Fortunately, there is a huge variety of tasty, healthy Mexican beverages to go with every meal.

Chocolate is popular in Mexican dishes, or even as a dessert. But it’s more often consumed in the form of a hot chocolate drink in Mexico. Mexican chocolate, tends to be more granular and bitter than that from other countries. That makes it a perfect ingredient for a breakfast or dessert beverage. Melt the chocolate, add a bit of sugar to taste, milk, and voila!

And of course, beer is enjoyed south of the border, where it is called cerveza. And Mexican breweries are second to none in producing some truly great beers. But to make a really great Mexican “drink”, try a Michelada. This drink is a mixture of beer, Tabasco sauce, soy sauce, Worcestershire sauce, lime, and a little salt around the rim. Wow, tasty!

But you can also enjoy a really great fruit drink with all the flavor and without the alcohol. Aqua fresca (a Mexican cooler) comes in a variety of flavors such as guava, pineapple or mango. The agua de tamarindo is a great favorite, and is made from the tamarind(a tropical tree). For something even lighter try the agua de Jamaica made from the Hibiscus flower.

Naturally, there is the traditional margarita, made from tequila and sweet-n-sour and lime. After that you’ll be ready for a good meal or a good siesta. If you prefer your tequila straight, Salud! But don’t forget the salt and lime.

After dinner try a Mexican coffee. Brew the coffee dark, then liven it up with a shot… or two(wink wink) of tequila, and Kahlua. For a real tasty treat, add the same amount of Rompope, a kind of vanilla Mexican liqueur. Or, for something a little more straightforward, just try a bit of the Rompope all on its own.

Between beer for lunch, pre-dinner margaritas, and an after-dinner Mexican coffee you might just be laying on the floor and the next morning could be a bit dicey. So, maybe you better have some of that milk after all. Now this is my favorite drink of all, served ice cold, horchata!

Horchata is a traditional Mexican drink made from rice, water, cinnamon, almonds, and sugar. But milk is often added as well. It is reputed to be good for hangovers. But even if it’s not, the taste will help you forget your headache and remind you that you are in paradise! Salud!

Have a recipe you want to share? Send me an email: Craig@travelmexicowithme.com

Mexican desserts aren’t the first thing that leap to mind when thinking of Mexican cuisine, but I must confess they are my favorite.

Here’s a few recipes that should convince even the hardest skeptic.

- Crema Catalana

An import from the Catalan area of Spain, this creamy dessert is easy to prepare and even easier to eat.

Ingredients:
4 egg yolks
2 cups of milk
5 oz of granulated sugar
1 cinnamon stick
1 lemon rind
1 tsp vanilla extract
1 tbsp cornstarch

Grab a saucepan and pour in the milk, then add the lemon rind, vanilla extract and cinnamon. Bring to a boil and simmer for a few minutes.

Whisk the egg yolks vigorously, pouring in the cornstarch and five ounces of sugar. Keep it up until the mixture is thick. Then pour it over the milk, stirring well.

Heat to thicken, then allow to cool. Refrigerate for a few hours, then devour!

- Ensaimadas

This sweet bread recipe is my favorite and will have everyone begging for more.

Ingredients:
2 large eggs
8 fl. oz of milk
4 oz of sugar
16 oz of all-purpose flour
6 oz butter
2 tbsp olive oil
4 tsp dry yeast
1 tsp salt

Warm the milk and dissolve the yeast in it. Then blend sugar, salt and flour and add to the milk. Blend with a mixer about two minutes until smooth. Add in the eggs, then pour in the olive oil and blend well. Knead the dough until all the ingredients are well mixed.

Cover with a damp towel and let the dough rise for about an hour. Knead again, then roll the dough out on a bread board with a rolling pin. Brush with butter and roll up the dough, then leave it for another hour. Coil the roll and bake at 375F/190C for 45 minutes. MMM MMMM.

- Leche Frita

Few cultures would be adventurous enough to call a recipe ‘fried milk’, especially since it’s made by boiling and frying. But that’s the foundation for this irresistible treat. Great desserts don’t come any easier than this one.

Ingredients:
2 eggs
32 fl. oz milk
4 oz sugar
6 fl. oz olive oil
1 tsp sunflower oil
4 oz cornflour
1 cinnamon stick

Bring the milk to a boil and add cornflour and sugar, then add the cinnamon stick and continue for ten minutes more. Stir frequently.

Then, pour the mixture into a tray and allow to cool to room temperature. As it cools it will thicken. Slice the result into squares about two inches on a side. Coat the results with egg and fry on medium heat. Milk never tasted so good.

- Torrijas

This fried bread dessert is another sweet favorite for lovers of Mexican cuisine.

Ingredients:
8 eggs
32 fl. oz of milk
16 oz of honey
16 oz of sugar
1 loaf wheat bread

Slice an uncut loaf of wheat bread into thick slices. Whisk the eggs well. Add sugar into the eggs and blend. Dip the bread slices into the mixture, coating them well. Fry them to a crisp, golden brown and top with honey. Unbeatable.

Mexican desserts are some of the best I have ever tasted, sweet and mouth watering… I just can’t get enough.

If you have a Mexican recipe that you would like to share. Feel free to email it to me and I will post it up for all to try. Until then enjoy!

Here are four great recipes, of some of those delicious concoctions.

