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
Mexico’s many drinks are vivid, enticing, and full of flavor. From steaming hot, thick atoles made of sweet, juicy corn to fruity aguas frescas, Mexican cocktails and drinks are the perfect accompaniment to feisty, authentic Mexican food. Spicy eye-openers like micheladas and thick drinks like horchata have bold flavors that round out any South-of-the-Border feast. Celebrating Cinco de Mayo? Zero in on agave with our best tequila recipes, or go adventurous with Mexican moonshine. We’ve rounded up our best Mexican drink recipes here.
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 »
This flavor-packed sipper is served alongside a neat glass of tequila at La Tequila in Guadalajara, Mexico. Do as many Mexicans do: A sip of tequila, a sip of sangrita—repeat, for the best experience. Ge the recipe for Tomato and Orange Sangrita »
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.
A classic version of a Mexican cerveza preparada (prepared beer), the chavela couldn’t be simpler: tomato juice, hot sauce, beer, lemon, and ice, with a salted rim. Drink it on its own, or pair it with a shot of tequila for a real kick. See the recipe for Chavela »
This citrusy margarita from chefs Mary Sue Milliken and Susan Feniger is brightened with a hint of refreshing mint. If tangerines aren’t available, use oranges instead, with a pinch of sugar if they’re on the tart side. See the recipe for Tangerine-Mint Sparkling 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. This recipe is based on one shared with us by Julian Medina, chef/owner of New York City’s Toloache, Yerba Buena, and Coppelia restaurants. See the recipe for Mezcalita de Pina »
At first sip, lime juice and fresh mint refresh the taste buds, but soon the smoky and spicy undertones of chipotle-infused mezcal creep over the palate. A touch of Cynar, an unusual liqueur made from artichokes, adds a veil of mystery. See the recipe for Devil’s Garden »
Blackberry liqueur gives this jewel of a cocktail, which was popular in cantinas along the Texas-Mexico border during World War II, its garnet color. Tequila or gin gives it its kick. See the recipe for Chico »
To all those who say you can’t improve on an ice-cold beer, we submit the michelada: a tart-savory eye-opener of beer, Tabasco, worcestershire, and fresh lime juice. See the recipe for Tex-Mex Michelada »
This is serious sangria, from the good ladies of the Junior League of Houston. It’s brandy and red wine infused with peaches and pineapple and brightened with ginger ale. See the recipe for Book Club Sangria »