THURSDAY'S RECIPE: 5 Traditional Mexican Desserts with History, Techniques, and Flavor

Capirotada Tradicional

Mexican pastries are a universe full of contrasts, blending pre-Hispanic ingredients like corn and piloncillo with colonial techniques like the bain-marie or cinnamon infusion. Each traditional dessert tells a story: one of mixed heritage, family, popular celebrations, or inn cooking. Below are five recipes that not only sweeten the palate but also connect with the soul of deep Mexico.

1. Traditional Capirotada: the flavor of Lent

This dessert has roots in colonial cuisine and is typical during Lent. Each ingredient represents a symbolic element of the Stations of the Cross. It is customary to prepare it on Good Friday as a form of religious commemoration.

Ingredients:

• Day-old bolillo bread, sliced and toasted

• 2 cones of piloncillo

• 1 cinnamon stick

• 2 cloves

• ½ cup of raisins

• ½ cup chopped walnuts

• 1 plantain (optional)

• Fresh cheese grated to taste
  

Preparation:

1. In a pot, boil 2 cups of water with piloncillo, cinnamon and cloves until a thick syrup forms.

2. In a baking dish, place alternating layers of bread, raisins, nuts, and banana.

3. Pour the hot syrup over the layers until they are soaked.

4. Add the fresh cheese on top and bake at 180°C for 20 minutes.
   

Chef Yerika's Tip: The bread should be well toasted so it doesn't fall apart when absorbing the syrup. If you let the dish sit for a few hours, the flavor improves noticeably. If you like, you can also add almonds for a unique finishing touch.

2. Rice Pudding: The Comforting Dessert

Its origins are in Spain, but in Mexico it has become a daily, family-friendly dessert. It is associated with childhood and the warmth of home.

Ingredients:

• 1 cup short grain rice

• 4 cups of whole milk

• 1 cup of water

• 1 cinnamon stick

• ¾ cup sugar

• Lemon or orange peel

• Raisins (optional)
  

Preparation:

1. Cook the rice with water and cinnamon until tender.

2. Add the hot milk and sugar, stirring constantly over low heat.

3. Add the lemon peel and raisins.

4. Cook until slightly thickened. Serve warm or cold, sprinkled with ground cinnamon.
   

Chef Yerika's Tip: Keep stirring while cooking with milk to prevent it from sticking to the bottom of the pot. You can substitute some of the milk with evaporated milk for extra creaminess.

3. Buñuelos: crispy, golden and festive

Very common during December and during religious celebrations. Their crunchy texture and sweet flavor make them a staple at fairs and inns.

Ingredients:

• 2 cups of wheat flour

• 1 egg

• ½ cup of milk

• 1 tablespoon of butter

• 1 pinch of salt

• Sugar and ground cinnamon for sprinkling

• Oil for frying
  

Preparation:

1. Mix the flour with the egg, milk, butter, and salt. Knead until you get a stretchy mixture.

2. Let it rest for 30 minutes covered with a damp cloth.

3. Divide the dough and roll out each portion until very thin.

4. Fry in hot, deep oil until golden brown.

5. Drain and sprinkle with sugar and cinnamon.
   

Chef Yerika's Tip: You can prepare the dough the day before and refrigerate it. To achieve perfectly flat fritters, use a rolling pin and a well-floured surface.

4. Rompope Flan: elegance in every bite

Rompope, a traditional liqueur made with egg yolks and cinnamon, originated in Mexican convents. This flan combines that beverage with the European bain-marie technique to achieve a delicate result.

Ingredients:

• 1 cup of eggnog

• 1 cup of whole milk

• 4 eggs

• ½ cup of sugar

• 1 teaspoon vanilla

• Liquid caramel
  

Preparation:

1. Beat the eggs with the sugar. Add the milk, eggnog, and vanilla.

2. Pour the mixture into molds with caramel.

3. Bake in a bain-marie at 160°C for 45 minutes or until set.

4. Cool completely before removing from the mold.
   

Chef Yerika's Tip: To prevent bubbles from forming, whisk gently without incorporating air. The flan keeps well in the refrigerator for up to three days.

5. Corn Bread: Simplicity with a taste of home

This cake is inspired by the use of sweet corn in rural cooking. It's common at fairs and markets in the center of the country.

Ingredients:

• 2 cups of fresh corn kernels

• 1 cup of condensed milk

• 3 eggs

• 100 g of butter

• ½ cup of flour

• 1 teaspoon baking powder

• 1 pinch of salt
  

Preparation:

1. Blend the corn with condensed milk and butter.

2. Add the eggs, flour, baking powder, and salt. Mix well.

3. Pour into a greased mold.

4. Bake at 180°C for 40-45 minutes.
   

Chef Yerika's Tip: This bread is ideal with coffee or a scoop of vanilla ice cream. If you want a more rustic texture, don't grind the grains completely.

These desserts are a reflection of Mexico's living history, its noble ingredients, and its family traditions. Preparing them isn't just about cooking; it's about preserving culture and creating sweet memories that are passed down through generations.