Prep 5 mins
Cook 0 mins
Super easy, super yummy dessert. I found the recipe in the March 2013 edition of Sunset magazine, and I had to try it. This dessert recipe comes from chef Silvana Salcido Esparza of the popular Barrio Café in Phoenix and the Barrio Queen in Scottsdale, Arizona. Cajeta can be found in most Latino markets; it's a rich caramel sauce that's sometimes--depending on manufacturer or favorite home recipe--flavored with cinnamon, raisins, ground nuts, or other such touches. It's considered a specialty of the city of Celaya in the state of Guanajuato, but it's commonly found throughout most regions of Mexico.
- 3 cups vanilla ice cream
- 1⁄4 cup Kahlua or 1⁄4 cup other coffee liqueur
- 1⁄2 cup mexican caramel sauce (called cajeta)
- 1⁄2 cup toasted chopped pecans
- Scoop ice cream into bowls or wide-mouthed crystal wineglasses.
- Drizzle liqueur and cajeta on top.
- Sprinkle each serving with chopped pecans. Serve immediately.