56 Latin American Desserts That'll Bring a Smile to Your Face (2024)

The signature dishes of Latin American cuisine doesn’t end with chile-laden stews and juicy tacos.

Some of the best South and Central American recipes are sweet.

Think of those iconic cookies, custards, and cakes you use to soothe your palate after a firestorm of spices and peppers.

From the Mexican cuisine, you have those classic churros, dripping with gooey chocolate sauce.

Then there are Spanish polvorones, the holiday-favorite shortbread cookies laced with pecan.

Meanwhile, Chile has the Leche Asada—a custard—not to mention Guatemala’s sweet corn milk.

But that’s just a glimpse of what Latin America has to offer.

Here are some of the best Latin American desserts you might not know of:

1. Tres Leches

Tres Leches, when translated to English, means “three kinds of milk.” To the rest of the world, it’s simply a desert to quench the sweet tooth.

But in Costa Rica, it’s much more than that. It’s an authentic culinary institution, much so that National Geographic dared to name it Costa Rica’s “national dessert.”

Dreamy when served with a cup of your favorite latin coffee, this dessert is a sponge cake comprised of three types of milk.

These include condensed milk, fresh full-flat milk, and evaporated milk.

It’s rich and tasteful, with a thin topping of whipped cream and on occasion, sprinkled crushed nuts.

To make this spongy cake for scratch, use this easy recipe below

How to Make Tres Leches Cake

1. Bring your oven to 350 degrees F.
2. Flour and grease your baking pan.
3. Sift the baking powder and flour together, and put the mixture aside.
4. Whip eggs, half spoon vanilla extract, butter and one cup of sugar in a separate bowl until fluffy.
5. Mix the flour-baking powder mixture you set aside earlier with the fluffy butter mixture until well blended. Pour the resulting mixture into the prepared pan.
6. After baking at the 350 degrees F for half an hour, use a fork or a toothpick to pierce the cake several times.
7. Mix the three types of milk together and pour the mixture on the cake after it cools.
8. Mix whipping cream, one cup of sugar and a teaspoon {affiliate link} of vanilla. Whip until you get an even, thick cream and spread it over your cake. Enjoy!

But if you’d rather take a short cut, Duncan Hines makes a great Tres Leches cake mix that won’t disappoint.

2. Spanish Churros

Spanish Churrosare simply fried dough, very similar to the American version of a doughnut.

The churro dough is a usually a mixture of flour, water and salt. Churros are shaped into a long and narrow form or sometimes spirally twisted.

Found throughout Spain and as a popular latin street food, they can be eaten for breakfast or enjoyed as a snack and enjoyed all day long.

Churros are without a doubt a culinary spanish pastime.

3. Picarones

Picarones are a Peruvian food, strikingly similar to Spanish buñuelos, but they’re in a league of their own when it comes to flavor.

These deep-fried delicacies are a stroke of genius from the Peruvians and deservedly made our list of the best Peruvian desserts.

When the Peruvians saw the fritters of the Spaniards with the bunuelos, they raised the bar with pumpkin and sweet potato.

The result was a tasteful culinary master class in the form of pumpkin, sweet potato-dough rings.

Have your Picarones served with powdered sugar and chancaca syrup, and your perception of donuts will never be the same again.

Want a simple way to make picarones at home? Then this may be for you.

4. Colombian Buñuelos

Buñuelos are a type of fried dough ball, similar to a donut or fritter.

The Colombian version, buñuelos colombianos, have a small curd white cheese, called Costeñocheese, as the main ingredient.

They are a traditional item atChristmas time in Colombia, but many people enjoy them year-round with their morning cuppa.

5. Postre Chaja

Postre Chaja is one of the many Latin American cakes from Uruguay.

It is a sponge cake with all the right ingredients: peaches, meringue, rum, whipped cream and dulce de leche.

Interestingly, the cake is named after a large bird known as el chajá (popularly known as the “crested screamer”).

Apparently, the bird’s under-the-skin air pockets reminded Castellano of airy meringue and inspired him to invent the cake.

