COOKING WITH THE FOOD ARSONIST

SIZZLING MEXICAN SUMMER FARE

As the temperatures rise, let’s travel south of the US border to visit a sizzling country for this month’s menu ideas. Mexican food is full of flavour and a great way of casual entertaining. You can do the basic preparation, and then everyone can wrap and roll their own tortillas, all washed down with a few Margaritas, plenty of Tequila or some well-chilled beer with a wedge of lime! Finish with a steaming mug of Mexican hot chocolate (spiced with chilli!).

Included are some vegetarian main courses. Pick and choose from these favorites or serve them in combination to a group of friends. Cilantro (pronounced sil-LAN-troh) is a fragrant herb used throughout the world. It is used in Hispanic salsas, Asian stir-fries, and Indian curry. The seeds (called coriander seeds), stems and roots are also used in various dishes. It does not cook very well, so always add it to hot dishes at the very last minute. Do not confuse cilantro with Italian parsley–it may look like it, but cilantro is far more fragrant. It can be used like Italian parsley as a garnish in the dishes prepared below.

When cooking with peppers, generally the smaller the chilli, the hotter it is. If in doubt, taste a small sliver of chilli before adding it to a dish. Too hot? Discard the seeds and ribs, since these parts are the hottest. After handling a chilli, fresh or dried, be sure to wash your hands and all surfaces in contact with it. The volatile oils contained in the chilli can irritate and burn if they touch sensitive areas, especially eyes, and can contaminate uncovered food nearby.

The green Serrano peppers are available throughout the year, while the red Serrano pepper is normally only found in the spring and fall. This is considered a hot to very hot pepper and ranked as hotter than the jalapeno pepper. Both varieties have a very powerful, biting heat. This is one of the hottest chilli peppers that can be found on a regular basis. It is great in salsa, sauces and pickled or roasted–IF you like heat. If you like hot chilli in stir fry, try adding this one.

Jalapeno peppers also come in a green variety throughout the year and a red variety available in the late spring and fall. The red jalapeno is a ripe version of the green jalapeno. While the red is a bit sweeter, color does not affect the flavor or quality. Try these peppers roasted, stewed or pickled. For a bit of a change, stuff with cheese or peanut butter and grill. It is considered a hot to very hot pepper.

For REAL heat, pick up the world’s hottest chilli–the Habanero. Considered ten to fifty times hotter than a jalapeno, the habanero is available in green, gold, yellow, orange, red and maroon varieties. It is closely related to the Scotch Bonnet chilli. The flavor is generally acidic, very hot and may be fruity sweet. The intensity of heat will vary greatly depending upon which region it is grown. Used in condiment sauces, relishes, chutney and marinades, we use it here in a pepper sauce that can be used over burritos, fajitas and other dishes.

Use bold colors (hot reds, bright yellows, vibrant greens, scorching oranges) as your color theme in setting the table. Iron-wrought candle stick holders add a bit of old Mexico. A small pot of bright red geraniums can be used in the center of the table.

Time to get out the limes! 1 When making the drinks, a bit of presentation can be added by simply adding a small slice of fruit (like a bit of lime peel) to each of the ice cube holders before freezing.

Wishing you a safe summer and happy cooking,

sierra`, property of Jon

FIESTA FARE

Appetizer: Sassy Mexican Gazpacho or Chiles Rellenos (Fried Stuffed Chillies)

Main: Vegetarian Burrito Grande; Arroz con Pollo; Beef Fajitas; Cheese Enchiladas–Tex-Mex Style

Accompaniments: Mexican Cornbread; South of the Border Rice

Sauces: Chilli Piquin Sauce; Chunky Green Stuff (Guacamole); Green Chilli Sauce; Habanero Pepper Sauce; Mexican Cheese Dip; Pico de Gallo; Salsa Verde

Dessert: Empanadas De Fruta (Fruit Turnovers); Fried Mexican Ice Cream

Drinks: Raspberry, Strawberry or Frozen Margaritas; Aztec Drink; Mexican Sunrise Punch; Aqua Fresca de Fruta (Mexican Fruit Cooler)

SASSY MEXICAN GAZPACHO

Serves: 6

Ingredients

2 cloves Garlic
1 tablespoon (15ml) Coarse sea salt
10-inch (30cm) Cucumber, coarsely chopped
1 Yellow pepper, deseeded and coarsely chopped
2 Celery stalks, coarsely chopped
1 Red onion, coarsely chopped
4 cups (1 litre) Fresh tomato juice
2 tablespoons (30 ml) Cumin seeds, pan toasted
1 tablespoon (15ml) Mild curry powder
1 Ripe avocado, halved and pitted
2 limes, juiced
Freshly ground black pepper

