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Chamoyada
A chamoyada, also called mangonada, is a refreshing summer Mexican drink made with fresh mango and chamoy sauce. I like to add pineapple juice for a tropical twist. Garnish with a tamarind straw that you can get in Mexican stores and diced mango if desired.
Agua de Jamaica (Iced Hibiscus Tea)
Agua de Jamaica is a hibiscus drink served throughout Mexico. It tastes similar to a tart cranberry tea drink and is nice and refreshing. You may add more or less sugar to your taste if you prefer. Enjoy!
Cafe de Olla
Cafe de olla is the way coffee is made in Mexico. It translates into "pot of coffee." It's sweetened with piloncillo, which is similar to dark brown sugar and found in Hispanic markets, and spiced with a cinnamon stick to warm you up.
Te de Canela (Cinnamon Tea)
I have been drinking te de canela, or cinnamon tea, since I was a kid. My mother always made it for us when we had a sore throat, a fever or just because. This cinnamon tea can be sweetened with honey, sugar, or piloncillo, which is Mexican brown sugar, and we often added a squeeze of fresh lemon juice. As adults the tea is spiked with pure cane alcohol, which is very common amongst Hispanic people.
The Best Horchata
Horchata is a Mexican drink that's very refreshing on a hot day. I got this recipe a couple of years ago from a Mexican coworker, and it is the best horchata I've had!
Sparkling Cantaloupe Agua Fresca
This refreshing agua fresca with cantaloupe and lime juice topped with club soda is perfect on a hot day.
Agua Fresca de Pithaya (Dragon Fruit)
Cool off with these hydrating sippers. Spanish for "fresh water," agua fresca is water flavored with fruit, vegetables, or seeds, and sweetened with sugar.
Agua Fresca de Pepino (Cucumber Limeade)
Agua de pepino is a delicious cucumber agua fresca from Mexico. Serve over ice for a refreshing drink.
Champurrado (Mexican Hot Chocolate)
This champurrado recipe uses tablets of Mexican chocolate, pinole (ground maize flour), crushed piloncillo, and warming spices to make a thick and cozy hot chocolate drink perfect for the holidays.
Crawfish Pistolettes
Pistolette bread is fried and then stuffed with a delicious, cheesy, crawfish mixture! To reheat, place pistolettes in a sheet pan and heat in oven at 200F for 20 minutes.
Cajun Corn and Crab Bisque
This creamy, Cajun crab soup has been in my family for years. It's comfort food during the winter, a 'stick to your bones' soup!!
Chef John's New Orleans-Style Barbequed Shrimp
This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.
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