Looking at the el chaja, it’s fair to say that this delicious cake was a bit hard done by the naming.

Nevertheless, Chaja is one of Uruguay’s most favoried dishes.

6. Torta de Milhojas

One might say that the Chileans borrowed the Torta de Milhojas from the French, mainly due to its striking resemblance to the French Mill-Feuille.

But regardless of where the idea came from, the Chileans certainly perfected it.

In their brilliance, they replaced the French custard with Chilean staple Manjar, and the result was heavenly.

In case you’re wondering what Manjar is, it’s similar to dulce de Leche in form and consistency, but with minor tweaks across different cultures.

A traditional Chilean dessert that you will love!

7. Dulce de Higos

While figs might not be originally South American, the idea behind the Dulce de Higos dessert came from Ecuadorians.

While the rest of the culinary world was busy creating sweet desserts with the obvious ingredients (sugar, cream, dough, etc.), Ecuadorians were inspired by a common cheese platter.

There’s no denying the fact that cheese and figs are a match made in heaven.

But, introducing the delicious Dulce de Higos dessert to that combo takes it to a whole new level.

8. Roscón de Reyes

Roscón de Reyes, also known as The King’s Cake, is commonly topped with fruit and filled with sweet cream.

While the fillings and toppings may vary, this Spanish sweet treat is always enjoyed at the start of January every year.

The cake is usually topped with fruit, which resembles jewels on the crown.

The inside of this cake can vary.

The most common version includes a sweet cream, but another version swaps out the cream for a simple, spongy inside.

The reason for this is the special surprise inside.

9. Granizados

Costa Rica’s love for condensed milk is almost as much as that of chocolate—and we’re all happier for it.

After a hot day, cool off with a serving of granizados the Costa Rican version of American favorite snow cone drenched in condensed milk, sweet syrup, and rich flavor.

Be sure to order a Churchill, a variation of this Latin American dessert that’s generously topped with vanilla ice cream for a richer flavor.

10. Coconut Flan

Latin America is brimming with all kinds of desserts, but custard tarts are the most prominent type.

Each country wants the “best of the best” honor, but Costa Rica’s coconut flan sets the bar higher.

Smooth, Velvety, and delectably sweet, this dessert comes topped with whipped cream, fruits, or coconut or chocolate shavings.

Which topping should you choose? All of them!

11. Golfeados

Golfeados are the Venezuelan form of the American sticky bun.

If you think you love your normal cinnamon rolls just fine, it’s because you haven’t tasted the golfeados yet.

Somehow, Venezuelans found a way to up to the ante in sticky buns. Theirs are still buttery, soft and bursting with cinnamon flavor.

But what sets the golfeados a bar higher is the cheese.

A single ingredient might not seem like much, but it’s the way they fuse it with the rest of the ingredients to form a heavenly flavor that makes this Venezuelan dessert so special.

12. Dulce de Leche

Dulce de Lecheis a thick, caramel like milk based spread. It is extremely popular throughout Latin America.

And it continues to grow in popularity within the United States.

The spanish words “dulce de leche” literally translates into english as “candy or sweet from milk”.

It’s used in countless ways as an ingredient in numerous latin desserts.

And there are endless dulce de leche brands to choose from.

You can use it as rich filling for cupcakes and pies. Perfect for frosting cakes or as a spread for toast, pastries, and pancakes.

13. Beijinho de Coco

If you are a fan of Brazilian cuisine then you’ll love Beijinho de Coco.

In Portuguese, beijinho means “little kisses,” which is the perfect way to describe this cute Brazilian treat.

After cooking a mixture of milk, butter, and coconut, you roll it into tiny balls, and then top these balls with sugar and cloves.

What’s not to love?

14. Paletas

Paletas come in a wide variety of colors and flavors and without a doubt one of Mexico’s most popular street foods.

They are often made with fresh fruits, but can also include chocolate, pistachios, and more.

These flavorful ingredients are mixed with water, milk, or sweetened condensed milk, and then frozen.

