Cinco De Mayo rings in Mexico’s independence after battling the French in the Franco-Mexican War of the late 19th century. The 5th of May commemorates the Battle of Puebla Day, and if you ask many in Mexico, Cinco de Mayo is not a big deal holiday, it’s more toned down than our pyrotechnic-lit hot dog-fueled Independence Day in the States. Yet, here on the stateside, Americans have taken Cinco de Mayo and run with it, turning it into a holiday that showcases representations of Mexican history, culture, and heritage. Foodwise, the Cinco de Mayo trend is familiar to many, and it’s become a day to eat a variety of great food, dessert included. To get you in the spirit, here are some desserts that are injected with a bit of Cinco de Mayo flare.
Sweet and Salty Churro Bites
The flavors of churros, warm and fragrant with cinnamon, get a contemporary upgrade with these Sweet and Salty Churro Bites. Classic oyster crackers (yes, the old-fashioned ones you’d get with soup) are tossed with a hot caramel mixture and flavored with cinnamon and vanilla. After a short stint in the oven, you add a sugary coating to the outside, mimicking that outer coating that churros are famous for. It’ll be hard to wait for them to cool down. The smell is just so inviting! Try it out for yourself by clicking the link here.
Mexican Wedding Cake
How this cake was called Mexican Wedding Cake has no clear-cut story. If anything, the cake is probably derived from the American mid-century, which was brimming with community cookbooks and newspapers filled with mailed-in recipes. And when you look closer, the addition of pecans may connect or indicate that this cake comes from Texas where — just like German chocolate cake — pecans are the king in desserts. Yet, the flavors in this cake do speak true to some classic dessert ingredients in Mexico. Pineapples have a great growing season in Mexico, ranking the country 7th in global pineapple production. While many are primarily exported, the fruit is still consumed in Mexico, especially in cakes piled high with whipped cream frosting. Here, this Mexican Wedding Cake has a richer cream cheese buttercream coating. Once the cake is out of the oven, you prick the top of the cake with a fork and pour the frosting over the cake while it’s still warm. This will give the cake impeccable moisture, and the slight crunch from the pecan gives it something a little extra. Try this recipe out by clicking the link here!
No-Bake Cinnamon Churro Bars
The delicate combination of light-as-a-feather fried cake sprinkled with a cinnamon-sugar bite sounds simple, but the process is quite complicated. So with these No-Bake Cinnamon Churro Bars, you get the cinnamon-y flavor and the satisfying crunch of a churro minus the batter, pipping, and deep frying. These bars are held together by a mix of marshmallows and melted white chocolate and have a filler of cereal as a base for cinnamon-sugar flavor. If you can find a cinnamon-sugar-flavored cereal, it’ll make the bars taste even better! Get the recipe by clicking the link here!
Tres Leches Cake
While many countries take claim for this milk-soaked cake, it’s safe to say that it’s loved by many. This Tres Leches Cake is far from complicated. A simple butter-based cake is baked in a single layer, and like a poke cake, you pierce the cake with a fork or holes. Once the cake is room temperature, the three kinds of milk (giving it its namesake) are poured on top of the cake, flavoring it in an unbelievably complex way! Lightly sweetened fresh whipped cream and a sprinkling of cinnamon finish the Tres Leches Cake with a simple elegance that is painfully unappreciated. Click the link here to get the recipe.
Mexican Chocolate Cheesecake
Rich chocolate laced with the vibrant lifting aroma and taste of cinnamon and a sidekick of chili heat is what makes Mexican hot chocolate a treat that goes beyond our preconceived notions of hot cocoa. So when you have an ultimate chocolatey beverage translated into an edible cheesecake? Say no more! I’m forever hooked on this concept and you certainly will be too! This Mexican Hot Chocolate Cheesecake is a dessert you’ll dive your fork into again and again. Cinnamon perfumes the crust, but pairs up with chili powder in the cheesecake batter to play a spicy duet. No season binds this cheesecake to winter, so be prepared for people wanting you to make it for any future gathering. Get the information by clicking here!