Silvana Salcido Esparza, chef of the popular Barrio Café in Phoenix and Barrio Queen in Scottsdale, Arizona, uses cajeta (caramel) in several tangy, decadent desserts at her restaurants. Here's a no-effort option.
3 cups vanilla ice cream
1/4 cup coffee liqueur, such as Kahlúa
1/2 cup cajeta*
1/2 cup toasted chopped pecans
How to Make It
Scoop ice cream into bowls or widemouthed wineglasses. Drizzle liqueur and cajeta on top and sprinkle with pecans.
*Find at Latino markets.
Barrio Café, Phoenix, and Barrio Queen, Scottsdale, Arizona