Some of the most popular flavors of paletas include coconut, passion fruit with condensed milk,dulce de leche, banana with nutella, lime, and pineapple. Delicious!

15. Leche Frita

Leche Frita is a Spanish dessert that consists of milk, flour, and sugar.

The dish is popular both because of its simplicity and satisfying taste.

Roughly translated, Leche Frita means “fried milk.”

You create it by frying chilled milk in oil and topping it off with a sugar glaze or cinnamon powder.

While the exact origins are unknown, people believe the dish came from the Province of Palencia.

16. Alfajores

The Argentine cookie itself is comparable to a shortbread cookie, although it’s lighter than shortbread.

The texture of alfajores is crumbly and delicate.

Stuffed in between the two cookies is the rich and decadent dulce de leche.

Dulce de leche, made by slowly cooking cow milk and sugar together, is also sweet but much thicker than caramel sauce.

17. Turron de Doña Pepa

This traditional Peruvian dessert is as delicious as it is religious.

Turron de Doña Pepa is a sweet, cookie layered anise flavored treat soaked in brown sugar cane syrup (called chancaca) and topped with candy sprinkles.

While it is now enjoyed all year round in Peru, it is most popular during the celebratory month of October, also known asEl Mes Morado.

18. Chocolate Covered Fruits, Nuts, and Coffee Beans

Costa Rican desserts have a legendary love affair with chocolate. So much so, that they call it “the food of the gods.”

If you’re touring the country, you can visit a few cacao farms and learn a thing or two about this heavenly bean.

But learning aside, you’ll also get to taste some of their delectable treats.

Ironically, you won’t find a great variety of homegrown and made chocolate bars in the streets of Costa Rica.

Most of what they produce is for export. What you’ll find are chocolate covered nuts, coffee beans, and fruits.

These make tasty snacks for that afternoon energy slump, and the sealed packets can be fantastic souvenirs to take back home.

That is, if you can stand the temptation to eat them on the way!

For the DIYers, this is one of the easy Latin desserts to make.

Start by melting chocolate chips in a double boiler. Next, add your coffee beans, nuts or fruits and stir to cover them with chocolate.

Remove the pieces one by one using a fork and place them on a parchment lined baking sheet.

Put that into the refrigerator for about half an hour and enjoy.

19. Mantecados

Mantecadoscan be found in every household come Christmas time.

The name Mantecado originates from the word Manteca. Manteca, which means lard, is one of its main ingredients.

These soft and crumbly Spanish cookies are a Christmas tradition.

They date back to sixteenth century from the Andulucia region of Spain.

20. Arroz con Leche

This hearty latin dessert is found in similar tastes all around the world.

The reason is probably its simple ingredients that create a culinary gem.

Arroz con leche, which is also known as Rice Pudding, can be made in half an hour.

Using only milk, sugar, and rice. The basics can be seen everywhere, but the special flavors and toppings are where the magic happens.

21. Romeu e Julieta

Romeu e Julieta is typically served as an appetizer, but it is also apopular dessert.

Romeu e Julieta is the Brazilian version of pasta de guayaba con queso.

The Romeu e Juliet recipe uses guava paste (locally known as goiabada) and a variety of salty cheese known as queijo minas.

Alternatively, you can use a less salty variety of cheese to tone down the contrast.

This Brazilian recipe is very simple and is perfect if you’re looking to treat your guests with a new taste.

22. Turrón

Spanish turron is a traditional Christmas sweet made mainly from honey, almonds, and sugar. The sweet is very popular in Spain.

Today, however, other ingredients like chocolate are being used to create different variants of Spanish turrones.

Without a doubt, the two most popular versions of turron are alicante turron and jijona turron.

23. Chocotorta

The chocotorta is a relatively new Argentine dessert.

Argentinians began enjoying it in 1982. It is a cake made from alternating layers of cookies dipped in coffee and a rich filling.

The filling is made from thick milk caramel, known as dulce de leche, and cream cheese.

The cake is then refrigerated, where the cookies soften to become irresistibly cake-like.

