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Sangrita de Toro

Photo: Alex Farnum
Total time 5 mins
Yield Serves 1
A spicy take on a Bloody Mary, with tequila instead of vodka. The chile salt makes enough for about 6 cocktails. The recipe comes from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson.


  • 1 tablespoon kosher salt
  • 1 teaspoon ground arbol chiles* plus 1 whole arbol chile, crushed slightly with a mallet
  • 1 lime wedge plus 1 tbsp. lime juice
  • 1 1/2 ounces (3 tbsp.) 100 percent tequila blanco, such as Patrón or Herradura
  • 3 ounces (6 tbsp.) Bloody Mary mix
  • 3 dashes hot sauce, such as Tapatío

Nutrition Information

  • calories 154
  • caloriesfromfat 2 %
  • protein 1.1 g
  • fat 0.4 g
  • satfat 0.1 g
  • carbohydrate 7 g
  • fiber 1.8 g
  • sodium 1022 mg
  • cholesterol 0.0 mg

How to Make It

  1. Combine salt and ground chiles on a small plate. Rub the rim of a chilled 12-oz. glass with lime wedge, then dip in salt mixture.

  2. Fill a cocktail shaker three-quarters full with ice. Add lime juice, tequila, Bloody Mary mix, and hot sauce and shake until cold. Pour ice mixture into glass and garnish with whole chile. For a thinner cocktail, let it sit on ice about 5 minutes.

  3. *Find arbol chiles at Latino markets. Grind about 2 minutes in a clean spice grinder.