Daniela Soto-Innes

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.

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Avocado gives this refreshing drink the creamy, sippable texture of a milkshake but without a drop of dairy.

Why choose between verde and roja salsa when you can have both?

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.