The 5 Best Latin American Hangover Cures

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You know the consequences—blazing headache, nausea, dry mouth, upset stomach, red eyes, muscle pain—and still, you decide to do one more kamikaze shot. And while you may not end up in Bangkok like the boys from The Hangover Part II, you will most likely end up hovering over your toilet. Thankfully we have the best Latin American cures for even the most persistent of hangovers.

Menudo in Mexico

Ever seen a t-shirt emblazoned with the phrase, “one tequila, two tequila, three tequila, floor”? Well, the next time you feel the ground move after one too many shots of Jose Cuervo, find a seat and dig into a steaming bowl of menudo. The fatty meal is made with beef tripe, lime, onions, cilantro, oregano and crushed red chili peppers and served with tortillas. It packs a punch that should wake you up from that stupor.

Asopao in Puerto Rico

Boricuas recommend rubbing a lemon in the armpit of your drinking arm before you down a rum and coke (or any other drink). If that bizarre ritual doesn’t do the job, you can always consume a hot bowl of mami’s asopao. Often compared to risotto and gumbo, it is a stew made with chicken, shrimp or gandules that is thickened with rice and flavored with sofrito (onion, green pepper, chili peppers, cilantro, garlic and dried oregano) and adobo (garlic, pepper, salt, dried oregano, paprika). 

Sancocho in Colombia

Aguardiente-imbibing Colombians know a thing or two about warding off a guayabo before it even starts. That’s why sancocho is often served near the end of a party in cities like Barranquilla and Medellín. Made with chicken, plantain, yuca, potato, corn, onion, garlic, cilantro and fresh limejuice, the one-pot stew makes a great chaser after a firewater-fueled fiesta.

“Leche de Tigre” in Peru

Don’t let the name of this concoction scare you away. Tiger’s Milk is prepared with the juices that marinate the fish for a ceviche, plus a shot of pisco. The actual recipe also includes lime, garlic, aji amarillo paste, cilantro, salt and pepper. It’s so potent that many Limeños call it Peruvian Viagra.

Moqueca in Brazil

Copious caipirinhas can take their toll, especially after a night of samba-dancing. So when Carnival catches up with Brazilians, they usually dig into a hearty moqueca de peixe. The fish stew, which comes from Bahia, is made with palm oil and coconut milk and served in a clay pot for added effect.

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About this author1

Grace Bastidas, Deputy Editor

Born and raised in Queens, New York, where more languages are spoken than anywhere in the world, Grace Bastidas is Latina’s Deputy Editor. She oversees lifestyle content, including topics as diverse as career, health and relationships, and occasionally writes about her own experiences in The Good Life section. As a writer, Grace’s work has appeared in The New York TimesNew York magazine, The Wall Street Journal and Travel + Leisure. She is fluent in Spanish.

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