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Costa Rica

Costa Rica, in Central America, is a beacon of eco-tourism, with rainforests, volcanoes, and beaches hosting a biodiversity powerhouse—5% of the world’s species. San José, the capital, is a lively base for exploring natural wonders like Arenal Volcano and Monteverde Cloud Forest. Known for its “Pura Vida” lifestyle, Costa Rica abolished its army in 1948, investing in education and conservation instead. Its stable democracy and renewable energy leadership make it a regional standout.

Costa Rica

Featured Dishes from Costa Rica

Agua dulce

Agua dulce

Aguapanela, agua de panela or agüepanela is a drink commonly found throughout South America and a few parts of Central America and Caribbean. Its literal translation means "panela water" as it is an infusion made from panela which is derived from hardened sugar cane juice. Though recipe variations exist throughout South America, it is most popular in Colombia. In Colombia, it is commonly drunk with a hint of lemon, much the way tea is consumed. Aguapanela is made by adding pieces of panela to water and stirring until the pieces are entirely dissolved. The drink may be served hot or cold, with lemon or lime often being added. In the hot form, sometimes milk or a chunk of cheese is added in place of fruit juice.

Arepa

Arepa

Arepa is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Luis Caballero Mejías [es], a Venezuelan engineer, and became an instant success.

Avena con leche

Avena con leche

Avena is a beverage prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar consumed in Latin America and Caribbean. Other spices such as allspice, vanilla, nutmeg, ginger, and citrus peel are popular. Avena means oat in the Spanish language. It is somewhat similar to horchata, a sweet nut milk drink from Spain. Avena is prepared using water and milk brought to a boil. Sugar and a small amount of oatmeal are added and cooked. If water is used, some amount of milk may optionally be added at the end of cooking. The oats may then be strained out, blended using a blender, or simply allowed to settle to the bottom of the pitcher. A cinnamon stick is sometimes added to the pitcher.

Chorreada

Chorreada

Corn pancake, serve with, for example, sour cream

Coffee

Coffee

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Eggs

Eggs

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Facturas

Facturas

Media lunas pastries filled with dulce de leche, drizzled with chocolate, etc

Gallo pinto

Gallo pinto

Gallo pinto or gallopinto is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well. It has similarities with the Cuban moros y cristianos dish. It is served with breakfast, lunch, and dinner. The beans in gallo pinto are cooked with garlic, oregano and onion. When the bean juice is in equal parts with the beans, they are then combined with leftover or previously prepared rice. The rice is prepared with bell peppers, salt and onions. Gallo pinto means "spotted rooster" in Spanish. The name is said to originate in the multi-colored or speckled appearance that results from cooking the rice with black or red beans. The term may also be shortened depending on the region.

Huevos rancheros

Huevos rancheros

Huevos rancheros is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms. The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a spicy salsa made of tomatoes, chili peppers, and onion. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish. As the dish spread beyond Mexico, variations using pureed chile or enchilada sauce instead of tomato-chili pico de gallo have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range.

Orange juice

Orange juice

Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and " bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ". Commercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. This removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. Additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate.

Patacones

Patacones

Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones in Jamaica, Puerto Rico, Mexico, Nicaragua, Cuba, Honduras and Venezuela, fritos in Dominican Republic, they are also known as tachinos or chatinos (Cuba), bannann peze (Haiti), patacones (in Ecuador, Panama, Venezuela, Colombia, Costa Rica and Peru) and, sometimes, patacón pisao in Colombia. Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and then fried twice. The raw slices of plantains are fried for one to sixty minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a tostonera, or less conveniently, with any kitchen utensil with a sufficiently large flat surface—for instance, between two plates. The flattened plantain slices are then fried once again until they are crisp and golden brown. Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions, it is customary to dip them in mojo (a garlic sauce) or ají. In Colombia they are sometimes served with hogao sauce or topped with seasoned shredded beef. In Costa Rica, they are often eaten with a paste-like dip made from black beans. In the Dominican Republic, they are commonly served with fresh lime wedges to squeeze over them and salt for sprinkling. In Guatemala on the Caribbean side, they are usually served as a side dish with fish or any poultry, sprinkled with a little salt. In some countries, they are served topped with cheese as an appetizer or with shrimp ceviche, pulled chicken, or avocado salad. They can also be bought prepared from supermarkets. This dish is found in all varieties of Caribbean cuisine. In Nicaragua, they are typically served with fried cheese and sometimes with refried beans. In Puerto Rico, they are commonly seasoned with garlic salt and eaten with fry sauce, mojo, or pique verde boricua.

