Esteban Castillo
Esteban Castillo is the author of Chicano Eats: Recipes from My Mexican-American Kitchen.
Esteban Castillo is the author of Chicano Eats: Recipes from My Mexican-American Kitchen.
Cajeta Cream Cheese Brownie Tart
These brownies are swirled with cajeta, which is made from goat’s milk and a cousin to dulce de leche—it’s sticky, luscious, and sweet.
Gelatina de Mosaico Looks Like Terrazzo, Tastes Like a Dream
Lots of gelatin desserts can get artistic and architectural, but only one has the bold, modern, multicolored look of gelatina de mosaico. But the best part of this dessert is that it’s completely customizable—to your artistic vision, yes, but also to your taste.
Gelatina de Mosaico
This mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended. If you’re having a birthday party, use small cups instead of a baking dish for individually portioned treats!