My sister’s fair had churros, and I can still remember the scent of frying oil and cinnamon as I tried churros for the first time. I like making quick and easy desserts that feel like a treat. Here are 22 simple, mostly authentic Mexican desserts that even the most exhausted weeknight chef can make.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
1) Classic churros with cinnamon sugar
Ingredients
Method
- In a small pot, bring water, 2 tbsp sugar, salt, and 2 tbsp oil to a boil.
- Remove from heat and stir in flour until a smooth dough forms.
- Heat 2 cups oil in a deep skillet to 350°F (175°C). Use a thermometer if you have one.
- Pipe dough through a star tip into hot oil in 3-4 inch lengths. Fry until golden, about 2-3 minutes per side.
- Drain on paper towels, then roll in the cinnamon-sugar mix while warm. Serve with chocolate sauce if you like.
They taste like warm, crispy sticks that are impossible to resist. I make these when the kids need a treat after soccer or when we want something quick and sweet. My crew loves to take these and dunk them in chocolate and pretend they are so fancy.
AOSHIDINGSHUO 3PCS Large Churro Piping Tips Set
Check Price2) Easy tres leches cake
Ingredients
Method
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Whisk flour, baking powder, and salt. Set aside.
- Beat egg yolks with 3/4 cup sugar until pale. Stir in milk and vanilla. Fold in dry mix.
- Beat egg whites to soft peaks, add 1/4 cup sugar gradually, beat to stiff peaks. Fold into batter gently.
- Pour batter into pan and bake 25–30 minutes until a toothpick comes out clean. Cool 10 minutes.
- Whisk evaporated milk, condensed milk, and 1/4 cup heavy cream. Poke cake all over with a fork and pour milk mix slowly so it soaks in. Chill at least 2 hours.
- Whip 1 cup heavy whipping cream with powdered sugar until soft peaks form. Spread over chilled cake and slice to serve.
This is milky, sweet, and so soft that my kids call it sponge pudding. I make it after a busy week when I need something that feels like it belongs in a restaurant, but it comes together in a snap. My family loves that it’s sweet without being a hassle.
3) No-bake Mexican chocolate mousse
Ingredients
Method
- Heat 1 cup of cream in a saucepan until it just simmers. Remove from heat and stir in chocolate, sugar, espresso, cinnamon, cayenne, and salt until smooth.
- Stir in vanilla. Let the ganache cool to room temperature, about 15 minutes.
- Whip the remaining 1/2 cup cream to soft peaks. Fold a scoop of whipped cream into the ganache to loosen it, then fold in the rest gently until mixed.
- Spoon into cups and chill at least 1 hour. Serve cold.
This has the warm taste of a little spice mixed with smooth chocolate. I make this when I need a dessert, and the kids are complaining that they want cookies. My crew loves that it feels fancy, but I cheat because I don’t have to use the oven.
4) Baked flan with caramel
Ingredients
Method
- Preheat oven to 350°F. Place a kettle of water to boil for a water bath.
- Melt sugar in a small saucepan over medium heat, stirring until amber. Pour into a 9-inch round pan and tilt to coat bottom.
- Whisk eggs in a bowl until smooth. Add condensed milk, evaporated milk, vanilla, and salt. Mix gently.
- Pour custard over caramel in the pan. Cover pan with foil.
- Place pan in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the flan pan.
- Bake 50–60 minutes, until set but slightly jiggly in the center. Cool, then chill at least 4 hours.
- Run a knife around edges, invert onto a plate, and serve.
I like making this simple flan when I need something fancy, but don’t want to put in too much work. My kids refer to it as “that custard,” and they devour it in seconds. I make flan for Sunday dinners, or if I need to treat unexpected guests.
5) Quick concha sweet buns
Ingredients
Method
- Mix flour, yeast, sugar, and salt in a bowl.
- Stir warm milk, melted butter, and egg into dry ingredients until a soft dough forms.
- Knead briefly on a floured surface for about 5 minutes.
