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.
Sunset MARCH 2013
Scoop ice cream into bowls or widemouthed wineglasses. Drizzle liqueur and cajeta on top and sprinkle with pecans.
*Find at Latino markets.
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