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 is a delicious puff pastry dessert that is sometimes served drizzled with honey or served as an accompaniment with soups.
This is not a traditional recipe but a dessert version of a Mexican burrito. From Better Homes and GardensA banana bread batter is spread over flour tortillas, sprinkled with chocolate chips, rolled up and drizzled with a chocolate glaze before baking.