Sides & Drinks

Arroz rojo is rice toasted in oil before liquid goes in, then simmered with tomato. The toasting is why the grains stay separate.

Tequila, orange liqueur and lime, with salt on the rim. Here is what separates a good one from a bad one, and frozen from on the rocks.

Queso fundido is melted real cheese eaten in tortillas; chile con queso is a processed-cheese dip for chips. Two different dishes, two different countries.

Agua de jamaica is steeped dried hibiscus, served cold. Tart, deep red and caffeine-free. Here is what it tastes like and what the health claims are worth.

Frijoles refritos means well-fried, not fried again — the English name is a mistranslation. Here is what they actually are and how they are made.

Most Mexican beer is one of two styles: pale lager or Vienna lager. Here is what separates them and which is which on a typical menu.

A michelada is beer built into a savoury drink with lime, sauces and a salted rim. Here is what goes in one and how it differs from a chelada.

Mexican horchata is a chilled rice and cinnamon drink. Here is what is in it, how it differs from the Spanish original, and whether it contains dairy.

Elote is grilled corn dressed with crema, cheese, chilli and lime. Here is what goes on it, how it differs from esquites, and how to eat it.