|Place of origin||Latin America, Caribbean and Puerto Rico|
|Main ingredients||Puff pastry, cream cheese, vanilla, eggs, and sugar|
Quesito is a cream cheese-filled pastry twist from Puerto Rico.
Quesito is one of the most popular pastries in Puerto Rico. The origin of this pastry is unclear but exact recipes are found all over Latin America and the Caribbean. Cream cheese is whipped with vanilla and sugar, guava paste or jam can be added and is a favorite in Latin America and Caribbean.
Although quesitos may not have originated in Puerto Rico, they do add interesting flavors that are hard to find outside the island.
The batter can contain eggs and sour cream similar to cheesecake. Red bean paste, piña colada, almond paste, dulce de leche, dulce de lechosa (spiced papaya jam), and other nuts and fruits. The mixture is stuffed into a puff pastry, coated in a sugary caramelized syrup, and baked. Quesitos are sold at bakeries and "bomboneras" (literally "chocolate box" or "candy box", a word also used to refer to sweet shops selling this type of item).
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries.
Crème caramel, flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.
An alfajor or alajú is a traditional confection found in Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, and Venezuela. The archetypal alfajor entered Iberia during the period of al-Andalus. It is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces.
The mille-feuille, vanilla slice or custard slice, similar to but slightly different from the Napoleon, is a pastry whose exact origin is unknown. Its modern form was influenced by improvements made by Marie-Antoine Carême.
The ensaimada is a pastry product from Mallorca, Balearic Islands, Spain. It is a common cuisine eaten in Southwestern Europe, Latin America and Southeast Asia. The first written references to the Mallorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.
A Swiss roll, jelly roll, roll cake, cream roll, roulade or Swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial versions of the cake are widely known under brand names like Ho Hos, Yodels, and Swiss Cake Rolls. A type of roll cake called Yule log is traditionally served at Christmas.
A buñuelo is a fried dough fritter found in Southwest Europe, Latin America, and parts of Africa and Asia. It is traditionally prepared at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are its freshness, variety, simplicity, and the richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, specially the aboriginal inhabitants of the islands (Guanches) and Latin American cuisine.
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Papas rellenas are the most popular type of croquettes in Latin American regions such as Bolivia, Peru, Chile, Colombia, the Caribbean, and the American territory, Puerto Rico. The first recorded Latin American recipes were printed in the late 19th century, during a time when French cuisine was influencing those of Latin America.
Pasteles, also known as pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Trinidad and Tobago, the Caribbean coast of Colombia, and Panama, it looks like a tamale. In Central American cuisine, it more closely resembles a British pasty or an Italian calzone. In other Spanish-speaking countries, pastel is a generic term for pastry. In Hawaii, they are called pateles in a phonetic rendering of the Puerto Rican pronunciation of pasteles, as discussed below.
Goiabada[goja'badɐ] is a popular dessert throughout the Portuguese-speaking countries of the world, dating back to the colonial days in Brazil, where guavas were used as a substitute for the quinces used to make marmelada. An abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. It is a conserve made of red guavas and sugar. In rural areas of Brazil, it is still commonly made at home for family use or by home industry outlets or as processed food. It is a deep slightly bluish red colour, sometimes a very dark hue of red.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle-Eastern and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh.
Pionono describes different sweet or savory pastries from Granada, Spain, the Caribbean, South America, and the Philippines. It is named after Pope Pius IX's name in Spanish, "Pío Nono".
Quince cheese is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries.
Cuban pastries are baked puff pastry–type pastries filled with sweet or savory fillings.
Sorullos are a fried cornmeal-based dish that is a staple of the Puerto Rican cuisine. Sorullos are served as a side dish or as appetizers, and are sometimes stuffed with cheese. They can be served with mayoketchup, coffee or dusted in confectioners' sugar.
Pasta frola or pasta flora, is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata, dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.