La Sandía’s Tres Leches Cake

White Chocolate Sponge Cake

  • 6 ounces white chocolate
  • 4 ounces vegetable oil
  • 2 ounces butter
  • 2 tablespoons vanilla extract
  • 8 ounces eggs
  • 8 ounces yolks
  • 8 ounces sugar
  • 4 ounces egg whites
  • 2 ounces sugar
  • 8 1/2 ounces cake flour

Preheat the oven to 325°. Melt chocolate, butter, and oil together over bain maire (a water bath). In a separate bowl whip the eggs, yolks, and 8 ounces of sugar together until very thick and pale, set aside. In another bowl whip whites and additional 2 ounces of sugar to stiff peaks. Fold flour into yolks mixture. Fold in whites. Fold in chocolate mixture into the batter. Bake at 325° in greased cake pans for 20 to 30 minutes.

Milk Liquids

  • 4 ounces condensed milk
  • 4 ounces evaporated milk
  • 4 ounces whole milk

Mix all milks together. Soak cake in mixture and chill.


  • 1/2 cup orange juice
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 basket of strawberries, cut in quarters

Bring orange juice, sugar, and cinnamon to a boil. Add strawberries and sauté. Top cake with strawberries and serve.

Mezcal’s Quesadillas Tradicionales

(9 servings)

For the Masa

  • 2 1/2 cups Maseca (a corn masa mix)
  • 1 1/2 cups warm water
  • 1 teaspoon salt

For the Filling

  • 1 poblano chile, roasted, peeled, seeded, and cut into strips
  • 1 tablespoon onion, diced, and sautéed
  • 3 cups queso fresco, crumbled
  • 2 tablespoons cilantro, chopped
  • 1 cup crema Mexicana (or sour cream)
  • Salt and pepper to taste

Oil for frying

For the Pico de Gallo (garnish)

  • 1 tomato, diced
  • 1/4 onion, diced
  • 1/2 serrano chile, minced
  • 1 tablespoon cilantro, chopped
  • 2 cups shredded lettuce
  • 1 tablespoon queso fresco, crumbled
  • Salt and pepper to taste

In a mixing bowl add the Maseca, water, and salt. Mix thoroughly until the Maseca forms into a dough. In your hands roll out nine equal-size balls, place each in a tortilla press and flatten into a circle. Set aside. For the filling, in a separate bowl mix the poblano chile, sautéed onion, queso fresco, cilantro, and crema. Place equal amounts of the filling in the center of the flattened masa circles and fold them into half circles. Fry in 375° oil for approximately 4 minutes or until golden brown. Garnish with shredded lettuce, pico de gallo, queso fresco, and crema Mexicana.

Snooze’s Sweet “Patata” Pancakes

Sweet Potato Batter
(makes approximately 12 big pancakes)

  • 2 cups roasted sweet potato purée
  • 6 all-natural eggs
  • 1 3/4 cups flour
  • pinch of baking powder
  • 2/3 tablespoon baking soda
  • pinch of salt
  • 1 tablespoon canola oil
  • 2 cups whole milk

Combine dry ingredients. Combine wet ingredients. Combine wet to dry and mix until smooth. Cook as you would any pancake.

Ginger Butter

  • 2 sticks unsalted butter, room temperature
  • 1 tablespoon fresh ginger, peeled
  • 2/3 cup brown sugar
  • 1/2 tablespoon Kosher salt

Combine in blender and refrigerate.

Bourbon Caramel Glaze

  • 2 cups sugar
  • 1 cup water
  • 1/2 cup bourbon
  • 2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 4 tablespoons butter

Simmer sugar, water, and lemon juice until caramelized. Add bourbon and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.