Originally made with equal parts red wine and sour lime soda, this wine spritzer cocktail made its way to Mexico thanks to well-traveled Mexicans during the 1960s and today is available on many restaurant and bar menus, especially in trendy neighborhoods of Mexico City such as La Condesa and Roma.
You’re probably used to cooking frijoles de la olla for hours on the stove-top, or even using a slow-cooker for making Crock-Pot frijoles de la olla (one of the all-time most popular recipes on this blog). With just a handful of simple ingredients and the no-soak method, these Mexican-style Instant Pot pinto beans will be on the table in no time.
While the slow-cooked beans are great, most of us don’t always have the time to wait to feed our families. Enter the glorious invention known as the Instant Pot.
There’s a taquería in Mexico City called Las Brasas that’s famous, in part, for their large alambre selection. Located in the Plateros neighborhood since 1977, there’s more than a dozen types of alambre combinations on their menu.
My family has been obsessed with this place since we discovered it. So, I decided to make a copycat recipe at home! It’s an awesome, easy and quick weeknight dinner. You can get it together even quicker if you prep the veggies beforehand.
We also make a pork alambre at home as a red meat-free alternative to this version. That recipe is made with thinly sliced pork chops or pork tenderloin and bacon. Both versions are very filling and I sometimes double the recipe so I can take leftovers to work for lunch.
Watch this video to see how easy it is to make!
The invention of the margarita dates back to 1942, credited to a bar in the Northwestern state of Chihuahua, where they began making this famous tequila cocktail in 1942. Today, you can get a margarita just about anywhere in the world. This version is a slightly slushy one, similar to the frozen margaritas you may have tried before.
If you love frozen margaritas, you might also like to try my prickly pear frozen margarita recipe!
Rimming your margarita glass with Miguelito (a powdered form of chamoy) lends a particularly Mexican sweet-and-sour flavor. Miguelito is available in most Mexican or Latin American markets in the same aisle as bottled salsas, as well as online. Miguelito is even available on Amazon Prime! I’ve used it to rim the glass for other margaritas as well, such as my mandarin orange margarita.
If strawberries aren’t at peak season, your berries may not be very sweet or have that signature strawberry flavor you crave. A great way to enhance the strawberry flavor in your margarita is by using freeze-dried strawberries. They pack a lot of flavor without all the moisture and body of fresh berries.
Freeze-dried strawberries should be unsweetened and unsulfured. I buy mine at Trader Joe’s or Aldi, but you can also find them in many other supermarkets and online. A 1-2 ounce bag should cost less than $4. You can also find freeze-dried strawberry powder in 8-ounce bags. It’s more expensive up front but the per-ounce cost makes it less expensive in the long run.
I use Don Julio Tequila Reposado in my strawberry margarita recipe because it has lemon citrus notes that complement the sweetness of the berries. It may be more expensive than you’ve spent on tequila before, but worth the price (750 mL costs around $40-50). Tequila reposado is aged in oak barrels from 2 months to 1 year. This rounds and softens the tequila, making it perfect for margaritas and mixed drinks.
Remember: buying cheap tequila always results in two things—a hangover and thinking you don’t want to drink tequila ever again.
Not all orange-flavored liqueurs are created equal. I prefer Cointreau which is a true triple sec with a subtle orange flavor and balanced between bitter and sweet. You can use whatever brand you like if you don’t have Cointreau. Stay away from cheap triple sec because it’s often unbalanced and too sweet. Cointreau is 80 proof and can be a bit pricey, but you don’t use much, so it should last awhile. Cheaper brands of triple sec are often lower, around 60 proof.
Grand Marnier is also a French 80-proof orange liqueur but is NOT a triple sec. Grand Marnier is a mix of cognac (a type of brandy) and triple sec, which technically makes it curaçao-style liqueur.
Print
An easy slush margarita recipe that packs a big strawberry-flavored punch
For rimming glasses:
To rim the glasses: You’ll need two shallow dishes. Squeeze lime juice into one. Add 2 tbsp of Miguelito to the other. Dip the rims of the glasses into the lime juice first, then the Miguelito.
If you don’t have a food processor, you can add the freeze-dried strawberries straight into the blender and just blend for an extra 60 seconds to make sure they’re fully broken up and incorporated.
