50 Best Mexican Desserts and their Recipes

Desserts have been loved and adored all over the world, and with cuisines from around the globe being adapted by all sorts of cultures, it’s only natural we’d look at one of the most popular food destinations. Mexican food is lauded everywhere and for good measure. But it’s not all just spicy and tangy. There’s Mexican dessert that has managed to leave a mark on many countries of the world. Here’s a look at some of the most amazing Mexican desserts and their recipes so that your next venture is filled with a unique new twist. Have a look at the Mexican desserts recipes below!

1. Flan

One of the most popular Mexican desserts in the world, flan is just as simple to make and looks equally delicious. Serve it warm or cold after a light dinner and you’ve got yourself an impressive and quick dessert fix for your next dinner! Check out the flan recipe below.



  • Start with preheating the oven to 350 degrees F or 175 degrees C.
  • Take a nonstick saucepan and add sugar to heat at a medium heat. Occasionally shake to even out the sugar until it starts dissolving and turns brown. Remove the pan from the heat a little above and let the sugar turn brown until it turns a darker shade of golden brown. Do not continuously stir the sugar since it will crystallize that way. Limit the stirs to once or twice. Once the sugar has caramelized, pour it into a casserole dish or any other vessel like a big loaf pan. Swirl it around so that the bottom of the pan is evenly coated.
  • Next, take a blender and add sweetened condensed milk, cream, milk, eggs and vanilla. Blend it for a minute and then pour it all over the sugar in the pan.
  • Once your casserole is filled, put it into a bigger pan and add hot water to the bigger pan for up to 1 inch.
  • Place it in the oven to bake for 50 to 60 minutes. Increase or decrease as per the time it takes to set.

2. Mexican Cinnamon Brownies

Your usual brownies get a surprising and tangy twist with this Mexican specialty. Cinnamon brownies with cayenne pepper add a bit of spice and heat that will definitely leave an aftertaste in your taste-buds. Here’s the Mexican cinnamon brownies recipe for your next dessert venture.



  • Preheat the oven to 350 degrees F or 175 degrees C. Take a 9″ x 13″ pan, and grease it lightly. Add some parchment to line it, and grease it as well if needed.
  • Take a a medium-sized saucepan. Set it over low heat. Add butter to melt, followed by sugar. Stir them well. Briefly heat the combination, until it is completely heated and starts looking shiny while you’re stirring it.
  • Add the cocoa, salt and baking powder, followed by espresso powder, cinnamon and your choice of flavoring.
  • Whisk eggs and add them before stirring into a smooth mixture.
  • Add the flour and continue stirring.
  • Add the chocolate chips.
  • Pour the batter into the pan, and spread it all towards the edges.
  • Put the pan into the preheated oven and bake for 35 minutes until set. The brownies should be set more towards the edges than the middle.
  • Once ready, remove the pan and let it cool before you cut.

3. Mexican Chocolate Pecan Pie

A generous chocolate pecan pie with Kahlua to add that Mexican touch is just what you need to give yourself and your loved ones a treat. Take a look at the Mexican chocolate pecan pie recipe below.

Ingredients (for the pastry):

  • 1 1/4 cups of all-purpose flour
  • 2 tsp sugar
  • 1/8 tsp salt
  • 1/2 cup diced, cold butter
  • 1 lightly beaten large egg
  • Flour to roll the dough

Ingredients (for the pie-filling):

Directions (for pastry):

  • Take a food processor. Add pulse flour, sugar, and salt until mixed. Add butter and pulse it until it turns yellow. Add cornmeal mixed into diced butter. Now add the egg. Set it on pulse 1-2 times, making sure the dough doesn’t form a ball. Add one tsp of cold water if the dough is too dry. Now remove the bowl and the blade. Set the dough with your hands.
  • Mould the dough until it is spread into a thick round disk. Wrap it up in plastic tightly and let it set for an hour in the refrigerator.
  • Spread flour lightly on a surface and roll the dough using a rolling pin into a 12 inch circle. Grease a 9 inch pie plate and place the dough into it.
  • Trim the extra dough or fold it inwards.
  • Use your thumb and forefinger to pinch it into a uniform edge at the rim. Refrigerate for an hour.

Directions (for pie-filling):

  • Preheat the oven to 350 degrees F or 170 degrees C. Place the rack in the lowest spot.
  • Take a heatproof bowl and melt the chocolate and butter inside a microwave. Occasionally stir it until it it smooth. Set it aside.
  • Take a medium-sized bowl and stir the corn syrup, salt and eggs together constantly.
  • Slowly start to add the melted chocolate and Kahlua.
  • Pour the mixture into the pie crust. Set the pecans in a uniform layer over the mixture. On a rimmed baking sheet, place the pie.
  • Let it bake for 50 to 60 minutes until the filling jiggles slightly when you tap the plate. Let it cool overnight or for at least four hours.

4. Fruity Flower Cupcakes

A great way to make any occasion look colorful and fun, fruity flower cupcakes are one of the easiest recipes in Mexican dessert. Here’s the Fruity Flower Cupcakes recipe.



  • Preheat the oven to 350 degrees. Take cupcake pans and line them. Set them aside. Take a mixing bowl and whisk flour, baking powder, and salt together. Set it aside.
  • Take a big mixing bowl. Add cream, butter and sugar and whisk until the mixture is light and fluffy. Add eggs one by one and beat the mixture well. Add vanilla and beat it too.
  • Add the flour mixture, and milk and butter mixture in alternation. Make sure the batter is properly mixed.
  • Fill the batter into the cupcake pans evenly. Bake for 20 minutes until the tops are golden and they spring back when you lightly press them. Set them onto a wire rack and let cool.
  • Take pastry bags and fill them with buttercream. Use flat petal tips for shaping the petals. Set them until you have made a flower.

5. Apple Enchiladas

You’ve had those amazing and tangy enchiladas that left an unforgettable taste in your buds, but here’s a new twist to it that’s going to satisfy the sweet tooth in you. Check out the quick and easy Apple Enchiladas recipe below.



  • Evenly pour the fruit filling down middle of the tortillas.
  • Sprinkle cinnamon on top.
  • Roll it up and place into a baking dish, lightly greased.
  • Add butter, sugar, brown sugar and water. Bring to a boil.
  • Reduce the heat, and constantly stir for 3 minutes.
  • Pour the batter over enchiladas and let sit for 30 minutes.
  • Bake at 350 degrees F or 170 degrees C for 20 minutes.

