Mexican Drinks and Desserts

At brunch at the Liberty Bar in San Antonio, a plate of these spicy-sweet cookies is set down on the table at the beginning of the meal—gratis. Featured in our book Best Cookies, they make a perfect cookie for holiday parties, especially when drizzled with a little melted white chocolate.

These fluted, spiced doughnuts are a favorite snack, no matter the occasion

Rice Pudding Ice Pops (Paletas de Arroz con Leche)

These popular Mexican butter cookies are typically decorated with chocolate sprinkles. See the recipe for Mexican Butter Cookies with Sprinkles »

Creamy and sweet, this recipe is a far cry from traditional horchata—his is almost like a dessert, and equally good served hot or cold.

This recipe proves that simple can be delicious. We recommend using Herradura Silver Tequila. Get the recipe for a Classic Margarita »

A flip through any cookbook from the early or mid-20th century will reveal a bevy of shimmering, molded gelatin treats like this one, made with peaches and cream cheese.

Chef Rick Bayless suggested this recipe for a bloody mary made with beer, citrus, and tequila.

The flavor of ripe summer strawberries is front and center in these creamy treats, which are brightened with just a touch of fresh lemon juice. Get the recipe for Strawberries and Cream Ice Pops (Paletas de Fresas y Crema) »

The best early morning breakfast to be found on the street of any Mexican city is a nice hot cup of chocolate caliente with some churros, sweet tamales, or fresh-baked sweet goods from a bakery. Made from just chocolate and milk or water, it’s a simple, rich drink. Get the recipe for Mexican Hot Chocolate (Chocolate Caliente) »

Horchata, a cool, creamy drink popular across Latin America, is frequently made from ground almonds and rice. This decadent adaptation, spiked with cinnamon and dark chocolate, tastes rich and nutty and makes a delightful liquid dessert.

This drink takes its ruby color from blackberry liqueur.

Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. See the recipe for Sour Cream Nachos »

The prickly pear cactus thrives in the deserts of the American Southwest; its bulbous red fruit is prized for many Mexican and Tex-Mex preparations. This legendary margarita, which takes its distinctive flavor from the fruit, comes from bartender Ruben Bernal at Las Canarias restaurant in San Antonio, Texas.