HAPPY CINCO DE MAYO! When it comes to Mexican Cuisine, Rick Bayless is one of my go to resource when it comes to Mexican Cuisine. Watch and learn how Rick makes coffee tres leches cake “Oaxaqueno” style. Tres leches is a traditional Mexican cake, which means “three milks” cake, because the cake is soaked in three different types of milk. Rick infused the coffee, Mexican vanilla, and Mexican cinnamon in the tres leches. Mexican vanilla extract are often described as “creamy, woody, spicy, and sweet.” Beware of Mexican vanilla extract that contains coumarin, a toxic substance with potential toxic side effects — banned in the United States, so don’t be tempted to pick up bargains from south of the border. Mexican cinnamon is delicate and lighter in color, with a sweet, mild flavor with a faint note of citrus.

Coffee Tres Leches Cake
Makes 6 servings

You’ll need: One 6 Cup King-size Muffin Pan lined with muffin papers.

For the cake:
1 cup all-purpose flour
3/4 cup granulated sugar
1-1/2 teaspoons baking powder
4 eggs, at room temperature
1/4 cup vegetable oil
1/4 teaspoon vanilla extract, preferably Mexican
1/2 teaspoon cream of tartar

For the three milks, meringue and garnish:
1 cup heavy cream
One 14-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
1/2 cup freshly brewed espresso or strongly brewed coffee
1 teaspoon vanilla extract preferably Mexican vanilla
1/4 teaspoon cinnamon, preferably freshly ground Mexican canela>
1 cup granulated sugar
5 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 cup shaved Mexican chocolate

 For directions watch the video.

Want more Cinco de Mayo dessert recipes? Try these…

Churros Cupcakes
Tres Leches Cake
Beachside Coconut Flan


Churros are favorites in Mexico and Spain, often served with hot chocolate, the perfect pairing for the chilly winter afternoon quick-pick-me-up snack. These crispy fluted pieces of deep-fried dough coated with cinnamon-sugar adds a pleasing flavor and crunch. It is super easy and quick to make. Watch and learn how Rick Bayless makes authentic Mexican churros with Martha Stewart. To check for doneness, break it open — it should be just a little soft inside (but not doughy). Too low an oil temperature and the churros will take a long time to color, usually bursting apart before they’re brown; too high a temperature and they’ll brown quickly but not cook through. Serve with dulce de leche or creamy, rich chocolate sauce!


You’ll need: churrera, a cookie press fitted with a 3/8-inch fluted opening, or a heavy-duty plastic pastry bag fitted with a 3/8-inch star tip

1 cup water
1 Tablespoon granulated sugar, plus 2/3 cup to roll the churros in
1/2 teaspoon salt
2 Tablespoons vegetable oil
1 cup (4-1/2 ounces) all-purpose flour
Vegetable Vegetable oil to a depth of 1 inch, for frying
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela (optional)

*** For directions watch the video.

Want more Mexican dessert recipes? Try these…

caramel cinnamon apple enchilada
Caramel Cinnamon Apple Enchilada
banana fritters on a stick with peanut sugar + mexican chocolate sauce
banana fritters on a stick with peanut sugar + mexican chocolate sauce
Tres Leche Cake recipe
Classic Tres Leches Cake