The hardest part is finding the right limes and the right tomato juice for the Sangrita. Mexican limes are smaller and rounder; more akin to the Florida key lime than Persian Limes, the larger ...

Suddenly tomato juice—or maybe even a Bloody Mary—sounds delicious. Just a random craving? Not necessarily, says Robin Dando, Cornell University assistant professor of food science.

Roast the poblano chilies on a grill or BBQ and let cool. Dice the tomatoes, poblano chilies, onion, and jalapeños. Combine all the ingredients and season to taste.

Mexican Shrimp Cocktail, or Coctel de Camarones, is an ideal choice. This vibrant seafood dish brings together cooked shrimp ...