6. Tres Leches Cake With Strawberries

A tres leches cake that has the additional taste of strawberries along is no stranger to lovers of dessert. Check out the easy recipe below.



  • Preheat the oven according to the directions on the cake mix package. Grease a 13 x 9-inch baking pan.
  • Prepare the cake batter following the directions on the package. Once ready, add the chopped strawberries.
  • Bake it according to the package directions. Let it cool for 10 minutes. Use a wooden pick to poke holes in the cake, and penetrate to the bottom of the pan.
  • Heat the dulce de leche in a big, microwave-safe bowl for 10 seconds and let it soften. Mix the sweetened condensed milk with the evaporated milk. Pour the mixture over the cake and cover it up later on to refrigerate for at least four hours or overnight.
  • Spread the whipped topping on top of the cake. Garnish with the freshly sliced strawberries.

7. Melon Granita Trio

This fruity mix of tropical dessert is sure to tingle your fancy. What’s better than one Mexican fruity dessert? Why, a combination of three, of course! Here’s the recipe for Melon Granita Trio.


  • 3 cantaloupes
  • 3 honeydews
  • 3 1/2 pounds watermelon
  • 3 cups water
  • 1 1/2 cups sugar
  • 1 3/4 pounds seeded, peeled, and coarsely chopped cantaloupe
  • 1 3/4 pounds seeded, peeled, and coarsely chopped honeydew melon
  • 1 3/4 pounds seeded, peeled, and coarsely chopped watermelon


  • Mix water and sugar in a medium saucepan. Stir without boiling, over heat until the sugar dissolves. Bring to a boil. Reduce the heat and simmer without stirring for about 2 minutes or until syrup slightly thickens.
  • Blend the cantaloupe and strain in a saucepan. Mix it with one-third of the sugar syrup. Repeat the process after adding honeydew and half of the sugar syrup in another saucepan. Add the watermelon and rest of the syrup in a different saucepan.
  • Cover the pans with aluminum foil and freeze them for 3 hours.
  • Separately scrape the granita mixture into bowls and beat each of them with an electric mixer. Pour back the mixtures into their respective pans. Cover them with foil and freeze overnight.
  • Serve in layered scoops in different glasses.

8. Grilled Apple Cinnamons

One of the popular Mexican desserts in the origin country, this is ideal for any occasion. Check out the Grilled Apple Cinnamon recipe and make it your own to enthrall your guests for the next party!


  • 2 apples cut into 1/4-inch slices
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 2 tbsp brown sugar
  • 1 teaspoon cinnamon
  • A pinch of salt


  • Preheat the grill to medium.
  • Mix the water and lemon juice in a bowl.
  • Add the apple slices to the combination. Take a small bowl and mix cinnamon, salt and sugar.
  • Place the apples on the grill rack and let it cook for 6-8 minutes on both sides.
  • Once ready, place the apples on a big dish and sprinkle the sugar mixture.
  • Serve with any ice cream and top it all with caramel and nuts.

9. Pink Mexican Tamales

Tamales are typically the spicy food of Mexico, but here’s a sweet turn of events to keep your taste-buds satisfied in the dessert department. Check out the Pink Mexican Tamales recipe below.



  • Beat the butter and sugar in a medium size bowl for about 2 minutes until it becomes a creamy texture.
  • Take a large bowl, and combine the Masa Harina, baking Powder with raisins. Stir well and continue adding the warm water gradually. Add food coloring. Mix well until a uniform color is achieved.
  • Combine the butter and sugar mixture with the dry ingredients.
  • Beat the dough with your hands or use a mixer until it is creamy and fluffy. Add water if the dough is too dry.
  • Drain the corn husks of the soaking water. Take about 1/3 cup of the dough and place it over the corn husk. Then wrap the tamale. Repeat with the rest.
  • Arrange the tamales in a steam pot and add an inch of warm water. Cover it with a lid and let cook for an hour over medium heat. Add hot water to avoid burning.

10. Grilled Pound Cake With Mexican Chocolate Sauce and Tropical Fruit

A blend of the classic pound cake with a tropical fruit and chocolate sauce is exactly what you need to make your next dessert adventure a memorable one. The recipe is right here to get you started!

Ingredients (whipped cream):

Ingredients (Mexican Chocolate Sauce):

Ingredients (fruit salad):

  • 1 large mango peeled and cut in 1/3-inch wedges
  • 1 medium papaya peeled and cut into 1/3-inch wedges
  • 1 tablespoon coarsely chopped fresh basil
  • 1 teaspoon vanilla extract

Ingredients (pound cake):

  • 2 tablespoons unsalted butter (softened)
  • 6 slices homemade butter pound cake
  • 3 tablespoons toasted sliced almonds macadamia nuts, chopped

Directions (whipped cream):

  • Whip the heavy cream in a medium bowl with an electric mixer.
  • Combine the confectioners’ sugar, rum and vanilla. Whip the cream until you get firm peaks.
  • Refrigerate.

Directions (chocolate sauce):

  • Simmer the heavy cream on moderately high heat in a medium saucepan. Add the cinnamon and chile powder.
  • Add chocolate chips and vanilla.
  • Remove from heat and let sit for one minute. Whisk and keep warm.

Directions (fruit salad):

  • Toss the mango, papaya, basil and vanilla in a bowl.

Directions (pound cake):

  • Preheat a grill pan or light a heat.
  • Apply butter to both sides of the pound cake.
  • Grill the pound cake over moderate heat and turn once until golden, for 2 minutes each side.
  • Place a slice of pound cake on the 6 plates. Garnish each with 3 tbsps of warm chocolate sauce and fruit salad.
  • Add a dollop of the whipped cream and garnish as needed.

11. Warm Churros and Hot Chocolate

Churros originated in Spain and Portugal, making it a wildly popular munching food in the United States. But the Mexicans decided to make it even more interesting, and here’s how!

Ingredients (churros):

  • 8 cups vegetable or olive oil
  • 1 cup water
  • 1/2 cup margarine or butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/4 cup sugar

Ingredients (chocolate sauce):


  • In a deep frying pan heat the oil to 350 degrees F.
  • Heat the water, margarine, and salt and bring to a boil in a 3-quart saucepan. Add the flour and stir on low heat until a ball is formed for about 1 minute. Remove from heat. Beat the eggs and then pour into the saucepan while stirring.
  • Put the mixture into a piping bag. Add a star tip and squeeze strips of dough into hot oil. Fry until golden brown for 2 minutes on both sides. Drain them on paper towels.
  • Combine the sugar and cinnamon in a bowl. Roll the churros in sugar mixture. Set aside.