- Let dough rest 20 minutes while you mix topping: blend powdered sugar, softened butter, 1/3 cup flour, and vanilla into a paste.
- Divide dough into 8 balls, place on a baking sheet, and flatten tops slightly.
- Spread a thin layer of topping on each bun and use a knife to score a shell pattern.
- Bake at 375°F (190°C) for 12–15 minutes until golden.
These rolls taste like a roll that is soft and sweet, but has a crisp bottom that is sugar glazed. I make these rolls when I need to make something warm quickly, such as when the kids return from soccer practice, or if they want a bedtime snack. My kids love these rolls, and I love that I can make a batch while folding laundry.
6) Skillet-browned arroz con leche
Ingredients
Method
- Rinse rice until water runs clear. Drain.
- Combine rice, water, and cinnamon stick in a saucepan. Bring to a simmer and cook 10 minutes.
- Stir in milk and sugar. Simmer gently 15–20 minutes, stirring often so it doesn’t stick.
- Remove cinnamon stick and stir in vanilla and salt.
- Heat a large skillet over medium-high. Add butter and let it brown slightly.
- Pour the rice mixture into the skillet and press down. Cook 4–6 minutes without stirring to brown the bottom.
- Serve warm, scraping the browned bits into bowls.
I bring this dessert when I need something warm after a stressful day. My family calls it “the one with the crunchy bits,” and we end up having it every week. It tastes like rice pudding, but there is a crunchy topping on the pudding. My kids fight for the crunchy topping.
7) Oaxacan chocolate fondue
Ingredients
Method
- Warm milk and cream in a small saucepan over medium heat until it simmers gently.
- Reduce heat to low and add chopped chocolate, stirring until melted and smooth.
- Stir in brown sugar, cinnamon, and cayenne if using. Taste and adjust sweetness.
- Transfer to a fondue pot or bowl. Serve with fruit, bread, or churros for dipping.
I like making it when we need a quick treat after a hectic week, and my kids call it “fancy hot chocolate dip.” It tastes like warm chocolate that is a bit spicy, and you can dip your fruit and bread into it. Everyone loves how special it is, but it can easily be put together.
8) Pan dulce cinnamon rolls
Ingredients
Method
- Mix warm milk, yeast, and a pinch of sugar. Let sit 5 minutes until foamy.
- Combine flour, sugar, and salt in a bowl. Add melted butter, egg, and yeast mixture. Stir to form dough.
- Knead 5–7 minutes until smooth. Let rise 45 minutes or until doubled.
- Roll dough into a rectangle. Spread softened butter, sprinkle brown sugar and cinnamon, and roll tightly.
- Slice into 8 rolls. Place in a greased pan. Let rise 20 minutes.
- Bake at 375°F (190°C) for 18–22 minutes until golden. Sprinkle pearl sugar on top if using.
They remind me of a cross between a soft, sweet bun and a cinnamon roll, but with a tiny crunch on top. I make them when I need a no-fuss snack for the kids after school, and my crew enjoys the familiar pan dulce twist.
9) Mango chamoy popsicles
Ingredients
Method
- Blend mango, orange juice, lime juice, sugar, and salt until smooth. Taste and add more sugar if needed.
- Pour half the puree into popsicle molds. Drizzle a little chamoy over the layer.
- Add remaining puree, then swirl gently with a skewer for a marbled look.
- Freeze 4–6 hours until solid. Unmold and sprinkle with chili powder or Tajín. Drizzle extra chamoy if you like.
This tastes like a tangy and sweet snack, which is great for after dinner. I’ll make this when the kids are looking for a frozen snack, and I want something quick that we can eat.
ANSMIO 12-Count Reusable Popsicle Molds Set
Check Price10) Simple buñuelos with honey
Ingredients
Method
- Whisk flour, sugar, and salt in a bowl.
- Stir in melted butter, eggs, and milk to form a soft dough. Add a splash more milk if it’s too stiff.
- Divide into 8 balls and roll very thin on a floured surface.