Seafood

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Steak

Steak

A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle , but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. Some cured meat, such as gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak.

Tamales de elote

Tamales de elote

Fresh corn tamales, serve with queso fresco, crema, lime wedges

Arroz con leche

Arroz con leche

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia, where rice is a staple. Some variants are thickened only with the rice starch, while others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Barquillo

Barquillo

Barquillo is a crispy rolled wafer pastry originating in Spain. It is made from the basic cookie ingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known as barquilleros who carried a characteristic red roulette tin . It was introduced to Latin America and the Philippines during colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type of Christmas cookie. It is also popular during various fiestas. It spread to neighboring countries and today is extremely popular in East and Southeast Asian countries. The Spanish name barquillo means "little boat". It is derived from the ancient tradition of heating the biscuits in convex or boat-shaped molds. Barquillos are also known by a variety of names. In English it is also known as biscuit roll, cookie roll, crispy biscuit roll, egg roll, crisp biscuit roll, or love letter. The Chinese name for this snack, "蛋卷", can be directly translated into English as "egg roll". However, the food item known in the West as egg roll is very different. Barquillos are thin wafers made from flour, sugar, egg whites and butter that is rolled into the shape of a long hollow tube or a cone. They can also be sold simply folded over twice in a fan shape. In Spain, it was traditionally sold by roaming roadside vendors known as "barquilleros" (or "barquilleras") during festive events. In Madrid, barquilleros are particularly associated with the fiesta of San Isidro Labrador, where the vendors typically dress in castizo (chulapo) attire.

Bizcocho

Bizcocho

Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic, and Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie. The word bizcocho comes from the Latin bis coctus, which means "cooked twice", that is why it was often soaked in wine, due to the low humidity it had. The Uruguayan sponge cake is frequently related to the German pastry. It is argued that it is a derivative of krapfen, which was brought by the German immigration that went to the Río de la Plata region.

Bizcochuelo

Bizcochuelo

Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic, and Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie. The word bizcocho comes from the Latin bis coctus, which means "cooked twice", that is why it was often soaked in wine, due to the low humidity it had. The Uruguayan sponge cake is frequently related to the German pastry. It is argued that it is a derivative of krapfen, which was brought by the German immigration that went to the Río de la Plata region.

Bolitas de coco

Bolitas de coco

Budín de pan

Budín de pan

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Some other names bread pudding goes by is "poor man's pudding", "bread and butter pudding" or just "pudding". Savory puddings like breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada. In Liverpool in the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".

Buñuelos de yuca

Buñuelos de yuca

Yucca fritters served with spiced syrup

Cajeta

Cajeta

Dulce de leche , caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. Since 1998, and at the initiative of the Argentine Center for the Promotion of Dulce de Leche and Related Products, International Dulce de Leche Day is celebrated every October 11.

Cajeta de coco

Cajeta de coco

Ball shaped coconut sweets

Chancletas

Chancletas

Slippers, chayote squash halves filled with a mixture of mashed chayote, cookie crumbs, sugar, cinnamon and raisins

Charlotte Russe cake

Charlotte Russe cake

A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect. The variant charlotte russe also called charlotte parisienne, created by the French chef Antonin Carême, uses a mold lined with ladyfingers and filled with Bavarian cream. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

Chicheme

Chicheme

Sweet corn beverage

Churro

Churro

A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and the Southwestern United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras, jeringos, or tejeringos in some regions. They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite traditional to Brazilian churros.

