Flan (caramel custard) is ubiquitous, with regional variations including coconut, coffee, and cajeta (goat's milk caramel). Tres leches cake, soaked in three types of milk, is another beloved classic.
Churros, often served with chocolate sauce or cajeta for dipping, are popular at breakfast and as snacks. Paletas (Mexican popsicles) come in fresh fruit flavors and creative combinations like tamarind with chile.
Indigenous-influenced sweets include cocada (coconut candy), ate (fruit paste, often quince or guava), and camote (candied sweet potato). During Day of the Dead, pan de muerto (sweet bread) and sugar skulls appear in bakeries and markets.
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