In honor of Día de los Muertos, learn to bake a variation of pan de muerto with pumpkin puree, cinnamon, nutmeg, and cloves. These cream cheese-filled tumbas will become your new fall favorite.

Learn to bake a concha that brings together the warm flavors of Mexican pan dulce and nostalgic campfire treats. With whole wheat cinnamon dough, melted chocolate, and a gooey toasted marshmallow, this concha is a crowd favorite.

Traditionally from Seville, Spain, the polvorón is a simple, tender shortbread made from flour, shortening, and sugar. Learn to make a red, white, and blue twist on this simple cookie.

Say hello to the Delicia Dorada, a buttery pastry filled with creamy Monterey Jack and tangy pickled jalapeños, shaped into twists and knots that showcase their layers.

Learn to make Empanadas de Primavera, a pastry with a spiced apple filling folded into a tender buttermilk dough, finished with a Dutch-style streusel.

Enjoy sesame-studded cookies that celebrate Guatemalan baking traditions. We share how to tweak the sweetener to enhance this crisp, golden-brown cookie.

Learn to make crispy-chewy or decadent fudgy cookies. With our Dark Chocolate Chip Cookie recipe, it’s up to you. We show you the secrets to mixing up the dough to create the perfect bite.

Our Blueberry Lemon Tea Cake is a modern take on the classic tea cake, infused with the zest of fresh lemons and dotted with blueberries. The perfect companion to a cup of tea.

Enjoy a powdered and plant-friendly shortbread cookie influenced by the Moorish and Russian tea cookie. This vegan Mexican Wedding Cookie is the perfect springtime treat.

Drawing inspiration from champurrado, a beloved Mexican hot beverage, this recipe combines Mexican chocolate, piloncillo, and vanilla. These ingredients interlace, creating a symphony of flavors in an indulgent cookie.

Try this iconic twist on a Mexican sweet bread. Combine pumpkin puree and a mix of warm, rich spices to create a sweet treat perfect for autumn and holiday gatherings.

The empanada de calabaza is crafted using a sweet fermented dough called pan fino. The same dough recipe can be used to create a variety of different figures, such as elotes (corn), cuernitos (bull horns), troncos (tree trunks), just to name a few.