Cocada

Cocada

Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela, Ecuador and Goa Former Estado da Índia Portuguesa. They are oven baked but are served at room temperature to provide their chewy and soft texture. Made with eggs and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, however the traditional variations are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of cocadas recipes, from the typical hard, very sweet balls to cocadas that are almost the creamy texture of flan. Other fruit, often dried, can be added to the cocadas to create variety, which will also lend to a wide spectrum of cocada colors. Cocadas are mentioned as early as 1878 in Peru. In Colombia and Mexico, Conserva de coco are sold not only as artisan candies from shops, but commonly on the streets, out of baskets, and particularly on the beaches, by men or women who carry them on large aluminum trays. In Uruguay, they are commonly sold in bakeries under the name of coquitos, the more delicate versions include a cherry on the top and syrup coating, sometimes they fill the boxes of assorted masas.

Dulce de leche

Dulce de leche

Dulce de leche , caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. Since 1998, and at the initiative of the Argentine Center for the Promotion of Dulce de Leche and Related Products, International Dulce de Leche Day is celebrated every October 11.

Empanada

Empanada

Sweet, filled hand-held pie

Empanadas de chiverre

Empanadas de chiverre

Baked flour dough empanadas with a sweet chiverre squash filling, common during Lent and Easter

Empanadas de platano

Empanadas de platano

Plantain empanadas

Ensalada de frutas

Ensalada de frutas

Flan

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Flan de coco

Flan de coco

Flan custard with coconut

Galleta Maria

Galleta Maria

Marie cookie, a brand name cookie that is commonly eaten with coffee

Helado

Helado

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Helado de mango

Helado de mango

Mango ice cream

Hojuela

Hojuela

A Hojuela , also called a Hojaldra, is a traditional Spanish and Latin American sweet baked-good originating in Spain. In Latin American countries, especially Colombia, and in Spain, it is commonly made during Holy Week and the Christmas season. Ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar. In Colombia, Hojuelas are commonly made during the Holiday season. They are generally eaten along with manjar blanco, natillas, and buñuelos. Hojuelas are typically made with wheat flour, eggs, water, and half a cup or less of orange juice. Strips of the batter are fried in vegetable oil. In Chile, hojuelas derive from a traditional recipe using palm syrup.[citation needed]

Lengua de gato

Lengua de gato

Thin butter cookies

Mazamorra

Mazamorra

Mazamorra, or masamorra, is the name for numerous traditional dishes from the Iberian Peninsula and Hispanic America. In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients. Mazamorra is usually made with the same boiled maize used to make locro.

Melcocha

Melcocha

Taffy-like candy, may also contain nuts

Merengue

Merengue

Meringue is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature (80–90 °C or 176–194 °F) for an extended period of up to two hours. The Oxford English Dictionary states that the French word is of unknown origin. The name meringue for this confection first appeared in print in François Massialot's cookbook of 1692. The word meringue first appeared in English in 1706 in a translation of Massialot's book. The first documented recipes recognizable as meringues are found in two considerably earlier 17th-century English manuscript books of recipes which give instructions for confections called "white biskit bread" in the book of recipes written in 1604 by Elinor Fettiplace (c. 1570 – c. 1647) of Gloucestershire and called "pets" in the manuscript of collected recipes written by Lady Rachel Fane (1612/13 – 1680) of Knole, Kent. Slowly baked meringues are still referred to as "pets" in the Loire region of France due to their light and fluffy texture.

Natillas

Natillas

Natillas is a term in Spanish for a variety of custards and similar sweet desserts in the Spanish-speaking world. In Spain, this term refers to a custard dish made with milk and eggs, similar to other European creams as crème anglaise. In Colombia, the delicacy does not include eggs, and is called natilla. Natillas is a diminutive of nata ("cream", in English), that is, crema de leche (milk cream), referring to the consistency of the dish. In Spain, natillas is a custard dish typically made with milk, sugar, vanilla, eggs, and cinnamon. The dish is prepared by gently boiling the milk and slowly stirring in the eggs (often just the yolks) and other ingredients to create a sweet custard. It is often served with a María biscuit on top.

