Cinco De Mayo – Popular Desserts

Lets Celebrate!!

Cinco de Mayo is a celebration held on May 5. It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla,where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla). The date is observed in the United States as a celebration of Mexican heritage and pride,and to commemorate the cause of freedom and democracy during the first years of the American Civil War.

In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.

Contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16.

Information courtesy of Wikipedia

During this time of celebration, there are many festivals, wine tastings, food festivals and a whole lot more things going on around the world as a celebration. These celebrations usually will include the following five most favorite desserts.

Tres Leches Cake

Tres Leches Cake


3/4 Cup Flour
1 teaspoon Baking Powder
1/2 Cup + 2 Tablespoons Sugar
1 Pinch Salt
3 Large Eggs
1/2 Cup Milk
1 teaspoon Vanilla
1 Can Evaporated Milk: 12oz
1 Can Sweetened Condensed Milk: 12oz
1 Can Whole Milk: Use empty 12oz can
1 teaspoon Vanilla


Preheat oven to 350 degrees. Lightly grease and flour a 9 inch round cake pan. Mix flour, baking powder and pinch of salt in medium bowl. In another bowl, stir together eggs, milk and vanilla lightly. Mix with dry ingredients and stir well. Scrape into cake pan and back for about 20 minutes or until the top is light golden brown and springs back when touched in the center. Take cake out, cool for 15 minutes. To make the milk mixture: put the evaporated, condensed, and whole milk and vanilla into a large mixing bowl or blender and blend well. The cake should be allowed to soak and chill for at least 2 hours, preferable over night in refrigerator. (I’ve had better results with leaving it overnight.)
Top with fruit and whipped cream if you desire.

Caramel Flan


for carmel:

1/2 cup superfine sugar (or regular)
2 Tbs water

for flan:

2 eggs, 1 egg yolk
1.25 cups whole milk
1/4 cup sugar
1 tsp vanilla extract


For caramel:
Heat to boiling, stirring occasionally, once boiling don’t stir
watch carefully and remove from heat when sugar turns a golden brown, pour into three small ramikens, turning to coatFor flan:
Combine 2 eggs, 1 egg yolk beat with mixer, slowly add 1.25 cups scalded milk add 1/4 cup sugar and 1 tsp vanilla extract. Pour into coated ramikens, if you have extra you can make additional custards minus the carmel. Place in a casserole dish and pour boiling water around ramekins, to about the halfway mark. Bake in a 350 F oven for 40 mins or until set. Remove carefully and refrigerate at least 3 hours and up to overnight. Use a knife to loosen flans around edges and invert onto plates Serve with berries if desired.

Dessert Empanadas

Dessert Empanadas


Orange-Coconut Filling

1 1/2 cups (375 mL) all-purpose flour
3 1/2 tablespoons (52 mL) sugar
1 1/2 teaspoons (7 mL) baking powder
1/2 teaspoon (2 mL) salt
1/4 cup (60 mL) butter or margarine, cold
2 tablespoons (30 mL) lard or vegetable shortening, cold
2 1/2 to 3 1/2 tablespoons (37 to 52 mL) cold water
2 tablespoons (30 mL) milk


1. Prepare Orange-Coconut Filling.
2. Mix flour, 2 tablespoons (30 mL) sugar, the baking powder and salt in medium bowl. Cut in butter and lard with pastry blender or 2 knives until mixture forms coarse crumbs.
3. Sprinkle 1 tablespoon (15 mL) cold water at a time over flour mixture, stirring and tossing lightly with fork, just until dough clings together. Shape dough into 1-inch (2.5-cm) thick circle.
4. Roll out dough on lightly floured surface to 1/8 -inch (3-mm) thickness. Cut dough into circles using 3 1/2-inch (8.5-cm) round cutter. Gather trimmings into ball; reroll and cut out additional circles.
5. Heat oven to 375°F (190°C). Place 1 teaspoon (5 mL) Orange-Coconut Filling on bottom half of each circle, leaving 1/2 inch (1.3-cm) edge uncovered. Brush edges lightly with water. Fold top half of dough over filling; press edges together with fork to seal.
6. Arrange empanadas 2 inches (5 cm) apart on lightly greased baking sheet. Brush tops lightly with milk; sprinkle lightly with remaining 1 1/2 tablespoons (22 mL) sugar.
7. Bake empanadas until light brown, 15 to 18 minutes. Remove from baking sheet; cool on wire rack.




Sugar – 1/2 cup
Salt – 1 tsp.
Corn oil – 2 tbsp.
Egg – 1, beaten
Yeast – 1 pkg.
Flour – 6 cups (about)


1) Grease a bowl.
2) In a bowl, combine sugar, salt and oil.
3) Pour in 2 cups of boiling water and mix well.
4) Cool to lukewarm.
5) Stir in the egg and yeast.
6) Add enough flour and mix to a easily handled dough.
7) Turn the dough onto a floured surface.
8) Knead till smooth.
9) Place in the greased bowl.
10) Cover.
11) Allow to rise in a warm place, till doubled in bulk.
12) Punch dough the down.
13) Turn onto a floured surface and lightly knead.
14) Roll to 1/4 inch thickness.
15) Cut into diamonds or triangles.
16) Drop into hot deep fat.
17) Fry for 2 to 3 minutes, till well browned on both sides.
18) Remove to paper towels and drain.
19) Serve with jam or honey.


Champurrado (Mexican Chocolate Drink)


2 cups warm water
2 cups milk
1/4 cup masa harina
1 disk Mexican chocolate, chopped
3 ounces piloncillo cones, chopped
1 pinch of anise seed, ground


In a large pot, whisk masa harina into the warm water until thoroughly combined. Add milk, chocolate, piloncillo and anise. Bring to a simmer and whisk with a molinillo (a special wooden tool to whip the drink) until chocolate is melted and sugar is dissolved.

Strain the mixture through a medium sieve (optional) and serve hot, in mugs.

There will be other popular Mexican desserts offered at various restaurants and at the many functions taking place this day, but these are the most popular and you will be able to find them on most Mexican restaurant menus.

Recipes and food photos are compliments of


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