24. Pan de Muerto

With a design that resembles a skull and crossbones you’ll find it in the storefronts of Mexican bakeries starting from October.

In essence, the Pan de Muerto isn’t but a sweet yeast bread that’s often topped with sugar.

It’s definitely the least sophisticatedfood in the Mexican cuisine, yet it holds a significant value for what it symbolizes.

25. Flan

Flan is a creamy custard made from eggs, sugar, milk, and sometimes vanilla.

It has a crystallized caramel topping and is perfect for special occasions.

Flan is one of Latin America’s most popular desserts.

Most spanish speaking countries have their own take on flan and how to prepare it.

26. Brigadeiro

Brigadeiro is a chocolate-based confectionery found in Brazil.

It is a traditional chocolate-based dessert made of condensed milk, cocoa, and butter.

These chocolate truffles are the number one choice in Brazil.

Brigadeiros are very addictive in taste: if you have one, you will want to have one more.

27. Natilla

Natilla is a custard dessert theorized to be developed by nuns.

It is made with eggs, milk, sugar, cinnamon, and vanilla, and while it is similar to flan, it does not have a caramel topping.

All latin countries have variations of this popular dessert using different ingredients.

28. Cajeta

Cajeta is a slow-cooked Mexican caramel sauce.

It’s much thicker than traditional caramel because it’s made with goat’s milk instead of water.

Many believe that cajeta and dulce de leche are the same thing. However, this is not the case.

Dulce de leche uses cow’s milk, while cajeta uses goat’s milk as mentioned earlier.

You can bless your favorite desserts with a drizzle of cajeta and let your tasting buds marvel at the unique taste.

29. Cocadas

Cocadas are a coconut based candy popular in Colombia, and many other Latin American countries.

They are baked Colombian treats that are enjoyed at room temperature and can come in various flavors and colors with the assistance of food coloring.

They are popularly sold on the streets, at beaches, candy stores and supermarkets.

30. Mexican Churros

Churros is a famous pastry snack usually eaten for breakfast with different sweet dipping sauces in Mexico, Portugal, Spain, etc.

Mexican Churros are crispy from the outside and soft and tender from within. The dish is best served fresh and hot.

Sugar is sprinkled on the churros to lend the dish increased sweetness.

31. Mazamorra Morada

One of Peru’s most loved desserts is mazamorra morada.

Mazamorra morada translates to purple porridge, or purple pudding.

It’s main ingredient is the popular Peruvian food, maiz morado or Peruvian purple corn.

It is traditionally eaten warm in Peru but can be eaten cold if desired.

32. Mexican Wedding Cookies

They’re prepared with flour, sugar, and butter (or pork lard).

Some people like to add almonds and other nuts to enrich the flavor.

Mexican Wedding Cookies are the Mexican version of shortbread cookies.

Mexican Wedding Cookies are also referred to as polvorones.

In Spanish, the word “polvo” translates to fine powder, which describes the delicate, crumbly texture of the Mexican Wedding Cookies, especially as they melt tenderly in your mouth.

33. Quindim

Quindim is a coconut custard made from egg yolks, sugar, coconut milk, and coconut.

The Brazilian dessert is bright yellow in color and it’s taste is creamy and sweet.

It’s texture is light with a crunchy base.

Quindim is baked upside down like an upside down cake, usually baked individually as small palm sized cakes.

But it can also be baked as a traditional Brazilian cake but without its center.

34. Cactus Ice Cream

If you’ve ever been to Mexico during summertime, you might have heard of tuna ice cream. That’s the local name for Cactus ice cream.

Let’s get one thing straight though, there’s no fish in this dessert!

In Mexico, tuna is a cactus flower with a fresh cucumber smell.

It also tastes like cucumber, which might be a bit unusual for an ice cream flavor.

But, it’s one of the favorite delicacies among Latin American food lovers.

But cucumber isn’t the only flavor you’ll taste in cactus ice cream.

You’ll also grace your palate with a creamy mouthful of lightly spicy, but sweet ice cream.

