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Fany Gerson head shot - Bon Appétit

Fany Gerson

Fany Gerson, the country’s most authoritative voice on Mexican sweets, has been featured in the New York Times, Food and Wine, Fine Cooking, Saveur Magazine, Fine Cooking, Fast Company and New York magazines, among others. She launched the acclaimed La Newyorkina, an artisanal Mexican frozen treats and sweets business in 2010. She is also the chef, founder and co-owner of Fan-Fan Doughnuts. A graduate of the Culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world including 3 Michelin starred Akelare in Spain and Eleven Madison Park in New York. She has written three books: My Sweet Mexico, which was nominated for a James beard award 2010 for best baking and pastry cookbook; Paletas; and Mexican Ice Cream.

Recipes

Tres Leches Cake

This layered tres leches cake is sandwiched with strawberries, mangoes, and whipped cream for a knockout version of the popular dessert everyone will love.
Recipes

Buñuelos

These fritters are often referred to as buñuelos de rodilla, or knee fritters, as they need to be quite thin and the knee is often pressed into the dough to stretch it out.
Recipes

Atole de Zarzamoras

Made with water, milk, or a combination, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, or mature corn cooked in ashes.

Gorditas de Piloncillo (Sweet Fried Masa Cakes)

The salty cheese and piloncillo makes these gorditas go wonderfully with a hot chocolate or champurrado.
Recipes

Agua de Limón con Chía

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.
Recipes

Lágrimas de la Virgen (Beet Cooler With Fruits)

The literal translation of the name of this drink is “the Virgin’s tears,” as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it’s quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it’s a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.
Recipes

Peaches and Crema Paleta Pops

The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
Recipes

Rosca de Reyes

Three kings bread is a colorfully decorated bread adorned with candied fruit and a sugary topping and with a tiny plastic figurine baked into it. In Mexico, this bread brings friends and families together for the annual Three Kings celebration on the January 6.
Recipes

Paletas de Arroz con Leche

If you love rice pudding, you’ll adore these paletas. They have a particularly creamy texture because half of the rice pudding is blended after it’s cooked. Mmmm, I’m salivating just thinking about it! I give you the option of using cinnamon or lime zest with the vanilla because both are common combinations. I couldn’t decide between the two, so I leave it up to you.