I love the bold, freewheeling creativity of Mexican cuisine, the kind of imagination that combines chicken with chocolate, or Coca Cola with shredded pork. And yet in many Mexican restaurants, the creativity seems to run out at dessert, which invariably consists of the same three options: flan, churros, or tres leches cake. Recently I played around with some Mexican dessert classics, hoping to create a couple of dessert recipes to keep the creativity party going once the entrees are cleared away.