It’s a good palate cleanser between courses and a good complementary serving to a fruity sorbet.

Cactus Ice Cream Ingredients Needed

To make cactus ice cream, you’ll need:

• enough prickly pears to fill half a cup
• a tablespoon {affiliate link} of lime juice
• 2 tablespoons {affiliate link} of sugar
• 2 fine-chopped chile tepins, pequin peppers, or chiltepins
• 1/8 tsp salt

But these are just the flavor ingredients. For the base of your ice cream, you’ll need:

• 1 1/2 cups milk
• 1 1/2 cups cream
• 1/2 cup skim milk powder
• 3/4 cup sugar

How to Make Cactus Ice Cream

To make the ice cream, follow this recipe:

1. Blend peeled prickly pears and strain the pulp into a bowl
2. Add your desired flavor ingredients, and mix well
3. Stir the cream, milk powder and milk in a non-reactive pot until you can’t see any more of the milk powder. Add sugar to this mixture and stir to dissolve.
4. Add the flavor mixture to the milk pot. Stir smoothly, and kill the heat. Let the mixture steep for 60 minutes.
5. Afterward, strain the mixture into Tupperware or a bowl. Cover with a lid and refrigerate for 4 hours.
6. Churn it in your ice cream maker as per manufacturer’s directions. After churning, quickly transfer the ice cream into a free-safe container and let it age in the freezer. Enjoy!

35. King Kong

No, we’re not talking about the famous cinematic ape.

King Kong is a Peruvian dessert made with alternating layers of various fillings and cookies, turning it into a huge layered treat.

Back in northern Peru, a baker decided to make a popular confection into a supersized dessert.

Soon, people started using the name of the ape to refer to the towering cookie.

36. Argentine Ice Cream

With its ties to Italy, Argentinian ice cream is an interesting mix between gelato and traditional ice cream making.

While dense and smooth, it’s not as hard as traditional ice cream.

Instead, it’s silky and soft, but because of its high density, it’s still malleable.

When you order one of these intriguing ice creams, you’ll receive a cone or a cup with ice cream sculpted high to a sharp point.

Because of this, Argentine ice cream cones are more like works of art than a simple treat.

37. Sopaipillas

In essence, sopaipillas are nothing but fried dough.

The Chilean dessert often has a crusty exterior enveloping a tender, hollow interior, which can be filled with different stuffings.

Sopapillas are mostly served sweet. They’re often dipped in chancaca, which is black beet sugar.

They’re perfect after a big meal and a favorite dessert among Chilean children.

38. Peruvian Paneton

Peruvian Paneton is a cross between cakes and breads.

It has a unique shape that looks like a dome placed on a high building, often described as a copula.

The taste of paneton isn’t as shocking as chocolate cakes or otherPeruvian desserts.

It’s rather mild and smooth, which makes it the perfect companion with a strong beverage, like Peruvian chocolatadas.

Without a doubt, the most popular Peruvian brand is Paneton D’Onofrio.

39. Dominican Dessert

This is one of the most common desserts you’ll find on the menu in a Dominican gathering.

Be it a baby shower, birthday party or anniversary this Dominican dessert always delivers tasteful flavors in a moist, airy texture.

And while it follows the recipe of a traditional cake, the icing and filling are what sets it apart.

Locally named suspiro, the icing is comprised of sugar and egg whites.

The baked-in fillings can be pineapple, tres leches, dulce de leche, or guava.

Dulce de leche is popular for its nutritional value, but it all comes to your preferences.

Serve it along side some dominican coffee and it’s sure to please!

40. Marquesitas

A marquesita is a thin wafer dessert that originated fromMérida, Mexico.

The dough is rolled and stuffed with various fillings such as custard, chocolate, caramel, or cheese.

These delicious Mexican treats were invented during a cold winter by an ice cream vendor to offset his seasonal decline in sales.

41. Torta Rogel

Torta Rogel is a traditional dessert of Argentinian cuisine, often called the Argentinian millefeuille by Europeans and Americans due to some similarities between the two.

