The Best Mexican-Inspired Cocktails and Appetizers From 7 Latinx Mixologists and Chefs

Plant-based recipe expert Ale Graff suggests her killer vegan mole enchiladas. " It is a typical Mexican dish where a corn tortilla is filled and then bathed with mole sauce," she explains on her Instagram feed. "They are finished with sesame seeds, sliced onion, Mexican crema, and queso fresco."

To re-create this strawberry frosé margarita you only need sweet strawberries blended with rosé wine, tequila, lime juice, and orange liqueur. Easy!

Make your vegan friends happy with this chard tacos with mango habanero salsa recipe from this Mexican chef who is a total hero of vegan Mexican classic and modern recipes. He makes the tortillas with Swiss chard, and for the filling, mixes 1 carrot, 1 green squash, 1 red bell pepper, 2 cups of mushrooms, 1/3 cup pecans, 1/4 cup chives, 1 lime, 1/2 a tablespoon of agave, salt, pepper, a pinch of cumin, 1/3 cup cilantro, and garlic.

For the salsa you'll need 2 juicy mangos, half a lime, salt, agave, 1 avocado, and the star, habanero chili pepper, which will determine the level of spiciness of the salsa. Up to you!

This is what you need to make Lulu Ayala's Moon Child margarita: Siempre Tequila Plata infused with butterfly pea flower, orange liqueur, fresh grapefruit, rosé-infused agave syrup, fresh pressed watermelon, and fresh pressed lime.

This Mexican-Korean chef has original — and always spicy — tips, and offers spins on classic cocktails and mouth-watering recipes like these tacos al pastor.

Now, this is the ultimate triple threat: tipsy Texas tea. To make this unexpected and super-refreshing afternoon drink, you'll just need to add fresh lemon juice, tequila blanco, and Texas tea to a glass or pitcher filled with ice.

For those of you who like serious spiciness, check out this chile de arbol salsa. This kind of chili is, as chef Yvette Marquez explains on her blog, six times spicier than your average jalapeño.