Paleta

Paleta

An ice pop is a liquid/cream-based frozen dessert on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is frozen while at rest, becoming a solid block of ice with an icy texture. It is a fusion of flavored liquid, like juice or a sweetened water-based liquid. The stick is used as a handle to hold it. Without a stick, the frozen product would be a freezie. It can be calorie restricted, but commercial options usually contain added sugars, corn syrup and artificial ingredients. An ice pop is also referred to as a popsicle in Canada and the United States, a paleta in Mexico, the Southwestern United States and parts of Latin America, an ice lolly or lolly ice in the United Kingdom and Ireland, an ice block in New Zealand and Australia, an ice drop in the Philippines, an ice gola in India, ice candy in the Philippines, India and Japan, ai tim tang or ice cream tang in Thailand, and a kisko in the Caribbean. The term icy pole is often used in Australia, but is a brand name.

Pan dulce

Pan dulce

Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. They are inexpensive treats and are consumed at breakfast, merienda, or dinner. The pastries originated in Mexico following the introduction of wheat during the Spanish conquest of the Americas and developed into many varieties thanks to French influences in the 19th century. The creative contribution of French baked goods to Mexico's cuisine peaked in the early 20th century during the dictatorship of Porfirio Díaz. Skilled Mexican bakers adopted French techniques to create new bread designs with colorful names. Today it is estimated that there are between 500 and 2,000 types of bread currently produced in Mexico. Among these are: A beso , from Mexico, is made by creating round domes on the top with a drop filling of jam in the middle.

Piñonate

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

Profiteroles

Profiteroles

A profiterole , chou à la crème ( French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Queque

Queque

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed with syrup, or with a coat of icing. The earliest recipe for pound cake is found in the English cook book The Art of Cookery by Hannah Glasse, published in 1747. The first U.S. cookbook, American Cookery, published in 1796, has a recipe for pound cake. Over time, the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.

Queque navideño

Queque navideño

Christmas cake, made with dried fruit and rum

Rosquillas

Rosquillas

Doughnuts, made with wheat flour and, for example, lemon zest, anise, covered in icing, rosquillas in Latin America are made with corn flour

Suspiro

Suspiro

Meringue cookies, also refers to cake frosting in the Dominican Republic

Suspiro limeño

Suspiro limeño

Vanilla custard with port wine merengue and cinnamon

Torrejas

Torrejas

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights . When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Torta de chocolate

Torta de chocolate

Chocolate cake or chocolate gâteau is a cake flavored with melted chocolate, cocoa powder, or both. It can also have other ingredients such as fudge, vanilla creme, and other sweeteners. The history of chocolate cake goes back to the 17th century, when cocoa powder from the Americas was added to traditional cake recipes.

Tres leches

Tres leches

A tres leches cake , dulce de tres leches, also known as pan tres leches (lit. 'three-milk bread') or simply tres leches, is a sponge cake originating in North, Central and South America soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. Tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. By 1896, the U.S. Department of Commerce was exporting condensed milk to Nicaragua. Cattle, sugarcane plantations, and milk preservation techniques were introduced to Nicaragua by that time, by way of American military occupation.

Trits

Trits

Vanilla and chocolate ice cream sandwiches

Yema

Yema

Yema is a sweet custard confectionery from the Philippines. It is made with egg yolks, milk, and sugar. The name yema is from Spanish for "egg yolk". Like other egg yolk-based Filipino desserts, it is believed that yema originated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.

