Food Handler Classes
Food Manager Classes

Carlota de Limon

This recipe can be found at El Restaurante

Makes 4 servings

Recipe by Chef Manny Barella, Bellota, Denver; photo courtesy of California Milk Advisory Board (CMAB)

18 oz. Real California sweetened condensed milk

Zest of 3 limes, plus ⅔ c. fresh lime juice, plus more zest for topping

3 T. espresso

½ c. Real California heavy cream

6 T. Real California Requeson cheese

3½  T. Real California cream cheese

1 t. vanilla paste

20 Maria cookies, plus 4 crumbled for topping

Combine condensed milk, lime juice and zest, and espresso. Refrigerate overnight, then transfer to a piping bag. In a blender, combine cream, cheeses, and vanilla. Chill in a metal bowl, then transfer to a piping bag.

For each serving, pipe condensed milk mixture into a container. Top with cookie, piped cheese mixture, and another cookie. Repeat process to depth of container. Garnish with additional lime zest and crumbled cookies.

Per order/serving size: ⅓ cup condensed milk mixture, 3½  tablespoons cheese mixture, 5 cookies, ¼ crumbled cookies


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.