Keywords: strawberry, margarita
Paloma (grapefruit margarita)
Watermelon margaritas
Spiced pear frozen margaritas
Warm winter margaritas
This post may contain links to Amazon or other partners; your purchases via these links can benefit The Other Side of The Tortilla at no additional cost to you when you purchase items linked from this site. Read more about our affiliate linking policy.
Although Mexican street corn is often cooked over a charcoal grill by a street vendor, this recipe made in the oven or a convection toaster oven will give you elotes that taste just as good.
…
Mandarin oranges, or mandarinas, are extremely common in Mexico, so they’re used in all kinds of recipes, from aguas frescas, to gelatinas, salads, and more—including mandarin orange margaritas.
The juicer used in my video is a Chefn Citrus Juicer.
In this case, rimming the margarita glass with a mixture of kosher salt and Miguelito (a powdered form of chamoy) lends a particularly Mexican sweet-and-sour flavor. It’s salty, sugary, acidic, and very slightly spicy, and it’s often used on fresh fruit, veggies, and other snacks. You can buy Miguelito in most Mexican or Latin American markets in the same aisle as bottled salsas, as well as online. Miguelito is even available on Amazon Prime!
RELATED RECIPE: Easy watermelon margaritas
A note about mandarin oranges: The harvest in the beginning of the season is usually less sweet or even a little bit sour, while mandarins harvested mid- to late-season will be sweeter. For that reason, you may want to add a little bit of sugar to your juice if drinking at the beginning of the season and the fresh-squeezed juice tastes a bit too tart for your liking.
I like to use a liquid cane sugar such as Hey Shuga! Organic Pure Cane Liquid Sweetener because a little bit goes a long way and it’s easier than dissolving granulated sugar. You can typically find this in any grocery store near where you’d find maple syrup or other liquid sweeteners for baking.
RELATED RECIPE: How to make a paloma
There are a few different varieties of mandarin oranges, and that’s why they may look and taste slightly different. Their peak seasons are also slightly staggered, but you can use any variety listed below.
Clementines are sweet, less acidic, and almost always seedless. They’re in season from November-January.
Murcott Mandarins are sometimes also known as honey tangerines, and are very sweet with no seeds. They’re in season from January-April.
Golden Nugget Mandarins are smaller than other varieties, but very juicy and sweet. They’re seedless, and in season from March-June.
Tangerines are a cousin of the clementine, but are less sweet and have a lot of seeds. They’re in season from October-January.
You might be used to seeing these types of oranges called Cuties in the grocery store, thanks to some catchy marketing. Cuties actually sells two varieties of mandarin; clementines and Murcotts. Whatever you choose, I know you’ll love these mandarin orange margaritas!
I’ve used Don Julio Reposado in this recipe because it has lemon citrus notes with hints of vanilla and a silky, warm finish. It’s perhaps a more expensive tequila than you may be used to buying if you’re not a tequila connoisseur, but worth the price (750 mL should cost around $40-50).
Remember: buying cheap tequila always results in two things—a hangover and not liking tequila. It’s a liquor that’s meant to be sipped, not slammed. I’ve chosen a reposado because it’s aged in oak barrels from 2 months to 1 year (Don Julio Reposado is aged 8 months), which rounds and softens the tequila, making it perfect for margaritas and mixed drinks.
Print
To rim the glasses:
My preferred tequila for this recipe is Don Julio Reposado, but any reposado will do.
Cointreau is used here over Grand Marnier because it is less sweet, but any triple sec can be substituted to your preference.
If you’d like to make these ahead of time (24 hours in advance) or for a large group, you can easily double, triple or quadruple the recipe and refrigerate in a covered pitcher without the ice until ready to serve. Serve over ice.
Keywords: margaritas, mandarin orange margaritas, margarita de mandarina
You might also like:
This post may contain links to Amazon or other partners; your purchases via these links can benefit The Other Side of The Tortilla at no additional cost to you when you purchase items linked from this site. Read more about our affiliate linking policy.
If you’ve been a longtime reader, then you know we love biscuit doughnuts in our house! They’re super easy to make, and the icing only takes a few minutes to whisk together. A couple of bakeries in LA have a margarita-glazed doughnut that I really liked, so I thought I’d try making my own at home and these were pretty spectacular! The icing really does taste like a margarita….
