Recipes

Frozen Margarita

Frozen Margarita

Margarita de Mango Congelado
Smooth icy margaritas made with mangos, as well as other ripe, fresh fruit, are served in modern upscale restaurants and bars. I especially remember the one sampled at Jose Cuervo's beautiful distillery in Tequila, Mexico. If the mango is ripe and sweet the drinks will be great, so be sure to choose a perfect mango. You can also substitute 1 cup of another fresh fruit, such as hulled strawberries, or raspberries. An equal amount of frozen fruit can be substituted, if quality fresh fruits are not available. Serve before a festive warm-weather meal.
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Ingredients

Makes 2 servings

Instructions

  • To prepare the mango, with a sharp thin-bladed knife, cut each half of the mango away from the flat seed, cutting as close as possible to the seed.
  • Lay ½ of the mango on a flat surface, skin side down, and cut cross-hatches on the fruit side (separating the flesh into cubes), without piercing through the skin.
  • Bend the skin inside out and cut the pieces of fruit away from the peel.
  • Repeat with the other half of the mango.
  • Put the mango and the remaining ingredients in a blender and blend until very smooth.
  • Taste for sweetness.
  • Add more simple syrup, if needed.
  • Divide the margaritas between 2 glasses and serve.
  • Note: To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board.
  • With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Margarita Mexicana

Margarita Mexicana

This recipe reflects my favorite method for making a margarita—the authentic Mexican version—plus a few options to suit your taste. The classic is made with a good-quality silver tequila, Mexican (Key) limes, and the orange-flavored liqueur, Cointreau. The glass is rimmed with salt, then the margarita is shaken with cracked ice and strained into the glass. Of course, margaritas can be made to order. A common alternative is with no salt on the rim and poured on the rocks, instead of shaken with ice and strained. There are many stories about the origins of the margarita. One story details that the margarita was invented at Rancho La Gloria in 1948 in Rosarita Beach, south of Tijuana, and that it was named after a movie actress Marjorie (Margarita, in Spanish) King, who often visited the area. Another story claims that the drink originated in Acapulco in the 1940s and was made by Margaret Sames, a wealthy woman whose husband named the drink after her. Whoever is the source, she is honored every day in Mexican restaurants around the world! Silver tequila is traditionally used to make margaritas. The clear color mixes well with fresh lime juice and orange-flavored liqueur. Silver tequila is less expensive and complex than aged tequilas, and many margarita drinkers prefer to save the more expensive types for sipping and not mix or dilute them with other flavors. Of course, you can experiment and decide for yourself. Tequila is now so popular that liquor stores everywhere stock several brands and all types—silver, gold, reposado, and añejo. Either Cointreau or Triple Sec can be mixed with the tequila. For my taste, fresh lime juice is imperative. If you don’t have a cocktail shaker, a pitcher can be used to mix the drink.
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Ingredients

Makes 2 servings

Instructions

  • Rub the rims of the glasses with a lime quarter.
  • Dip the glass rim in the salt, if using.
  • Set the glass aside.
  • Fill a bar shaker or small pitcher with cracked ice.
  • Add tequila, lime juice, and liqueur.
  • Shake several times or stir well, and strain into a cocktail glass, or serve on the rocks, if preferred.
  • Note: To crack ice cubes, put them in a heavy plastic bag, remove air from the bag, seal it, then put the bag on a cutting board.
  • With a hammer or heavy rolling pin, gently break cubes into chips.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Fermented Pineapple Drink

Fermented Pineapple Drink

Tepache
This drink is made all over Mexico. Older versions had the drink fermented with barley, which took two to three days to ferment. With beer, fermentation only takes 24 hours. When I served this drink to friends and cooking students, it was a hit. Piloncillo is Mexican raw sugar that's formed into hard cones or disks. If not available, dark brown sugar works fine. Canela is the type of cinnamon used in Mexico. Canela cinnamon sticks and piloncillo are both available in Mexican markets and in the Mexican section of some supermarkets.
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Ingredients

