Platano macho frito ( fried plantain) -peel a ripe plantain, deep fry it whole. serve topped with toffee, fresh cream, your favorite jam, or a combination of the above.

Mexicans eat all desserts with a spoon, whether it’s pudding, fruit, cake, pie or something that really demands a fork!
References :
I live and eat dessert in Mexico. My Mexican wife makes great desserts

CAPIROTADA (A CHRISTMAS TRADITION)
MEXICAN BREAD PUDDING

6 thick slices of 2 to 3 day old French bread (sweet) cubed 3/4"
1 lg. Golden Delicious apple, pared, cored and sliced then diced (1/4 inch)
1/3 c. raisins
4 oz. shredded (medium fine) sharp cheddar cheese
3 lg. eggs
1 1/2 c. milk
1/4 c. granulated sugar
1/4 c. firmly packed dark brown sugar
1/2 to 1 tsp. ground cinnamon
2 tsp. grated orange rind

In a large bowl toss together bread, apple, raisins and cheese. Turn into a lightly buttered 1 1/2 quart round casserole. In a medium bowl beat eggs until foamy; add milk, granulated sugar, brown sugar and cinnamon; beat until blended; stir in orange rind. Pour over bread mixture. Bake uncovered in a preheated 325 degree oven 60 minutes or until a knife comes out clean.
References :
My mom makes it. . . mhhhhh really good!!!!

Wedding Cookies:
Ingredients
1 cup butter 1/2 cup white sugar 2 teaspoons vanilla extract 2 teaspoons water 2 cups all-purpose flour 1 cup chopped almonds 1/2 cup confectioners’ sugar
Directions
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners’ sugar. Store at room temperature in an airtight container.

Fried Ice Cream:

Ingredients
1 quart vanilla ice cream 3 cups crushed cornflakes cereal 1 teaspoon ground cinnamon 3 egg whites 2 quarts oil for frying
Directions
Scoop ice cream into 8 – 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

Flan:
Ingredients
10 egg yolks 1 (14 ounce) can sweetened condensed milk 1 (12 ounce) can evaporated milk 3 tablespoons margarine 3 tablespoons brown sugar
Directions
Whisk together the yolks, condensed milk, and evaporated milk; set aside. Melt margarine in a small saucepan over medium heat. Stir in the brown sugar; keep stirring until the brown sugar has dissolved, and is smooth. Evenly spread the sugar over the bottom of a pie plate, then pour in the custard. Cover with foil. (See note at bottom.)
Fill a large pot approximately 3/4 full with water and bring to a simmer on the stove. Place the pie plate over the simmering water and cook for 65 to 70 minutes, until flan has set. Remove flan from the boiling water and allow to cool for at least 30 minutes.
To serve, loosen the flan from the pie plate by running a knife around the edges; invert onto a serving plate. Serve at room temperature or cold.
References :
These are all from All Recipes I have tried them all and they are very good!

http://allrecipes.com/Recipe/Baked-Flan/Detail.aspx
References :