In The Community
Quality Ingredients Are Non-Negotiable
Photo by Fidel Fernando on UnsplashA margarita is only as good as what goes into it. So using fresh, high-quality ingredients is key to elevating your drink. Subhash Sankar, Head Mixologist at Alaia Belize, swears by freshly squeezed lime juice and natural agave syrup for a well-rounded, authentic flavor. And when it comes to tequila, don't skimp. Mixologists recommend sticking with a mid to upper-level plata or blanco tequila. These lighter, cleaner tequilas allow the other flavors to shine without overpowering the drink. If you’ve been using store-bought lime juice or sugary mixers, it’s time to make the switch. You’ll notice the difference.
Get the Perfect Balance of Ingredients
Photo by Brian Jones on UnsplashA margarita is all about balance. Too much of one ingredient, and the whole thing falls apart. The pros follow a tried-and-true formula to keep things consistent and delicious: 2 ounces of tequila, 1 ounce of fresh lime juice, and ½ to ¾ ounce of orange liqueur or agave syrup. Stick to these proportions, and you’ll get that perfect harmony of tartness, sweetness, and boozy goodness every time. If you're feeling adventurous, tweak the ratios slightly to suit your personal taste, but always start with the basics.
Shake It Like You Mean It
Photo by Jia Jia Shum on UnsplashIf you’ve been stirring your margaritas, it’s time for an upgrade. According to expert mixologists, shaking is the only way to go. Shaking your margarita with plenty of ice for 8-10 seconds aerates the drink, giving it a smooth, frothy texture that makes it oh-so-refreshing. Proper shaking also ensures the perfect dilution, so the flavors blend seamlessly without feeling watered down.
Don't Be Afraid to Experiment
Photo by The Nix Company on UnsplashSure, the classic margarita is timeless, but who says you can’t have a little fun with it? Master mixologists encourage experimenting with different flavors to put your own spin on the drink. For a sweeter take, try swapping lime for lemon, as recommended by Ezequiel Barbosa, Bar Manager at Thompson Playa del Carmen. Feeling bold? Rosa Reyes from Pisco y Nazca suggests shaking your ingredients with fresh jalapeños for a spicy kick or adding watermelon for a refreshing summer twist. The possibilities are endless, so don’t be afraid to mix things up. Literally.
Presentation Matters More Than You Think
Photo by Julie Sd on UnsplashThe way you serve your drink can enhance the drink, and details matter. Mixologists often recommend rimming only the outside of the glass with salt to prevent it from overpowering the drink with each sip. If you’re feeling adventurous, try using black salt for a dramatic look or Tajín seasoning for a spicy, tangy kick that complements the drink’s flavors.
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Different Origins and Culture
Photo by Jezael Melgoza on UnsplashEggnog hails from the chilly winters of medieval England and eventually made its way to North America. It was the drink of choice for colonists who had access to dairy, eggs, and plenty of booze. Today, it’s a holiday staple in the U.S. and Canada, served as a cozy treat that’s basically Christmas in a cup.
Rompope, on the other hand, is the Latin American cousin of eggnog. It originated in Puebla, Mexico, thanks to nuns in the Convent of Santa Clara (because apparently, nuns were the OG mixologists). Rompope has deep roots in Mexican culture and is often associated with Christmas, family gatherings, and celebrations like Las Posadas.
Flavor Profile: Sweet, but Make It Unique
Photo by Aleisha Kalina on UnsplashEggnog has a rich, custard-like taste with warm notes of nutmeg, cinnamon, and vanilla. It’s sweet but not too sweet, and the optional splash of rum, bourbon, or brandy gives it that festive kick. Rompope takes that sweetness up a notch. Made with milk, egg yolks, sugar, and vanilla, it has a creamier, almost dessert-like quality. What sets it apart is the addition of almonds, which add a subtle nuttiness that eggnog just doesn’t have. Think of it as eggnog’s sassier, more indulgent sibling.
Alcohol: To Spike or Not to Spike?
Photo by Connor Home on UnsplashIn its most traditional form, eggnog is spiked with rum, brandy, or bourbon, but it’s also commonly served without alcohol—especially if kids are involved. Rompope, though? It’s almost always boozy. Traditionally made with rum or aguardiente (a sugarcane-based spirit), rompope leans heavily into its adult-beverage status. In some families, it’s the drink that gets passed around after dinner, and you’re probably not escaping without a refill.
Consistency: Thick or Thin?
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Eggnog is famously thick and creamy, like liquid custard. It’s practically a dessert in a glass, and some versions are even rich enough to make you question whether you need a spoon. Rompope, while still creamy, is a bit lighter in texture. It’s more drinkable and less likely to leave you feeling like you just ate a whole pie. This makes it perfect for sipping throughout the evening (or, let’s be real, refilling your glass multiple times).
