From Diana Kennedy, Recipes from The Regional Cooks of Mexico. A dessert of Spanish origin traditionally uses pine nuts but pecan can be substituted as well. Ms. Kennedy's version is a bit less sweet and uses some egg yolks to help thicken the mixture. For best flavor the dessert should be served at room temperature. Any leftovers should be refrigerated.
Rich-flavored low fat ricotta cheese is flavored with canela (cinnamon), vanilla, cocoa powder and honey to make this simple, elegant Mexican Chocolate Ricotta.
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).
A nut bread made with flour, butter, eggs, milk, nuts, cinnamon.
This Mexican fudge is a rich mixture of evaporated milk, corn syrup, vanilla, butter and pecans.