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.