1. Using a mortar and pestle, pound the garlic with the salt until puréed. Put the cucumber, pepper, celery, tomato and onion in a bowl, add the puréed garlic and mix well.
2. Transfer the mixture to a food processor and pulse until chopped but still slightly chunky. Pour into a bowl. Purée the remaining mixture until smooth. Add the pureed mixture to the bowl. Mix in the tomato juice, cumin, chilli powder and freshly ground black pepper to taste.
3. Chill for several hours or overnight, until very cold. If short of time, put the soup in the freezer for 30 minutes to chill.
4. Cut the avocado into small cubes, toss in the lime juice until well coated, then stir into the gazpacho.
5. To serve, ladle the soup into chilled bowls, add a few ice cubes or sprinkle with chopped coriander.

CHILLIES RELLENOS (FRIED STUFFED CHILLIES)

12 large mild green chiles with stems

1/2 lb (240g) Jack cheese cut into long, narrow strips

Batter:

1 cup (250 ml) All-purpose flour
1 teaspoon (5 ml) Baking powder
1/2 teaspoon (2 1/2 ml) Salt
3/4 cup (175 ml) Yellow or white cornmeal
1 cup (250 ml) Milk
2 eggs, slightly beaten

1. Parch and peel chillies, leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese, being careful not to split chilli.
2. Prepare the batter: Sift flour with baking powder and salt. Add the cornmeal. Blend milk and slightly beaten egg. Combine milk mixture with dry mixture and blend together.
3. Slightly moisten each chilli with water, dip in plain flour and then in batter. Allow to drain slightly and drop in deep fat that has been heated to 375F. (Hint: Keep one hand for ‘dry’ and the other hand for ‘wet’!)
4. Fry until golden. Drain on paper towels. Keep warm on platter in 300F oven while completing frying and serve immediately.

Variations: For thicker crust, dip the chilli twice in the batter mixture. For a crunchy crust, substitute buttermilk in place of sweet milk in the batter. Cream cheese may be substituted for the Jack cheese for a smooth, cool taste.

VEGETARIAN BURRITOS GRANDE

Serves: 6

Basting Oil:

1/3 cup (75 ml) Olive Oil
3 Garlic cloves, minced
1 Tablespoon (15 ml) Cilantro, chopped
1/2 Teaspoon (2 1/2 ml) Cumin
1/4 Teaspoon (1 1/4 ml) Red chilli flakes, crushed
1/4 Teaspoon (1 1/4 ml) Oregano

Burrito Filling:

1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
1 Anaheim pepper
3 medium yellow squash
1 large red onion, sliced
6 Flour tortillas
3 Cups black beans, cooked
1/4 Cup Cilantro, chopped

Prepare the Oil:

Combine all ingredients for basting oil in a small bowl. Cover and set aside at room temperature for at least two hours to allow the flavours to mingle.

Filling:

1. Cut the peppers, along with the squash, in half, lengthwise. Remove seeds from the peppers.
2. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill.
3. Baste and turn until tender, about 5 minutes per side.
4. Remove from heat and, when cool enough to handle, chop.

Assemble:

1. Spoon beans slightly off center on the tortilla and top with grilled vegetables and cilantro.
2. Fold and place on a platter or individual plates.
3. Serve with sour cream and other sauces available if desired.

ARROZ CON POLLO

Serves: 4

2 lb (960g) Chicken breast halves, without skin–4 halves
Salt
1/2 teaspoon (2 1/2 ml) Fresh ground pepper
1/2 teaspoon (2 1/2 ml) Paprika
2 teaspoon (10 ml) Olive oil
1 large Green pepper, chopped
3/4 cup (175 ml) Onions, chopped
1 1/2 teaspoon (3 ml) Garlic, minced
1 cup Long-grain rice
14 1/2 oz (450 ml) Chicken broth, defatted (1 can)
1/3 cup (75 ml) Dry white wine
1/8 teaspoon (1 ml) Saffron (optional)
16 oz (480g) Stewed tomatoes (or 14.5 oz (450 ml) can)
1 tablespoon (15 ml) Chopped parsley, fresh (or 1 tablespoon (15 ml) fresh chopped cilantro may be used)