- Heat oil to medium-high (about 350°F / 175°C). Fry buñuelos one or two at a time until golden, 30–60 seconds per side.
- Drain on paper towels and drizzle with honey while warm.
They are slightly sweet, a little toasted, and thin and crispy. I make these when I need a really quick dessert, and the kids want something special but really easy.
11) Cajeta-filled crepes
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Ingredients
Method
- Whisk flour, milk, eggs, melted butter, and salt until smooth. Let batter rest 10 minutes if you can.
- Heat a nonstick pan over medium. Brush with a little butter. Pour 1/4 cup batter, tilt to spread thin.
- Cook 1–2 minutes until edges lift, flip, and cook 30 seconds more. Stack on a plate.
- Spread 1–2 tbsp cajeta on each crepe, fold or roll, and serve warm.
This has a sweet taste that is a little caramel-y. I whip it up whenever I want something a little special, and I mean like after piano practice or on an easy Sunday. The kids really like the sticky cajeta, which is good, and I appreciate that it is quick to prepare.
12) Mexican hot chocolate brownies
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Stir melted butter and sugar until smooth. Add eggs one at a time, mixing after each.
- Mix in vanilla. Sift cocoa, flour, cinnamon, cayenne, and salt into the bowl. Fold until just combined.
- Stir in chocolate chips if using. Pour batter into the pan and spread evenly.
- Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool before cutting.
These taste like the chocolate I remember as a child. Rich, spicy, and cozy. I make these when I need a really simple snack after soccer and piano practice, because everyone eats them really quickly and no one complains about homework.
13) Lime and tequila tres leches cupcakes
Ingredients
Method
- Preheat oven to temperature on cake mix box and line a 12-cup muffin tin.
- Mix cake mix, sour cream, eggs, and lime zest until smooth. Spoon batter into cups two-thirds full.
- Bake per box directions and cool slightly. Poke holes in each cupcake with a fork.
- Whisk condensed milk, evaporated milk, heavy cream, and tequila. Spoon over cupcakes so they soak in.
- Chill at least 2 hours. Top with whipped cream and lime zest before serving.
These taste like a light boozy lime cloud, smug milk soak, and a little tequila zip. I make these for weekend cookouts when I want something a little fancy but easy. My kids get the non-alcoholic cars, and the grown-ups get the adult drizzle.
14) Pumpkin empanadas with cinnamon sugar
Ingredients
Method
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Mix pumpkin, brown sugar, cinnamon, nutmeg, and salt in a bowl.
- Roll out each pie crust and cut into 4–6 circles with a cup or cutter.
- Spoon about 1–2 tbsp filling onto each circle, fold over, and press edges with a fork to seal.
- Brush empanadas with beaten egg, then sprinkle the cinnamon sugar on top.
- Bake 15–18 minutes, until golden and set. Cool a few minutes before serving.
These are my absolute favorite food when the weather gets cold, and the kids need an after-school snack. They taste like you put warm pumpkin pie in a zipper, and my crew devours them, usually before I finish a cup of coffee.
15) Polvorones (Mexican wedding cookies)
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Beat butter and 1/2 cup powdered sugar until smooth. Stir in vanilla.
- Mix flour, nuts, cinnamon, and salt in a bowl. Gradually add to butter mixture until it forms a dough.
- Roll dough into 1-inch balls and place 1 inch apart on the sheet.
- Bake 12–15 minutes, until edges are set but not brown. Let cool 5 minutes.
- While warm, roll cookies in powdered sugar. Cool completely, then roll again for a snowy finish.
These have a buttery, sandy texture and a hint of cinnamon sugar. They are so easy to make, and I can throw these in a lunch box or take them to school events. My children call these ‘snow cookies’ and consume them quickly, so I make a lot of these.
| Servings: about 36 cookies
16) Dulce de leche spread on toast
Ingredients
Method
- Toast the bread until lightly browned. I like it a little crunchy for contrast.
- Spread butter on warm toast if using. It helps the dulce de leche slide on smooth.
