Mexican Cooking Terminology
DESSERTS
POSTRES
Biscochitos --
Anise seed cookies.
Bolillos -- French-style Rolls
Budin -- pie, pudding
Buņuelo --
Fried sweet puffs that can be
glazed with brown sugar-maple syrup
or sprinkled with cinnamon-sugar.
Capirotada --
(Bread Pudding)
Toasted bread topped with
caramelized-sugar corn syrup,
sliced longhorn cheese, raisins and cinnamon,
and baked until cheese melts.
Churro --
fried dough sprinkled with cinnamon and sugar
Crema catalana -- a sort of flan
Crepas -- crepes
Dulces -- candies
Empanada --
Fried or baked turnovers with
either dried fruit or sweet meat filling.
Flan --
Caramelized custard.
Galletas -- Cookies
Helado -- ice cream
Jamoncillo --
(Cream Candy)
Condensed milk used as a
spread or ice cream topping.
Molletes --
Sweet anise seed rolls.
Usually accompanied by Mexican chocolate.
Morsillo --
Blood pudding made with hog's blood,
raisins, piņon nuts, oregano, and mint.
Natillas --
Soft custard topped with egg white
and sprinkled with cinnamon.
Nieves -- sherbets
Pan dulce -- sweet rolls
Panocha --
Indian pudding made with
panocha flour, brown sugar,
and seasonings such as cinnamon and cloves.
Pastel -- cake / pie
Pasteles -- pastries
Pastelitos --
Dried-fruit filled pies --
usually apricot or prune or both.
Pay -- Pie, tart, e.g. with cream or cheese
Platano macho --
bananas which are fried for desserts
Quesadillas de Elote -- fried sweet corn cake
Sopapillas --
Puffy, crisp, deep-fried bread
garnished with powdered sugar
and served with honey.
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