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Spiced Tomato Juice Chaser for Tequila

by Maria Elena Cuervo-Lorens on September 3, 2014 · 0 comments

Banderita by Cristiano Oliveira


There are many versions of the popular sangrita, a chaser for a straight shot of tequila. It is common in Mexico City to serve premium tequila accompanied with sangrita, a favourite of my family. There always seems to be a batch of this sophisticated sangrita in the fridge.

The Spaniards brought with them to La Nueva España (New Spain), their knowledge of the distillation process learned from the Moors, giving birth to one of the most wonderful beverages: Tequila.

Agave tequilana Weber is the scientific name of the cactus that produces tequila. This agave plant grows in a semi-dry climate in clay-like soil with a high basalt and iron content, conditions that are found mainly in the State of Jalisco, around the city of Guadalajara where the township of Tequila is located.

Tequila is aged in white oak casks. Once this process is finished Tequila is ready to be bottled. The name ‘Tequila’ is protedted and recognized as a native beverage.

The following recipe is my sister-in-law Beatriz’s version, and I must say it is especially good. She serves it in a clear glass pitcher and it looks extremely appealing. It keeps very well, refrigerated, for up to two days. Enjoy sangrita with good Tequila. Any tequila worth buying will have on its label: 100% agave. *

2 green onions or ¼ cup of minced white onion
¾ cup finely chopped fresh cilantro leaves
3 to 4 serrano chiles, finely chopped
4 cups V-8 or tomato juice
Juice of 2 limes
Juice of 2 oranges
1 teaspoon Worcestershire sauce
1 teaspoon Maggi sauce
1 teaspoon Jalapeño Mexican Hot Salsa Bufalo
Salt and pepper

In a bowl, mix the onion, cilantro and chiles with the V-8, lime and orange juices. Add the Worcestershire, Jalapeño, and Maggi sauces, and salt and pepper to taste.

Transfer the sangrita to a glass pitcher and refrigerate, covered, overnight or for several hours before serving.

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Mexican Culinary Treasures: Recipes From Maria Elena's Kitchen

Maria Elena Cuervo-Lorens is the author of Mexican Culinary Treasures cookbook. She takes you back to her childhood, spent around her grandmother’s table on a shopping expedition with her mother to Mercado La Merced, and for a merienda (snack) of café con leche and bizcochos (Mexican sweet rolls) at a bakery in downtown Mexico City. The authentic Mexican recipes she shares with us include tacos, quesadillas and enchiladas. The nouvelle cuisine of cosmopolitan Mexico City, such as cuitlacoche (huitlacohe) crepes, oysters with chipotle chile. There are many more recipes of cocktails with tequila on pgs. 212 and 213 of her book.


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