It’s originally a cake made of several layers of crunchy biscuits that are both relatively thin and irregular.

Between each one of these layers is a spread known as “dulce de leche” is added, which directly translates to “milk candy”.

Although the origins of this Argentinian treat are highly disputed, this won’t stop you from enjoying this quite unique dessert.

42. Canjica

Canjica is a tasty sweet dish that Brazilians usually serve during the Festa Junina.

It is is a type of Brazilian porridge that contains milk, cinnamon, and white corn.

Canjica is a hearty dish that feels warm and comforting.

During the cold winter months, this easy to make porridge will be your family’s favorite.

43. Pan de Pascua

Pan de Pascua is a type of spiced fruit cake that people traditionally enjoy during the Christmas season in the South American country of Chile.

The words “Pan de Pascua” means Easter bread, which can be attributed to the fact that when people made and ate it during Easter feasts when the dessert was first introduced.

Although “Pascua” means Easter, it also may refer to Christmas and epiphany.

In Chile, both Navidad and Pascua are used when talking about Christmas.

Nowadays, this cake is customarily eaten at Christmastime when Chileans enjoy a slice or two along with the local drink “cola de mono”.

44. Champurradas

Champurradas is a cookiethat originated in Guatemala.

They are located in bakeries and stores all over the place there and they’re pretty cheap to buy.

To give you an idea of what they are like, it’s as if someone mixed together the best things about a biscotti and a sugar cookie and made something new.

They’re crunchy and flat which makes them the perfect thing to dunk into a cup of coffee.

45. Rosca de Reyes

On the morning of January 6, Mexican families eat the Rosca de Reyes for breakfast to commemorate the holy Epiphany.

Ideally, thefamous Mexican breadshould be made as an oval cake, decorated with sparkling candied fruits.

This way, it represents the gemmed crowns that adorned the kings’ lavish clothes as they headed toward Nazareth.

In Spanish, Rosca de Reyes translates to kings’ cake, but it’s actually more like sweet bread decorated with candied fruits.

Not only does it taste incredibly luscious, but it also has a valuable religious background.

46. Suspiro Limeño

If you want the proverbial Peruvian dessert, suspiro limeño is the dessert for you.

Translated to English as “sigh of Lima”, this delicious Peruvian dessert is anything but a sigh

Suspiro Limeño is made from condensed milk, evaporated milk and egg yolks.

It’s creamy, custardy, and something adults would love.

47. Tarta de Santiago

Tarte de Santiago is a cake given to travels in Galicia, Spain, at the end of a day’s long trek through Europe.

It is made of ground almonds with notes of citrus and a subtle sweetness thanks to the sugar.

Spaniards have been eating this cake for hundreds of years, and now you can, too.

48. Pan de Mallorca

Pan de Mallorcas, or Mallorcas for short, are sweet rolls of dough with a layer of sugar on top.

They’re a pretty simplePuerto Rican dessert, and they taste heavenly.

If you pair them with a cup of coffee or cappuccino for atraditional Puerto Rican breakfast, you’ll fall in love with the contrasting, subtle tastes.

49. Bananos Calados

Bananos calados can be translated as soaked bananas.

No, it doesn’t sound very appealing but is actually one of the most delicious fried banana desserts you’ll ever try.

Bananos calados is best served warm. It goes great with a scoop of vanilla ice cream on top. Yum!

50. Polvorones

Spanish polvorones are a traditional Christmas dessert.

They are essentially shortbread cookies made from pork lard, flour, sugar and cinnamon

It’s texture is very soft and crumbly.

The word polvo means dust, which ideally suits this Spanish dessert as it simply melts in your mouth.

51. Chocoflan

Chocoflan, or ‘impossible cake,’ is a Mexican dessert that combines chocolate cake, flan, and caramel topping.

It is a lovely and delightful dessert with two elaborate layers.

Although its nickname is the ‘impossible cake’, this dessert is easy to make if you have the right tools and ingredients.

52. Majarete

Majarete is a traditional dessert predominantly popular in Venezuela, Cuba, Puerto Rico, the Dominican Republic, and Costa Rica.

