76 Authentic Mexican Recipes, Best Mexican Recipes | SAVEUR

Our Best Authentic Mexican and Mexican-Inspired Recipes

There are an infinite number of ways to love Mexican food—here are 76 to start

From tacos to tamales, it's hard not to love authentic Mexican cuisine. Sure, we love a good Tex-Mex recipe as well, but let's be clear: it's a totally different beast from the authentic Mexican food found south of the border.

Mexican Cooking Techniques

Mexican cuisine draws on indigenous staples like chile peppers and corn. Turn the latter into homemade masa, which can be used as a base for the best masa recipes, namely, excellent tortillas. And while tortillas can be found across the canon of Mexican cooking as the starch du jour, a drive through the country reveals that bread too has a place: the behemoth Mexican sandwiches, cemita poblana with fried cutlet, roast pork torta ahogada reminiscent of a French dips, and griddled pambazo, are ubiquitous throughout Mexico.

Looking for comfort food? Mexican comfort dishes are among some of the best Mexican recipes—think hearty stews, cheesy enchiladas, and zesty soups. Mexican food is never short on flavor, but just to make sure, almost every Mexican dish comes with a side of serious sauce, from rich moles to pico de gallo and various salsas. If the spice gets to you, reach for the closest Mexican drink, like a cooling agua fresca.

Whether you're celebrating Cinco de Mayo or just in the mood for classic Mexican recipes, we've rounded up our 76 favorite authentic Mexican recipes here.

Fried Shredded Beef Empanadas

Fried Shredded Beef Empanadas

These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Get the recipe for Fried Shredded Beef Empanadas »

Heami Lee

Corn Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa

This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through richness. Get the recipe for Corn Tamales with Tomatillo Salsa »

Heami Lee

Subscribe Now and Save 72%
Limited time offer. Saveur for iPad included. Gift subscriptions available.

Corn Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa

The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions. Tamales are best eaten doused in salsa or hot sauce. This salsa verde has a fresh, tangy sourness (and kick of heat if you like) that helps cut through the richness of the masa. Get the recipe for Corn Tamales with Tomatillo Salsa »

Heami Lee

Homemade Masa

Masa

Behold the glory of mashed potato-y homemade masa, building block of many Mexican favorites. Get the recipe for Homemade Masa »

Heami Lee

Enchiladas

Enchilads

These enchiladas aren't baked; they're simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away. Get the recipe for Enchiladas »

Todd Coleman

Hatch Green Chile Enchiladas

Hatch green chile enchiladas

Roasted Hatch chiles are the most important ingredient for this recipe. You can purchase green chiles fresh or frozen online (find our favorite Hatch chile sources here), available in mild, medium and hot varieties. From July to October, some produce shops and farmers markets carry them fresh. As a substitute, use roasted Anaheim or other green chiles (but don’t tell anyone from New Mexico). Get the recipe for Hatch Green Chile Enchiladas »

Matt Taylor-Gross

Coconut Horchata

Coconut Horchata

This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno's El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for Coconut Horchata »

Romulo Yanes

Shrimp Tacos

shrimp tacos with salsa

Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Get the recipe for Shrimp Tacos »

Dylan + Jeni

Chicken Quesadillas

Chicken Quesadillas

A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish. Get the recipe for Chicken Quesadillas »

Farideh Sadeghin

Mexican Chicken Tortilla Soup (Sopa Azteca)

Mexican Chicken Tortilla Soup (Sopa Azteca)

This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema. Get the recipe for Mexican Chicken Tortilla Soup (Sopa Azteca) »

Farideh Sadeghin

Classic Guacamole

Classic Guacamole

Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »

Matt Taylor-Gross

Shrimp and Chorizo Sausage

Shrimp and Chorizo Sausage

Alex Stupak's shrimp version of the Mexican classic is a delicious play on the ultimate beginner's sausage. Get the recipe for Shrimp and Chorizo Sausage »

Farideh Sadeghin

Mexican Ricotta Croquettes

Mexican Ricotta Croquettes

Requeson (Mexican ricotta) and a variety of other Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa. Get the recipe for Mexican Ricotta Croquettes »

Matt Taylor-Gross

Whitefish Guacamole

Whitefish Guacamole

Avocado is an unlikely but delicious pairing for smoked whitefish, and this guacamole is a smokier, creamier spin on classic whitefish salad. Get the recipe for Whitefish Guacamole »

