This recipe is a Rick Bayless creation that combines Mexican chocolate and pecans poured onto a pretzle crust and cut into bars.
A simple dessert chimichanga made with a flour tortilla filled with apple pie filling, brown sugar and canela (cinnamon).
A rich caramel sauce made from goats milk. Adequate products are available in Mexican grocery stores but you are in for a real treat if you take the time to make your own. Look for goats milk in your local health food store. Cajeta can be used over ice cream, as a filling for desserts or even atop pecan cheesecake (Pay de Queso y Nuez con Cajeta).
The author explains that the 'mousse' was not introduced to Mexico until the 19th century. The classic dish was brought to Mexico by nineteen century French immigrants. This dish is like a "fluffy" margarita. Bueno!
A nice alternative to pumpkin pie for your fall holidays. This recipe serves four, it can be doubled but you'll need 2 pans.