Mexican Snakebite with Tamarind

"La Culebra"

Click on the link below for directions on making the tamarind pulp from fresh pods.  You'll find the frozen tamarind pulp in Mexican or ethnic grocery stores.

Recipe from Season 7, Mexico—One Plate at a Time

Servings: 812-ounce drinks


  • 2cups tamarind pulp (fresh or frozen)
  • 3 1/2cups ice-cold apple cider, preferably fresh-squeezed and unpasteurized
  • 412-ounce ce-cold, full-flavored Mexican beers (my preference is for Negra Modelo)


In a blender, combine the tamarind and half of the cider. Blend to thoroughly combine. Pour into a pitcher and stir in the remaining cider. Cover and refrigerate until you’re ready to serve.

When that moment comes, measure 2/3 cup of the apple cider mixture into 8 tall glasses, then slowly top off each one with half a cold beer. Serve right away.



  1. do you mix the tamarind pulp with water? i recall watching him make this at a seminar and he added water to the pulp.

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