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Sangrita salad dressing: Aderezo de sangrita para ensaladas by Karen Hursh Graber © 2000

Salad dressings with tequila and sangrita are used frequently in the cooking style known as La Nueva Cocina Mexicana, and the two work just as well together on salads as they do in beverages. Sangrita may be purchased in any liquor store selling a decent selection of tequila, with Sauza and Viuda de Sanchez being two of the most popular brands. If you cannot find bottled sangrita, you can make it very easily by mixing 1 cup tomato juice, 1 cup fresh orange juice, 1/2 cup fresh lime juice, 3 teaspoons grenadine and a pinch of ground cayenne or chile pequin, or more to taste.


  • 2 1/2 tablespoons sangrita (see above, or use a store-bought brand)
  • 2 teaspoons tequila
  • 3 1/2 tablespoons olive oil
  • salt and extra ground cayenne to taste

Place the sangrita and tequila in a bowl.

Gradually whisk in the olive oil until it is emulsified.

Use on any lettuce and vegetable salad.

Some suggestions for vegetables to use in a Mexican-style salad, in addition to lettuce, are mushrooms, zucchini, corn, cooked chopped nopales, tomatoes, mushrooms.

This recipe makes enough dressing for approximately 8 cups of salad vegetables.


Link to source article
Cooking with tequila: Mexico's national drink moves into the kitchen - Part One


Published or Updated on: April 1, 2000 by Karen Hursh Graber © 2000
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Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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