From Frida's Fiestas, Recipes and Reminiscences of Life with Frida Kahlo by Guadalupe Rivera and Marie-Pierre Colle.
One of Reed Hearon's creation from La Parilla uses Mexican special chocolate, prepared cajeta (caramel sauce) topped with cajeta cream.
This Mexican fudge is a rich mixture of evaporated milk, corn syrup, vanilla, butter and pecans.
This recipe includes an optional raspberry sauce for serving, although this would not be the traditional presentation.
Recipe features Sunkist Mexican (key) limes. The pie is prepared in a graham cracker crust.