The ring-shaped cake, which is considered to be a type of pan dulce, arrived from Spain during the conquest, as part of the celebration of the arrival of the Three Wise Men in Bethlehem on the Epiphany (aka Three Kings Day) to visit the baby Jesus.
The Epiphany is celebrated on January 6 each year.
A watermelon margarita is a tasty summer cocktail that’s easy to make and also a great way to use up extra fruit.
I can’t think of a better way to close out the final weeks of summer on the patio than a fresh watermelon margarita. Can you? These are also perfect for sipping by the pool on a hot day.
These margaritas are super easy to make, and you can even use fresh, store-bought watermelon juice if you don’t have a juicer at home. (Although there are so many inexpensive juicers on the market nowadays, you can find lots of decent options on Amazon with Prime shipping!) …
My fresas con crema popsicles are some of the most popular paletas on the blog, and with good reason: they’re the perfect way to enjoy summer berries! I created this version with mixed berries a few years ago and loved the way it came out. It’s similar, but different enough that you get a different flavor palate with all the berries.
The best way to get these berries to bloom with flavor is to macerate them. Similar to the way I macerate sliced strawberries with sugar for my fresas con crema popsicles, we’ll macerate the berries in this recipe, too, with one key difference.
It’s essential to break some of the blackberries, blueberries and raspberries while macerating them, otherwise you won’t get much berry juice. I gently break the berries with a potato masher, but you can also use a fork or other kitchen tool. Remember: you want broken berries that will hold their shape, but ooze some juice. You don’t want berry pulp.
A couple of acknowledgements here: Blueberries are not all that common to find in some parts of Mexico, despite the fact that Mexico grows a lot of the blueberries eaten in the U.S. If you’re not a blueberry-lover, you can sub in more blackberries (called zarzamoras in Spanish).
These popsicles are heavy on the dairy, and they don’t translate well with coconut cream (vegans and non-dairy folks who like to make substitutions, be warned, you won’t get the same results). If you don’t eat dairy, I’d suggest making strawberry hibiscus popsicles instead to avoid tummy troubles. And if you REALLY like blackberries and can tolerate sweetened condensed milk, you might want to try my Oaxacan horchata popsicles, which have blackberries and cantaloupe in them—just like you’d float on top of the drink.
During the warmest months of the year, I suggest freezing these berries and cream popsicles completely overnight before serving so they aren’t quick to melt in the heat.
You’ll need a few things to make this recipe:
Popsicle molds
Wooden popsicle sticks
Cuisinart Mini Prep Plus (or another food processor or blender that can make whipped cream)
Prep
Inactive
Total
Yield 10 3-ounce
Similiar to the popular fresas con crema dessert, this version uses a mix of summer berries for a spectacular berries and cream popsicle you'll make again and again.
To remove popsicles from mold, gently run lukewarm water over the bottom edges of the popsicle mold for a few minutes to loosen them.
If you want to cut some of the fat and calories, you can substitute regular whipping cream for the heavy whipping cream without losing much of the creamy taste.
Courses Dessert
Cuisine Mexican
You might also like: Mangonada popsicles
Years ago on a visit to Mexico City, my father-in-law taught me how to make this very effective Mexican home remedy for alleviating coughs and sore throats.
The recipe couldn’t be simpler: boil water and add the flowers until the water turns pink, then add Mexican lime juice (key limes) and honey. Some people like to add a little Mexican cinnamon stick to theirs as well, but I prefer my tea without it. Add slightly more honey if your throat is particularly sore….
If you’re like me, you probably keep a can or two of refried beans in the cabinet at all times. In fact, I usually keep a can of refried pinto beans and a can of refried black beans in there because one can never be too sure when an occasion requiring beans could arise in a Mexican-American household. Am I right?
And while you may be perfectly OK with always eating the same beans out of a can, you have no idea what you’re missing out on if you’d just play with your food a little bit!
This post is in partnership with California Strawberries. The recipe and opinions are my own.
If you love strawberries, but you’re also trying to cut back on added sugar, you’re going to love this recipe for strawberry hibiscus popsicles.
…
These biscuit doughnuts are incredibly easy to make, and the frosting is something you can whip up in a flash. Just keep a can of flaky biscuit dough in the refrigerator and you’ll be set for any breakfast. In fact, these are so easy, you can even make them on a weekday. Any pan dulce-lover will definitely be impressed by the familiar flavors.