12. Buffalo Chicken Quesadillas

Quesadillas have seen a lot of variations since their origin, and the dessert version of them is possibly one of the most adventurous ones. Take a look at the Buffalo Chicken Quesadillas recipe below.



  • Preheat your oven to 425 degrees F.
  • Heat the olive oil in a skillet add the chicken pieces
  • Add salt and pepper and cook for 5 minutes until chicken is not pink.
  • Place the chicken to a bowl and add the Buffalo wing sauce. Toss well.
  • Add 1/4 of the chicken to a large tortilla
  • Spread it over half of the tortilla and sprinkle the blue cheese and about 1/2 cup of the Mexican cheese. Fold and gently press down.
  • Place the prepared quesadillas on a baking sheet. Put the baking sheet in the oven and bake for 8 to 10 minutes. Turn them half-way through.
  • Remove from the oven and cut in half.

13. Mexican Chocolate Cheesecake

One of the most popular desserts in the world is the chocolate cheesecake, but what do the Mexicans like it as? Here’s a quick look at the Mexican Chocolate Cheesecake recipe.

Ingredients (Crust):

Ingredients (filling):

Ingredients (toppings and garnish):


  • Preheat the oven to 350 degrees F.
  • Wrap the entire pan with heavy-duty foil. Spray the bottom and sides of the pan with cooking spray.
  • In a small bowl, combine the crust ingredients. Press onto bottom of pan. Bake for 8 to 10 minutes. Reduce the oven temperature to 300 degrees F. Cool the crust for 10 minutes.
  • In a 2-quart saucepan, melt chocolate chips and whipping cream over medium or low heat. Stir until it turns smooth. Remove heat. Beat the cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and vanilla in a large bowl using an electric mixer until fluffy. Beat the eggs until blended. Stir the chocolate mixture. Pour the filling over crust.
  • Bake at 300 degrees F for 1 hour. Turn the oven off and open the oven door a little. Let the cheesecake stand for 30 minutes. Trace a small metal spatula on the edges of the pan to loosen the cheesecake. Place on a cooling rack for 30 minutes. Refrigerate at least 6 hours.

14. Cajeta

A combination of condensed milk and a dash of cinnamon, cajeta is one of the most loved dishes across all of Mexico. Check out the simple and interesting cajeta recipe below to make your own version.



  • In a saucepan, mix 1 quarter of milk and sugar.
  • Cook over low heat and stir frequently until golden.
  • In the remaining milk mix the soda and place in a separate saucepan.
  • Combine the cinnamon stick. Bring to a boil.
  • Remove the cinnamon. Add hot milk very slowly into the caramel mixture, and stir.
  • Once the milk has been used, place it over low heat.
  • Cook until the mixture resembles melted caramel.
  • Cool and pour into a glass container.

15. Easy Sopapillas

They’re as easy as their name. Sopapillas are deep-fried pastries that are sure to make you feel like the most popular chef in town because they’d probably taste absolutely amazing. Check out the easy sopapillas recipe below.



  • Take a large bowl, and combine the flour, baking powder, salt, shortening, and stir it all together.
  • Add water and stir until the dough is smooth. Cover and let it sit for 20 minutes.
  • Roll out on floured surface.
  • Cut the dough into 3 inch squares.
  • Heat oil in a deep-fryer.
  • Fry on both sides until golden brown.
  • Serve hot.

16. Mexican Chocolate Raspberry Parfaits

Chocolate parfaits are a delicacy across the world but the Mexicans added their own unique touch to it, and here’s how they made it more lip-smacking. Take a look at the recipe below.



  • Take a medium bowl and beat soy-milk, pudding mix and cinnamon until the mixture is thickened and blended.
  • Then spoon 2 tbsps of pudding into 4 small parfait glasses. Layer them with 1/4 of the cake and 1 tbsp of whipped topping along with 2 tbsp raspberries. Top with more pudding and whipped topping.

17. Grapefruit Granite With Mangoes and Ripe Rum Mojito

Mojito and a Mexican granite. What’s not to like? Combine these amazing ingredients and you’ve got a tropical dessert like no other. Here’s the recipe for your ease of access.


  • 2 1/4 cups fresh pink grapefruit juice
  • 3 tbsp honey
  • 1 tbsp grenadine
  • 1/2 cup mint leaves
  • 4 mint sprigs
  • 3 tbsp sugar
  • 1/4 cup white rum
  • 3 tbsp fresh lime juice
  • 2 ripe mangoes, peeled and cut into 4 pieces


  • Combine the grapefruit juice, honey and grenadine in an 8-inch square glass dish. Freeze the mixture for 3 hours until solid.
  • Mix the mint leaves, sugar, rum and lime juice and puree in a food processor. Refrigerate.
  • Cut the mangoes into thin slices. Pour the mojito into bowls. Arrange the mango slices in the bowls and top them all with large scoops of the granité. Garnish with mint sprigs.

18. Dulce De Leche Roasted Banana Split

Banana split is a specialty of Mexico, and pair it up with dulce de leche, and there’s much to look forward to in dessert hour. The recipe is quick and simple to understand and follow. Check it out below!



  • Preheat the oven to 450 degrees F.
  • Take a large ovenproof skillet and melt the butter.
  • Add the bananas. Cook over high heat for 2 to 3 minutes until they’re a light brown colour. Add the dulce de leche, vanilla beans, seeds and cinnamon sticks. Cook over moderate heat just until melted.
  • Gradually add the rum and stir until mixed. Place the skillet in the oven. Bake for 5 minutes. Remove the cinnamon sticks and vanilla beans.
  • Serve the bananas with vanilla ice cream.

19. Mexican Chocolate Crunch Brownies

Chocolate brownies with a touch of Mexican crunch is a delight you don’t want to miss out on. Why not garnish your next party with this amazing delicacy to keep your guests coming back for more? The recipe is right here!