Makes 12 to 16 servings

  • 1 whole fresh ripe pineapple about 2 pounds
  • 2 quarts cold water
  • 1 pound Mexican piloncillo or dark brown sugar
  • 2 cinnamon sticks Mexican canela or Ceylon variety preferred
  • 4 whole cloves
  • 1 12-ounce bottle lager beer

Instructions

  • Remove the top and bottom of the pineapple.
  • Stand the pineapple on end and with a sharp knife, cut off the peel all the way around.
  • With a paring knife, dig out the "eyes." Chop the pineapple coarsely and put the pineapple into a large glass container or crock and reserve.
  • In a large pan, bring to a boil the water, sugar, and spices.
  • Boil over medium heat 15 minutes.
  • Remove from the heat and cool until lukewarm, about 15 minutes.
  • Pour the cooled sugar mixture over the pineapple.
  • Add the beer.
  • Cover and let stand at room temperature to ferment 24 hours.
  • Strain the mixture through cheesecloth or a fine strainer into a glass container.

Notes & Wine Advice

Serve over ice cubes in small 4-ounce juice glasses, or in wine glasses.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Watermelon Rum Punch

Watermelon Rum Punch

Ponche de Sandia y Ron
Summer picnics or backyard fiestas require something special to drink, like this watermelon punch, which is served right from the hollowed-out watermelon. You can offer sparkling water, to those who want to add a splash to the punch just before drinking. Put a bucket of ice next to the punch for self-service.
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Ingredients

Makes about 12 to 16 servings

Instructions

  • Prepare the simple syrup and reserve amount needed.
  • Store the rest in the refrigerator.
  • Cut off the top third of the watermelon lengthwise.
  • Scoop out all of the melon flesh, in chunks, from both pieces.
  • Remove the seeds and discard the seeds and the top third of the shell.
  • Put the melon flesh in a food processor or blender and purée until smooth.
  • With a large knife, cut off a thin strip of the larger hollow shell bottom so that shell will sit flat.
  • Then, with a sharp knife, make short zig-zag cuts around the top edge of the shell to make an attractive rim.
  • Reserve.
  • Pour the watermelon purée into a large glass container.
  • Add the pineapple juice, orange juice, lime juice, rum, and syrup.
  • Mix well, cover, and refrigerate until cold.
  • Refrigerate the carved shell, too, if you have refrigerator space.
  • Shortly before serving, pour the punch into the carved watermelon shell.

Notes & Wine Advice

Serve in punch glasses.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Christmas Wine Punch

Christmas Wine Punch

Ponche Navideño
Patricia Quintana of Mexico City, a cookbook author, instructor, and authority on Mexican cuisine, shared her recipe with me for Ponche Navideño. This is my simplified version of her festive punch.The punch is served during the Christmas holidays and after Posadas (the re-enactment of Mary, with the infant Jesus, looking for shelter). My husband, Bill, and I joined one such Posada procession one evening in Oaxaca. We were given lighted candles to carry, and at the end of the walk the procession returned to a small plaza for Ponche Navideño and sweet fried pastries called Bunuelos.Mexican cinnamon (canela) sticks are available in cellophane packages in Mexican markets and the Mexican section of many supermarkets.
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Ingredients

Makes 10 to 12 servings

Instructions

  • Put all of the ingredients in a large stainless steel pot and bring to a boil.
  • Reduce the heat to low and simmer, partially covered, 45 minutes.
  • Discard the orange and cinnamon sticks.

Notes & Wine Advice

Serve the punch hot with a bit of the fruit in each cup.
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Course; Alcohol / Cocktails
Cuisine; Mexican

White Wine Punch

White Wine Punch

Sangria Blanca
White sangria is a very nice change from the usual red wine punch. It is especially appropriate for a special and festive luncheon. White sangria goes well with chicken or fish, or is good for sipping on a hot afternoon. In Mexico, chenin blanc or a blended vino blanco (white wine) from the states of Baja California, Coahuila, Aguascalientes, or other growing regions would be used for the sangria. This is my version of white sangria that I sometimes make for cooking classes.
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Ingredients

Makes 6 servings

Instructions

  • In a large pitcher, mix the wine, orange liqueur, orange juice, sugar, orange, lime and lemon slices.
  • Cover and refrigerate until ready to serve, up to about 6 hours.
  • Shortly before serving, add the club soda.
  • Pour the sangria over ice cubes into 6 stemmed glasses.
  • Put a cluster of grapes over the rim of each glass and add a sprig of mint.

