Sweet secrets of Mexican Desserts
If you like Mexican food, you will definitely enjoy their desserts, varied and delicious, they have also been a reflection of the cultural mix of this beautiful country, they vary from one region to another, since each one has shaped its stamp by adding fruits and flavors of each area, but all together, are part of the gastronomic richness of the Aztec country.
Traditional Mexican Desserts
Traditional desserts are a gastronomic wealth that has been inherited for generations, where recipes go from family to family, from region to region, maintaining the culture of the Mexican people always alive, in each bite the tradition and custom, handcrafted, are represented, are sold in the whole country, either in a town or in cities.
Alegrías: It is one of the most representative sweets in Mexico because its main ingredient is amaranth seed, which is native to this country, it is prepared with amaranth extract and amaranth seeds, honey, and raisins.
Árroz con Leche (Rice with milk): Of Spanish origin, it is a classic dessert, it is rice cooked with milk and sugar to which raisins and cinnamon are added, it is consumed from Mexico City to Chiapas.
Capirotada: It is a sliced bread that is baked with piloncillo honey, to which peanuts, raisins, almonds, and grated cheese are added, in some regions they put tomato and onion.
Jericallas: Its origin dates from the 18th century, it is a custard that is prepared with milk, cinnamon, sugar, vanilla, and eggs.
Marquesitas: It is a sweet dough in the shape of an ice cream waffle, which is filled with grated Dutch-type cheese, this dessert has evolved with its fillings so today you can get it with hazelnut cream, jam, dulce de leche and many other varieties of stuffing.
Coyotas: A delicious dough of wheat flour, butter, sugar, and yeast, filled with piloncillo honey, is consumed throughout the Yucatan region as one of the most popular breakfasts accompanied by coffee. Their variation of fillings is delicious, you can find them from pumpkin candy, various apple jams, quince, nuts, almonds, and dates.
Calabaza en Tacha (Tacha pumpkin): It is also called pumpkin of all saints because it is a typical sweet to make the Día de Los Muertos (Day of the dead), its name pumpkin in tacha, is because the container where this candy was cooked was called tacho.
It is cooked with cinnamon sticks and piloncillo honey served with sesame seeds and toasted bread.
Churros: Coming from Spain, churros are one of the most consumed desserts in the world, it is a mass of wheat flour, sugar, salt and water that is placed on a piping bag and fried, then sprinkled with sugar, today Day are accompanied, with chocolate, coffee, and there are even stuffed with hazelnut cream, condensed milk, custard, and chocolate.
Ate or Cajeta: It is a sweet made with fruit pulp cooked with sugar, served with cheese.
Borrachitos: originating in the colonial era, they are made with milk flour and wine, with a sprinkle of sugar covering.
Evolution of desserts in Mexico
Mexican desserts have maintained their essence over time, their variation to become modern desserts, is shown in the addition of novel fillings, such as hazelnut cream, a variation on the size, as in the case of churros that are large or small. These desserts are also presented to taste at parties, events, and buffets. In addition to the creativity of the chef when they prepare them and add their personal touch.
Each dessert is a delight to the palate and Mexican desserts are no exception, no doubt a culture rich in flavors, where sugar becomes the protagonist of the best plates of this country.