  • Heat the oven to 350 degrees F.
  • Grease a 9×13 pan.
  • Finely crush the cereal.
  • Combine the butter and corn syrup in a large bowl until well blended. Add the cereal and stir thoroughly. Press onto the greased pan.
  • Make the brownie mix according to instructions on the package with oil, water, eggs, and cinnamon. Mix 2/3 cup of the chocolate chips. Pour the mixture over the cereal and spread the remaining chocolate chips on top.
  • Bake for 20 minutes.
  • Sprinkle the cinnamon sugar on the brownies and bake for 14-18 minutes.
  • Cool for 10 minutes and loosen the edges without cutting. Cool for as long as 2 hours.

20. Fresh Fruit Salsa With Cinnamon Crisps

When you think of salsa, you think of stuff that’s spicy and taken with nachos or enchiladas, right? But here’s a fruity one to give you a tingly feeling in your taste-buds. With fresh fruits and cinnamon crisps you’ll probably have an amazing summer recipe on your hands. Check it out right here!



  • Mix the first four ingredients and stir with lemon juice.
  • Add 1/4 cup of sugar, nutmeg, then 1/2 tsp of cinnamon. Toss with the fruits. Let chill.
  • Cut the tortillas evenly and arrange them on separate baking sheets. Spray a light coat of cooking spray.
  • Mix the remaining 3/4 tsp of cinnamon with 2 tbsp sugar.
  • Sprinkle it all over the tortilla chips.
  • Bake at 350 degrees F for 6 to 8 minutes.

21. Baked Crescent Churros

The traditional Mexican churros get a cool new twist with an attractive appearance with the baked crescent churros dessert. Check out the recipe below and try your hand at it.



  • Heat the oven to 375°F. Take a small bowl, and combine sugar and cinnamon. Set aside.
  • Unroll the crescent roll dough and divide it into four 6×4 inch rectangles. Press gently.
  • Brush the tops of rectangles with melted butter and sprinkle approximately half the sugar mixture.  Top with all the remaining rectangles and lightly press on the edges. Brush the tops of each with melted butter.
  • Using a sharp knife cut the rectangle stacks according to length into 6 even strips.  Twist the strips thrice and place them all on a cookie sheet.
  • Bake for 9 to 11 minutes.  Brush the tops with the remaining melted butter, and sprinkle the leftover sugar mixture.

22. Pineapple Cream Cheese Flan

Flan has seen many variations in Mexican dessert and one of them is the very delicious and pretty looking pineapple cream cheese flan. Read the recipe below and make your own!



  • Heat the oven to 350 degrees F.
  • Melt the sugar in small saucepan on medium heat for 5 minutes. Stir constantly. As soon as it is melted, pour into a round pan roughly 9 inches and tilt it to cover all sides of the pan.
  • Mix the rest of the ingredients in a blender and pour it over the syrup in the pan. Place the pan in a in bigger, shallow pan. Pour hot water into the bigger pan.
  • Bake for 1 hour and let cool when ready. Carefully remove the smaller pan and let it cool entirely. Refrigerate for up to 4 hours.
  • Invert the flan on a plate and serve.

23. Mexican Coffee Popsicles

A summer dessert that can keep you cool and also satisfy your coffee cravings at the same time, the mexican coffee popsicles will be your go-to dessert for the day. Check out the recipe below.


  • 1 1/2 cups coffee
  • 1 tbsp granulated sugar
  • 1 tbsp semi-sweet cocoa powder
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp ground cinnamon


  • Put the coffee in a small pan over medium heat.
  • Add the sugar, cocoa powder and cinnamon. Stir well until the sugar dissolves.
  • Remove from heat and add vanilla. Let it cool.
  • Place it in the freezer for 4-6 hours.

24. Mini Cinnamon Sugar Churro Boats

Another one of Mexico’s finest churro recipes, this one is an attention grabber at any party. Here’s the quick and simple recipe for you to try out on your own!



  • Preheat the oven to 400 degrees F.
  • Place parchment paper in a baking pan and line it completely. Brush the tortilla boats with butter and sprinkle cinnamon over it.
  • Stir the sugar and cinnamon. Set the boats on the parchment paper and bake for 8 to 12 minutes.
  • Remove and let cool.
  • Fill the boats with mouse, ice cream, whipped cream or whatever else you desire. Serve cool.

25. Mexicono Bread Pudding

Bread pudding has been adapted all over the world in different ways, but we’re sure that the Mexican version will become your favorite. Check out the recipe below and try your hand at it.


  • 1 1/4 cups dark brown sugar
  • 1 1/4 cups water
  • 2 (3-inch) cinnamon sticks
  • 4 1/2 cups cubed French bread
  • 1/4 cup golden raisins
  • 1/4 cup toasted slivered almonds
  • 2 tbsp butter, cut in small pieces
  • Cooking spray
  • 3/4 cup shredded Monterey Jack cheese


  • Mix the first 3 ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove the cinnamon sticks.
  • Mix together raisins, bread, almonds, and butter in a large bowl. Pour warm sugar syrup, and toss to coat. Take a roughly 8 inches and square baking dish and spoon the mixture into it. Top it all with cheese.
  • Cover the mixture with foil and refrigerate up to 4 hours.
  • Preheat the oven to 350 degrees F.
  • Bake for 20 minutes. Serve warm.

26. Mexican Chocolate Filled Cornmeal Cookies

Mexico adds a chocolate filled and tangy touch to its desserts in the most surprising ways. Make this dessert and surprise all your guests with these unforgettable cornmeal cookies.



  • Preheat the oven to 375 degrees F.
  • Spray the cookie sheets with cooking spray.
  • Take a large bowl and  break the cookie dough. Knead the cornmeal into it and shape the dough around the candies so each are completely covered. Place the cookies on the sheet 2 inches apart.
  • Bake for 9 to 12 minutes.
  • Cool for 1 minute. Transfer the cookies onto a cooling rack. Cool for 10 minutes.
  • Take a small microwavable bowl and place the baking chips and shortening in it. Microwave them uncovered on High for 30 to 45 seconds. Stir every 15 seconds.

27. Mexican Chocolate Freeze

This creamy and frozen dessert will satisfy your ice cream cravings and give you that typical Mexican flavour as well. Here’s the recipe that’s simple and hassle free to follow. Read and attempt!



  • Bring together all ingredients in a freezer can meant for an ice-cream freezer.
  • Freeze according to the package instructions.
  • Place ice in a freezer-safe container. Cover and freeze for 2 hours.
  • Scoop the prepared ice cream into dessert dishes.
  • Garnish with chocolate or cinnamon if desired.