1. Cut each breast in two pieces. Combine 1/4 teaspoon each of salt, pepper and paprika; rub mixture over chicken.
2. Heat oil over high heat. Add chicken. Cook until golden on all sides, approximately ten minutes. Remove chicken.
3. Add green pepper, onions and garlic to skillet. Cook, stirring until vegetables are tender. Add rice, cook, stirring until rice is opaque, 1 to 2 minutes.
4. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each of paprika and pepper, 1/8 teaspoon saffron powder. Bring to boil over high heat. Reduce heat to low; cover and simmer, 15 minutes.
5. Stir in chicken and stewed tomatoes with their liquid. Return to boil, breaking up tomatoes with spoon. Cover and simmer 20 minutes more, stirring once, until chicken and rice are tender and liquid absorbed. Stir in parsley. Spoon onto warm platter.

BEEF FAJITAS

Serves: 4

Marinade:

1 8-oz (250 ml) bottle Herbs and garlic oil-based
1 bottle or can Beer
1 tablespoon (15 ml) Chilli powder
1 1/2 teaspoons (7 1/2 ml) Garlic powder
2 tablespoons (30 ml) Lemon pepper
3 small Limes, juiced
2 teaspoons (10 ml) Cumin
1 large Onion, minced
1 teaspoon (5 ml) Cilantro (or parsley), minced
1 teaspoon (5 ml) Worcestershire sauce
1 teaspoon (5 ml) Cayenne pepper
1 Bay leaf

Fajitas:

8 Tortillas

2 tablespoons (30 ml) Vegetable oil
1 Garlic clove, minced
1 medium Onion, thinly sliced
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
1 lb (480g) Beef steak, in thin strips (see note)
1 tablespoon (15 ml) Chilli pepper
1 tablespoon (15 ml) Lime juice
1 tablespoon (15 ml) pickled jalapeno peppers
1/2 teaspoon (2 1/2 ml) Cumin

Ingredient Notes: Beef steak should be sirloin, flank or round. Pickled jalapeno peppers should be chopped and may be omitted if desired. Suggested toppings for fajitas: salsa, sour cream, chopped tomatoes, shredded Cheddar cheese, guacamole, shredded lettuce.)

1. Mix all ingredients marinade ingredients together to make a marinade. Pour over meat in a non-reactive container. Cover and stir occasionally for 6-8 hours prior to cooking.
2. Wrap stacked tortillas in foil. Bake at 350F/180C/gas mark 4 for 5 minutes, or until warm.
3. In large skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender. Remove from pan.
4. Add remaining oil to skillet. Brown beef, approximately 2 minutes. Stir in chilli powder, lime juice, jalapeno peppers and cumin. Return vegetables to skillet and heat through.
5. Spoon meat mixture into the center of each tortilla, top with desired toppings. Fold up bottom edge, then roll up. You may also want to simply serve the meat and the vegetables on two separate platters with small bowls of toppings so that everyone can assemble their own, according to individual tastes.

CHEESE ENCHILADAS, TEX-MEX STYLE

4 tablespoons (60 ml) Flour
1 teaspoon (5 ml) Black pepper
3 tablespoons (45 ml) Chilli powder
3 cups (750 ml) Water, boiling
1/4 cup (60 ml) Butter or oil, melted
12 Corn tortillas
2 teaspoon (10 ml) Ground cumin
10 oz (300g) Cheddar or Jack cheese, grated
1 teaspoon (5 ml) Salt
1 large Onion, diced or chopped
1 Beef Bouillon cube (may be omitted for vegetarian dish)
1/2 cup (125 ml) Green pepper, diced or chopped
1/2 teaspoon (2 1/2 ml) Garlic powder
1 1/2 cup (375 ml) Vegetable oil, hot for frying

1. Brown the flour at about 450F/230C/gas mark 8 for 10-15 minutes. Do not let it burn. Combine the browned flower with the other dry ingredients and blend with the butter (or oil) over low heat until smooth. Slowly add the boiling water, about 1/2 cup at a time, stirring continuously. Add the bouillon cube (if desired) and stir as you add the remaining water. Simmer the sauce for about one hour, stirring occasionally.
2. Fry the tortillas, one at a time for about five to ten seconds per side in the hot oil. They should not get crisp; time depends entirely on the temperature of the oil. Remove them from the oil, draining excess oil back into the skillet and then dip them in the hot enchilada sauce. Place tortilla on a plate and spoon about 1 tablespoon of the mixture of the onion and green pepper along a line about 11/2 inch from the center of the tortilla. Place about 1 tablespoon of the cheese along that line also. Carefully roll (it will be hot!) the tortilla around the filling and place it seam side down in a rectangular baking dish. Repeat with all the tortillas.
3. Pour the remaining sauce over the enchiladas and spread some of the remaining peppers and onions over the top. Top the dish with a generous portion of the grated cheese.
4. Back at 300F for 15-20 minutes. DO NOT OVERCOOK.

