zaguan, cuatro leches

Three reasons all Dallasites reading this should, sometime in the next few days, eat at Zaguan, the Latin American bakery on Oak Lawn:
– The chicken cachapas, a kind of Venezuelan corn pancake stuffed with chicken and a cheese of undetermined origin, are supertasty. With a side of plantain chips, it’s the best comfort food this side of crawfish etouffee.
– It’s one of my favorite places in town, but it’s almost never busy. Your presence may someday be needed as a cushion against business failure.
– NEW REASON! On a trip there yesterday, I discovered their cuatro leches dessert. Oh. My. Goodness.
You probably know from tres leches cake, the delicious Latin specialty with the mouth-watering, impossibly moist texture. If you’ve been to La Duni (my absolute favorite restaurant in Dallas, a more upscale, Argentine-steak focused Latin place), you may have had their cuatro leches cake, which counts a dulce de leche sauce as the mysterious fourth leche. (That last link is a PDF of their recipe.)
I loooooove La Duni’s cuatro leches cake. But sometimes you don’t want the full La Duni experience. (Actually, I can’t remember ever not wanting the full La Duni experience. But I digress.) Sometimes you just want something quick. That’s where Zaguan’s cuatro leches comes in. It’s barely a cake, really — it’s a cake reduced to its bare essentials, almost devoid of structure. (Zaguan serves it in a bowl — it would have no chance of vertical survival without one. The thing’s almost liquid at times.) It really nails that mixture of cake texture on the micro level and sweet cream mouthfeel on the macro level. It’s almost like a condensed milk pudding.
(Yes, I did just use the word “mouthfeel” unironically.)
The best part of Zaguan’s cuatro leches: $2.95! Available to go! Seriously, people.