Matt Taylor-Gross

Brisket Tacos

Brisket Tacos

Rough-chopped and served on fresh, homemade tortillas is New York City chef Julian Medina's way of showcasing brisket. Get the recipe for Brisket Tacos »

Matt Taylor-Gross

Mexican Braised Spare Ribs with Squash and Corn

Mexican Braised Spare Ribs with Squash and Corn

Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for Mexican Braised Spare Ribs with Squash and Corn »

Matt Taylor-Gross

Masa Ball and Tomato Soup

Masa Ball and Tomato Soup

What do you make with a lot of leftover tortillas? Not just tortilla soup, but how about tortilla dumplings? These dumplings, from Mexican cooking sage Josefina Velázquez de León, get pan-seared, then simmered in a rich cream of tomato soup. Get the recipe for Masa Ball and Tomato Soup »

Matt Taylor-Gross

Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)

Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos)

This pibil recipe, inspired by one used at Chando's in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork. Get the recipe for Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos) »

Dylan + Jeni

Red Chile and Pork Stew (Carne Adobada)

Red Chile and Pork Stew (Carne Adobada)

A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores. Get the recipe for Red Chile and Pork Stew (Carne Adobada) »

Penny De Los Santos

Jalisco-Style Goat Stew (Goat Birria)

Jalisco-Style Goat Stew (Goat Birria)

A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for Jalisco-Style Goat Stew (Goat Birria) »

Dylan + Jeni

Chile de Arbol Salsa

Chile de Arbol Salsa

This salsa is spicy—use it sparingly!—as any serious salsa should be. Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you're feeling daring, go for big scoops with your favorite bag of tortilla chips. Get the recipe for Chile de Arbol Salsa »

Farideh Sadeghin

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)

The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Get the recipe for Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho) »

Joseph De Leo

Mango with Cilantro, Coconut, and Chile Powder

Mango with Cilantro, Coconut, and Chile Powder

Inspired by Mexican street vendors who artfully carve and serve mangos on sticks, this recipe ups the ante with cilantro leaves and shaved coconut. Get the recipe for Mango with Cilantro, Coconut, and Chile Powder »

Laura Sant

Chilaquiles

Chilaquiles

Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Get the recipe for Chilaquiles »

Matt Taylor-Gross

Mexican Scrambled Eggs

Mexican Scrambled Eggs

This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »

Matt Taylor-Gross

Chicken and Potato Stew (Guisada al Pollo)

Chipotle Chicken and Potato Stew (Guisada al Pollo)

Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. Get the recipe for Chicken and Potato Stew (Guisada al Pollo) »

Todd Coleman

Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa)

Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa)

This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months. Get the recipe for Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa) »

Joseph De Leo

Red Chile Enchiladas

Red Chile Enchiladas

The Gonzalez family in Las Cruces, near El Paso, makes enchiladas similar to these using an old family recipe. Get the recipe for Red Chile Enchiladas »

Matt Taylor-Gross

Blue Corn Pellizcadas with Salsa and Queso Fresco

blue corn pellizcadas, masa boats filled with salsa and queso fresco

At Yo’on Ixim, the women make these simple but substantial disks using masa pressed slightly thicker than tortillas, griddled, and pinched around the edges to make a place for the salsa and cheese to settle. You can top them with anything else you like—beans, fried pork skins, or a vegetable. If you can’t find fresh chipilín (a pungent leafy green), then cilantro, watercress, or even radish leaves make a similar if untraditional substitute. Get the recipe for blue corn pellizcadas, masa boats filled with salsa and queso fresco »

Christina Holmes

Tamales with Black Beans

tamales

Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo’on Ixim in Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Get the recipe for Tamales with Black Beans »

Christina Holmes

Mexican Chicken and Vegetable Soup

Mexican Chicken and Vegetable Soup

Caldo de pollo, a comforting chicken and vegetable soup. Get the recipe for Mexican Chicken and Vegetable Soup »

Christina Holmes

Salsa de Cacahuate y Chile de Arbol

Salsa de Cacahuate y Chile de Arbol

This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. Get the recipe for Salsa de Cacahuate y Chile de Arbol »

Todd Coleman

Tacos de Papa

Tacos de Papa

These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy. Get the recipe for Tacos de Papa »

Todd Coleman

Mole Verde Zacatecano

Mole Verde Zacatecano

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Get the recipe for Mole Verde Zacatecano »

Todd Coleman

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas. Get the recipe for Squash Blossom Sauté (Guiso de Flor de Calabaza) »

Todd Coleman

Rebocado (Pork Neck and Purslane Stew)

Rebocado (Pork Neck and Purslane Stew)

