Decorate Mexican
- Grow Mexican