Preparation info
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Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

For long years sangrita, usually a combination of tomato, lime, and orange juice and red powdered chile with a few seasonings, was the most popular accompaniment to tequila—drunk as a chaser, a shotglass of each. Then someone had the happy idea of combining the liquor and the sangrita. The result is Vampiro, which is very popular in Acapulco and starting to be a favorite with U.S. restaurant-goers. It promises to become the Mexican Bloody Mary—and I would be delighted, because the sangrita