Spicy Pineapple Tequila Sorbet
The key to this sorbet's intense flavor is roasting the pineapple. Its deep fruit flavor is rounded out with tart, tangy aleppo chile and a kick of tequila.
Flan de Caramelo (Caramel Flan)
This recipe is for Maria del Mar Sacasa's mother's go-to flan; it can be made in un dos por tres (a snap) and always turns out silky and perfectly set. There are thick flans, but this one is on the slimmer side—the caramel-to-custard ratio is just right. Make it and you'll see what all the fuss is about.
Coconut Tres Leches Cake
If you're looking for a true dessert center-piece, try this sponge cake. It's webbed with strands of coconut, super-saturated with coconut milk and sweetened condensed milk, and topped with thick cream.
Flan de Arroz con Leche (Rice Pudding Flan)
Sweetened condensed milk is a backdrop flavor in this recipe, but what comes forth more readily are the floral aroma of finely grated orange zest, the tartness of golden raisins, the exotic essence of cinnamon, and the bittersweet accent of just-on-the-edge-of-burning caramelized sugar. The result is a chilled, refreshing dessert that encases tender rice in creamy custard.
Churros with Chocolate-Dulce de Leche Dip
Churros—long, crisp, ridged lengths of deep-fried and sugar-coated dough—are a product of Spain that have traveled far and wide. It's not hard to understand why: they make an irresistible treat, especially when accompanied by this dulce de leche dip.
Polvorones de Cacahuate
These Mexican peanut shortbread cookies are crumbly, thick, and full of little peanut bits. Served with some post-tequila coffee, they'll be gobbled up by your guests.
Grapefruit, Lime, and Tequila (Paloma) Sorbet
Tart and sweet with a tequila kick: the classic Mexican cocktail in sorbet form.