Spices: The Subtle Differences
Photo by Elin Melaas on UnsplashBoth drinks share a love for warming spices like cinnamon and nutmeg, but rompope leans more heavily on vanilla and almonds for its signature flavor. Eggnog often goes heavier on the nutmeg and sometimes includes cloves or even allspice for an extra punch of holiday warmth.
Where to Find Them
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Eggnog is a grocery store staple during the holidays in the U.S. You can find it in cartons, ready to drink, or whip up a homemade batch if you’re feeling fancy. Rompope is a little trickier to find outside of Latin America or Hispanic grocery stores, but brands like Santa Clara make it easy to snag a bottle. Pro tip: If you’re near a Mexican bakery or tienda, you might just find a homemade version—and trust us, it’s worth the hunt.
How They’re Served
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Eggnog is typically served chilled in a glass, sometimes with a dollop of whipped cream or a sprinkle of nutmeg on top. It’s the kind of drink you curl up with by the fire. Rompope, meanwhile, feels more celebratory—it’s often poured into fancy little glasses or served with desserts like buñuelos or Mexican cookies. It’s less of a “casual evening drink” and more of a party guest of honor.
So, what’s the takeaway? If you’re craving something classic and cozy, eggnog is your go-to. But if you’re ready to add a little Latino flair to your holiday season, rompope will bring the flavor, fun, and tradition. Cheers to that!
Bagels and Plain Bread
Photo by Alejandra Cifre González on UnsplashSure, bread is a carb-heavy friend we all know and love, but did you know that even a simple plain bagel can pack in up to 500mg of sodium? That’s just the bread itself—not counting spreads, toppings, or fillings. It’s the same story with your go-to sandwich loaf. Even if it doesn’t taste salty, sodium is often added as a preservative or to enhance the texture.
Cottage Cheese
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Cottage cheese may be a protein-packed snack, but its sodium levels can be shockingly high. Half a cup can have up to 400mg of sodium, depending on the brand. Even if you’re pairing it with fresh fruit, the salt content can creep up quickly. Opt for low-sodium varieties if this is your snack of choice.
Canned Vegetables
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Canned veggies might seem like a wholesome shortcut to your daily greens, but don’t let the “healthy” label fool you. A single serving of canned green beans or corn can have over 300mg of sodium—and let’s be honest, most of us eat more than a serving. Rinsing your canned veggies can help cut down on the sodium, or go for no-salt-added options.
Protein Bars
Photo by Hybrid Storytellers on UnsplashProtein bars are marketed as healthy snacks or meal replacements, but they often sneak in sodium to boost flavor or preserve shelf life. Some bars have up to 300-400mg of sodium—close to what you’d find in a small bag of chips. Always check the label, especially if you’re reaching for one after a workout.
Pancakes and Waffles
Photo by American Heritage Chocolate on UnsplashWho knew your breakfast favorites could be hiding so much salt? Even plain, frozen pancakes or waffles can have around 400mg of sodium per serving. Add syrup, butter, or other toppings, and you’ve got a salty-sweet combo that adds up quickly. Homemade versions with baking powder (instead of boxed mixes) can help keep sodium in check.
Salad Dressings
Photo by Anna Pelzer on UnsplashYour leafy greens might be the pinnacle of health, but drizzling on bottled salad dressing can instantly change that. Many store-bought dressings contain 200-300mg of sodium per tablespoon—and let’s face it, who stops at just one? Look for low-sodium versions, or whip up your own vinaigrette with olive oil, lemon juice, and herbs.
Flavored Oatmeal
Photo by Melissa Di Rocco on UnsplashYes, even your wholesome oatmeal isn’t safe. Instant oatmeal packets—especially the flavored kinds—often include salt as a flavor enhancer. One serving can sneak in 200-300mg of sodium, making your breakfast less innocent than you thought. Go for plain oats and jazz them up with fresh fruit and spices like cinnamon.
Non-Dairy Milks
Photo by Sandi Benedicta on UnsplashThink almond milk is all about clean eating? Think again. Many non-dairy milks are fortified with sodium to improve taste and extend shelf life. Depending on the brand, a single cup can have 150-200mg of sodium—higher if you go for flavored varieties like vanilla or chocolate.
Now that you know where salt is hiding, there are ways to cut back without sacrificing flavor. For one, make the habit of reading labels. Even “healthy” foods can be sodium traps, so always check the nutrition facts, especially for packaged items. Another thing you can do is rely more on fresh foods like fruits, veggies, and proteins. Sodium loves to lurk in unexpected places, but with a little awareness and good choices, you can keep things balanced.
