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Mixed Melon, Lime & Coconut Aqua Fresca

Mixed Melon, Lime and Coconut Agua Fresca
Agua Fresca de Sandia, Melón, Limón y Coco

Serves: 16

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Agua Fresca de Sandia, Melón, Limón y Coco" />

Ingredients

12 cups cubed, seeded watermelon (about 1 8-pound watermelon)

4 cups cubed cantaloupe

2 cups coconut water

1/3 cup honey

1/2 cup freshly squeezed lime juice (about 6 limes juiced)

1 liter seltzer water

Lime slices, to garnish

Mint leaves, to garnish

To Prepare

Working in batches, combine the watermelon, cantaloupe, coconut water, honey and lime juice in a blender. Pulse until well pureed. If desired, pass the mixture through a fine-mesh strainer. Refrigerate in a large punch bowl until well chilled, about 2 hours.

Serve with a splash of seltzer and garnish with lime slices and mint leaves.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Cucumber Martini

Cucumber Martini
Martini de Pepino

Serves: 1

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Martini de Pepino" />

Ingredients

1 1/2 ounce gin

1 ounce limoncello

1 slice of lemon to macerate

1 slice of cucumber to macerate

1/2 ounce simple syrup

1 tablespoon diced cucumber

To Prepare

In an empty shaker or martini mixer, combine the gin, limoncello, lemon and cucumber slices, and the syrup. Mix and macerate all the ingredients for about 5 minutes. If making a large quantity, let it sit in the refrigerator in a pitcher for up to 12 hours.

Fill the shaker with ice and shake vigorously for 1 minute. Strain and pour the liquid into a chilled martini glass. Decorate the martini with the small pieces of cucumber and a spiral of cucumber skin.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee
Café de Olla

Serves: 6

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Café de Olla" />

Ingredients

8 cups water

6 tablespoons coarsely ground dark-roasted coffee beans

8 tablespoons grated or finely chopped piloncillo or dark brown sugar, or to taste

1 ceylon or true cinnamon stick

To Prepare

Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.

Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.

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Michelada

Michelada

Serves: 1

Michelada

Ingredients

For a basic michelada:

1 beer mug, chilled

Kosher or coarse sea salt, for coating the rim of the glass

1 lime wedge

Ice cubes (optional)

2-3 tablespoons freshly squeezed lime juice

1 beer, preferably Mexican, chilled


Additional ingredients for a michelada especial:

Dash of hot sauce like Tabasco, Cholula or Valentina (optional)

Dash of a salty sauce like soy sauce, Worcestershire or Maggi Sauce (optional)

Pinch of freshly ground black pepper (optional)

Pinch of kosher or coarse sea salt (optional)

To Prepare

Pour a layer of salt onto a small plate. Rub the rim of a chilled beer mug with the lime wedge and dip the rim gently into the salt to coat. Place the ice cubes, if using, into the mug. If making a basic michelada, add the lime juice on top of the ice, then pour in the beer.

If making a michelada especial, salt the rim of a chilled beer mug as directed above, then place the optional ingredients, to taste, into the mug. Stir the mixture lightly then pour in the beer.

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Sriracha Mezcal Cocktail

Sriracha Mezcal Cocktail
Cocktail de Mezcal con Sriracha

Serves: 6

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Cocktail de Mezcal con Sriracha" />

Ingredients

1 1/2 cup mezcal joven (young mezcal)

1/2 cup freshly squeezed lime juice, plus more for coating the glass rims

1 liter lime- or lemon-flavored sparkling soda

1/4 cup Sriracha sauce

Kosher or coarse sea salt, for coating the glass rims

To Prepare

Mix the mezcal, lime juice, soda and Sriracha sauce in a large pitcher. Stir well and add a few ice cubes.

Pour a layer of salt onto a small plate. Onto another small plate, squeeze enough lime juice to wet the top rims of the serving glasses. And, one by one, gently dip the top rims of the glasses first into the lime juice, then into the salt to coat. Add a few ice cubes to each glass and pour the cocktail.

