6 Mexican desserts to buy on repeat this fall

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One of my fondest childhood memories was going to la tiendita, or the little store, with my cousins ​​on the block where one of my aunts lived in Mexico City. These types of stores are extremely common throughout Mexico and are filled with every conceivable snack, dessert, and drink: spicy tomato chips, chocolate chip cookies, and a sweet-but-tangy apple soda, to name a few. . I would always choose my favorites and bring them home to California so that the memory and nostalgia for my homeland would last well beyond those summers. If they lasted long enough, I would take the treats to school and share them with my friends.

Today, I’m grateful that I can find my favorite Mexican desserts and treats at my local grocery stores, the same types I could only find at la tiendita. These six desserts are the ones I repeatedly buy to share with friends or hubby — or keep all to myself.

Pan dulce is the quintessential Mexican dessert. Literally “sweet bread”, it is an ideal companion for a cup of coffee or hot chocolate (although pan dulce was my breakfast and not my childhood dessert). Of the dozens of types of pan dulce, my favorite has always been conchas.

Named after their resemblance to a seashell, conchas are chewy and airy with a crispy sugar filling that can come in a variety of colors and flavors, but is most commonly found in chocolate, strawberry, or vanilla. . Although prepackaged conchas can be tasty, nothing beats freshly baked conchas from the panadería from your local Latinx supermarket. I like to heat mine in the microwave for about six seconds so the topping is a little warm and melty.

2. Mexican Hot Chocolate

As a child, I was shocked to learn that my friends drank powdered hot chocolate with water. The women in my family have always made hot chocolate the Mexican way: Ibarra, milk and cinnamon sticks simmering on the stove then whipped with a molinillo, a Mexican wooden whisk. A cup of Mexican hot chocolate is perhaps the most nostalgic dessert for me – each sip as rich and delicious as the last. Today, I do it during the fall and winter to feel close to my family.

Ibarra chocolate bars have a grainy texture unique to Mexican hot chocolate, combined with the bitter sweetness of cocoa. To make this dessert the traditional Aztec or Mayan wayadd a pinch of cayenne pepper before serving.

After a trip to Costco as a teenager, I discovered that some of my favorite Mexican cookies were actually French. These butter palms were known to me as orejitas or little ears. I carefully peeled off each crispy flake to make the cookie last as long as possible – a habit I still practice today.

Even though these cookies are French, I’ve always tried to buy the ones labeled orejitas rather than palms, which is why La Monarca Bakery’s orejitas are my favorite. Although they may not originally be Mexican, orejitas were one of my favorite treats growing up (especially when dunked in a mug of hot chocolate).

Of all the desserts on this list, the Gansito is perhaps the most indulgent. This snack cupcake is like the Mexican version of a Twinkie. This strawberry and cream filled yellow cake is coated in chocolate and chocolate chips, aka the ultimate dessert. Eating one as a kid felt as luxurious and decadent as eating one today.

On occasions when my husband and I want to change up our desserts, we split a two-pack of Gansito, but not before leaving them in the freezer for a few hours, where they turn into a cool, crunchy treat.

It doesn’t have to be a hot summer day to enjoy a Mexican bolis, no matter the flavor. Bolis (essentially Mexican frozen ice cream) were my favorite way to cool off when I was a kid, so I always (always!) keep a pack of these. The Michoacana, Mexico’s most famous brand of paleta and ice cream, in my freezer. This paleteria has been on the same block my aunt used to live in Mexico City, and now has dozens of locations across the US My two favorite water based bolis are lime and mamey, but to try bolis at based on water and milk, I recommend buying the La Pack of Michoacana Varieties.

The night pan and coffee is a ritual for so many Latinx families (and that includes kids!), so it’s no surprise that a Mexican coffee is on my favorite dessert list. Café de olla is an essential part of Mexican culinary culture and is traditionally prepared with ground coffee, cinnamon and piloncillo, or panela, which is unrefined cane sugar. All the ingredients are slowly mixed in an earthen pot.

For those times when I can’t make my own or want to quickly remember the taste of my favorite childhood coffee, I save a jar of Nescafé Café de Olla. Instant coffee was always on the table at both of my grandparents’ homes, so the scent alone is immediately transporting. The spice of the cinnamon combined with the sweetness of the piloncillo make this a delicious dessert that can be enjoyed on its own or with another of my favorite Mexican desserts.

Did your favorite make your list? Tell us about it in the comments.

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