28. Chocolate Quesadillas

Quesadillas are a delightful munching item from Mexico and this chocolate version of them is adventurous and just as delightful. Check out the recipe below and try making them.


  • 2 tbsp honey
  • 2 flour tortillas
  • 1/2 tsp ground cinnamon
  • 2 tbsp semi sweet chocolate chips
  • 1 tsp canola oil


  • Pour honey over one tortilla and sprinkle the cinnamon and chocolate chips over it. Top with another tortilla.
  • Take a small skillet. Cook the quesadilla in oil over medium heat on both sides for 1-2 minutes.
  • Cut into separate wedges. Serve warm.

29. Cinnamon Espresso Bars

Cinnamon is one of Mexico’s favourite additions to any dessert. You’ll see how great these espresso bars become when sprinkled with cinnamon. Check out the quick recipe below and have a go at it!

Ingredients (Bars):

  • 1 cup packed brown sugar
  • 1/3 cup softened butter or margarine
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1 tbsp instant dry espresso coffee
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup water

Ingredients (Cinnamon Espresso Glaze):

  • 1 cup powdered sugar
  • 1/4 tsp vanilla
  • 1/8 tsp ground cinnamon
  • 4 to 5 tsp cold espresso coffee


  • Preheat the oven to 350 degrees F. Grease the bottom and sides of 13×9-inch pan with cooking spray. Coat it with flour.
  • Take a large bowl and beat brown sugar, butter and the egg using an electric mixer or a spoon. Mix the rest of the bar ingredients. Spread the batter on the pan.
  • Bake for 20 minutes
  • Take a small bowl and combine all the glaze ingredients with a spoon until the batter is thin enough to drizzle. Drizzle over the bars while they are warm. Cool for about 1 hour.
  • Cut the bars and serve.

30. Spicy Mexican Brownie Cake

Mexican brownie cake has a lot of versions within Mexico itself, but here’s one that’s simple and easy to understand as well as create. Try your hand at this party favorite dessert.


  • 2 sticks unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 tsp ground Mexican cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder


  • Preheat oven to 350 degrees F.
  • Line parchment paper on a 9-by-13-inch baking dish. Leave overhang. Grease with butter.
  • Melt the remaining butter in a nonstick saucepan. Remove from heat and let cool. Add sugar, eggs and vanilla. Stir using a wooden spoon.
  • Add cocoa,  chili powder, flour, cinnamon, salt and baking powder. Stir until smooth. Pour the batter in the pan and bake for 20 to 25 minutes.
  • Let cool in the pan. Using the overhang of parchment paper, remove the brownies.

31. Mexican Hot Cocoa Cupcakes

Cupcakes are a favorite all across the world. The Mexican hot cocoa version of them is perfect for a winter night. Check out the recipe for your next Christmas dinner dessert attempt.

Ingredients (Cupcakes):

  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 cup hot water
  • 1/3 cup cocoa powder
  • 6 tbsp butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Ingredients (Frosting):

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper


  • Preheat the oven to 350 degrees F.
  • Line cupcake cans with cupcake liners.
  • Take a small bowl, whisk flour, baking soda, cinnamon, salt and cayenne pepper. Take another bowl and whisk hot water and cocoa powder together. Set everything aside.
  • Blend butter and granulated sugar in a stand mixer for 2 minutes until fluffy. Combine egg, vegetable oil and vanilla extract. Add the flour mixture, and water mixture alternating them until all lumps are gone.
  • Transfer the batter into the cupcake cans. Bake for 16-18 minutes.
  • Remove the cupcakes and let cool on a wire rack.
  • Take a bowl of a stand mixer, and mix the heavy whipping cream and powdered sugar for 1-2 minutes.
  • Add the vanilla extract, cayenne pepper, and cinnamon. Mix until stiff peaks have formed.
  • Spoon the whipped cream in a piping bag. Pipe the frosting on the cooled cupcakes.

32. Creamy Cappuccino Cheesecake

Mexican desserts can be quick and elaborate at the same time. Here’s one that will keep your coffee love satisfied and solve that cheesecake craving too.


  • 8 graham crackers, crushed
  • 5 tbsp melted unsalted butter
  • 1 1⁄2 cups sugar
  • 1⁄2 cup whipping cream
  • 4 tsp instant espresso powder or instant coffee powder
  • 1 1⁄2 tsp vanilla extract
  • 4 packages cream cheese
  • 4 large eggs
  • 2 tbsp all-purpose flour
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 350 degrees F.
  • Combine crackers, butter and 1/4 cup sugar in a medium bowl. Press the batter only on the bottom of a spring form pan.
  • Bake the crust for 10 minutes. Let cool.
  • Maintain the oven temperature.
  • Mix espresso or coffee powder, cream, and vanilla in a small bowl. Set aside.
  • With an electric mixer, whisk the cream cheese in large bowl.
  • Slowly add the remaining sugar with eggs one at a time. Add the flour.
  • Mix the espresso mixture until it dissolves and combine with the cream cheese mixture. Add the chocolate chips.
  • Pour the batter over the crust.
  • Bake the cake for 1 hour and 5 minutes.
  • Cool on the rack for 30 minutes. Then chill for 6 hours.

33. Mexican Wedding Cakes

One of the most popular desserts across the globe, Mexican wedding cakes are a delicacy you can enjoy at the next family wedding you’ve got. Enjoy this amazing dessert by making it your own. Check out the recipe below.


  • 1 cup butter
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
  • 2 tsp water
  • 2 cups all-purpose flour
  • 1 cup chopped almonds
  • 1/2 cup confectioners sugar


  • Take a medium bowl and combine the cream butter and sugar. Add vanilla and water. Add flour and almond. Chill for 3 hours.
  • Preheat the oven to 325 degrees F.
  • Knead the dough into crescents. Take a cookie sheet and place the crescents on it. Bake for 20 minutes.
  • Transfer wire racks to cool. Roll cookies in confectioners sugar when ready. Store at room temperature.

34. Mexican Chocolate Sheet Cake

Sheet cakes have taken the world by storm but the Mexican chocolate sheet cake is something that might just take the crown. Here’s the elaborate recipe for your next endeavor.

