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 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—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

Fried Shredded Beef Empanadas

Heami Lee

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 »

Corn Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa

Heami Lee

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 »

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Corn Tamales with Tomatillo Salsa

Corn Tamales with Tomatillo Salsa

Heami Lee

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 »

Homemade Masa

Masa

Homemade Masa

Heami Lee

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

Enchiladas

Enchilads

Enchilads

Todd Coleman

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 »

Hatch Green Chile Enchiladas

Hatch green chile enchiladas

Hatch green chile enchiladas

Matt Taylor-Gross

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 »

Coconut Horchata

Coconut Horchata

Coconut Horchata

Romulo Yanes

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 »

Shrimp Tacos

Don Pepe's Chiles de Árbol Salsa and Guacamole

Shrimp Tacos

Dylan + Jeni

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 »

Chicken Quesadillas

Chicken Quesadillas

Chicken Quesadillas

Farideh Sadeghin

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

Mexican Chicken Tortilla Soup (Sopa Azteca)

Mexican Chicken Tortilla Soup (Sopa Azteca)

Mexican Chicken Tortilla Soup (Sopa Azteca)

Farideh Sadeghin

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) »

Classic Guacamole

Classic Guacamole

Classic Guacamole

Matt Taylor-Gross

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

Shrimp and Chorizo Sausage

Shrimp and Chorizo Sausage

Shrimp and Chorizo Sausage

Farideh Sadeghin

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 »

Mexican Ricotta Croquettes

Mexican Ricotta Croquettes

Mexican Ricotta Croquettes

Matt Taylor-Gross

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 »

Whitefish Guacamole

Whitefish Guacamole

Whitefish Guacamole

Matt Taylor-Gross

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 »

Brisket Tacos

Brisket Tacos

Brisket Tacos

Matt Taylor-Gross

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 »

Mexican Braised Spare Ribs with Squash and Corn

Mexican Braised Spare Ribs with Squash and Corn

Mexican Braised Spare Ribs with Squash and Corn

Matt Taylor-Gross

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 »

Masa Ball and Tomato Soup

Masa Ball and Tomato Soup

Masa Ball and Tomato Soup

Matt Taylor-Gross

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 »

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

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

Yucatán-Style Shredded Pork Tacos with Achiote

Dylan + Jeni

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) »

Red Chile and Pork Stew (Carne Adobada)

Red Chile and Pork Stew (Carne Adobada)

Red Chile and Pork Stew

Penny De Los Santos

A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores.

Jalisco-Style Goat Stew (Goat Birria)

Jalisco-Style Goat Stew (Goat Birria)

Jalisco-Style Goat Stew (Goat Birria)

Dylan + Jeni

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) »

Chile de Arbol Salsa

Chile de Arbol Salsa

Chile de Arbol Salsa

Farideh Sadeghin

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 »

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)

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

Joseph De Leo

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) »

Mango with Cilantro, Coconut, and Chile Powder

Mango with Cilantro, Coconut, and Chile Powder

Mango with Cilantro, Coconut, and Chile Powder

Laura Sant

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 »

Chilaquiles

Chilaquiles

Chilaquiles

Matt Taylor-Gross

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 »

Mexican Scrambled Eggs

Mexican Scrambled Eggs

Mexican Scrambled Eggs

Matt Taylor-Gross

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 »

Chicken and Potato Stew (Guisada al Pollo)

Chipotle Chicken and Potato Stew (Guisada al Pollo)

Chipotle Chicken and Potato Stew (Guisada al Pollo)

Todd Coleman

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) »

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

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

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

Joseph De Leo

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) »

Red Chile Enchiladas

Red Chile Enchiladas

Red Chile Enchiladas

Matt Taylor-Gross

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 »

Guacamole Taquero

Guacamole Taquero

Guacamole Taquero

Todd Coleman

This creamy all-purpose salsa is great on tacos filled with carnitas or grilled cactus.

Chiltomate

Chiltomate

Chiltomate

Todd Coleman

This fruity-spicy southeast Mexico staple is ideal on enchiladas or huevos rancheros.

