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Desserts

How to Make a Carlota de Mango con Limon

Carlota de Mango con Limon- From Chicano Bakes

Today we’re making a dessert that perfectly captures the essence of summer – the Carlota de Mango con Limon. This delightful recipe, straight from the pages of my latest cookbook “Chicano Bakes,” brings together the sweetness of ripe mangoes and the bright zest of fresh lime to create a dessert that’s as beautiful as it is delicious. Let’s dive into the simple steps that will have you savoring every bite of this tropical treat.

You can watch me make my Carlota de Mango con Limon over on Youtube!

How to make the Spiced Pumpkin Chocoflan from Chicano Bakes

Happy Tuesday! Today we’re making the Spiced Pumpkin Chocoflan from the Cakes chapter in my new cookbook, Chicano Bakes!

The book has been out for three weeks now, and what a wild ride it has been! The book sold out at Target the day it was published, and I am so grateful for all of the support. If you haven’t had a chance to pick up a copy yet, all of my cookbooks are on sale for Thanksgiving week over on my bookshop! Pick up a signed copy of Chicano Bakes or Chicano Eats here.

Since the Dulce de Leche Chocoflan from my first cookbook was such a big hit and went viral when the first book came out, I knew I wanted to develop another chocoflan recipe for Chicano Bakes, and well, I ended up developing THREE new recipes. In the cakes chapter, you’ll find a recipe for a classic chocoflan, the spiced pumpkin chocoflan, and a red velvet chocoflan.

How to Make Gelatina de Mosaico (Mexican Mosaic Jello)

Gelatina de Mosaico (Mexican Mosaic Jello) from Chicano Eats

Today we’re making one of my all time favorite Mexican desserts, Gelatina de Mosaico, or mosaic gelatin, to celebrate tomorrow’s release of Chicano Bakes!

The dessert chapter from my first book “Chicano Eats Recipes from My Mexican-American Kitchen” led to the idea of “Chicano Bakes”, so it’s only appropriate that I showcase a recipe from that chapter. If you have already pre-ordered a copy of Chicano Bakes, join me for a free baking class this weekend! On Saturday we’re baking up a Spiced Pumpkin Chocoflan from the Cakes Chapter, and on Sunday we’ll be making Panque de Nuez (a sweet pecan loaf) from the Pan Dulce Chapter, and both classes are free with your pre-order. Make sure to reserve your space here, https://forms.gle/zdwPDfoBza2qEzPL8 , sign-ups close tonight! If you’d like to purchase a signed copy of Chicano Bakes, find them here.

How To Make The Best Classic Caramel Flan

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Today we’re making the best classic caramel flan!

Last week during one of the cooking demos I was doing, someone asked what some of my favorite recipes from new book “Chicano Bakes” were, and although I hate to have to pick favorites, this caramel flan easily makes it into the top 5. It’s so simple, yet so good, and the texture? Silky smooth, and so creamy.

What is caramel flan? If you’ve never had it before, it’s an egg custard with a thin layer of caramel that’s cooked in a water bath, it also goes by flan, creme caramel, and caramel pudding.

In all of my years of making caramel flan, here are a few things I’ve learned along the way:

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