This buttery, bejeweled pastry is the best thing I ate in Mexico City.
As an upstairs neighbor, the United States—especially in states like Texas and California—has its own unique Mexican food culture, one that echoes the original cuisine in many ways.
No party is complete without tortilla chips and salsa or guacamole, and we have a whole day of the week devoted to tacos . This love for the foods of our southern neighbors, however, rarely extends to desserts. Sure, some of us in the U.S. are lucky enough to have a neighborhoodwhere we can sample an assortment of technicolor popsicles in flavors like sweet corn and mango with chile. Others may have access to Mexican bakeries that feature shelves laden with cracklyand other similar, lightly sweetened breads. Nevertheless, most of us may only be familiar with flan and churros and maybe tres leches cake .
Even I have been guilty of believing for a time that Mexicans maybe just didn’t make desserts, that perhaps they just didn’t have the same sweet teeth that we Peruvians have. A trip to Mexico City in 2013 proved me wrong in a very big way. Not only did they have desserts, they also had a pretty vast repertoire of cakes, pastries, ornate gelatins, and sweets that we rarely get to see this side of the border. A visit to any of Mexico City’s bakeries, such as, is like stepping into a pastry fantasy. There are towers of sweet indulgences scattered throughout the whole store.
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