Serve this more northern version of the Mexican drink as a chaser to straight tequila in a glass rimmed with salt. Sip the tequila, then the sangrita, then suck on a lime slice. Repeat the procedure as often as you dare! Or, mix the tequila into the sangrita.
Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat--the longer the chiles are left in, the hotter the liquor will get!
My friend Richard Sterling developed this recipe, which is his version of how the Spaniards transformed Montezuma’s favorite spicy beverage with the addition of alcohol. He commented: "Salud! Drink to the Old World and the New."
"This recipe was handed down from a singer who swears she has stopped numerous sore throats by drinking this tea regularly upon any hint of a cold," says Brenda Roes of Glendale, California. "I've since added to it, and it has helped me combat the winter nasties. It tastes horrible."
In 1969, our Canadian neighbors in Calgary invented the Caesar Cocktail to celebrate a new restaurant. The drink now consistently ranks in the top ten favorites. With the addition of wasabi, this recipe takes the Bloody Caesar to where no drink has gone before.
So named because it was served to visitors of chili con carne cookoffs by the Red Ass Chili Team. This mix will spice up your morning and possibly help with that hangover from the night before. Omit the habanero unless you like it extremely hot! I've heard that this mix is also good without alcohol, but I've never tried it that way.
Why wouldn’t the cooks of Cerén have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce was served over stewed duck meat, as ducks were one of the domesticated meat sources of the Cerén villagers.