Karen Hursh Graber

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Toro:
Rum Milkshake

I hadn't been to Boca del Rio in many years, and was surprised to see it transformed from a sleepy fishing village to a gastronomic center. At a fair there, with a friend from Veracruz, just about everyone was drinking the local specialty called a toro - bull - probably because of its potency. It really is a delicious cocktail, and was available in a variety of flavors from the many stands selling it. The locals use aguardiente, or cane alcohol, but at home we use a white rum with equally successful results. Use a puree of any fruit that mixes well in cocktails; we sometimes make a peanut flavor toro by using smooth peanut butter in place of the fruit puree.

Ingredients:

• 2 cans evaporated milk
• 1 cup water
• 2 cups pureed ripe fruit, such as mango, guava, strawberry
• 1 cup white rum, or to taste

Preparation:

Place all ingredients in a blender and puree until smooth. Serve over ice.

Serves 6.

Link to Source Articles
The Cuisine of Veracruz: A Tasty Blend of Cultures

Immigrant Cooking in Mexico: The Afromestizos of Veracruz

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