Notes & Wine Advice

Serve at once.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Guadalajara Red Wine Punch

Guadalajara Red Wine Punch

Sangria de Guadalajara
Sangria, the refreshing red wine punch, is as popular in Mexico as in Spain, where it originated. This version was served at El Tapatio, a resort hotel outside Guadalajara. The ingredients are simplicity itself, and the two-color, layered effect is eye-catching. The idea is to pour the limeade first, directly into the glasses, over ice cubes, and float the wine on top. The drinker can stir the drink together or not, as desired. This is a great punch to serve with grilled steak or other red meats.
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Ingredients

Makes about 6 servings

  • 1 12-ounce can frozen limeade concentrate, thawed
  • Ice cubes
  • 1 750 ml bottle dry red wine

Instructions

  • Pour the limeade concentrate into a glass pitcher, and dilute with water as directed.
  • Stir well.
  • Put 3 ice cubes in the bottom of each of 6 (8-ounce) wine glasses.
  • Pour limeade over the ice cubes, halfway to the top in each glass.
  • Slowly pour the red wine directly onto the ice cubes to within 1 inch of the glass rim.
  • Add a stirrer to each glass, if desired.
  • (The wine usually floats at the top of the glasses until stirred in.
  • )

Notes & Wine Advice

Serve at once.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Red Wine Punch

Red Wine Punch

Sangria Rojo Here’s one of the many ways to make sangria, the well-known red wine punch with Spanish roots that’s also made all over Mexico—at home and in restaurants. Most of the wine vineyards are located in northern Mexico in the states of Baja California, Coahuila, Zacatecas, and Aguascalientes. Mexican red wines suitable for sangria include zinfandel, pinot noir, and blended red wines called vinos tintos. There is no need to use a very expensive wine for sangria since the fruits mask much of the flavor. There are many ways to mix fruit and wine to make sangria, but using citrus fruits and juices is pretty classic. Sliced apples, pears, or peaches are also sometimes used in sangria.
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Ingredients

Makes 4 to 6 servings

Instructions

  • In a large glass container, stir together the wine, orange juice, lime juice, and sugar until the sugar is dissolved.
  • Add the soda, orange, and lime slices.
  • If time allows, let the sangria sit about 1 hour to blend the flavors.
  • Pour into glasses over ice cubes.
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Course; Alcohol / Cocktails
Cuisine; Mexican

Sparkling Limeade

Sparkling Limeade

Limónada
Nothing is quite as welcome as an ice cold glass of tangy, refreshing juice on a hot afternoon. Limes are the source of one of the best-loved and most common Mexican refreshers and the small Key lime (sometimes called Mexican limes) is the one used in Mexico.To squeeze the juice, hand-held small lime squeezers are in every kitchen and sold in every market in Mexico. The hinged handles have cup-shaped depressions to hold cut limes. Close the handles, press firmly and the juice is extracted, leaving the seeds behind and the skins inverted. Simple and amazing! There are also larger sizes for oranges and grapefruit. The squeezers are available in some Mexican markets in the United States, and a new colorful enameled model is even sold in cookware shops here and in Mexico. You can also use a reamer or other juicer, if you prefer.
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Ingredients

Makes 4 to 6 servings

  • 6 large limes
  • 1 quart soda water
  • 2 to 3 tablespoons sugar or to taste

Instructions

  • Squeeze the juice from 5 of the limes.
  • Put the juice into a glass pitcher.
  • Cut the remaining lime into very thin slices and add to the pitcher.
  • Pour soda water over.
  • Sweeten with sugar.
  • Serve in tall glasses with ice cubes.
  • Note: If using the smaller Key limes, squeeze 11 limes, and slice an additional lime for the pitcher.
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Course; Cold Drinks
Cuisine; Mexican