Agua de arroz

Agua de arroz

Rice water is a suspension of starch obtained by draining boiled rice or by boiling rice until it completely dissolves into the water. It has sometimes been used as food for people with medical conditions affecting the digestive system.[better source needed] It has been claimed to be particularly effective in the treatment of diarrhea such as that arising in cholera or gastroenteritis.[better source needed] Historically, women in various Asian regions such as China, Japan, and Southeast Asia have applied rice water as a hair treatment for hundreds of years. The use of rice water has dated back to the Heian period in Japan. Japanese women during this time period were known to have floor-length hair kept healthy by bathing it in rice water. Today, a group known as the Yao people reside primarily in Huangluo, which is a village in China. The Yao women are famous for their extremely long hair, averaging about 6 feet in length. Not only is their hair long, but it is said that it takes much longer for a Yao woman's hair to lose its color and begin to turn gray; apparently it is only when they reach their 80s that they begin to experience hair color changes. The Yao women attribute their long and healthy hair to bathing and soaking it in rice water.[dubious – discuss][medical citation needed]

Agua de cebada

Agua de cebada

Agua de pipa

Agua de pipa

Agua dulce

Agua dulce

Aguapanela, agua de panela or agüepanela is a drink commonly found throughout South America and a few parts of Central America and Caribbean. Its literal translation means "panela water" as it is an infusion made from panela which is derived from hardened sugar cane juice. Though recipe variations exist throughout South America, it is most popular in Colombia. In Colombia, it is commonly drunk with a hint of lemon, much the way tea is consumed. Aguapanela is made by adding pieces of panela to water and stirring until the pieces are entirely dissolved. The drink may be served hot or cold, with lemon or lime often being added. In the hot form, sometimes milk or a chunk of cheese is added in place of fruit juice.

Ambar

Ambar

Aqua de sapo

Aqua de sapo

Lemonade with ginger and brown sugar

Arabica coffee

Arabica coffee

Coffea arabica , also known as the Arabica coffee, is a species of flowering plant in the coffee and madder family Rubiaceae. It is believed to be the first species of coffee to have been cultivated and is the dominant cultivar, representing about 60% of global production. Coffee produced from the more acidic, more bitter, and more highly caffeinated robusta bean (C. canephora) makes up most of the remaining coffee production. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

Atole

Atole

Atole , also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. Chocolate atole is known as champurrado or simply atole. It typically accompanies tamales and is very popular during Day of the Dead (observed November 2) and Las Posadas (Christmas holiday season). Many Classic Maya painted vessels feature a genre of inscriptions known as the “dedicatory formula” or the “primary standard sequence” (PSS) and the two main ingredients mentioned in the contents section of the PSS were cacao and atole. In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks.

Batido

Batido

Licuados are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. They are also sometimes called "preparados" (meaning "prepared"). Licuados and other fresh fruit juice drinks are ubiquitous throughout Mexico. They are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit). Licuados ("blendeds" or "liquifieds" in Spanish) are among a larger category of fruit drinks made with fruit juice diluted with milk or water: jugos (juice), vitaminas, aguas frescas (juice mixed with sugar and water), refrescos (nonalcoholic carbonated soft drinks), and batidos. Names for various types of shakes and smoothies vary regionally, and are not completely fixed.

Bavaria

Bavaria

Bloody Mary

Bloody Mary

A Bloody Mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including Worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. Some versions of the drink, such as the "surf 'n turf" Bloody Mary, include shrimp and bacon as garnishes. In the United States, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. The Bloody Mary was invented in the 1920s or 1930s. There are various theories as to the origin of the drink and its name. It has many variants, most notably the red snapper, Bloody Maria , and the Virgin Mary. The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his granddaughter.[failed verification] He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American migrants. The cocktail is said to have been created on the spur of the moment, according to the bar's own traditions, consisting only of vodka and tomato juice. It was originally referred to as a "Bucket of Blood". Harry's Bar also claims to have created numerous other classic cocktails, including the White Lady and the Side Car.

