13 Mexican Desserts You Need to Try at Home – Sweet, Crunchy & Creamy Treats!

Mexican desserts bring a perfect mix of sweet, crunchy, and creamy textures, creating treats that are just as fun to make as they are to eat. Some are fluffy and soaked in rich syrup, while others are buttery, crisp, or filled with caramelized goodness.

Baked, fried, or chilled, each one has a unique flavor that makes it unforgettable. These 13 must-try Mexican desserts are easy to recreate at home and guaranteed to add a little extra sweetness to your day! They’re also a great way to bring something special to your Cinco de Mayo celebration.

Mexican Tres Leches Cake

This beloved Mexican cake is soaked in a blend of three milks, giving it an ultra-moist and rich texture. Topped with a layer of whipped cream, Tres Leches Cake is a favorite for birthdays, holidays, and celebrations, offering the perfect balance of sweetness and lightness.

Ingredients

• 1 cup self-rising flour
• 5 large eggs, separated
• 1 cup granulated sugar
• ⅓ cup whole milk
• 1 tsp vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup whole milk
• 1½ cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350℉ and grease a 9×13-inch baking dish.
2. Beat egg yolks with ¾ cup sugar until pale in a large bowl. Add milk and vanilla. Fold the self-rising flour into the yolk mixture.
3. Beat egg whites separately until soft peaks form. Gradually add the remaining sugar and fold into batter.
4. Pour batter into the pan and bake for 25-30 minutes.
5. Mix evaporated milk, condensed milk, and whole milk. Poke holes in the cake and pour the mixture over it. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over cake and refrigerate for at least 4 hours before serving.

Mexican Churros

Crispy on the outside and soft on the inside, churros are a popular street food in Mexico. These fried dough pastries are coated in cinnamon sugar and often enjoyed with a cup of hot chocolate or dulce de leche for dipping.

Ingredients

• 1 cup water
• ½ cup unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 2 large eggs
• 1 tsp vanilla extract
• Oil for frying
• ½ cup sugar + 1 tsp cinnamon (for coating)

Instructions

1. In a saucepan, heat water, butter, sugar, and salt until boiling. Add flour and stir vigorously until dough forms.
2. Remove from heat, let cool slightly, then add eggs and vanilla. Transfer to a piping bag with a star tip.
3. Heat oil to 375℉ and pipe dough into hot oil, cutting with scissors.
   Fry until golden brown, then roll in cinnamon sugar. Serve warm with chocolate sauce.

Mexican Flan Napolitano

Flan Napolitano is a smooth, creamy caramel custard that melts in your mouth. This silky dessert is made with simple ingredients like eggs, milk, and sugar yet delivers an elegant and rich flavor that makes it a timeless favorite.

Ingredients

• 1 cup granulated sugar (for caramel)
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 4 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese

Instructions

1. In a saucepan, melt sugar over medium heat until caramelized. Pour into a baking dish.
2. Blend evaporated milk, condensed milk, eggs, vanilla, and cream cheese. Pour over caramel and cover with foil.
3. Place in a water bath and bake at 350℉ for 50-60 minutes. Cool completely, then invert onto a plate to serve.

Mexican Carlota de Limón

A no-bake dessert that’s both refreshing and creamy, Carlota de Limón is made by layering Maria cookies with a tangy, sweet lime-infused cream. It’s a simple yet delicious treat that’s perfect for warm days.

Ingredients

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup of fresh lime juice
• 1 tsp vanilla extract
• 1 package of Maria cookies

Instructions

1. Blend evaporated milk, condensed milk, lime juice, and vanilla until smooth.
2. In a dish, layer Maria cookies and the creamy mixture. Repeat layers, ending with cream on top.
3. Refrigerate for at least 4 hours before serving.

Mexican Conchas Bread

Conchas are one of Mexico’s most iconic pastries, known for their fluffy, slightly sweet bread and crunchy, shell-patterned topping. Often enjoyed with coffee or hot chocolate, these treats are a staple in panaderías (Mexican bakeries).