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Grilled Pineapple Margarita

Grilled Pineapple MargaritaMargarita de Piña Asada

Serves: 6 to 8

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Ingredients

Vegetable oil, for greasing the grill

1 pineapple, peeled, cored, and cut into 1/2-inch rings, crosswise

1 jalapeño, chopped, or more to taste

1/4 cup chopped cilantro leaves and upper stems

3 cups white or silver tequila

1 cup pineapple juice

3/4 cup freshly squeezed lime juice

1/2 cup agave syrup or simple syrup

2 tablespoons kosher or coarse sea salt

2 tablespoons ground piquín chile or Mexican dried ground chile

1/2 cup turbinado or dark brown sugar

To Prepare

Preheat a grill to medium-high heat. Brush the grill with oil and place the pineapple rings flat on the grill, and cook, flipping once, until charred on both sides, about 3 minutes. Set aside to cool while you mix the cocktail.

In a large pitcher, add the jalapeño, cilantro and 2 tablespoons of the brown sugar. Using a muddler or the handle of a wooden spoon, begin to muddle or crush the ingredients together. Chop all but 2 pieces of the pineapple (will be used for garnish) into 1-inch pieces and muddle those with the jalapeño mixture. Add the tequila, pineapple juice, lime juice and syrup and stir well to combine. Let sit for at least 10 minutes or place in the refrigerator until ready to serve.

In a small saucer, combine the remaining sugar, salt and chile powder. Dip the rims of the margarita glasses into another saucer with water to wet the rims, alternately rub rims with half a lime, then dip into the sugar, salt and chile mixture. Fill each glass with the chunky margarita (making sure you are adding the chunks of muddled fruits and vegetables) and garnish with a wedge of pineapple.

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DEREK BROWN’S ‘SATIN SHEETS’ COCKTAIL
Makes 1 cocktail

INGREDIENTS
1 1/2 oz. silver tequila
1/2 oz. Velvet Falernum
3/4 oz. fresh lime juice
1/2 oz. agave syrup
Ice
Fresh lime wheel

TO PREPARE
Mix the liquors, lime juice, agave syrup and ice in a cocktail mixer. Strain and add the fresh lime wheel.


June 15, 2012

I had fallen for the city of Puebla almost 20 years ago. And you know how that goes, sometimes when going back to things you loved while young and are nostalgic about, there’s a risk of disappointment.

Just the first night I was back, I felt myself fall for it all over again. After days of scouting, eating, researching, testing and filming with Cortez Brothers, I left with a disorganized mental list of things I didn’t even had the chance to try.

See, the charm is everywhere: from the history inhaled in each corner; to the talavera tiles splattered all over buildings, tables, vases and plates; to the food which makes you want to lick the plates clean, be it paper plates at markets – like this one holding cumin tamales with a side of peanut atole…

Continue reading Totally Unexpected: Cucumber Martini


TORITOS: PEANUT AND VANILLA APERTIF
Torito: Bebida de Cacahuate y Vainilla
Serves 4-6

INGREDIENTS
2 12 oz cans evaporated milk
1 14 oz can La Lechera sweetened condensed milk
3/4 cup cane liquor (aguardiente de caña), or rum, more or less to taste
3/4 cup smooth peanut butter (or espresso if you want to make it coffee flavored)
1 tsp vanilla extract
Ice, to taste

TO PREPARE
Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.

Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.

NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.


HORCHATA WITH CINNAMON AND VANILLA
Horchata: Agua de Arroz y Canela
Serves 6

INGREDIENTS
2 cups long or extra long white rice
3 cups hot water
1 cinnamon stick, (ceylon or true cinnamon, if you can)
1 tbsp vanilla extract
4 cups milk
1 1/4 cup sugar
Ground cinnamon to sprinkle on top, optional

TO PREPARE
Place the rice in a bowl and cover with hot water. Roughly crumble a piece of True cinnamon into the rice mix (Cassia will not let you break it…) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.

Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using Cassia cinnamon, remove it). Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.

Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.

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