Many Mexican restaurants tout "homemade" tres leches cake on their menu, most are really made off site in small family-run bakeries like El Trigal. Save yourself the high mark-up and grab your goodies straight from the source.
The air is perfumed with the magical scent of sugar, eggs and butter, but it's the rolling rack full of just-out-of-the-oven goodies that will catch your eye. Everywhere I turned there was a soft pasty or a warm cookie cooling off. I grabbed a couple of jam-filled dough balls, tossed them on my tray and made my way to the cold case.
Loaded into the middle shelf were the most enticing slices of tres leche cake that I've come across since my sojourn to Kristoffer's in Pilsen. Every little chunk of sugary bliss was literally swimming in a wondrous three-milk concoction, slathered with a thin layer of whipped cream and topped off with a bright red cherry.
Next up was a huge slab of rum cake. This hunk of pound cake had been soaked in a bath of rum, so by the time it was ready for the cold case, it was easily triple its original weight. In total, I spent less than $3. Sweet indeed.
Average cost: <$10
Centerstage Reviewer: Misty Tosh