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons salt
  • 1 tablespoon active dry yeast
  • ½ cup warmed milk
  • ½ cup warmed water
  • ¼ cup melted unsalted butter
  • 2 large eggs
• For the topping:
  • ½ cup all-purpose flour
  • ½ cup powdered sugar
  • ¼ cup softened unsalted butter
  • 1 teaspoon vanilla extract

Instructions

1. In a large bowl, mix flour, sugar, and salt. Dissolve yeast in the warmed water and milk. Add the eggs and melted butter to the dry ingredients along with the yeast mixture, then knead until smooth and elastic.
2. Allow the dough to rise in a warm spot until doubled in size (about 1–2 hours).
3. For the topping, blend flour, powdered sugar, softened butter, and vanilla until smooth.
4. Divide the dough into equal portions, shape it into rounds, and spread the topping. Score the dough in a shell pattern on each. Let rest for 30 minutes. Meanwhile, preheat the oven to 375℉.
5. Bake at 375℉ for 20–25 minutes until golden.

Mexican Buñuelos

Light, crispy, and golden brown, buñuelos are deep-fried dough discs often dusted with cinnamon sugar or drizzled with syrup. This festive treat is especially popular during the holidays and is enjoyed with a warm cup of atole or hot chocolate.

Ingredients

• For the Buñuelos:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp sugar
  • 2 tbsp butter, melted
  • ½ cup warm water
  • ½ tsp vanilla extract
  • Oil for frying
  • ½ cup granulated sugar + 1 tsp cinnamon (for dusting)
• For the Piloncillo Syrup (Miel de Piloncillo):
  • 1 cup piloncillo (or dark brown sugar)
  • 3 cups water
  • 1 small cinnamon stick
  • ½ tsp vanilla extract

Instructions

1. In a bowl, mix flour, baking powder, salt, and sugar. Add melted butter, warm water, and vanilla. Knead until smooth, then rest for 30 minutes. Divide dough into small balls. Roll each into a thin, round disc.
2. Heat oil in a pan. Fry each disc until golden and crispy, then drain on paper towels. Sprinkle with cinnamon sugar while warm.
3. To make the syrup, simmer piloncillo, water, and cinnamon in a small saucepan until it thickens slightly, then stir in vanilla.
4. Drizzle or dip buñuelos in warm piloncillo syrup and enjoy!

Mexican Orejas (Palmiers)

These delicate, flaky pastries, also known as “palmiers,” are made from puff pastry and coated in caramelized sugar. With their crisp texture and buttery sweetness, orejas are a perfect companion to coffee or hot chocolate.

Ingredients

• 1 sheet puff pastry, thawed
• 1/4 cup granulated sugar

Instructions

1. Preheat the oven to 400℉.
2. Sprinkle sugar on a surface and roll out puff pastry.
3. Fold edges inward twice to meet in the center, then fold in half.
4. Arrange the slices on a baking sheet lined with parchment paper and bake for 12–15 minutes until crisp and golden.

Mexican Polvorones (Wedding Cookies)

Also called Mexican wedding cookies, polvorones are crumbly, melt-in-your-mouth shortbread cookies made with butter, flour, and powdered sugar. Often flavored with nuts or cinnamon, they’re a favorite for celebrations and everyday indulgence.

Ingredients

• 2 cups all-purpose flour
• ½ cup softened unsalted butter
• ½ cup powdered sugar (plus extra for dusting)
• ½ cup ground almonds or pecans
• ½ teaspoon vanilla extract
• A pinch of salt

Instructions

1. Preheat the oven to 350℉.
2. Cream together the butter and powdered sugar in a bowl. Stir in the ground nuts, vanilla, and salt. Gradually incorporate the flour to form a soft dough.
3. Shape the dough into small rounds or press into a pan and cut into squares.
4. Bake for 15–20 minutes until lightly golden, then dust with extra powdered sugar after cooling.

