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Agua de Piña
In Mexico, fresh fruit drinks are typical street food. If you've never had pineapple juice made from a fresh pineapple, you're in for a treat. (Note that the amount of sugar you need, and the yield, may vary with the size of the pineapple and its sweetness.)
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Caipirinha
Caipirinha

A wonderful summer cocktail. If you can't find cachaça, which is a Brazilian rum, you can use any white rum (or in a pinch you can make it with vodka).


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Coconut-Pineapple Batido
Be sure to use sweetened cream of coconut (the type you would use in a piña colada), not coconut milk.
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Mojito
This legendary Cuban cocktail is scented with yerba buena (known for stimulating the senses) and cleanses the palate for the feast ahead. Prepare each drink separately. Serve with light finger foods such as figs, almond-stuffed Spanish olives, nuts, cheese, grapes, or raspberries.
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Sangrita
A sangrita is the classic chaser to a shot of tequila. The recipe is from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles
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Agua Fresca de Horchata
This classic and creamy Mexican drink made with rice and almonds comes from from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles.
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Banana and Black Bean Empanadas
Get a banana with some green in the skin so that it doesn't fall completely apart when it's sauteed.
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Chicken with Poblano Cream Sauce and Herbed Rice
If you can't find Mexican crema, use Greek yogurt or crème fraîche.
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Flan de Queso con Corteza de Chocolate
Vanilla-scented cream cheese flan is a favorite in Caribbean and Central American kitchens. The addition of a chocolate crumb "crust" makes this flan a marvelous Valentine's Day dessert, as vanilla and chocolate are the perfect aphrodisiacal pair to make hearts go catapún catapún.
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Gloria Estefan’s Natilla
Superstar Gloria Estefan shares her recipe for natilla, a traditional Spanish custard served at the holidays.
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