Salsa de Chipotle Quemado

Salsa de Chipotle Quemado

Salsa de Chipotle Quemado

Todd Coleman

Toasting dried chiles until they're brown and brittle creates a dark, smoky salsa that complements robust meats such as lamb and goat.

Salsa de Cacahuate y Chile de Arbol

Salsa de Cacahuate y Chile de Arbol

Salsa de Cacahuate y Chile de Arbol

Todd Coleman

This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp.

Tacos de Papa

Tacos de Papa

Tacos de Papa

Todd Coleman

These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy.

Mole Verde Zacatecano

Mole Verde Zacatecano

Mole Verde Zacatecano

Todd Coleman

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Squash Blossom Sauté (Guiso de Flor de Calabaza)

Todd Coleman

Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas.

Rebocado (Pork Neck and Purslane Stew)

Rebocado (Pork Neck and Purslane Stew)

Rebocado (Pork Neck and Purslane Stew)

Todd Coleman

This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.

Fava Bean Soup (Sopa de Habas)

Fava Bean Soup (Sopa de Habas)

Fava Bean Soup

Todd Coleman

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.

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Roasted Tomatillo Salsa with Chipotle and Roasted Garlic

Todd Coleman

Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans.

Salsa de Tomatillo y Piña

Salsa de Tomatillo y Piña

Salsa de Tomatillo y Piña

Todd Coleman

Try this tart, cooked salsa, a contemporary creation by Roberto Santibañez, spooned over seafood.

Yucatecan Pickled Red Onions (Escabeche de Cebolla)

Yucatecan Pickled Red Onions (Escabeche de Cebolla)

Yucatecan Pickled Red Onions (Escabeche de Cebolla)

Todd Coleman

Red onions soak up the flavors of oregano and cumin in this classic pickle relish.

Salsa de Piña Picante

Salsa de Piña Picante

Salsa de Piña Picante

Todd Coleman

Pineapple's firm texture and sweet-tart tang is perfect for salsa and an ideal foil for rich meats.

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

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

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

Todd Coleman

This earthy roasted salsa is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well.

Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)

Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)

Salsa Playera de Lujo (Fresh Tomato and Olive Salsa)

Todd Coleman

This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken.

Masa Cakes Stuffed With Eggs (Gorditas de Huevos)

Gorditas de Huevos

Gorditas de Huevos

Todd Coleman

These savory gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal or afternoon snack.

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Zacatecan Baked Masa Cakes (Gorditas Zacatecanas)

Todd Coleman

Margarita Morales of Fresnillo, Zacatecas, shared the recipe for these crisp, bean-filled snacks.

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

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

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

Todd Coleman

Leftovers from these soupy pinto beans can be used to stuff Gorditas Zacatecanas.

Shredded Beef with Lime and Avocado

Shredded Beef with Lime and Avocado

Shredded Beef with Lime and Avocado

André Baranowski

Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.

Chile-Rubbed Roast Turkey

Chile-Rubbed Roast Turkey

Chile-Rubbed Roast Turkey

Landon Nordeman

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.

Mexican Rice Pilaf

Mexican Rice Pilaf

Mexican Rice Pilaf

Landon Nordeman

This piquant, aromatic rice dish is a fun way to spice up your Thanksgiving dinner.

Aunt Renee's Gelatin Mold

Aunt Renee's Gelatin Mold

Aunt Renee's Gelatin Mold

Landon Nordeman

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.

Creamed Roasted Onions

Creamed Roasted Onions

Creamed Roasted Onions

Landon Nordeman

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.

Fish Tacos

Fish Tacos

Fish Tacos

Penny De Los Santos

Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy.

Huevos Rancheros

Huevos Rancheros

Huevos Rancheros

Penny De Los Santos

This recipe for huevos rancheros comes from La Abeja, a restaurant on LA's east side.

Mexican-Style Roasted Corn

Mexican-Style Roasted Corn

Mexican-Style Roasted Corn

Penny De Los Santos

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.

Refried Beans with Chorizo

Refried Beans with Chorizo

Refried Beans with Chorizo

Todd Coleman

This simple refried beans recipe requires little more than pinto beans and chorizo.

Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)

Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)

Mexican Butter Cookies with Sprinkles (Galletas con Chochitos)

Saveur

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) »

Fish Tacos with Roasted Tomato Salsa

Fish Tacos with Roasted Tomato Salsa

Fish Tacos with Roasted Tomato Salsa

Todd Coleman

Charred tomatoes and chiles add a deep smoky note to the salsa for these fresh fish tacos—either flounder or halibut works well.

Cemita Poblana

Cemita Poblana

Cemita Poblana

Todd Coleman

Mexico's overstuffed cemita poblana brims with queso blanco, chipotle, pepper, avocado, papalo and crisp milanesa (a fried cutlet).

Torta Ahogada

Torta Ahogada

Torta Ahogada

Todd Coleman

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

Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos)

Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos)

Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos)

Penny De Los Santos

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.

Mexican Bean and Cheese Sandwich (Molletes)

Mexican Bean and Cheese Sandwich (Molletes)

Mexican Bean and Cheese Sandwich (Molletes)

Todd Coleman

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.

Lime Soup (Sopa de Lima)

Lime Soup (Sopa de Lima)

Lime Soup (Sopa de Lima)

James Oseland

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.

Arroz a la Mexicana

Arroz a la Mexicana

Arroz a la Mexicana

Todd Coleman

This vibrant rice is served with virtually every meal in Zacatecas.

Pork in Red Chile Sauce (Asado de Bodas)

Pork in Red Chile Sauce (Asado de Bodas)

Pork in Red Chile Sauce (Asado de Bodas)

Todd Coleman

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.

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

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

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

Michael Kraus

We love the combination of spicy ancho chile powder with sweet-sour tamarind.

Rice Pudding Ice Pops (Paletas de Arroz con Leche)

Rice Pudding Ice Pops (Paletas de Arroz con Leche)

Rice Pudding Ice Pops (Paletas de Arroz con Leche)

Michael Kraus

Sweetened condensed milk, rice, vanilla, and cinnamon combine for this frozen take on rice pudding.

Pineapple Ice Pops (Paletas de Piña)

Pineapple Ice Pops (Paletas de Piña)

Pineapple Ice Pops (Paletas de Piña)

Michael Kraus

With just two ingredients—puréed pineapple and sugar—these paletas are unbelievably simple to assemble.

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

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

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

Michael Kraus

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) »

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

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

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

Michael Kraus

A unique blend of mango, lemon juice, and ancho chile powder makes up one of our favorite Mexican treats.

Horchata Blanca (White Rice Drink)

Horchata Blanca (White Rice Drink)

Horchata Blanca (White Rice Drink)

Anna Stockwell

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.

Horchata de Arroz Tostado (Toasted Rice Drink)

Horchata de Arroz Tostado (Toasted Rice Drink)

Horchata de Arroz Tostado (Toasted Rice Drink)

Anna Stockwell

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.

Horchata de Arroz con Almendras (Almond-Rice Drink)

Horchata de Arroz con Almendras (Almond-Rice Drink)

Horchata de Arroz con Almendras (Almond-Rice Drink)

Anna Stockwell

The horchata originally came to Mexico via the Spaniards, who called it Agua or horchata de chufa and made it with tiger nuts.

Horchata de Melón (Cantaloupe Seed Drink)

Horchata de Melón (Cantaloupe Seed Drink)

Horchata de Melón (Cantaloupe Seed Drink)

Anna Stockwell

Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. Cubes of cantaloupe are a great garnish.

Horchata de Moras (Berry-Rice Drink)

Horchata de Moras (Berry-Rice Drink)

Horchata de Moras (Berry-Rice Drink)

Anna Stockwell

We recommend using any fruit that's in season for this sweet, vibrantly-colored, non-traditional horchata—the riper and juicier the better.

Apricot-Rice Drink (Horchata de Chabacano)

Apricot-Rice Drink (Horchata de Chabacano)

Apricot-Rice Drink (Horchata de Chabacano)

Anna Stockwell

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.

Chico

Chico

Chico

Michael Kraus

This drink takes its ruby color from blackberry liqueur.

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