Track's End Introduces Tres Leches Cake

Nothing defines spring quite like fresh fruit — especially peaches and strawberries steeped in heavy cream, evaporated milk and condensed milk, then baked into an unbelievably light and spongy cake.

OK, maybe spring is not yet synonymous tres leches cake, but Track’s End is working to change to that. The tres leches cake, an authentic Mexican recipe, is new to the restaurant’s spring-inspired dessert menu and translates to “three milk” cake.

“Oh, it’s so good and so beautiful,” said General Manager Stacy Cofer. “And the longer it sits in the cooler, the better it gets, like three-day coconut cake.”

And, speaking of, Track’s End also recently added a new coconut cake to its fresh, homemade dessert options.

In addition to new light and fruity sweet treats, fresh veggies and chicken dishes are also popular at Track’s End, said Stacy. The veggie casserole, for example, baked topped with crumbled Cheez-It crackers, is a top-seller. And so are the restaurant’s new soups: chicken and rice, and chicken potpie — which Stacy described as “chicken potpie without the crust.”

“And of course Sundays and Thursdays, when we serve chicken and dressing, are really popular days,” she added.

But like the spring season, each of Track’s End’s daily specials are delightfully fresh and fragrant: homemade lasagna on Monday, meatloaf on Tuesday, pot roast on Wednesday.

“That lasagna is just awesome,” Stacy said. “People call every Monday and ask us to save them a bowl. And they give the best portions around here. One bowl lasts me three meals.”

So come for the cake or come for the specials — and come whenever you like. Track’s End is always open and always fresh, no matter the season.