Cacique guaro

Cacique guaro

Cacique Guaro is a brand of guaro produced by Fábrica Nacional de Licores or "FANAL". Cacique Guaro is a sugar cane-based liquor of high purity and is the best-selling distilled spirit in Costa Rica. It is known as "Costa Rican liqueur". As it has a neutral taste, guaro can be consumed pure or combined with any natural or artificial mixing. Since its beginning in 1853, the National Liquor Factory has sold the liquor in barrels through liquor agencies. The agencies, in turn, placed it in bars and other outlets in the containers that clients provided. The alcohol content of liquor was 35°. Since August 1980, FANAL has marketed the liquor in a one-liter glass bottle with a low ABV of 30° under the name of Guaro Cacique. Cacique is also available in 750 ml glass bottles and 365 ml plastic bottles.

Café con leche

Café con leche

Café con leche is a coffee beverage common throughout Spain and Latin America consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. The amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. Cuban and Puerto Rican establishments often prepare the drink with sugar. Sugar or sweetener is added to taste. It is similar to the Italian caffè latte and the French café au lait. Café con leche came from Spain, but its exact origin is unclear. After becoming popular in Spain, this coffee beverage has spread to other Spanish-speaking countries and areas. Café con leche is very common in Spain and Latin America, as well as diasporic Latin American communities around the world. Cuban restaurants in South Florida often have a walk-up window (ventanita) that serve café con leche.

Cafe crema

Cafe crema

Caffè crema refers to two different coffee drinks: As a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as Swiss caffè crema. There is also Italian iced crema di caffè of crema (fredda) al caffè. Variant terms include crema caffè and the hyperforeignism café crema – café crème is the direct French translation, but in France it contains dairy. Caffè and crema are Italian; thus café crema mixes French and Italian.

Café Rica

Café Rica

Café Rica is a Costa Rican coffee-flavored liqueur. It is thick and sweet with a strong coffee flavor from which it gets its namesake. It is made from coffee harvested in Costa Rica. Café Rica was created by a Jamaican businessman named Edward Drew in 1978 as the first product of Costa Rican company Salicsa. Café Rica can be used in much the same way as any other coffee liqueur such as Kahlúa, though recipes may need to be slightly adjusted as Café Rica contains 10% more abv than Kahlúa.

Caffè mocha

Caffè mocha

A caffè mocha , also called mocaccino ( Italian: [mokatˈtʃiːno]), is a chocolate-flavoured variant of caffè latte, commonly served warm or hot in a glass rather than a mug. Other commonly used spellings are mochaccino and also mochachino. The name is derived from the city of Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. The name is sometimes shortened to just mocha. The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee.

Caipirinha

Caipirinha

Caipirinha is a Brazilian cocktail, of São Paulo origin, with cachaça (sugarcane hard liquor), sugar, lime, and ice. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. Known and consumed nationally and internationally, caipirinha is one of the most famous components of Brazilian cuisine, being the most popular national recipe worldwide and often considered the best drink in the country and one of the best cocktails/drinks in the world, having reached third place in 2024, according to the specialized website TasteAtlas. Due to its importance and popularity, the caipirinha was declared Brazilian Cultural Heritage in 2003; in 2019, it was considered Intangible Heritage of Rio de Janeiro, despite its origins in São Paulo. It is part of the list of official cocktails of the International Bartenders Association (IBA).

Cappuccino

Cappuccino

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States and South Korea). It is typically smaller in volume than that of a caffè latte, and topped with a thick layer of foam rather than being made with microfoam.

Champurrado

Champurrado

Champurrado is a chocolate-based atole, a warm and thick Mexican beverage. It is prepared with either a masa , masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture, until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with a churro in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at Las Posadas (during the Christmas season), where it is served alongside tamales. Champurrado may also be made with alcohol. Chocolate is native to Mesoamerica, and it was first cultivated by the Mayans and the Mexicas. The Mayans used the cacao beans in various ceremonies such as marriage and trade. Natives drank chocolate with corn puree, or masa. These drinks were thought of as magical and upon drinking, would give the drinker power and strength.

