Photo: Alex Farnum Photo by: Photo: Alex Farnum

Sangrita de Toro

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.

Sunset MARCH 2013

  • Yield: Serves 1
  • Total: 5 Minutes


  • 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


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.

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

Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 2%
  • Protein: 1.1g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 7g
  • Fiber: 1.8g
  • Sodium: 1022mg
  • Cholesterol: 0.0mg

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Sangrita de Toro Recipe