- Spoon 2 tbsp dulce de leche onto each slice and smooth with a knife.
- Sprinkle a pinch of sea salt or add banana slices, if you want.
- Serve immediately so the toast stays crisp.
Dulce de leche is soft and sweet. My kids refer to it as ‘cookie butter in toast form.’ I put it on toast or spread it on bread when I want a quick snack before homework.
17) Chocolate con leche ice cream
Ingredients
Method
- Whisk milk, cream, sugar, cocoa, and salt in a saucepan until smooth.
- Warm over medium heat, stirring, until steam rises and sugar dissolves.
- Add chopped chocolate and stir until melted and smooth.
- Remove from heat and stir in vanilla. Cool to room temperature.
- Chill mixture in fridge at least 2 hours, then freeze in an ice cream maker per maker instructions.
- Transfer to a container and firm in freezer 2–4 hours before serving.
This is what I consider rich, cold, scoopable chocolate milk. I usually make this when the kids want a treat after soccer or when I want something quick to eat that also feels special.
18) Sweet corn esquites with condensed milk
Ingredients
Method
- Heat a large skillet over medium. Melt butter and add corn.
- Cook, stirring often, until kernels brown lightly, 6–8 minutes.
- Stir in condensed milk, mayonnaise, salt, and chili powder. Cook 2 more minutes.
- Remove from heat and mix in lime juice.
- Serve topped with cheese and extra chili if you like.
This is what I consider the essence of warm sweet corn. I love to make this when we have dessert after tacos. I also make this when kids raid the pantry, and I need something quick.
19) Quick pineapple with chili and lime
Ingredients
Method
- Toss pineapple chunks into a bowl. I chop on the counter while someone asks for a snack.
- Whisk lime juice, chili powder, honey, and salt in a small cup. Taste and tweak.
- Pour dressing over pineapple and gently toss to coat. Serve right away or chill 10 minutes.
This is bright and a little spicy. I consider this a snack I grab when I want to make something because the kids are hungry and I want dinner to be a little later. I make it in minutes because my crew eats it fast.
20) Coconut flanlets in ramekins
Ingredients
Method
- Preheat oven to 325°F. Place ramekins in a baking dish.
- Heat 1/3 cup sugar in a small pan over medium until it melts and turns amber. Pour caramel into ramekins and tilt to coat bottoms.
- Whisk eggs, milks, 1/4 cup sugar, vanilla, and salt until smooth.
- Strain mixture into ramekins over the caramel.
- Fill baking dish with hot water halfway up ramekin sides.
- Bake 30–35 minutes until set but slightly jiggly in the center.
- Cool, then refrigerate at least 2 hours. Run a knife around edges and invert onto plates.
This tastes like silky coconut custard with a light caramel top. I love to make this when I want something special but not a fussy dessert, and my kids always ask for seconds.
21) Sweet potato atol
Ingredients
Method
- Combine sweet potato, milk, piloncillo, cinnamon stick, and salt in a pot. Heat over medium until it simmers, stirring so it doesn’t stick.
- Remove the cinnamon stick. Use an immersion blender or whisk to smooth the mixture.
- Stir the cornstarch slurry, then slowly add it while stirring. Cook 2–3 minutes until slightly thickened.
- Taste and add more sugar or cinnamon if needed. Serve warm.
It tastes like warm, mild cinnamon soup. I make it on cold nights when the kids want something easy and filling. They call it cozy, and I call it ‘keep everyone calm’ food.
22) Anise-scented bread pudding
Ingredients
Method
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Place bread cubes in the dish. Scatter raisins if using.
- Whisk milk, eggs, sugar, anise, vanilla, salt, and melted butter until combined.
- Pour custard over bread, pressing down so bread soaks up liquid. Let sit 10 minutes.
- Bake 35–40 minutes until set and lightly browned. Cool 10 minutes before serving.
This reminds me of cozy evenings and slow Sundays. I make it when the kids ask for something warm and sweet, and I need something easy that also feels special.