Food

Mexican Drinks and Desserts

May 1, 2011

Titillate your palette with a fruity sangria, tangy margarita, or spicy Mexican chocolate.

Mexican Chocolate Icebox Cookies — At brunch at the Liberty Bar in San Antonio, a plate of these spicy-sweet cookies is set down on the table at the beginning of the meal—gratis. Featured in our book Best Cookies, they make a perfect cookie for holiday parties, especially when drizzled with a little melted white chocolate.Helen Rosner

Churros (Mexican Cinnamon Fritters) — These fluted, spiced doughnuts are a favorite snack, no matter the occasionTodd Coleman

Rice Pudding Ice Pops (Paletas de Arroz con Leche) — Sweetened condensed milk, rice, vanilla, and cinnamon combine for this frozen take on rice pudding.Michael Kraus

Mexican Butter Cookies with Sprinkles — These popular Mexican butter cookies are typically decorated with chocolate sprinkles. See the recipe for Mexican Butter Cookies with Sprinkles »Todd Coleman

Horchata Blanca (White Rice Drink) — Creamy and sweet, this recipe is a far cry from traditional horchata—his is almost like a dessert, and equally good served hot or cold.Anna Stockwell

Classic Margarita — This recipe proves that simple can be delicious. We recommend using Herradura Silver Tequila. Get the recipe for Classic Margarita »Matt Taylor-Gross

Frozen Margarita — A recipe from the inventor of the machine-made frozen margarita.Matt Taylor-Gross

Aunt Renee's Gelatin Mold — A flip through any cookbook from the early or mid-20th century will reveal a bevy of shimmering, molded gelatin treats like this one, made with peaches and cream cheese.Landon Nordeman

Michelada Bloody Mary — Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.Michael Kraus

Strawberries and Cream Ice Pops (Paletas de Fresas y Crema) — The flavor of ripe summer strawberries is front and center in these creamy treats, which are brightened with just a touch of fresh lemon juice. Get the recipe for Strawberries and Cream Ice Pops (Paletas de Fresas y Crema) »Michael Kraus

Mexican Hot Chocolate (Chocolate Caliente) — The best early morning breakfast to be found on the street of any Mexican city is a nice hot cup of chocolate caliente with some churros, sweet tamales, or fresh-baked sweet goods from a bakery. Made from just chocolate and milk or water, it's a simple, rich drink.Maxime Iattoni

Horchata with Chocolate and Pumpkin Seeds — Horchata, a cool, creamy drink popular across Latin America, is frequently made from ground almonds and rice. This decadent adaptation, spiked with cinnamon and dark chocolate, tastes rich and nutty and makes a delightful liquid dessert.Sarah Karnasiewicz

Chico — This drink takes its ruby color from blackberry liqueur.Michael Kraus

Sour Cream Nachos — Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. See the recipe for Sour Cream Nachos »Laurie Smith

Pineapple Margarita — Made with mezcal, grilled pineapple, jalapeño, and lime, this take on the classic margarita is smoky, sweet, and spicy, with an herbaceous kick from cilantro. Get the recipe for Mezcalita de Piña »Matt Taylor-Gross

Prickly Pear Margarita — The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas.André Baranowski

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