Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts 
by Esteban Castillo  
 
With Chicano Eats: Recipes from My Mexican American Kitchen, Esteban Castillo offered his readers a look into his life, family, and culture. For Esteban, sharing stories and recipes from his childhood was a cathartic experience, and seeing so many people make and enjoy the foods that meant so much to him growing up was a dream come true.
Now, this rising food star mines his culinary roots once more. Chicano Bakes features many of the mouthwatering delights Esteban enjoyed throughout his childhood, from Pan Dulce Mexicano (Mexican Sweet Bread), Postres (Desserts), and Pasteles (Cakes) to Antojitos (Bites) and Bebidas (Drinks). Here are easy-to-make recipes sure to become fan favorites, including:
 Pan Dulce Mexicano (Mexican Sweet Bread)
Conchas de Vainilla (Vanilla Conchas)
Tres Leches Cake
Churro Cheesecake
Red Velvet Chocoflan
Ponche de Granada (Pomegranate Punch)
Tamales de Elote (Sweet Corn Tamales)
Strawberry Guava Shortbread Bars
Bolillos
Polvorones
Tamales de Chile Rojo (Red Chile Beef Tamales)
Rompope (Mexican Milk Punch)
Esteban encourages everyone—no matter their level of experience in the kitchen—to get baking, especially those in his community who may be intimidated or discouraged by other cookbooks that overlook their cultural tastes and traditions. Illustrated with more than 100 bright and inviting photographs that capture the flavor of the Chicano Eats brand, Chicano Bakes is an homage to a culture that has existed in the U.S. for generations—and whose influence continues to grow.