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Sopa De Fideo. Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups ...
The next time you hit up a Mexican or Tex-Mex restaurant, consider diving a bit deeper into the top shelf of the tequila bar, pairing these Osorio-recommended cocktails with common dishes on the menu:
Actor and tequila producer Diego Osorio shares the best drink pairings for Mexican restaurant classics.
Representation of a Mexican kitchen; in front are Mexican food and spices, while in the background there are typical utensils. Pozole is a traditional soup or stew from Mexico. The Spanish invasion of the Aztec Empire occurred in the 16th century.
A michelada (Spanish pronunciation: [mitʃeˈlaða] [1]) is a Mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of this beverage throughout Mexico. [2] [3]
Authentic sangrita from the Lake Chapala region of Jalisco is made with Seville orange, lime and pomegranate juices, with chili powder or hot sauce added for heat. However, most modern sangrita recipes (particularly outside of Jalisco) have mistakenly attributed the red appearance of the drink to tomato juice instead of the chile powder.
There's even a Mexican chocolate pecan pie on this list—a Southern classic with a boozy Mexican twist. Festive food goes hand in hand with festive drinks, so don't forget the Thanksgiving cocktails!
Champurrado is a Mexican chocolate drink, sometimes incorrectly called "Mexican chocolate tea". It is a popular recipe exported to the United States. This drink is made with chocolate and spice with cinnamon. Champurrado is related to xocoatl, which is a traditional Aztec cocoa-bean drink.