28 Dishes

Dessert, Sweet

Arroz con leche

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Dessert, Sweet

Atolillo

Custard

Dessert, Sweet

Bienmesabe

Bienmesabe (spanish: "it tastes good to me") is a sweet spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. its consistency significantly varies depending upon preparation methods used. the dessert is also popular in the cuisine of the canary islands. it has been described as influenced by moorish cuisine. several variations of the dessert exist.

Dessert, Sweet

Buñuelo

A buñuelo (spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo; catalan: bunyol, ipa: [buˈɲɔl]) is a fried dough fritter found in spain, latin america, israel, and other regions with a historical connection to spaniards or sephardic jews, including southwest europe, the balkans, anatolia, and other parts of asia and north africa. buñuelos are traditionally prepared at christmas, ramadan, and among sephardic jews at hanukkah. it will usually have a filling or a topping. in mexican cuisine, it is often served with a syrup made with piloncillo.buñuelos are first known to have been consumed among spain's morisco population. they typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. buñuelos may be filled with a variety of things, sweet or savory. they can be round in ball shapes or disc-shaped. in latin america, buñuelos are seen as a symbol of good luck.

Dessert, Sweet

Buñuelos de yuca

Yucca fritters served with spiced syrup

Dessert, Sweet

Cajeta

Dulce de leche (spanish: [ˈdulse ðe ˈletʃe]; portuguese: doce de leite european portuguese: [ˈdosɨ dɨ ˈlɐjtɨ] brazilian portuguese: [ˈdosi dʒi ˈleitʃi]), also known as caramelized milk or milk jam in english, is a confection from latin america prepared by slowly heating sugar and milk over a period of several hours. the resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. it is typically used to top or fill other sweet foods. dulce de leche is spanish for "sweet [made] of milk". other regional names in spanish include manjar ("delicacy") and arequipe; in some mesoamerican countries dulce de leche made with goat's milk is called cajeta. in french it sometimes called confiture de lait. it is also known under the name of kajmak in polish cuisine, where it was independently created based on turkish kaymak, a kind of clotted cream. kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on easter.

Dessert, Sweet

Espumilla

Meringue cream dessert flavored with guava, blackberry, lemon, some recipes cook the meringue so it's more of a confection

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Helado

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Hojuela

An hojuela, meaning "flake" in spanish, is a traditional spanish and american sweet baked-good. in latin american countries, especially colombia, it is commonly made during holy week and the christmas season. ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar.

Dessert, Sweet

Huevos chimbos

Sweet egg-yolk-based dessert with cinnamon, cloves and raisins

Dessert, Sweet

Marquesote

A simple cake made with eggs, flour and sugar, may contain cinnamon, commonly cut into rectangular slices, serve with coffee

Dessert, Sweet

Melcocha

Taffy-like candy, may also contain nuts

Dessert, Sweet

Merengue

Meringue (, mə-rang; french pronunciation: ​[məʁɛ̃ɡ]) is a type of dessert or candy, often associated with swiss, french, polish and italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. a binding agent such as salt, flour or gelatin may also be added to the eggs. the key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. its flavorants are vanilla, a small amount of apple juice, or orange juice, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. they are light, airy and sweet confections. homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. a uniform crisp texture may be achieved at home by baking at a low temperature (80–90 °c or 176–194 °f) for an extended period of up to two hours.

Dessert, Sweet

Paleta

An ice pop is a liquid-based frozen snack on a stick. unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is "quiescently" frozen—frozen while at rest—and becomes a solid block of ice. the stick is used as a handle to hold it. without a stick, the frozen product would be a freezie. an ice pop is also referred to as a popsicle in canada and the united states, paleta in mexico, the southwestern united states and parts of latin america, ice lolly in the united kingdom (the term ice pop refers to a freezie in the united kingdom), ice drop in the philippines, ice gola in india, ice candy in india and japan, and kisko in the caribbean. the term icy pole is often used in australia, but is a brand name for a specific type so, ice block is more commonly used in australia.

Dessert, Sweet

Pan de banana

Banana bread, banana cake

Dessert, Sweet

Perrereque

Cornmeal cake

Dessert, Sweet

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

Dessert, Sweet

Pio quinto

Rum cake with custard and cinnamon

Dessert, Sweet

Queque

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. pound cakes are generally baked in either a loaf pan or a bundt mold. they are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.

Dessert, Sweet

Raspado

Shaved ice is a large family of ice-based desserts made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, flavoring can also be added before freezing. the dessert is consumed worldwide in various forms and ways. shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks. many shaved ices are confused with "italian ice", which is derived from the similar italian dessert known as "granita". however, italian ice, also known as "water ice", often has the flavoring (fruit juice or other ingredients, like almond) incorporated into the sugared water before it is frozen. shaved ice—especially highly commercial shaved ice (such as that found in food chains or from street vendors)—is often flavored after the ice has been frozen and shaved. snow cones are an example of shaved ice that is flavored after production.

Dessert, Sweet

Rosquillas

Doughnuts, made with wheat flour and, for example, lemon zest, anise, covered in icing, rosquillas in latin america are made with corn flour

Dessert, Sweet

Sopa borracha

Sponge cake soaked in liquor, served with dried fruit, raisins, prunes

Dessert, Sweet

Tres leches

A tres leches cake (lit. 'three milks cake'; spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), also known as pan tres leches (lit. 'three milks bread'), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. when butter is not used, tres leches is a very light cake, with many air bubbles. this distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Dessert, Sweet

Viejitas

Sweet bread pastries filled with a chocolate mixture, serve with chocolate

Dessert, Sweet

Yema

Yema is a sweet custard confectionery from the philippines. it is made with egg yolks, milk, and sugar. the name yema is from spanish for "egg yolk". like other egg yolk-based filipino desserts, it is believed that yema originated from early spanish construction materials. during the spanish colonization of the philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. filipinos reused the discarded egg yolks into various dishes. among them is yema, which is possibly based on the spanish pastry yemas de santa teresa.yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. they are then shaped into small balls or pyramids and covered in white sugar. milk (or condensed milk) later became part of the recipe (probably during the american period). modern variations also usually include chopped nuts.

Dessert, Sweet

Pastelito

Cuban pastries (known in spanish as pasteles or pastelitos) are baked puff pastry–type pastries filled with sweet or savory fillings.traditional fillings include cream cheese quesitos, guava (pastelito de guayaba) and cheese, pineapple, and coconut. the sweet fillings are made with sweetened fruit pulps. the cream cheese filling is also a slightly sweetened version of cream cheese, that resembles the flavor and texture of a cheesecake. the savory fillings are usually beef, but sometimes chicken or ham and cheese are used. the beef fillings consist of a seasoned but not spicy meat, made in a tomato-based sauce. it is typical to include raisins and green olives as part of the meat filling. it is also typical for a sweet glaze to be applied to the top of even savory fillings. the pastries are typically consumed at any time as a snack. in miami, one can find many "window cafeterias" with customers having a pastelito with coffee throughout the day. they can be found at many hispanic cafeterias and have also been introduced into the american retail market by goya foods. the pastries are also available in wholesale for the foodservice industry by several companies, including hispanic wholesale frozen bakery manufacturer latin flavors.

Dessert, Sweet

Fruit

Avocado, banana, jicaro, jocote, mango, melon, papaya, pineapple, passionfruit, pipian, soursop, star fruit, tamarind