These are the fresh fruit drinks of Mexico that you find at markets everywhere served from large ribbed glass jars. Vendors at Mexican markets will offer licuados of all flavors made from local fruit, sugar, and water in a kaleidoscope of colors—hot pinks and greens from melons, yellow from pineapple, purple from hibiscus blossoms, orange from tangerines. No two licuado stands are alike, and this drink represents, for me, the infinite variety and vitality of Mexican cuisine. If you go to Mexico, be sure to try the local licuado, since each region and locality has its own special tropical fruits and ingredients. I prefer to use cane sugar for licuados as it produces a noticeably brighter fruit flavor. For a more natural sugar, substitute a light agave syrup, using about one-fourth less than for cane sugar. If you have a juicer that both squeezes the fruit and strains the pulp, it will produce a fantastic licuado base with the purest fruit flavor. With really ripe, sweet fruit, decrease the amount of sugar in the recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.