Optionally, you can add some spiced, cooked ground beef or some spiced, cooked boneless diced chicken to the filling; reduce the onion, pepper and cheese amount by one-half and add one tablespoon of the meat filling before rolling.

SOUTH OF THE BORDER RICE

Serves: 4

1 cup (250 ml) Rice
1 teaspoon (5 ml) White pepper
1 teaspoon (5 ml) Salt
1 1/2 cup (375 ml) Water
1 cup Yellow onion, diced
1/2 package Frozen mixed vegetables
1 tablespoon (15 ml) Chicken base (may substitute vegetable base for vegetarians)
1 tablespoon (15 ml) Garlic powder
1 tablespoon (15 ml) Oil

1. Brown the rice in a teaspoon of oil. Be careful not to overcook. Drain rice completely.
2. In a 1 1/2 quart saucepan, combine the water, tomato paste, diced onion, chicken (or vegetable) base and seasonings. Place pan on stove and bring to boil. Reduce heat to low and stir the rice into the liquid. Cover and allow the rice to cook for about 20 minutes. Do not stir the rice while cooking.
3. Thaw the vegetables with a gentle water spray and stir lightly into the cooked rice. Allow rice to stand for five minutes and serve with one of the sauces.

MEXICAN CORN BREAD

Serves: 8

1 cup (250 ml) Whole-wheat flour
1 cup (250 ml) Cornmeal
4 teaspoons (60 ml) Baking powder
1/2 teaspoon (2 1/2 ml) Chilli powder
1/4 cup (60 ml) Honey
2 teaspoons (10 ml) Egg substitute, dried
4 tablespoons (60 ml) Water
2 tablespoons (30 ml) Applesauce
1/3 cup (75 ml) Water
1/4 cup (60 ml) Onion, chopped fine
1/4 cup (60 ml) Green bell pepper, chopped fine
2 tablespoons (30 ml) Pimiento, chopped
3 tablespoons (45 ml) Green chillies, chopped

1. Mix dry ingredients together.
2. Blend in all moist ingredients and vegetables.
3. Place in lightly oiled or non-stick 8-inch square baking pan. Bake at 400 degrees for 30 minutes.

SAUCES

CHILLI PIQUIN SAUCE

1 oz (30g) Dried chilli piquin
1/4 teaspoon (1 ml) Cumin
1/4 cup (60 ml) Oil
8 oz (250 ml) Tomato sauce
1/2 teaspoon (2 1/2 ml) chopped fresh garlic

1. Heat oil until hot and remove from heat. Pour chilli to fry about 2 minutes in hot oil, then drain on paper towels.
2. Put chilli, tomato sauce, cumin and garlic in blender and mix, add salt to taste.
3. Serve in a bowl for dipping or topping.

CHUNKY GREEN STUFF

(GUACAMOLE)

Serves: 6

1/2 small Onion, very finely chopped
Fresh hot green chillies to taste (approximately 2 chillies serranos or 1 chilli jalapeno), stemmed, seeded and very finely chopped
1 medium Tomato, cored and very finely chopped
1 clove Garlic, peeled and very finely chopped
10 sprigs Cilantro, chopped
3 medium Avocados
Salt
1/2 Lime, juiced

1. In a medium bowl, mix the finely chopped onion and chillies with the tomato, garlic and cilantro.
2. Half the avocadoes lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from the pits; scoop out the pits and reserve. Scrape the avocado pulp from the skins and add to the bowl.
3. Using a spoon, roughly mash the avocado while mixing in the other ingredients, making a coarse, thick mass. Flavor with salt; add enough lime juice to give a little zing, if you wish. Return the pits to the guacamole and cover with some plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavours blend.
4. Use additional chopped onion and fresh cilantro, radish slices or rosettes, and/or a little crumbled Mexican cheese (queso fresco) or other fresh cheese like feta or farmer’s cheese for garnish.

Hints: Serrano chillies are fairly hot; you may want to reserve some of the chopped chillies and add later if you decide you would like a hotter guacamole. Discarding the seeds and membrane will reduce the heat. Lime juice squeezed over the top of the guacamole mixture will help preserve the vibrant green color.

