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be eaten like candy). Salted plums can be found in Mexican and Asian markets. Mexican chile-lime powder will be in the candy aisle of the Mexican market. Note that this is not chile powder or American chili powder. It’s meant to be eaten on its own or sprinkled on fresh fruit. If you can’t find the plums or the powder, just omit them both and mix some sugar and salt together for the rim. For the teetotalers in the house, including babies and moms-to-be, tamarind water is also delicious on its own.

Combine the tamarind and 4 cups water in a medium-size heavy saucepan set over medium-high heat, and bring to a boil. Boil, uncovered, until the tamarind is very soft, 10 to 15 minutes.

Carefully pour the water into a container and set it aside. Using a potato masher, mash the tamarind in the saucepan (the seeds are still in there). Return the reserved tamarind water to the saucepan and mix it into the mashed pulp. Then strain the mixture into a pitcher, pressing on the solids to extract as much liquid as possible. (Discard the solids.) Stir in 3 cups fresh water (the mixture should be fairly concentrated). Add the sugar and stir until it is dissolved. (The tamarind water can be made 2 days ahead and refrigerated.)

Put the chile-lime powder on a small plate. Using the lime wedge, moisten the rims of 6 martini glasses. Invert the martini glasses into the powder on the plate to coat the rims. Turn the glasses right side up and put 1 salted plum in each glass. Set aside.

For each serving, combine ¾ cup tamarind water and ¼ cup vodka in a cocktail shaker with ice. Shake vigorously. Strain into a prepared martini glass and serve. (Alternatively, you can mix all the tamarind water, all the vodka, and some ice in a large pitcher and just pour the mixture into each martini glass for a faster preparation.)

MEXICAN CHILE-LIME POWDER

Mexican chile-lime powder is part of our candy culture; you can find it at every kid’s party, along with a piñata. My favorite brands are Miguelito, Tajin, and Lucas. Most of them are a combination of powdered chiles, dehydrated lime, salt, and sometimes a little sugar—and they should definitely not be confused with the ground chiles found in the spice section of your supermarket. The powder is shaken onto mangoes, watermelon, halved oranges, jícama, cucumber—any fresh fruit or vegetable, really—to snack on. It’s a sure way to get my son Fausto to eat his sliced apples. It is also great on grilled corn, popcorn, and frozen fruit bars.

When I was a kid I used to dip almost everything into Lucas or even lick it off my hand. Now as an adult, I use it to coat the rim of a cocktail glass or an ice-cold beer mug.

MICHELADA PREPARADA

SERVES 4

1 cup clam-tomato juice (preferably Clamato)

5 tablespoons fresh lime juice

½ cup plus 2 teaspoons Mexican chile-lime powder

1 teaspoon bottled hot sauce (such as Tabasco sauce)

1 teaspoon

Worcestershire sauce

1 teaspoon Maggi seasoning sauce

1 lime wedge

4 bottles Mexican beer, ice-cold

Micheladas are my drink of choice. It’s a simple beverage: a little fresh lime juice and salt mixed with an ice-cold beer in an ice-filled mug. This recipe is for the Michelada Preparada, also known as the Michelada Cubana where I grew up, a spicy and tangy version made with a clam-tomato juice. I decided to freeze the mixture into cubes so I can always have them available for myself or unexpected company. Pucker up and beware, unless you’re Mexican! The ice cubes are supposed to melt slightly into your beer for a refreshing and zesty drink that is thought to cure even the worst hangover.

Mix the clam-tomato juice, lime juice, 2 teaspoons chile-lime powder, the hot sauce, Worcestershire sauce, and Maggi sauce in a small bowl to combine. Pour the mixture into an ice cube tray (any shape ice cube will work) and freeze.

Chill 4 beer mugs until very cold.

Put the ½ cup chile-lime powder on a small plate. Wet the rim of each beer mug with the lime wedge. Invert the mugs onto the chile-lime powder to coat the rims. Put the mugs right side up and place 2 or 3 Michelada