Ingredients (Cake):

  • Cooking spray
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup water
  • 1/2 cup butter or margarine
  • 1/4 cup unsweetened cocoa
  • 1/2 cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 2 large eggs

Ingredients (Icing):

  • 6 tbsp butter or margarine
  • 1/3 cup fat-free milk
  • 1/4 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 1/4 cup chopped, toasted pecans
  • 2 tsp vanilla extract


  • Preheat the oven to 375 degrees F.
  • Cover a jelly-roll pan using cooking spray. Dust with flour. Set aside.
  • Spoon the flour in measuring cups. Add 2 cups flour and the remaining 4 ingredients in a large bowl and whisk.
  • Take water, along with the 1/2 cup butter, plus 1/4 cup cocoa in a saucepan. Bring to a boil and stir frequently. Remove heat and combine with the flour mixture. Mix until blended. Combine the buttermilk, 1 tsp vanilla, with eggs. Pour the batter into the pan. Bake for 17 minutes. Cool on a wire rack.
  • Meanwhile mix 6 tbsp butter, milk, and 1/4 cup cocoa. Bring to a boil, and stir constantly. Remove heat. Slowly add the powdered sugar, pecans, and 2 tsp vanilla.
  • Spread over the warm cake. Cool on a wire rack.

35. Crepes Da Cajeta

Crepes get an interesting twist with the Mexican addition of Cajeta along. Check out the recipe below and get dessert ready with this amazing dish!


  • 1 can sweetened condensed milk
  • 1 cup milk
  • 1 large egg
  • 2 large egg yolks
  • 1 tsp sugar
  • 1/2 cup all-purpose flour
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • Pinch ground cloves
  • Pinch ground cinnamon
  • 1 cup coarsely chopped, toasted pecans
  • 2 tbsp confectioners sugar
  • 1 pint fresh raspberries


  • Fill a heavy saucepan with water and place the unopened can of milk in it. Let it cook for 3 hours on minimal heat. Add water as needed.Turn the can and cook for another 2 hours. Let cool and refrigerate.
  • Mix milk, eggs, sugar, flour, butter, salt, vanilla, cloves, and cinnamon together until smooth. Let sit in the refrigerator for 1 hour.
  • Take a small nonstick skillet and add 2 tbsp of crepe batter and swirl immediately to cover the pan. Flip and cook. Transfer on a plate and repeat with the rest.
  • Take the can of condensed milk and open it. Stir with a fork and blend until thick. Spread it all onto the crepes one by one. Sprince the pecans and roll the crepe into tubes. Serve warm.

36. Aztec-Chile Chocolate Cupcakes

A combination of sweet and tangy like many other Mexican delicacies, this is a dessert that may top the charts when it comes to desserts all over the globe. Here’s the recipe.


  • 6 tablespoons unsalted butter, cut up
  • 1/2 cup unsweetened Dutch-processed cocoa
  • 1/3 cup freshly brewed coffee
  • 1 cup all-purpose flour
  • 1 cup light brown sugar
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ancho chile powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/4 tsp ground cayenne
  • 1/3 cup sour cream
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract


  • 1 tbsp unsalted butter, cut into small pieces
  • 2 ounces chopped bittersweet chocolate
  • 1 tsp honey
  • Large pinch ancho chile powder
  • Pinch kosher salt


  • Preheat oven at 350 degrees F with rack positioned in the middle. Line cupcake cans with liners.
  • Take a microwave safe bowl and mix butter, coffee, cocoa, and 1/3 cup water. Cover with plastic wrap. Microwave on high for 1 minute. Whisk.
  • In a large bowl, combine the flour, cinnamon, light brown sugar, baking powder,  ancho powder, baking soda, salt and cayenne. Mix the sour cream, eggs and vanilla in a separate bowl. Mix the hot cocoa with dry ingredients. Combine the sour cream.
  • Pour the cupcake batter in the cans. Bake for 20 minutes.
  • Let cool on a wire rack for 10 minutes.
  • Meanwhile mix the butter, honey, chocolate, salt ancho powder in a microwave-safe bowl. Cover with plastic wrap and microwave on high for 1 minute. Beat and let cool, for about 20 minutes. Cover the tops of the cupcakes with the glaze.

37. Skinny Creamy Custards

Custards have a lot of versions within communities themselves, so countries would just be a long shot. However, there’s a Mexican version that’s going to leave you asking for more. Check out the easy recipe below.


  • 1½ cup milk
  • 2 eggs
  • 3 tbsp Baking Blend
  • 3 tsp cocoa powder
  • 1 tsp vanilla extract


  • Take a blender and combine all the ingredients.
  • Divide the batter evenly into custard cups. Place all in a big skillet. Add water.
  • Brin the water to a boil. Reduce the heat and cover the pan. Simmer for about 10 minutes.
  • Remove cups and cover with plastic wrap, Chill for 3 hours.
  • Serve with a scoop of whipped cream.

38. Cinnamon Chocolate Chip Butterballs

Here’s another cinnamon delicacy keeping the dessert game of Mexico on point. Take a quick look at the recipe below to continue enthralling your loved ones with these lip-smacking desserts.


  • 1 3/4 cups all purpose flour
  • 1/2 cup powdered sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup cold butter
  • 1 cup miniature semisweet chocolate chips
  • 1 tsp vanilla
  • 1/2 cup powdered sugar
  • 1 tsp ground cinnamon


  • Preheat the oven to 400 degrees F.
  • Take a large bowl and combine the flour, 1 1/2 teaspoons cinnamon, 1/2 cup powdered sugar, and salt. Add the butter and beat with a fork. Add the chocolate chips with vanilla.
  • Mould the dough into balls and place them on the cookie sheets.
  • Bake for 6 to 8 minutes. Remove from the cookie sheets and transfer onto cooling rack. Cool for 20 minutes.
  • Take a small bowl and mix 1/2 cup powdered sugar with 1 teaspoon cinnamon. Roll the cookies in the mixture, and let cool for 30 minutes.

39. Mexican Hot Chocolate Cookies

Cookies and hot chocolate. What’s not to love? Add a touch of Mexico to it and you’ve got a perfect dessert venture on your hands. Check out the recipe below.


