Mexican regional sweets — dulces regionales — represent the marriage of pre-Columbian ingredients (cacao, vanilla, amaranth, corn) with Spanish confectionery technique (caramelisation, egg-based sweets from the convent tradition). The convent sweets of Puebla, Oaxaca, and Mexico City — made by nuns from the colonial era — produced the range of egg-yolk-and-sugar preparations that bridge Spanish and Mexican tradition.
Mexico: The Cookbook