This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. Get the recipe for Rebocado (Pork Neck and Purslane Stew) »

Todd Coleman

Fava Bean Soup (Sopa de Habas)

Fava Bean Soup (Sopa de Habas)

The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Get the recipe for Fava Bean Soup (Sopa de Habas) »

Todd Coleman

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. Get the recipe for Roasted Tomatillo Salsa with Chipotle and Roasted Garlic »

Todd Coleman

Salsa de Tomatillo y Piña

Salsa de Tomatillo y Piña

Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood. Get the recipe for Salsa de Tomatillo y Piña »

Todd Coleman

Yucatecan Pickled Red Onions (Escabeche de Cebolla)

Yucatecan Pickled Red Onions (Escabeche de Cebolla)

Red onions soak up the flavors of oregano and cumin in this classic pickle relish. Get the recipe for Yucatecan Pickled Red Onions (Escabeche de Cebolla) »

Todd Coleman

Salsa de Piña Picante

Salsa de Piña Picante

Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats. Get the recipe for Salsa de Piña Picante »

Todd Coleman

Roasted Tomatillo and Serrano Salsa (Salsa de Tomatillo en Molacajete)

Roasted Tomatillo and Serrano Salsa (Salsa de Tomatillo en Molacajete)

This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well. Get the recipe for Roasted Tomatillo and Serrano Salsa (Salsa de Tomatillo en Molacajete) »

Todd Coleman

Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)

Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)

This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. Get the recipe for Salsa Playera de Lujo (Fresh Tomato and Olive Salsa) »

Todd Coleman

Masa Cakes Stuffed With Eggs (Gorditas de Huevos)

Gorditas de Huevos

These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack. Get the recipe for Masa Cakes Stuffed With Eggs (Gorditas de Huevos) »

Todd Coleman

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks. Get the recipe for Zacatecan Baked Masa Cakes (Gorditas Zacatecanas) »

Todd Coleman

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Frijoles de la Olla (Stewed Beans With Pico de Gallo)

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas. Get the recipe for Frijoles de la Olla (Stewed Beans With Pico de Gallo) »

Todd Coleman

Shredded Beef with Lime and Avocado

Shredded Beef with Lime and Avocado

Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling. Get the recipe for Shredded Beef with Lime and Avocado »

André Baranowski

Chile-Rubbed Roast Turkey

Chile-Rubbed Roast Turkey

We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. An hour into roasting, Trilling flips the turkey so that the breast is on the bottom. The result is juicy white meat and meltingly tender legs and thighs. Get the recipe for Chile-Rubbed Roast Turkey »

Landon Nordeman

Mexican Rice Pilaf

Mexican Rice Pilaf

This piquant, aromatic rice dish is a fun way to spice up your Thanksgiving dinner. Get the recipe for Mexican Rice Pilaf »

Landon Nordeman

Aunt Renee's Gelatin Mold

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. Get the recipe for Aunt Renee's Gelatin Mold »

Landon Nordeman

Creamed Roasted Onions

Creamed Roasted Onions

The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce. Get the recipe for Creamed Roasted Onions »

Landon Nordeman

Fish Tacos

Fish Tacos

Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy. Get the recipe for Fish Tacos »

Penny De Los Santos

Huevos Rancheros

Huevos Rancheros

This recipe for huevos rancheros comes from La Abeja, a restaurant on LA's east side. Get the recipe for Huevos Rancheros »

Penny De Los Santos

Mexican-Style Roasted Corn

Mexican-Style Roasted Corn

The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels. Get the recipe for Mexican-Style Roasted Corn »

Penny De Los Santos

Refried Beans with Chorizo

Refried Beans with Chorizo

This simple refried beans recipe requires little more than pinto beans and chorizo. Get the recipe for Refried Beans with Chorizo »

Todd Coleman

Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)

Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)

Tiny, ring-shaped butter cookies like these are a popular holiday treat in Mexico. They're typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths. Get the recipe for Mexican Butter Cookies with Sprinkles (Galletas con Chochitos) »

Saveur

Fish Tacos with Roasted Tomato Salsa

Fish Tacos with Roasted Tomato Salsa

Charred tomatoes and chiles add a deep smoky note to the salsa for these fresh fish tacos—either flounder or halibut works well. Get the recipe for Fish Tacos with Roasted Tomato Salsa »

Todd Coleman

Cemita Poblana

Cemita Poblana

Mexico's overstuffed cemita poblana brims with queso blanco, chipotle, pepper, avocado, papalo and crisp milanesa (a fried cutlet). Get the recipe for Cemita Poblana »

