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Photo: Alex Farnum
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.
How to Make It
Step 1
Scoop ice cream into bowls or widemouthed wineglasses. Drizzle liqueur and cajeta on top and sprinkle with pecans.
Step 2
*Find at Latino markets.
Barrio Café, Phoenix, and Barrio Queen, Scottsdale, Arizona
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