Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts

In his vibrant companion collection to 2020’s Chicano Eats: Recipes from My Mexican-American Kitchen, Chicano Eats blogger Castillo presents classic and reimagined Mexican American baked goods. Traditional options include tres leches cake, caramel flan, mantecadas (sweet muffins), and panque de nuez (sweet pecan loaf). Equally delightful are Castillo’s adaptations, such as strawberry guava shortbread bars, spiced pumpkin chocoflan, and red velvet chocoflan. Savory bakes are well represented, as are drinks, with noteworthy examples including molletes (toasted telera rolls with refried beans, chorizo, and crumbled Cotija cheese) and cherry hibiscus agua fresca. Castillo’s prose is straightforward as he reflects on family traditions, memories in the kitchen, and cultural tidbits, as in the recipe for café de olla, which is a “coffee that is traditionally made in an olla de barro (clay pot) with aromatics like cinnamon, orange peel, and cloves.” This is perfect for home bakers looking to broaden their palates. Agent: Dado Derviskadic, Folio Literary. (Nov.)