Agua de Tamarindo (Tamarind-flavored Water)

Preparation:

Peel the tamarindo pods, removing the veins that run along the sides. Leave the seeds. In medium saucepan, bring one quart water to a boil. Add peeled tamarindo pods. Boil over high heat for approximately 15 minutes, or until the pulp is soft. read more »

Michelada

Preparation:

Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in coarse salt. Fill with ice. Add lime juice, Worcestershire, soy sauce, Tabasco, pepper and Maggi, if desired. read more »

Sangria

Preparation:

Slice each of the fruits very thin. Combine with the wine and the sugar. options, Refrigerate overnight. Mix in the club soda just before serving. To serve, ladel into wine glasses and garnish with fruit slices. read more »

Horchata

Preparation:

The traditional way to make horchata is with a metate y mano. For those of us less adventurous, or simple those with less time, we can use a blender. Pulverize the rice using a metate y mano or your blender. Grind the mixture as smooth as possible. Combine the rice with the almonds, cinnamon and lime zest. Let this mixture stand overnight (minimally 6 hours). Place the mixture in the blender jar and blend for at least 3 - 5 minutes until the mixture is smooth and no long has a gritty texture. read more »

Cafe de Olla

Preparation:

Heat the water, sugar and cinnamon in a medium saucepan, stirring frequently. Bring the mixture to a boil making sure to stir until the sugar is dissolved. Continue to boil for 20 minutes until the mixture is reduced by a quarter. read more »

Champurrado

Preparation:

Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseeds if you wish to use them. Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well-blended. read more »

Coctel Bandera Mexicana

Preparation:

Mix the sugar and lime juice thoroughly, and then pour in tequila. Shake with chopped ice and serve in cocktail glasses. Drop into each glass a grape, cherry and banana ball (use a melon baller). read more »

Agua de Melón (Cantaloupe Water)

Preparation:

Place half of diced cantaloupe in blender, along with two cups of the water. Blend until liquefied. Pour into a pitcher. Place remaining cup of watermelon in blender, along with two more cups water. Blend thoroughly and pour into pitcher. read more »

Prickly Pear Cocktail

Preparation:

Use an Old Fashion glass and fill with ice cubes. Pour in tequila, bitters, lime juice and soda. Sprinkle salt on top of ice cubes. If available, serve with a slice of prickly pear. read more »