Mexican desserts

Marzipan is a confection consisting primarily of sugar and almond meal (ground almonds), sometimes augmented with almond oil or extract.

dish made from rice with milk

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.

custard dessert with soft caramel on top

dessert

Coated, deep-fried dessert

type of cake traditionally made with a pound of flour, butter, eggs, and sugar

dessert

thumb|right|Pig's ears

A buñuelo (, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, where the sweet form is called lokma and the rest pişi, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

An alfajor or alajú (, plural alfajores) is a traditional confection. Originally from present-day Spain, it is found now in Argentina, Bolivia, Southern Brazil, Chile, Colombia, Dominican Republic, Ecuador, El Salvador, Southern France, Paraguay, Peru, the Philippines, Uruguay, and Venezuela.

thumb|Polvorón on its paper wrapper thumb|Mantecados (not polvorones) and their traditional wrappers

A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. The original Mozarabic word was used to mean bread soaked in oil. The word is derived in turn from the Germanic word , which meant bread soaked in liquid.

Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela, Ecuador, and also in the former Estado da Índia Portuguesa.

Spanish and Southern France pastry, traditionally eaten to celebrate Epiphany, with an oval shape and decorated with figs, quinces, cherries, or dried and candied fruits

term used in Spanish-speaking area of the world in reference to milk-based delicacies

A concha (, ) is a traditional Mexican sweet bread (pan dulce) with similar consistency to a brioche. Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts: a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar), the most common topping flavors being chocolate, vanilla, and strawberry. Conchas are commonly found throughout Mexico, Guatemala, and their diasporas in panaderias (). They can also be found in grocery stores and bakeries across the United States.

confection of thickened syrup

Coyotas are empanada-like cookies that are large, flat, and traditionally filled with brown sugar. However, coyotas also come in a variety of flavors, including guava, caramel, chocolate, strawberry, jamoncillo (milk candy), peach, and pineapple.

Capirotada () or Capilotade, also known as Capirotada de vigilia, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday.

cooked dish made from plantains

snack food

South American dessert

pastry eaten around Christmas in the USA

A Gansito (literally "little goose", from the Spanish diminutive of ganso, "goose") is a Mexican snack cake, described as "a strawberry-flavored jelly and crème-filled cake with chocolate-flavored coating." It is made and distributed by the Marinela Brand, which is owned by Grupo Bimbo. Gansito is also available in the U.S., Colombia, Peru, and many countries in Latin America, as well as having a limited presence in Europe. In 2019 in the U.S., 5.46 million Americans ate Gansito 1-3 times a month, with 1.24 million eating 4-7 in a month, and 1.31 eating 8 or more in a month.