I do love a good tequila and my favorite chaser to have with it is Sangrita. The first time I ever had it was in a little bar Puerto Vallarta and what is different about this recipe is that the base is clamato juice. Everyone has their own version of this Mexican favorite, here’s mine!
Sangrita
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32 oz clamato juice
1 cup fresh orange juice
½ cup fresh lime juice
8 dashes hot pepper sauce (recommend: Tabasco)
10 dashes Worcestershire sauce
8 dashes Maggi
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt
And if you are looking for something a little different for the perfect snack, this is a real crowd pleaser
Queso Fundido With Chorizo, Jalapeño, and Cilantro
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7oz dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 Tbs chopped cilantro
2 scallions finely chopped
¼ tsp salt
1 pound Monterey Jack cheese, grated
Tortilla chips, for serving – our favorite is Xochitl – very thin and crispy
Lime wedges for serving
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Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes, drain off the fat.
In a medium bowl, mix the jalapeño, cilantro, scallions, and salt. Add the cheese and toss well.
Heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking, gratin dish or small cast iron skillet. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.