What do you eat after enchiladas, tacos, maybe a tasty plate of lengua? How about a sweet, sticky cake or some deep chocolate ice cream?
To be honest, the only desserts we initially thought of were sopapillas and flan—and we definitely included those below. But, of course, there is a much more varied menu of sweets from Brazil, Peru, and other countries that look amazing.
For example...
• 1. Mexican Chocolate Almond Ice Cream, from the Kitchn. Made with Ibarra chocolate and a pinch of cayenne.
• 2. Alfajores, from Matt Armendariz (via Martha Stewart). Sweet little sandwich cookies with dulce de leche filling and powdered sugar sifted on top.
• 3. Tres Leches Cake, from Life in Recipes. A common cake in many Latin American countries, it's soaked in sweetened condensed milk so that the cake is super moist.
• 4. Brigadeiros, from Street Smart Brazil. Soft little chocolate morsels rolled in different toppings.
• 5. Sopapillas, from Homesick Texan. Like beignets or doughnuts—fried puffs of dough drizzled in honey. Yum.
• 6. Classic Flan, from Bon Appétit. An elegant dessert that's easy to make ahead.
• 7. Picarones, from About.com (photo via Flickr). Fried pumpkin doughnuts very common in Peru.
• 8. Cinnamon Walnut Dulce de Leche Bars, from the Kitchn. A recent addition to our archives that we'd happily eat for breakfast, too.
Related: Peanut Butter-Stuffed Jalapeños
(Images: Sara Kate Gillingham-Ryan; MarthaStewart.com; Life in Recipes; Street Smart Brazil; Lisa Fain; Kana Okada/Bon Appétit; Flickr member Yogma, licensed for use under Creative Commons; Faith Durand)
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Oooh, brigadeiros are excellent! When I had them in Brazil, I remember thinking, "this doesn't taste like US chocolate." I couldn't figure out what was in that made it taste different. It was this sort of savory or nutty taste. I wrongfully concluded it must've had nutella in it. When I came back to the US, I craved brigadeiros so I attempted to make a pudding and to imitate the flavors. I did add nutella and a bunch of other stuff, but not even close. Little did I know the distinctive ingredient this whole time had been condensed milk!
Alfajores are yummy too! Just kind of dry, so they go well with milk. We mostly find them in Peruvian restaurants.
Tres Leches is so good when it's still quite cold. In Miami, they have an upgrade: Cuatro Leches. Some people love it over the traditional one, but it's way to sweet for me. The origin of Tres Leches is actually disputed between Mexico and Nicaragua.
Brigadeiros are my favorites! I´m brazilian, and this candy is mandatory in all birthday parties for sure :) It´s very easy to make, it´s a can of condensed milk, two or three spoons of chocolate powder, a little bit of butter, and you have to stir it up in a pan, until it bubbles or left the bottom of the pan. Let it cold a little bit, make small balls (don´t forget to put a little bit of butter in your hands, to not stick it) and roll them in a granulate chocolate. Or just grab a spoon and eat it :)
Just to make a note, I think you change the description (Sopapillas to Picarones). I tried Sopapillas in Santiago last month, they are fried pumpkin doughnuts, you can eat them with chilli or not. It´s really delicious :)