A Tequila Toast to the New Year!

Well, another year is coming to a close, and there’s nothing better than tequila to usher in the New Year.  From all of us here at the MexGrocer Blog, we wish you a happy and tasty 2011.  Oh, and don’t forget to add some chile to those tequila drinks!

Tequila Enchilado
(Chilied Tequila)

Sauza Tequila Neon Sign
This recipe is a variation on spiced vodkas but with Mexican spices.  It can be used in any drink recipe requiring tequila, or downed straight.  Note: This recipe requires advance preparation.

1 liter white tequila
10 coriander seeds
10 chiltepíns or chile piquíns
10 black peppercorns
2 sprigs cilantro
2 long lime peels
2 tablespoons salt
1 teaspoon chile piquín powder
1/2 lime

Open the bottle of tequila and add the coriander seeds, chiltepins, peppercorns, cilantro, and lime peels.  Close the bottle and refrigerate for at least 4 hours and preferably overnight.
Combine the salt and chile piquín powder in a shallow bowl and mix.
To serve, pass the lime over the rims of shot glasses, dip the glasses in the salt mixture, and pour in the chilled and chilied tequila.
Yield: 1 liter
Heat Scale: Medium

Sangrita de Chapala
(Chapala’s Little Bloody Drink)

Sangrita de Chapala

This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the Norteamericanos do.  The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty.  Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.

2 cups orange juice
3/4 cup grenadine syrup
2 teaspoons Mexican hot sauce of choice (or substitute any habanero hot sauce)
1 tablespoon salt

Combine all the ingredients in a jar, shake well, and chill.
Yield: About 3 cups
Heat Scale: Medium

For more food history and recipes on the subjects of Mexican and Southwestern cuisine, just click on the image below.

AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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