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Looking for new desserts to sweeten your menu? These favorites from the el Restaurante archives are a good place to start! Desserts make your customers happy and fatten the checks, so make sure you offer a tempting selection of them.
Capirotada for the Soul
This recipe for a dessert made with cubed bread, nuts, and juice is from Chef Enrique Cortez, and great friend of el Restaurante magazine and an amazing chef! Click here for the recipe
Winter Corn: Queso Fresco Ice Cream
Your guests will love this ecipe for a dessert made with queso fresco, heavy cream, sweetened condensed milk and corn kernels. It was created by Chef Marco Colin of La Luna in Chicago, and it won the California Milk Advisory Board’s Cal Mex Invitational Contest - Dessert Category in 2023. Click here for the recipe
Queso Fresco Cheesecake
Who doesn’t love the rich, smooth creaminess of cheesecake? It’s even better, and has a Latin twist, when it’s made with queso fresco. This recipe came from one of our loyal advertisers, V&V Supremo. Click here for the recipe
Sol Cocina Passionfruit Créme Brulee
Crème brulee is a popular dessert in any form, but when you add passionfruit puree it’s totally irresistible! This recipe was created by Executive Chef Deborah Schneider of SOL Mexican Cocina, which has five locations in three western states. Click here for the recipe
Mexican Chocolate Bread Pudding
This bread pudding recipe is totally different from what you might get in a regular restaurant! This version, created by Chef Isabel Cruz of Isabel’s Cantina in San Diego, features chocolate spiced up with cinnamon and a ganache made with adobo sauce. Click here for the recipe
Four Summer Paletas
Paletas are a favorite light dessert in Mexico, and these four indulgent versions -- Strawberry, Cinnamon Fudge, Piña con Chili, and Coconut – will surely please your guests. They recipes were made by Chef Lance Whipple at Four Seasons Resort in Scottsdale, AZ. Click here for the recipe