A traditional Mexican dessert. Squares of dough are fried then covered with a caramel syrup made from piloncillo.
A simple dessert chimichanga made with a flour tortilla filled with apple pie filling, brown sugar and canela (cinnamon).
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.
This recipe is a Rick Bayless creation that combines Mexican chocolate and pecans poured onto a pretzle crust and cut into bars.
This recipe is a variation of a key lime pie flavored with tequila. Use a good quality tequila for best results. Just like when you cook with wine you never want to cook with a quality wine or tequila that you would not want to drink