Sometimes Mexican cookbooks just have the boring things you can get out of any webpage. Burrito. Taco. Quesadilla. But then, sometimes, you find the truly special cookbooks that reach deeper, into the interesting things that Mexicans actually eat much of the time. Do we really think that people in Mexico eat tacos every single day, for every meal?

Here's a sample recipe from this great cookbook - their Sangria. It's interesting because, unlike most sangrias, it can be served instantly without sitting overnight. Also, the notes say that it's slightly less alcoholic than the Spanish original.

Ingredients
4 cups dry red table wine
2/3 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1/2 cup caster sugar
2 lines or 1 apple, sliced, to serve

Half fill a large jug with ice cubes. Pour in the wine and the orange and lime juices.

Add the sugar and stir well until it has dissolved. Pour into tumblers and float the lime or apple slices on top.

Serve at once.

NOTE: Caster sugar is a very fine sugar, although not as powdery as confectioner's sugar. It's used in drinks because it dissolves easily. If you only have normal sugar, grind it up a bit in your food processor.

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Authentic Sangria Pitcher

Note: I created these sangria recipes and have had them online for years. If you find similar sangria recipes elsewhere, it's because someone copied my idea. I do appreciate it when visitors write in to warn me about the plagiarism - but usually there's not much I can do about it! What's really funny is when they copy my design right down to my sangria pitcher. That's a bit much :)