[[{“value”:”Beloved for its moist, sponge-like texture and sweet milk flavor, Tres Leches is a decadent dessert that will satisfy any craving. The popular Latin American staple can absorb a large amount of milk without turning to mush, but it’s not easy to do. To help find the best spots to order a delicious slice, Eat This, Not That! asked Steve Ingber, executive chef & owner, MileHighCook, executive chef and owner of MileHighCook, for his top picks.
What Makes a Great Tres Leches
Before getting to the restaurant recommendations, it helps to understand what separates a memorable tres leches from one that’s simply soggy. Chef Steve says the preparation and resting time are especially important to achieving the right consistency. “A good tres leches is all about the soak,” he says. “You bake a sturdy sponge a little dry on purpose so it can drink the evaporated milk, condensed milk, and cream without collapsing.” He explains, “It should be saturated to the center, not just wet on the bottom, and it needs to sit cold overnight so the milk settles evenly. Keep the top light: whipped cream, a little cinnamon, maybe fruit. If the slice holds its shape on the fork but floods when you bite it, that’s the one.”
Abuelo’s
Abuelo’s earns a spot on the list for its attention to one of the most important steps in preparing this dessert: giving the cake enough time to absorb the milk mixture. Ingber says the restaurant gets that process right. According to Chef Steve, “Abuelo’s soaks theirs all the way through and serves it cold, which is exactly right. No dry stripe in the middle of the slice.” He adds, “That means it was made the day before, and with this cake that’s a compliment.”
On the Border
After a filling Mexican meal, a dessert that doesn’t feel overly heavy can be especially appealing. On the Border’s version stands out to Chef Steve for taking a somewhat lighter approach while still maintaining the structure expected from a good tres leches. “Theirs eats lighter than most, which is what you want after a plate of enchiladas,” he says.”The sponge stays intact instead of turning to mush. That’s harder to pull off than it sounds.”
Casa Ole
Casa Ole brings a distinctly Texas perspective to the dessert. The regional connection is part of what makes this version stand out to Ingber, who appreciates its unfussy, generous approach to the classic cake. “Casa Ole is a Texas chain, and Texans take tres leches personally,” says Chef Steve. “It’s the homestyle version, heavy on the soak, milk pooling on the plate. For this dessert that’s not a flaw.”
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