Todd Coleman

Torta Ahogada

Torta Ahogada

This popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce. Get the recipe for Torta Ahogada »

Todd Coleman

Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos)

Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos)

These salsa-dunked and griddled sandwiches, an iconic Mexico City street food, are named for the pambazos—soft, oval rolls—they're typically made with. Telera and kaiser rolls make fine substitutes. Get the recipe for Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos) »

Penny De Los Santos

Mexican Bean and Cheese Sandwich (Molletes)

Mexican Bean and Cheese Sandwich (Molletes)

The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well. Get the recipe for Mexican Bean and Cheese Sandwich (Molletes) »

Todd Coleman

Lime Soup (Sopa de Lima)

Lime Soup (Sopa de Lima)

Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup. Get the recipe for Lime Soup (Sopa de Lima) »

James Oseland

Arroz a la Mexicana

Arroz a la Mexicana

This vibrant rice is served with virtually every meal in Zacatecas. Get the recipe for Arroz a la Mexicana »

Todd Coleman

Pork in Red Chile Sauce (Asado de Bodas)

Pork in Red Chile Sauce (Asado de Bodas)

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas. Get the recipe for Pork in Red Chile Sauce (Asado de Bodas) »

Todd Coleman

Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile)

Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile)

We love the combination of spicy ancho chile powder with sweet-sour tamarind. Get the recipe for Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile) »

Michael Kraus

Rice Pudding Ice Pops (Paletas de Arroz con Leche)

Rice Pudding Ice Pops (Paletas de Arroz con Leche)

Sweetened condensed milk, rice, vanilla, and cinnamon combine for this frozen take on rice pudding. Get the recipe for Rice Pudding Ice Pops (Paletas de Arroz con Leche) »

Michael Kraus

Pineapple Ice Pops (Paletas de Piña)

Pineapple Ice Pops (Paletas de Piña)

With just two ingredients—puréed pineapple and sugar—these paletas are unbelievably simple to assemble. Get the recipe for Pineapple Ice Pops (Paletas de Piña) »

Michael Kraus

Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)

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

Mango-Chile Ice Pops (Paletas de Mango con Chile)

Mango-Chile Ice Pops (Paletas de Mango con Chile)

A unique blend of mango, lemon juice, and ancho chile powder makes up one of our favorite Mexican treats. Get the recipe for Mango-Chile Ice Pops (Paletas de Mango con Chile) »

Michael Kraus

Horchata Blanca (White Rice Drink)

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. Get the recipe for Horchata Blanca (White Rice Drink) »

Anna Stockwell

Horchata de Arroz Tostado (Toasted Rice Drink)

Horchata de Arroz Tostado (Toasted Rice Drink)

Toasted rice horchata is traditionally served in the Mexican state of Campeche. Surprisingly clean and refreshing in flavor, it's an ideal thirst quencher on a hot day. Get the recipe for Horchata de Arroz Tostado (Toasted Rice Drink) »

Anna Stockwell

Horchata de Arroz con Almendras (Almond-Rice Drink)

Horchata de Arroz con Almendras (Almond-Rice Drink)

The horchata originally came to Mexico via the Spaniards, who called it Agua or horchata de chufa and made it with tiger nuts. Get the recipe for Horchata de Arroz con Almendras (Almond-Rice Drink) »

Anna Stockwell

Horchata de Melón (Cantaloupe Seed Drink)

Horchata de Melón (Cantaloupe Seed Drink)

Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. Cubes of cantaloupe are a great garnish. Get the recipe for Horchata de Melón (Cantaloupe Seed Drink) »

Anna Stockwell

Horchata de Moras (Berry-Rice Drink)

Horchata de Moras (Berry-Rice Drink)

We recommend using any fruit that's in season for this sweet, vibrantly-colored, non-traditional horchata—the riper and juicier the better. Get the recipe for Horchata de Moras (Berry-Rice Drink) »

Anna Stockwell

Apricot-Rice Drink (Horchata de Chabacano)

Apricot-Rice Drink (Horchata de Chabacano)

When apricots are in season, use them to make this velvety-rich version of horchata. You can also substitute peaches or nectarines—when it's not stone fruit season, the fresh-frozen variety work just as well. Get the recipe for Apricot-Rice Drink (Horchata de Chabacano) »

Anna Stockwell

Chico

Chico

This drink takes its ruby color from blackberry liqueur. Get the recipe for Chico »

Michael Kraus