- Fabada Asturiana

Fabada is a soup imported to Mexico centuries ago by the Spaniards from the Asturia mountain section of Spain. It has since conquered many lips.

Ingredients:
1 lb large white Fava beans
4 small chorizos
1/4 lb pancetta
1/4 lb jamón serrano
2 garlic cloves, chopped
1/2 tsp paprika

Soak the beans overnight. The next day, put the chorizos, pancetta and jamón serrano in a pan and spread the beans over the meat. Then cover the mixture with water. Bring the result slowly to a boil and let it simmer for about an hour. Check it occasionally to make sure the water hasn’t boiled away and exposed the ingredients. Then, sprinkle the garlic and paprika over the stew and cook for another hour.

- Gazpacho

Making a traditional gazpacho takes only a few minutes of preparation and the ingredient list is pure simplicity.

Ingredients:
4-14 1/2 oz cans of Mexican stewed tomatoes
1 large cucumber
1 bell pepper
2 tbsp chopped green chiles

Just chop the cucumber and bell pepper then mix up the ingredients. Refrigerate the mixture overnight. And voila, easy!

- Sopa de Huevo

The Chinese aren’t the only ones who can produce an outstanding egg soup. This one has many of the same ingredients, but makes for a delightful variation.

Ingredients:
3 eggs
6 cups of chicken broth
1 tbsp all purpose flour
1 tsp parsley, chopped
A pinch of chile powder

Bring the chicken broth to a slow boil. While you’re waiting, whip the eggs together with the flour using a whisk. Add the egg-flour mixture. Simmer for another ten minutes, stirring occasionally to make sure the eggs don’t clump. Top with a little parsley and sprinkle chile powder on top. Spicy.

- Sopa de Ostiones

Many parts of Mexico are near the sea and fishing is an ancient and honorable profession in this land.

Ingredients:
4 dozen oysters
1 tomato
1/2 cup of white wine
2 carrots
2 potatoes
1 garlic clove, chopped

Chop up the potatoes and carrots into medium-sized chunks. Bake the tomato for about 15 minutes at 350F/177C, then peal off the outer layers. Then fry it in oil for a few minutes and slice it up. Add the vegetables to about 6 cups of water and heat. Add the oysters, then pour in the wine. Add the garlic and cook for another ten minutes. Seafood doesn’t get any better than this.
These delicious samples of Mexican sopas are easy to make and will delight palates of any nationality. They can be served as an appetizer or  the main meal for lunch or dinner. But whenever they’re tried, they’ll make for happy palates.

If any of these recipes caught your taste buds, then I highly recommend you check  out:

The Best of Mexico: A Cookbook

If you have a Mexican recipe that you would like to share. Feel free to email it to me and I will post it up for all to try. Until then enjoy!

Chiles are now grown in many countries around the globe. India is one of the world’s largest producers today, growing a million tons per year, thats right India my friend (as I speak in my corny Indian accent). But, while the chiles grown in Mexico may be a small percentage of the total (about 15%), there flavor is among the best in the world.

Jalapeño varieties account for about half the total acreage planted. They give a well known bite to a dish with a flavor that far outlasts the sting. There’s simply no substitute for this yellow-green fruit rated between 3-6 thousand on the SHU scale. Just so you know, the Scoville(SHU) scale measures the ‘zing’ of chile peppers. In pure form, the chemical capsaicin(the chemical that gives it the Spice!) is rated 16 million.

Anchos and Serranos together account for a little over half of the remainder of Mexico’s chile acreage. The Ancho from Poblano matures to a deep red that mirrors the rich flavor within. Another variety develops to a rich brown. Serrano, by contrast, is picked green to make a great sauce. Pasilla is another chile pepper that is a popular ingredient to a fine mole.

Tabasco chiles are well known, thanks to the well known hot sauce. In Mexico a few of these are grown in every garden in Veracruz(located on the Eastern Gulf) and the native state Tabasco that gives the chile its name.

The Guajillo-puya is also used to make a great many hot sauces, thanks to its rich flavor and ample capsaicin concentration. But the champion for heat…-insert drum roll here- has to be the Habañero. Habañero is produced at about 3% of the volume of jalapeños, which is not too much, but they make up for it by ranking at 300,000 SHU. Now, that’s HHHot!

And Vitamins too!! Yes,Chile peppers are chock full of beneficial vitamins. They contain twice as much percentage wise as carrots and five times as much as tomatoes. They’re rich in vitamin A and supply ample vitamin B6. Time to toss out those Flinstones.

Chile peppers, like many colored fruits… wait did you say fruit? Yes, chili peppers are a fruit, not a veggie. They are rich in carotene’s and other phytochemicals. The nutrition value of these substances is a hot area of research. But scientific evidence already strongly suggests they help reduce cell damage thanks to their anti-oxidant properties, and that helps keep the cardiovascular system in top shape.

But whether you enjoy chile peppers for their great taste, to test your heat resistance, or just because you want to eat healthy, you don’t have to compromise. With one ingredient you can have it all.. La Chili Pepper!!

If you enjoyed my article on La Chili, and you feel like getting started in the kitchen I highly recommend taking a look at Salsas That Cook: Using Classic Salsas to Enliven Our Favourite Dishes . Rick has countless delicious recipes listed in side that utilize chili’s, making it a red Hot book to have in the kitchen.