It’s that time of year when summer is calling your name. Well, maybe not quite yet depending on where you live. But Corona is definitely ready for warm weather with fresh line of tropical beverages. Corona Refresca sounds so perfect for a day at the beach!
This is the first time the brand is branching out beyond beer—and we’re already on board.
The Corona Refresca Flavors Are Refreshing
The Refresca drinks are imported from Mexico and available in three tropical-inspired flavors: Coconut Lime, Guava Lime and Passionfruit Lime. Per 12-ounce serving, the new drinks clock in at less than 199 calories and 4.5% alcohol/volume.
The drinks remind us of premium sparkling water with a splash of alcohol, and could be a slightly more healthy way to indulge in an adult beverage or two.
The Guava Lime and Passionfruit Lime refreshers are available in six-packs for $9.99, and the Coconut Lime is available in a 12-pack with all three flavors for $16.99. Here’s everything else you need to bring the tropics to your kitchen!
Where Can I Get Them?
For now, the drinks will be on the shelf in Texas, California, New Mexico, Arizona, North Carolina and Florida by late March. But don’t fret. You’ll be able to find them in your neighborhood soon. Corona Refresca is going nationwide in early May, perfect for serving with your favorite Memorial Day weekend recipes.
But Why Spiked Sparkling Drinks?
Because they’re super-popular right now! Corona is following in the footsteps of other beverage brands by introducing flavored sparkling drinks. (You may have already seen Smirnoff’s Spiked Sparkling Seltzer and Henry’s Hard Sparkling Water.) The flavors remind us of trendy tropical desserts, too, especially the Coconut Lime. Yum!
Find the Right Mexican Recipe to Serve With Your Refrescas
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Pork Tacos with Mango Salsa
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
Chicken Tamales
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. —Cindy Pruitt, Grove, Oklahoma
Easy Grilled Corn with Chipotle-Lime Butter
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pork Chile Verde
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California
Mole New Mexican Wedding Cookies
Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. — Marla Clark, Albuquerque, New Mexico
Flavorful Chicken Fajitas
This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky
Horchata
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
Baked Chicken Chalupas
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
Homemade Tortillas
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, West Richland, Washington
Slow-Cooker Barbacoa
My husband adores this beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. —Aundrea McCormick, Denver, Colorado
Spicy Shredded Chicken
I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona
Spicy Pork & Green Chili Verde
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska
Green Chili Beef Burritos
Recipes that are leaner in fat and calories—like the one for these burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado
Chicken and Olive Mole Casserole
My Southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. —Barbara White, Livingston, Texas
Grilled Onion & Skirt Steak Tacos
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and lime juice honors their passion for cooking. —Adan Franco, Milwaukee, Wisconsin
Fresh Lime Margaritas
This basic margarita recipe is easy to modify to your tastes. Try it frozen or with strawberries. —Taste of Home Test Kitchen
Chicken Soft Tacos
My family loves these tacos. The chicken filling cooks in the slow-cooker, so it’s convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad. —Cheryl Newendorp, Pella, Iowa
Carne Guisada
While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas
Tilapia with Fiesta Rice
I often use my husband’s fresh-caught bass or catfish for this recipe, but tilapia, salmon and even chicken will do. —Tarin Hauck, Minneapolis, Kansas
Chipotle Turkey Chilaquiles
As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it’s also a great way for my children to learn to enjoy the flavors of their Mexican heritage. —Aimee Day, Ferndale, Washington
Low & Slow Pork Verde
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri
Slow Cooker Carnitas
We shared these flavor-packed tacos with friends from church who came over to help us move. They're so good, I put them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the wonderful people back in Michigan. —Abigail Raines, Hamden, Connecticut
Pork Burritos
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
Homemade Guacamole
Ever wondered how to make guacamole? Just whip together this delicious blend of your favorite fresh ingredients.—Joan Hallford, North Richland Hills, Texas
Tasty Lentil Tacos
When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone. —Michelle Thomas, Bangor, Maine
Chicken-Stuffed Cubanelle Peppers
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
Shortcut Tres Leches Cake
My mom's favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California
Refried Bean Tostadas
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
Chipotle Carne Guisada
Chipotle peppers and adobo sauce add smoky heat to tender stewed beef. We serve this hearty dish with tortillas and sometimes rice. —Adrienne Spenrath, Austin, Texas
Tilapia with Corn Salsa
My family loves fish, and this super fast and delicious dish is very popular at my house. Though it tastes like it takes a long time, it cooks in minutes under the broiler. We like it garnished with lemon wedges with couscous on the side. —Brenda Coffey, Singer Island, Florida
Baked Chicken Fajitas
I can't remember when or where I found this oven-baked fajitas recipe, but I've used it nearly every week since. We like it with hot sauce for added spice. —Amy Trinkle, Milwaukee, Wisconsin
Lime-Chipotle Carnitas Tostadas
Here's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can custom-make their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Chorizo & Chipotle Stuffed Cabbage Cups
Our family and friends enjoy Polish recipes, and my hubby loves Mexican, too. I created delicious cabbage rolls that highlight the warm and inviting flavors of both nations. —Brenda Watts, Gaffney, South Carolina
Mexican Chocolate Sugar Crisps
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Easy Chili Verde
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah
Fantastic Fish Tacos
Searching for a lighter alternative to traditional fried fish tacos, I came up with this crispy, crunchy entree. It's a hit with friends and family. —Jennifer Palmer, Rancho Cucamonga, California
Chili-Stuffed Poblano Peppers
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan
Flank Steak with Cilantro Salsa Verde
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia
Huevos Rancheros with Tomatillo Sauce
My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
Turkey Posole
I love making this soup because it makes good use of leftovers from Thanksgiving. And it's quick, easy and tasty. No one feels like they're eating leftovers because this soup is nothing like traditional turkey with gravy. —Margee Berry, White Salmon, Washington
Arroz Con Leche (Rice Pudding)
Sweet and simple, this creamy arroz con leche recipe is real comfort food in any language. You’ll love the warm raisin and cinnamon flavors. It’s great served cold, too. —Marina Castle Kelley, Canyon Country, California
Chicken Tostada Salad
If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! —Edie DeSpain, Logan, Utah
Empanada Beef Chili
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada
Simple Chicken Enchiladas
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. —Kristi Black, Harrison Township, Michigan
Spicy Refried Beans
Need a quick appetizer? All you need is a can of refried beans, jalapeno pepper, seasonings and cheese. Serve with tortilla chips on the side for scooping. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Skillet Nachos
My mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
Slow-Cooked Chicken Enchilada Soup
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Slow-Cooker Pork Pozole
When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina
Shrimp & Avocado Salads
This gorgeous salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Steak Fajitas
Zesty salsa and tender strips of steak make these traditional fajitas extra-special. —Rebecca Baird, Salt Lake City, Utah
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Jacqueline Weiss