In honor of #MargaritaWeek, I’d like to share a cocktail recipe that my father introduced me to on one of many family trips to Mexico. It was on a day trip to Lake Páztcuaro, Michoacán — a two-hour drive from my father’s hometown of Acámbaro, Guanajuato — that I first encountered the Paloma. As a child I used to relish watching the señoras in Pátzcuaro prepare this colorful cocktail. Read More…
Today I celebrate another year of life and all I have to say is boy does time fly! To mark the occasion, I am sharing the recipe for this traditional Mexican cocktail. I learned to make this drink with my friend Ana and her mother on one of their trips to Colorado. It originates in La Barca, Jalisco and gets its name from the large clay bowl or cazuela in which it is served.
Read More…
My sister, Vanessa, has mastered the michelada so this week you’ll hear from her about this fun and refreshing Mexican cocktail.
—
A michelada is like Bloody Mary’s cool Mexican cousin – only instead of vodka, it is made with beer. I perfected this recipe while visiting family in Mexico City and really like how you can add different twists to suit your own taste buds. For example, I now break up a dry chile japonés and add it to my michelada to make it extra spicy. I have even added a splash of steak sauce to create a whole new flavor profile. The key ingredients in a michelada include beer, fresh lime, salt, and Worcestershire sauce. Everything else is optional. So go ahead and experiment with this recipe, and don’t be afraid to add your own flavor to the mix! – Vanessa Wiarco Read More…
Dolores Wiarco Dweck, known by her nearest and dearest as Lola, has a great appreciation for Mexican cuisine and culture. Lola's culinary mentors include her relatives and friends as well as some of Mexico’s great chefs and home cooks. She preserves and shares her favorite recipes through Lola’s Cocina.