Chan

Chan

Mesosphaerum suaveolens, synonym Hyptis suaveolens, chia, pignut, or chan, is a branching pseudocereal plant native to tropical regions of Mexico, Central, the West Indies, and South America, as well as being naturalized in tropical parts of Africa, Asia and Australia. It is generally 1–1.5 m tall, occasionally up to 3 m (9.8 ft). Stems are hairy, and square in cross section. Leaves are oppositely arranged, 2–10 cm (0.79–3.94 in) long, with shallowly toothed margins, and emit a strong minty odor if crushed. Flowers are pink or purple, arranged in clusters of 1–5 in the upper leaf axils. Studies have found that M. suaveolens is effective as an insecticide.

Chicheme

Chicheme

Sweet corn beverage

Coco Loco

Coco Loco

Mixed drink made with orange juice, pineapple juice, papaya juice, coconut cream, dark rum, coconut rum, grenadine and crushed ice

Coffee

Coffee

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Cortado

Cortado

A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, although the exact ratios have considerable regional variation. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The cortado is commonly served all over Spain. The word cortado is the past participle of the Spanish verb cortar , in the sense of 'dilute', and can refer variously to either coffee or espresso drinks throughout Spanish and Portuguese speaking countries. In Spain a café solo corto is a small amount of black coffee (usually a single shot of espresso), while a café cortado or more commonly just a cortado is an espresso with a splash of milk. The term cortado is itself broadly associated with various coffee or espresso beverages having been "cut" with milk. The cortado is very similar or the same as the Italian macchiato or the French noisette.

Cosmopolitan

Cosmopolitan

A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice. The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter. The International Bartenders Association recipe is based on citron vodka, lemon-flavored vodka. The use of citrus-flavored vodka as the basis for this cocktail appears to have been widely popularized in the mid-1990s by cocktail expert Dale DeGroff and is used in the IBA-approved recipe. Many bartenders, however, continue to use a standard unflavored vodka — this alternative would undoubtedly be historically consistent with any of the supposed predecessors of this drink that were popular in Ohio, Provincetown, or Minneapolis during the 1970s, or in San Francisco during the 1980s. A lemon twist is sometimes used to garnish.

Flor de Caña

Flor de Caña

Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is often aged in barrels of oak. Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world. Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced , or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

Gin and Tonic

Gin and Tonic

A gin and tonic is a highball cocktail made with gin and tonic water poured over a large amount of ice. The ratio of gin to tonic varies according to taste, strength of the gin, other drink mixers being added, etc., with most recipes calling for a ratio between 1:1 and 1:3. It is usually garnished with a slice or wedge of lime. To preserve effervescence, the tonic can be poured down a bar spoon. The ice cools the gin, dulling the effect of the alcohol in the mouth and making the drink more pleasant and refreshing to taste. It is commonly referred to as a G and T in the UK, US, Canada, Australia, New Zealand and Ireland. In some parts of the world , it is called a gin tonic (Japanese: ジン・トニック, Hepburn: jin tonikku). It is also referred to as ginto in the Netherlands, and as GT in the Nordics.

Granizado

Granizado

Fruit juice or syrup with shaved or crushed ice

Guaro

Guaro

Guaro is a liquor made in many places in Latin America. A clear liquid distilled from sugar cane juices, it has a slightly sweeter taste than comparable liquors. It is traditionally 60 proof or 30% alcohol, although recently 70 proof and 80 proof versions are produced. It is popular in Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Nicaragua, and Panama, although in many places the word "guaro" can refer to almost any liquor. The name "guaro" came from Central America. Colombians call it aguardiente. Sometimes it is referred to as a "soft vodka" because it has a lower alcohol content than vodka.[citation needed] In Costa Rica, the government nationalized its manufacture in 1851 in an effort to quell the clandestine production of liquor. The Fabrica Nacional de Licores was founded for this reason, and since 1980 produces the only legal brand, Cacique Guaro.

