A rich and soupy sponge cake soaked in three milks (evaporated, condensed, and whole), tres leches is often topped with whipped meringue or marshmallow fluff and a maraschino cherry, then served in individual squares (PbR’s is iced in sweetened whipped cream). The sponge cake does not fully absorb the milk syrup, which makes it taste extra heavenly. While many credit Nicaraguans for the dessert, others claim it as their own: Mexico, Cuba, Venezuela, Puerto Rico (the list goes on). The origin stories and recipes vary by country; dig a little deeper and the history is even more elusive. Read More
