Tamarind and Date Agua Fresca

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.