Guaro Sour

Guaro Sour

Guaro is a liquor made in many places in Latin America. A clear liquid distilled from sugar cane juices, it has a slightly sweeter taste than comparable liquors. It is traditionally 60 proof or 30% alcohol, although recently 70 proof and 80 proof versions are produced. It is popular in Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Nicaragua, and Panama, although in many places the word "guaro" can refer to almost any liquor. The name "guaro" came from Central America. Colombians call it aguardiente. Sometimes it is referred to as a "soft vodka" because it has a lower alcohol content than vodka.[citation needed] In Costa Rica, the government nationalized its manufacture in 1851 in an effort to quell the clandestine production of liquor. The Fabrica Nacional de Licores was founded for this reason, and since 1980 produces the only legal brand, Cacique Guaro.

Horchata

Horchata

Horchata , or orxata ( Valencian: [oɾˈtʃata]), is a name given to various beverages, which are generally plant based, but sometimes contain milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In some parts of the Americas it is known as an agua fresca, and the base can be either jicaro (morro), melon seeds, sesame seeds, or white rice, along with spices. The name probably derives from a Latin word for barley, the term hordeata, which in turn comes from hordeum (barley), related to a Mediterranean tradition of grain-based beverages. The Italian and Maltese orzata, the French and English orgeat have the same origin, although the beverages themselves have diverged, and are generally no longer made from barley. A barley drink originated in ancient Egypt, where the Romans got to know it as hordeata. It was brought to the Iberian peninsula in the 8th century, during Muslim rule. The main ingredient then changed to tiger nuts, a staple in the area of Valencia, and it is estimated that during the 11th century, it began to spread throughout Hispania (now Spain and Portugal). There are 13th-century records of an horchata-like beverage made near Valencia, where it remains a common drink.

Imperial

Imperial

Japiendin Tropical Ale

Japiendin Tropical Ale

Jugo

Jugo

Fruit beverage made with added water, milk, sugar

Libertas Golden Ale

Libertas Golden Ale

Limonada

Limonada

Limeade, also called lime soda, is a lime-flavored, sometimes carbonated, drink. It is usually sweetened with sugar or sweeteners. A common method of preparation is to juice limes and combine the juice with simple syrup or honey syrup, along with some water and perhaps more sugar or honey. Vodka or white tequila can be added to make a limeade cocktail. The exact ingredients, preparation and names of the drink can vary by country. Most major beverage companies now offer their own brand of limeade, such as A.G. Barr of Glasgow and Newman's Own since 2004, with Minute Maid introducing a cherry limeade drink in response to the popularity of limeade.[citation needed] Sonic Drive-In uses Sprite to create its popular cherry limeade.

Majadera Pale Ale

Majadera Pale Ale

Margarita

Margarita

A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice , without ice (straight up), or blended with ice (frozen margarita). Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail. The history of the margarita is shrouded in mystery and folklore due to its numerous origin stories. According to cocktail historian David Wondrich, the margarita is related to the brandy daisy (margarita is Spanish for "daisy"), remade with tequila instead of brandy. (Daisies are a family of cocktails that include a base spirit, liqueur, and citrus. A sidecar and gin daisy are other related drinks.) There is an account from 1936 of Iowa newspaper editor James Graham finding such a cocktail in Tijuana, years before any of the other margarita "creation myths". The Cafe Royal Cocktail Book, published in the UK in 1937, contains a recipe for a Picador using the same concentrations of tequila, triple sec, and lime juice as a margarita. One of the earliest stories is of the margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California, created for customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila. This story was related by Herrera and also by bartender Albert Hernandez, acknowledged for popularizing a margarita in San Diego after 1947, at the La Plaza restaurant in La Jolla. The story was debunked in 1992 by the San Diego Reader.

Medio y medio

Medio y medio

A beverage made by mixing dry white wine and sweet sparkling wine in equal parts

Michelada

Michelada

A michelada 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. In Mexico City, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. There are several other optional ingredients, such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano peppers, or clamato.

Mojito

Mojito

Mojito is a traditional Cuban punch. The cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. Its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink. When preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint sprigs or lime wedges are used to garnish the glass.

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