I’ve previously shared a recipe here for hibiscus-glazed doughnuts, and these follow the same method of using Pillsbury flaky biscuit dough for extreme ease. (Seriously, even people who don’t consider themselves bakers can do it.)
RELATED RECIPE: How to make orejas
If you’ve never made biscuit doughnuts, you have no idea what you’re missing! My husband was such a huge fan of these that he ended up eating two in one sitting.
For the frosting on these, I chose to garnish with a drizzle of dulce de leche, but feel free to leave it out or come up with another idea to make your doughnuts look pretty. (I like the squeeze bottles of Nestle dulce de leche to get an even drizzle.) You can also garnish with a little bit of chopped or crumbled Mexican chocolate sprinkled on top of the glaze before it’s set.
It’s OK if the glaze isn’t completely smooth; sometimes the powdered Mexican chocolate gets tiny clumps, but that’s part of the charm of being imperfect but still incredibly tasty. There are two brands of Mexican chocolate that come powdered: Abuelita and Ibarra. I like them both and think it’s a matter of personal preference as to which one you like better. The Ibarra is what I happened to have in my cabinet recently, and I think it’s a little more finely ground than the Abuelita.
They’re great when they come straight out of the frying pan once the glaze is dried, but they don’t taste the same reheated (plus the icing can run when reheated). If you won’t make them all at once, separate the dough and refrigerate what you won’t eat right away. It’s easy to store leftover glaze, and that will taste fine the second day. Just cover with plastic wrap and put it in the refrigerator, too. Bring to room temperature when you’re ready to glaze a fresh batch.
RELATED RECIPE: Churro French toast
Mexican chocolate-glazed doughnuts made with Pillsbury flaky biscuit dough are an easy and decadent treat you can serve to any crowd for breakfast or brunch.
For the frosting:
For garnish:
Keywords: biscuit doughnut, mexican chocolate
I’m all for simple salsas to dress up any meal of the day. Our dear friend Victor taught me how to make a version of this salsa when I was a newlywed and it’s one that I’ve continued making frequently ever since. You should use tomatillos milperos for this recipe. They’re a smaller variety of tomatillo, no bigger than about 1 to 1.5 inches in diameter. Anything much bigger than that is a larger variety of tomatillo. Tomatillos milperos have a more concentrated flavor, but are less acidic than the larger tomatillos, and have a slightly sweet, mellow taste when roasted. They’re called “milpero” because they’re often grown in the milpas in Mexico—the rows between corn planted in the cornfields.
…
Why use a juicer instead of a blender? While the blender does the job OK, the process of filtering the pulp through a mesh sieve can be a lot messier, and also take more time. The end result is that your juice has some pulp that you really don’t want in an agua fresca. …
I’ve written before about how to fry your own chicharrones with the kind you buy at the store that you have to cook so they’re edible. But if you can’t get those at your local Mexican market, you’ll at least be likely to find them already fried and packaged to buy—usually alongside the chips, Takis, and that kind of stuff. All you have to know is how to prepare them!
I get a lot of questions from my non-Mexican friends and readers about this snack because they’ve never seen it before, or didn’t know how to prepare it properly. It’s actually really simple, and these things are super addictive….
The best part about this dish is that it’s incredibly easy to make, packs a ton of flavor, and using a slow-cooker means it’s mostly a hands-off recipe.
There’s a taquería in Los Angeles I really love called Guisados. They make a taco de chicharrón guisado that’s very similar to this recipe, and they serve it on a corn tortilla over refried black beans, and topped with a little dollop of avocado salsa verde, which is how I served them here as well, but you can serve it without beans (or different beans) and whatever kind of salsa you like on top.
There are lots of recipes out there for chicharrón guisado—mostly in Spanish—and there’s one key departure in my version aside from using a slow-cooker: I use chile morita, which is a small, dried and smoked chile. I also like to serve these on smaller tortillas (about 4.5 inches round instead of the standard 6 inches) because it makes you feel more like you’re in a taquería….
Not all guacamole is created equal, and it’s much easier to screw up than one might think. And since avocados are sometimes a splurge in your grocery budget, you really don’t want to waste them with bad guacamole. There are some common mistakes people make that cause their guac to suck: mashing the avocado so much that it’s totally smooth, adding too much of one ingredient so it throws off the flavor balance, not enough flavor so the whole thing is totally bland, or the opposite – too salty.