It’s made from corn, coconut milk, whole milk, cinnamon, sugar, cornstarch, and nutmeg.

The ingredients give it a smooth, gelatinous texture similar to a pudding or custard.

53. Espumillas

Espumillas is a meringue dessert found throughout Latin America.

The word espumilla literally translates to “little foam.”

There are two main types of espumillas, the Guatemalan version, which is more common throughout Latin America, and the Ecuadorian version.

54. Dulce de Leche Flan

Dulce de Leche Flan is a decadent dessert that hails from Latin America.

It’s a variant of the classic flan, or crème caramel, with a unique twist.

The traditional flan is a type of custard dessert that’s baked in a caramel-lined mold.

It’s creamy and sweet, with a layer of soft caramel on top once it’s inverted out of the mold.

The custard is typically made with eggs, sugar, and milk, and it’s cooked gently in a water bath to achieve its signature smooth, silky texture.

Dulce de Leche Flan takes this classic dessert to a new level of indulgence by incorporating dulce de leche.

55. Pionono

Pionono is a type of latin dessert that consists of a thin, light sponge cake that is rolled up with various fillings.

The sponge cake itself is typically made from a simple batter of eggs, sugar, and flour, resulting in a light and fluffy texture.

The fillings can vary widely and can include sweet options such as dulce de leche, whipped cream, chocolate, or fruit preserves.

In some variations, pionono can also be savory, filled with ingredients like ham, cheese, and vegetables.

Piononos are popular throughout Latin America; Argentina, Peru and Uruguay to name a few.

56. Galletas Maria

Galletas María, also known as María cookies, are simple, round biscuits with a light, slightly sweet flavor and a firm, crunchy texture.

They are one of the most popular and recognizable types of cookies in many Latin American countries, Spain, and other parts of the world.

Galletas Maria are enjoyed plain as a snack with coffee, tea, or milk.

They are also used in various desserts, such as:

• • Tarta de Galletas: A no-bake cake made by layering the cookies with a filling (often chocolate or vanilla pudding).
  • Chocotorta: An Argentine dessert made by layering Galletas María with a mixture of dulce de leche and cream cheese.
  • Flan de Galletas María: A type of flan incorporating the cookies into the custard.

Their simple flavor makes them a perfect base for a wide variety of sweet treats.

How to Choose the Best Latin American Desserts for Your Guests

When dining with guests, you won’t have much to ponder when it comes to choosing the best Latin American desserts from this list—they’re all tasty!

But while you can’t go wrong with any of the choices listed here, you might want to consider two key factors before settling.

One of those factors is food allergy and intolerance. Some people have allergic reactions to products such as dairy and nuts, and it might be a good idea to check that with everyone on your table before ordering for your guests.

In case of any allergies and/or food intolerance, cross-check the ingredients of a prospective choice before ordering to avoid medical emergencies.

Second is the season. If you’re preparing your desserts by yourself, you’ll want to think about where you’ll get your ingredients.

Some ingredients are seasonal, and lacking them can cause last-minute changes to your menu.

You don’t want that, especially if you’re looking to make a big impression. For instance, it’s difficult to find fresh peaches during winter.

As such, it would be wise to avoid choosing postre chaja as a dessert during the cold days.

Where to Buy the Best Latin American Foods and Desserts

Let’s face it! Tasteful as they may be, some of these Latin American Desserts are can be tricky to make at home.

But you don’t have to wait until National Hispanic Heritage month to get started.

Maybe you don’t have the equipment, ingredients or simply lack the time to DIY.

Whatever your reasons, they aren’t enough to stop you from enjoying dessert masterpieces from South and Central America.

Amigofoods has your back.

We’re passionate about everything that’s Latin American food and drinks. Through our blog, we provide you with the best Latin American dessert recipes and articles to keep you informed.

Such as 21 Must-Have Latin Cooking Utensils for the Latin Chef In You.

But we just don’t write about it. We also provide the best imported foods and beverages from Spain and Latin America at our online store.