  • 1 stick unsalted butter
  • 4 ounces coarsely chopped unsweetened chocolate
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp ground cinnamon
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 cup semisweet chocolate chip


  • Preheat oven at 325 degrees F.
  • Melt the butter and chocolate in a heatproof bowl over water. Whisk until smooth. Cool to room temperature.
  • Mix the granulated sugar, vanilla extract, brown sugar, and eggs. Add the cooled chocolate mix.
  • Whisk the flour,  cinnamon, baking soda, cocoa powder, chili powder, salt and cayenne pepper together. Add dry ingredients and whisk. Add the chocolate chips.
  • Scoop the dough into separate balls on a sheet pan lined with parchment paper. Bake for 14 minutes. Rotate the pan halfway through.
  • Immediately cool the cookies.

40. Banana Tres Leches Dessert

Tres Leches dessert is a special one for Mexico. Many have adapted it in the United States since they love the Mexican food and culture a lot. Here’s a banana twist to it that’ll give you more to look forward to.


  • 1 box French vanilla cake mix
  • 1 1⁄4 cups water
  • 2 tbsp canola oil
  • 3 eggs
  • 1 cup ripe mashed banana

(Tres Leches)

  • 5 ounces reduced-fat unsweetened coconut milk
  • 3⁄4 cup liquid French vanilla flavored coffee creamer
  • 1⁄2 cup heavy whipping cream
  • 1⁄8 cup sugar


  • 2 cups heavy whipping cream
  • 1⁄4-1⁄2 cup sugar
  • 1 teaspoon vanilla


  • banana
  • toasted coconut


  • Preheat the oven at 350 degrees F.
  • Grease and dust a non stick pan.
  • Take a large mixing bowl and beat the cake mix, water, eggs, oil, and bananas. Bake for 30 minutes.
  • Cool for 1 hour.
  • Combine all liquid ingredients in a separate bowl.
  • Poke holes in the cake with a fork. Pour half the milk onto the cake. Wait for 10 minutes and pour the remaining as well slowly. Chill.
  • In the meantime combine heavy whipping cream, vanilla, and sugar in a thick paste. Layer it on the cake.
  • Chill the cake again for 4 hours.

41. Sweet Corn and Basil Yogurt Pops

Minty and sweet come together in this tingly new dessert that’s been a holiday favorite of Mexico for a while now. Try your hand at it for the next family gathering. Check out the recipe here.


  • 2 ears fresh sweet corn
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 1 cup plain yogurt
  • 1/4 cup chopped fresh basil leaves
  • 8 ice pop molds and craft sticks


  • Cut the corn in equal halves. Combine the corn kernels, corn cobs, half-and-half with sugar in a saucepan. Bring to a boil. Cover and remove heat. Let sit for an hour. Discard the corn cobs.
  • Place the corn mixture in a blender. Mix for about a minute. Strain in a large bowl. Add the yogurt and basil.
  • Divide the batter into ice pop molds. Freeze overnight.
  • Remove mould and serve.

42. Mexican Chocolate Crescents

Chocolate crescents are simple to make and lovely to the tastebuds. Here’s a recipe that will simplify the simplest of desserts until your dessert love crosses the boundary into Mexico. Take a look below!



  • Preheat the oven at 375 degrees F.
  • Divide the dough into triangles. Combine sugar and cinnamon in a small bowl.Sprinkle cinnamon-sugar on the triangles. Place 1 candy bar at the end and roll up the triangle. Place it on a cookie sheet and make a crescent shape. Repeat with the rest. Sprinkle more cinnamon-sugar.
  • Bake for 10 minutes.
  • Serve warm.

43. Mucho Choco Tacos


  • 1 pkg Taco Shells
  • 2 cups semi-sweet chocolate chips
  • 2 cups sliced fresh strawberries
  • 2 cups sliced bananas
  • 3/4 cup hot fudge ice cream topping
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 cups whipped cream topping from aerosol can


  • Preheat the oven to 350 degrees F. Heat taco shells according to package. Line waxed paper on baking sheet.
  • Microwave the chocolate chips for 1 minute in a microwave safe bowl. Stir every 15 seconds.
  • Dip the taco shells in the melted chocolate until coated inside out. Sit the shells on baking sheet for 15 minutes. Refrigerate.
  • Mix the strawberries and banana in another bowl and arrange on taco shells evenly.
  • Microwave the fudge topping for 45 seconds. Drizzle on the fruit. Garnish with whipped cream.

44. Cinnamon Stars

A favorite of children and adults alike, cinnamon stars have a charm of their own. They’re simple to make and wonderful to taste. Check out the recipe below.


  • 2 2/3 cups finely ground almonds
  • 1 tbsp ground cinnamon
  • 1 tsp lemon zest
  • 1/3 cup egg whites
  • 1/8 tsp salt
  • 2 1/2 cups confectioners sugar
  • 1 3/4 tsp lemon juice


  • Combine almonds, cinnamon, and lemon zest.
  • Beat egg whites and salt.  Add the confectioners sugar, and beat until stiff. Set aside little bit for glazing. Add the almond mixture.
  • Preheat the oven to 325 degrees F. Place parchment paper on cookie sheet.
  • Roll the dough on floured surface and sprinkled with confectioners sugar. Take star cookie cutters and cut out the cookies. Place them on the sheet.
  • Meanwhile mix lemon juice with the glaze mixture and stir until smooth. Brush the tops of the cookies with the glaze.
  • Bake for 25 minutes. Cool on wire racks.

45. Chocolate Cinnamon Cake Rolls

Another one of Mexico’s cinnamon love inducing desserts, the chocolate cinnamon cake rolls are quite fun to make. Here’s the recipe for to make things easier for you.


  • 3 large eggs
  • 1⁄4 tsp salt
  • 1 cup sugar
  • 1 cup cocoa
  • 1⁄3 cup water
  • 2 tbsp coffee-flavored liqueur
  • 1 tsp coffee-flavored liqueur
  • 1 cup whipping cream, Chilled
  • 1 cup cake flour
  • 3 tbsp powdered sugar
  • 1⁄4 cup cocoa
  • 1 tbsp coffee-flavored liqueur
  • 1 tsp baking powder
  • 1 tsp ground cinnamon


  • Preheat the oven at 375 degrees F.
  • Line aluminum foil and grease on a jelly roll pan.
  • Beat the eggs for 5 minutes on high speed. Slowly add sugar and beat. Add the water and 1 tsp of liqueur and continue beating.
  • Add the flour, the baking powder, 1/4 cup of cocoa, and salt. Beat until smooth. Pour on the prepared pan. Bake for 15 minutes.
  • Remove cake from pan and onto a surface sprinkled with cocoa. Remove the foil. Cool for 30 minutes.
  • Unroll the cake and sprinkle 2 tbsp of the liqueur. Roll it up. Refrigerate.