I’m not bragging (OK, I am totally bragging) but everyone I know who has ever eaten my guacamole has said that I make the best guacamole ever….
Most chocolate pudding recipes use milk, along with cornstarch and sometimes egg yolks to thicken it. This avocado chocolate pudding recipe relies on the creamy texture and stability of avocado and gelatin to create that perfect pudding texture.
If you’ve got avocados that are slightly past their prime and a little too soft for anything else, this recipe is a great way to use them up so they don’t go to waste.…
This post is part of a compensated campaign in collaboration with HERDEZ® and #WeAllGrow Latina Network. All opinions and the recipe here are my own.
I would eat breakfast food for three meals a day if nobody prevented me from doing it. I LOVE poached eggs, and I’m no stranger to spreading chorizo on avocado toast, so I already knew Herdez Guacamole Salsa would pair perfectly with this dish.
The creamy texture of real avocado and the spicy kick of salsa verde is what makes the salsa so unique. You can use it for topping, dipping and cooking—there’s no wrong way to do it!…
In fact, it’s similar to a limonada, but with salt instead of sugar. It’s a very simple recipe and surely you’ll already have all the ingredients, but it’s the best remedy for a hangover.
And it’s not to be confused with buttermilk, which is another meaning of the word “suero” in Mexico.
RELATED: The Best Mexican Hangover Cures
What’s awesome about this drink is that it can also be used to help you recover from a run or an intense workout! The salt helps you retain liquids after you’ve been dehydrated.
Sick with the flu? This is also helpful for staying properly hydrated.
Remember: table salt tastes saltier than Kosher salt (which is what I usually cook with). Start with 3/4 of a teaspoon and add more if necessary if you plan to use table salt.
And if you’ve got some digestive issues, a little watermelon and aloe vera juice for a couple of days can help you get back to normal once you’re rehydrated. Té de bugambilia (bougainvillea tea) is also a great Mexican home remedy for when you’re sick with a cold or cough.
RELATED: Guide to Mexican Limes
The Mexican hangover, flu and dehydration cure that gives Gatorade a run for its money.
If you’re suffering from serious dehydration, please be smart and consult a physician.
With a couple of store-bought ingredients, you can make them quickly enough to eat breakfast at home before work!
RELATED RECIPE: Chorizo avocado toast with poached eggs
Eating breakfast every day is important to me. Don’t you just feel like you’re starting the day off right when you sit down and eat breakfast without being in a hurry? I started waking up a little bit earlier so I could have some daily quiet time to eat breakfast, sip my tea or coffee, and read the newspaper. Since last year, I’ve been eating a decent breakfast a lot more consistently and I notice I make better choices throughout the day when I’ve had breakfast at home.
And as much as I love stuff like churro french toast or pancakes on the weekend, I really need to eat a protein-rich breakfast on weekdays so that I don’t snack on too much sugary crap during the day. And as much as I love a trenza de huevo con chorizo for breakfast, unless I make it the night before, it’s a little too much work when I’m trying to get out the door quickly in the mornings.
Sometimes José will wake up early and make breakfast for me before work, which is such a treat. I love this huevo ranchero for one recipe because it’s so simple but SO good. To cut down on prep time, we just use canned beans (the preferred brand in our house is La Costeña) and Herdez bottled salsas (the red is called salsa casera and the green is salsa verde).
Prep
Cook
Total
Yield 1 serving
A classic Mexican breakfast made easier with some store-bought ingredients.
Courses Breakfast
Cuisine Mexican
RELATED RECIPE: Huevo con chorizo breakfast tacos
Who doesn’t love doughnuts for breakfast? I don’t trust anyone who says they don’t. I first got the idea to make this doughnut recipe when Fany Gerson posted a photo on Instagram of a similar-looking doughnut she was making at her doughnut shop in Brooklyn—appropriately called Dough. If you’re not familiar with Fany, she’s one of my favorite people in the culinary world and she wrote a beautiful book called “My Sweet Mexico” in 2010 that has made me one of her biggest fans. As a lover of pan dulce and Mexican candies and desserts, her book was the first one I found that made these treasured recipes accessible in English.
…
