Luis Arellano

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

When you are sick or under the weather, this Mexican chicken soup called caldo de pollo can lift up your spirits like few foods can.

This refreshing nonalcoholic drink recipe is flexible and easy to make. Adjust the sweetness levels to your taste and swap in whatever ripe fruit you have on hand.

Agua de limón, or Key lime water, is probably the most common agua fresca. This recipe is a fun spin on the traditional, using lemons instead of Key limes and adding avocado to acknowledge the very classic combination of citrus and avocado, but out of their normal context.

This version of horchata mixes both the nut version and the rice version in what is a creamy, rich, and very satisfying drink.

Although very simple to make, its flavor complexity is unbelievable, especially for how light it is. Although whole cacao beans are ideal—you can find them at a local spice store or specialty chocolate shop—cacao nibs work too.