Mexican Arroz con Leche

A comforting and creamy rice pudding, arroz con leche is made with rice, milk, cinnamon, and sweetened with sugar. This timeless dessert is enjoyed warm or chilled and is a staple in Mexican households.

Ingredients

• 1 cup short-grain rice
• 4 cups whole milk
• 1 cup water
• 1 cup sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• A small pinch of salt
• A handful of raisins

Instructions

1. Rinse the rice thoroughly.
2. In a saucepan, combine water, milk, and the cinnamon stick; bring to a simmer.
3. Add the rice and cook over low heat, stirring frequently until tender and the mixture thickens (about 25–30 minutes). Stir in the sugar and vanilla; add raisins and a small pinch of salt.
4. Serve warm or chill before serving.

Mexican Gelatina de Mosaico

A vibrant and eye-catching dessert, gelatina de mosaico features colorful cubes of flavored gelatin suspended in a creamy, milky base. This fun and festive treat is a staple at parties and special occasions.

Ingredients

• 3-4 different flavors of gelatin, prepared and cut into cubes
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk
• 2 packets of unflavored gelatin

Instructions

1. Prepare flavored gelatins, let set, and cut into cubes. Arrange them in a lightly greased dish.
2. Dissolve unflavored gelatin in warm milk. Mix with evaporated milk, condensed milk, and whole milk.
3. Pour over gelatin cubes and refrigerate until set.

Mexican Coyotas

These traditional pastries from Sonora consist of a soft, slightly chewy dough filled with piloncillo (unrefined cane sugar) or jam. Coyotes offer a simple yet satisfying sweetness, perfect with a cup of coffee or tea.

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• ½ tsp baking powder
• ½ cup unsalted butter, softened
• ½ cup piloncillo (Mexican brown sugar), grated
• ¼ cup warm water

Instructions

1. Preheat oven to 350℉
2. Mix flour, sugar, and baking powder. Add butter and warm water, kneading into a dough.
3. Roll out dough and cut into circles. Fill with piloncillo, place another circular disc on top, and seal the edges.
4. Bake at 350℉ for 20 minutes.

Mexican Dulce de Leche Empanadas

These flaky, hand-held pastries are filled with rich and gooey dulce de leche, creating the perfect balance of buttery crust and caramel-like sweetness. A classic treat for dessert or an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• ½ tsp salt
• ½ cup butter, cold and diced
• ¼ cup cold water
• ½ cup dulce de leche
• 1 egg (for egg wash)

Instructions

1. Mix flour, sugar, and salt. Cut in butter until crumbly. Add cold water, forming a dough. Chill for 30 minutes.
2. Meanwhile, preheat oven to 375℉.
3. Roll out the dough and cut into circles. Fill with dulce de leche, fold, and crimp edges.
4. Brush with egg wash and bake at 375℉ for 20 minutes.

Mexican Capirotada (Bread Pudding)

A unique and delicious bread pudding, capirotada is made with layers of toasted bread, piloncillo syrup, raisins, nuts, and cheese. Traditionally enjoyed during Lent, this dish blends sweet and savory flavors. The mix of sweet and savory flavors creates a unique and comforting dish that has been passed down through generations.

Ingredients

• 4 cups bolillo bread, cubed
• 2 cups water
• 1 cup piloncillo (or dark brown sugar)
• 1 cinnamon stick
• 3 whole cloves
• ½ cup raisins
• ½ cup peanuts
• ½ cup shredded cheese (like queso fresco or mild cheddar)
• ¼ cup butter, melted

Instructions

1. Preheat oven to 350℉.
2. In a saucepan, bring water, piloncillo, cinnamon, and cloves to a boil. Simmer until sugar dissolves.
3. In a baking dish, layer bread, raisins, peanuts, and cheese. Pour syrup over the layers and drizzle with melted butter.
4. Bake for 30 minutes, until golden and syrup is absorbed. Let cool slightly before serving.