GREEN CHILLI SAUCE

Serves: 4

2 tablespoon (30 ml) Oil
1 Garlic clove
1/2 cup (125 ml) Onion, minced
1 tablespoon (15 ml) Flour
1 cup (250 ml) Water
1 cup (250 ml) Green chilli, diced
Salt

1. In a heavy saucepan, sautee garlic and onion in the oil.
2. Blend in flour with wooden spoon; add water and green chillies. Bring to a boil and simmer, stirring frequently, for 5 minutes.
3. Salt to taste and serve in a bowl with fresh chopped cilantro on top, if desired.

HABANERO PEPPER SAUCE

Serves: 6

12 Habanero chillies, chopped after removing stems
1/2 cup (125 ml) Onion, chopped
2 Garlic cloves, minced
1 tablespoon (15 ml) Vegetable oil
1/2 cup (125 ml) Carrots, chopped
1/2 cup (125 ml) Distilled vinegar
1/4 cup (60 ml) Lime juice

1. Sautee the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat and simmer until the carrots are soft.
2. Place the mixture and the chillies in a blender, and puree the mixture until smooth.
3. Combine the puree with the vinegar and lime juice. Simmer for 5 minutes to combine the flavours.
4. May be strained into sterilized bottles and sealed for future use.

MEXICAN CHEESE DIP

Serves: 1

10 oz (300g) Pepper jack cheese, grated
1 medium Onion
Butter, to cook the onion
1 teaspoon (5 ml) Garlic, crushed
4 tablespoons (60 ml) Flour
1 can Tomato paste
1 cup (250 ml) whipping cream

1. Cook the onions in a pot until brown. Add the flour, garlic, cream and tomato paste.
2. When the mixture becomes soft and hot, gradually add the cheese until bubbly.
3. Serve with tortilla chips for dipping.

PICO DE GALLO

3 cups (750 ml) Onion, chopped
3 cups (750 ml) Tomatoes, diced
1 teaspoon (5 ml) Serrano peppers, chopped
1 tablespoon (5 ml) Cilantro, finely chopped
2 Limes, juiced
Salt, to taste
Pepper, to taste
1 pinch Garlic salt
2 Avocadoes, diced

1. Combine all ingredients and mix well. Refrigerate.
2. Serve with additional amount of fresh cilantro sprinkled on top for tortilla chips, fajitas or Mexican egg dishes.

SALSA VERDE

2 Garlic cloves, finely chopped
3 Scallions, finely chopped
1/2 cup Parsley leaves, finely chopped
1/4 cup (60 ml) Cilantro, finely chopped
1 Pickled jalapeno pepper, finely chopped
13 oz (400g/400 ml)Tomatoes, fresh or canned
4 oz (120g/125 ml) Mild green peppers, chopped
1/4 teaspoon (1 ml) Hot pepper sauce
1 teaspoon (5 ml) Salt (or to taste)

1. Combine garlic, scallions, parsley, cilantro, jalapeno peppers, and tomatoes in blender. Process until pureed. Add remaining ingredients and pulse twice to mix.
2. Refrigerate, covered, until ready to use.

EMPANADAS DE FRUTA

Serves: 8

Dough:

6 cups (1 1/2 litre) Flour
1 teaspoon (5 ml) Salt
1 tablespoon (15 ml) Sugar
3/4 cup (175 ml) Shortening
1 1/2 cup (375 ml) Water

FRUIT FILLING:

20 oz (600 g) Mixed dried fruit
1/2 lb (240 g) Raisins
3/4 cup (175 ml) Sugar
1/2 teaspoon (2 1/2 ml) Cloves, ground
1 teaspoon (5 ml) Cinnamon
1/2 teaspoon (2 1/2 ml) Nutmeg
1 cup (250 ml) Pinon nuts (other nuts may be substituted)

1. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices and nuts. Mix until well blended. (HINT: A 21 oz can of fruit pie filling of your choice can be substituted for the fruit filling mixture.)
2. Mix flour, salt and sugar; add shortening and mix well.
3. Add beaten egg to water and then add to dry mixture. Dough should be soft but not sticky.
4. Make small balls of dough. Roll out to 5 inches diameter and 1/8 inch thick. Place a heaping teaspoon of filling on half of the rolled out dough, turning the other half of the dough over and pressing edges together to make a turn-over. Pinch edges between thumb and forefinger, giving the dough a half turn.
5. Fry in deep fat until golden brown. Drain.