46. Mexican Chocolate Cake with Caramel Cream Frosting

One of the most elaborate dessert recipes yet, this one is truly a delightful dessert to look at and taste. Check out the recipe below and make your own attempt at it.



  • 3/4 cup hot brewed coffee
  • 1/2 cup unsweetened baking cocoa
  • 3 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup softened butter or margarine
  • 1 3/4 cups sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 2 tsp vanilla


  • 1 can dulce de leche
  • 1 package cream cheese, softened
  • 1/2 cup whipping cream


  • Preheat the oven to 350 degrees F. Spray cooking spray on cake pan and line with parchment paper.
  • Beat coffee, cinnamon and cocoa with a whisk and set aside to cool in a bowl. Take a different bowl and combine flour, baking powder, salt and baking soda. Set aside.
  • Beat sugar and butter in another bowl. Add eggs one at a time and beat well. Set aside. Alternate the flour mixture and coffee mixture and continue beating. Pour the batter into the pan.
  • Bake for 35 minutes. Cool for 10 minutes. Remove the cake from the pan and cool completely.
  • Meanwhile beat the cream cheese and dulce de leche for 2 minutes on  high speed until peaks form. Frost the cake completely and refrigerate.

47. Grilled Apple Cinnamon A La Mode Tacos

Here’s a taco version of dessert that’s simple to execute and takes as little time as possible. But it’ll satisfy your dessert craving just as well. Take a look at the recipe below.


  • 4 flour tortillas
  • 2 apples sliced in rings
  • 1/8 tsp cinnamon
  • 1 Tbsp sugar
  • 1 cup vanilla ice cream
  • 1/4 cup caramel sauce
  • Oil for grilling


  • Combine cinnamon and sugar and transfer into a shaker.
  • Grill the sliced apples. Brush oil as needed.
  • When the apples turn golden, grill the tortillas for 30 seconds.
  • Arrange the apples in tortillas, and sprinkle the cinnamon and sugar.
  • Add scoops of vanilla ice cream and drizzle caramel sauce.

48. Mexican Chocolate Pots De Creme

Pots de creme get the lovely addition of Mexican chocolate, making it a very desired dessert across the world. Check out the recipe below and have a go at this interesting dish.


  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 6 large egg yolks
  • 6 ounces Mexican chocolate finely chopped
  • 6 ounces finely chopped bittersweet chocolate,
  • Unsweetened whipped cream


  • Mix the whole milk and heavy cream in a medium saucepan and simmer over medium heat.
  • Beat the egg yolks in another bowl. Add half the cup of hot milk, then combine it in the saucepan. Cook over moderate heat for 2 minutes, whisking constantly.
  • Fold in the Mexican chocolate and remove from the heat. Stir until the chocolate melts and strain into a bowl. Divide the mixture into small bowls and refrigerate overnight. Serve with whipped cream.

49. Mexican Chocolate Cream Pie

Pies make special occasions even more special. So make your next family gathering an unforgettable one with this cool new attempt of the Mexican chocolate cream pie. Take a look at the recipe below.



  • 1 1/2 cups graham cracker crumbs
  • 2 tbsp sugar
  • 1 tsp ground cinnamon
  • 1/8 tsp salt
  • 2 tbsp egg white
  • 2 tbsp butter, melted
  • Cooking spray


  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 tbsp unsweetened cocoa
  • 1/4 tsp instant espresso granules
  • 1/8 tsp salt
  • 1/8 tsp ground red pepper
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups 2% reduced-fat milk
  • 2 ounces dark chocolate, chopped
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed


  • Preheat oven to 375 degrees F.
  • Keep aside 1 tbsp crumbs for the crust. Take the rest of the crumbs in a bowl and combine with 2 tablespoons sugar, cinnamon, along with 1/8 teaspoon salt. Stir well. Add butter and egg white. Press the crumb mixture on bottom and sides of a pie plate covered in cooking spray. Bake for 9 minutes. Cool on wire rack.
  • Meanwhile, mix 1/2 cup sugar and the remaining 7 ingredients in a bowl. Heat milk in a saucepan over medium heat. Add it to the egg mixture and stir constantly. Cook the milk mixture in a pan for 10 minutes and stir constantly. Remove from the heat and add chocolate. Stir.
  • Place the pan in an ice-filled bowl for 10 minutes. Pour the filling on the crust. Cover with plastic wrap. Chill for 3 hours. Place whipped topping and sprinkle crumbs.

50. Chocolate Caramel Turtle Flan

We conclude with one o the most popular Mexican desserts in the world. Another version of the well-known flan. The chocolate caramel turtle flan is a time-consuming yet equally amazing dessert. It’s sure to keep you wanting more.



  • 1 cup dulce de leche
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 whole egg
  • 3/4 cup flour
  • 1 cup cake flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/3 cup plus 2 tablespoons cocoa powder
  • 1 tsp ground cinnamon
  • 1 cup plus 2 tablespoons buttermilk


  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 4 whole eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract

(Cake toppings)

  • 1 cup dulce de leche
  • 1/2 cup finely chopped pecans


  • Preheat the oven to 350 degrees F with the oven rack in the middle.
  • Grease and dust a cake pan. Pour warm dulce de leche on the bottom of the pan and coat evenly.
  • Meanwhile take a large bowl, and beat the butter and sugar. Add the egg. Sift the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa together. Mix the dry ingredients with the butter and sugar and add half the buttermilk. Whisk until blended. Pour it into the pan.
  • Take a blender and mix the sweetened condensed milk and evaporated milk for the flan with the eggs and vanilla and coconut extract.
  • Gradually pour the flan batter onto the cake batter. Place the pans onto a larger pan filled with water and place both in the oven. Bake for 50 minutes. Remove and cool for an hour.
  • Chill overnight. Invert the cakes onto a serving plate carefully. Drizzle the dulce de leche and sprinkle pecans over it.

Those are some of the most popular Mexican desserts and there’s more where that came from. Your next dessert attempt can enthrall those who want a taste of your cooking abilities, so the world of Mexico definitely has a lot to offer in that department. Pick out any of these brilliant desserts and get baking with your chef’s hat on.