FRIED MEXICAN ICE CREAM

Serves: 4

1 quart (1 litre) Vanilla ice cream or any other flavor
1 cup (250 ml) Cornflakes or cookie crumbs, crushed
1 teaspoon (5 ml) Ground Cinnamon
1/2 cup (125 ml) Sugar
1 Egg
Oil for deep frying
Honey
Whipped Cream
4 Maraschino cherries

1. Let ice cream stand at room temperature for about 5 minutes to soften slightly.
2. Combine the cinnamon, sugar and cornflake (or cookie) crumbs in a shallow pan.
3. Using an ice cream scoop, make 4 balls of ice cream. Roll frozen ice cream balls in half of the crumb mixture to cover completely. Wrap each ball in a piece of aluminium foil and freeze five hours.
4. Beat egg and dip coated balls in egg, then roll again in the remaining crumbs. Freeze until ready to use.
5. When ready to serve, heat oil to 450F.
6. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil very briefly, about 5 seconds. Immediately remove and place on a dessert dish.
7. Drizzle with honey.
8. Continue to fry balls one at a time. Balls will be crunchy on the outside and just beginning to melt inside.
9. Serve immediately with a dollop of whipped cream and top with a maraschino cherry.

DRINKS

Raspberry Margarita

1 small package Frozen raspberries, 6 ounces (175 ml)
6 oz (175 ml) can Frozen limeade
Tequila or rum, enough to fill the empty limeade can
2 ounces (60 ml) Triple Sec

Put all ingredients in a blender. Blend, adding water for desired

consistency. Serves 6 to 8.

Strawberry Margarita

1/2 oz. (15 ml) Strawberry schnapps
1 oz. (30 ml) Tequila
1/2 oz. (15 ml) Triple sec
1 oz. (30 ml) Lemon juice
1 oz. (30 ml) Strawberries
Salt

Rub rim of cocktail glass with lemon juice and dip rim in salt. Shake schnapps, tequila, triple sec, lemon juice, and strawberries with ice, strain into the salt-rimmed glass, and serve.

Frozen Margarita

1 oz (30 ml) Lime Juice
1 1/2 oz (45 ml) Tequila
1/2 oz (15 ml) Triple Sec
Salt
Lemon juice, for rim of glasses

Place all ingredients in a blender. Blend, adding ice cubes until the drink becomes slushy and holds in peaks.

Rub rim of cocktail glass with lemon juice and dip rim in salt. Add icy mixture to glass and serve.

Serves 4.

In blender add the Lime Juice, the tequilla and the triple sec.

Blend, adding ice cubes until the drink becomes slushy and holds

in peaks. Serves: 4

Aztec Drink

1 tablespoon (15 ml) Cocoa
1 tablespoon (15 ml) Honey
1 teaspoon (5 ml) Cinnamon
Nutmeg, pinch
1 drop Vanilla extract
Chilli powder to taste

Mix with 2 cups (500 ml) hot water and leave until cold . To make the drink Spanish,

replace honey with sugar and serve hot.

Mexican Sunrise Punch

Serves: 6

1 can Orange juice concentrate
1 can Lemonade concentrate
1 can Limeade concentrate
9 cups (2 1/4 litre) Water
2/3 cups (150 ml) Tequila
1 can 12 oz (375 ml) Ginger ale
Grenadine syrup (optional)
Lime slices for garnish
Ice cubes

Put frozen juices in a medium-size punch bowl or large pitcher. Stir in water. Add tequila, ginger ale and about 1/4 cup grenadine (if desired). Add ice, stir again. Garnish with lime slices. Makes 12 cups.

Agua Fresca de Fruta

Mexican Fruit Cooler

2 cups (500 ml) Cold water
1 cup (250 ml) Ice
2 cups (500 ml) Fruit (cut into one-inch pieces unless otherwise specified)
1/4 cup (60 ml) Sugar (or to taste)
1 tablespoon (15 ml) Fresh lime juice (or to taste)

A delicious way to experiment with different fruit and herb tastes.

In a blender combine all ingredients and blend on high speed until completely smooth. Pour cooler through a fine sieve into a glass pitcher. Chill cooler and stir before serving. Makes about 5 cups.

Suggested fruits:

Honeydew or cantaloupe and mango (use only 1 cup fruit and one small mango);

Pineapple with a few fresh basil leaves;

Watermelon;

Strawberries; (halved) with a few fresh mint leaves;

Papaya;

Seedless red grapes (whole);

Red or green cactus pears (also known as prickly pears–available at specialty produce markets and many supermarkets), halved, pulp and scoop out the seeds (wear rubber gloves)

Optional: Add a shot of Tequila to make the drink alcoholic.