If you’re looking for a great way to enjoy your next night out with friends and family, then you should consider Mexican drinks. For those of you who like something light and refreshing, there are loads of comfortable non-alcoholic Mexican beverages, delicious Mexican beers you’ve probably never heard of, and plenty more liquors for you to try than just beer (though I still love beer).
Mexican drinks can be an easy and fun way to open up a new can of taste buds for your body and your mind. And if you don’t happen to enjoy any of these Mexican drinks, no worries because they’re plenty available in many convenience stores throughout the United States. So no matter what kind of liquors you prefer, you can get them right from the tap.
The Margarita is one of the most popular Mexican drinks around, so much so that it has its acronym – the “MAB,” which stands for the famous Margarita. There are many variations to the original, but one of the more popular ones is the “Chinna margarita,” which features Mexican drinks like Mexican tequila, Mexican rum, and habanero chilies in a blender.
This delicious beverage is made from the crushed ice that is used in Mexican coffee shops as well as in many homes throughout Mexico. It’s served with a bowl of freshly made tortilla chips and is served all night long in many Mexican bars and restaurants. Other versions include the strawberry Margarita, the Aguado Margarita, and the blueberry Margarita, to name a few.
Tequila is another well-known Mexican drink. Originally from the regions of central Mexico (near the city of Acapulco), it is said that the Spanish conquistadors stumbled upon the discovery of tequila after landing on Mexico’s shores. Over time, tequila was discovered and quickly became a hugely popular drink.
Many hotels and restaurants offer this as a mixer, although some insist that only certain brands are made with authentic Mexican drinks. In any case, no matter what you call it, you will be hard-pressed to find something that cannot make you fall in love with it. Tequila is an acquired taste, so don’t be surprised when you order a shot of it for your next trip to the bar.
Top 7 Mexican drinks
There are a lot of assumptions made about Mexican drinks. Some of those assumptions are false, and some are true. Let’s start with the assumption that all Mexican drinks are spicy.
While Mexican cuisine has its spicy food, I’ve never come across any of my friends who think that all spiciness in Mexico is terrible. To my friends, it’s a different kind of heat-generating kick that brings out the flavor in drinks like nachos or refried beans.
7 Common Prejudices About Mexican Drinks
Another assumption is that all Mexican drinks are loaded with calories. Some of them have more calories than others, but not all. Some of these assumptions about Mexican drinks are true:
- some drinks are laden with sugar.
- Some are loaded with cream, but overall, Mexican cuisine has low-calorie ingredients and very little caloric influence on the drinker.
- One of the most common preconceived notions about Mexican dishes is that they’re boring.
- Most of what you’d been served up in Mexico has been bland dishes made with mostly meat and potatoes, complemented by cheese, salsa, fruit, and other additions.
- Most of the time, you won’t see any real variety on the menu. What you will usually see are beef and potato tacos, which are no more than two items that have been cooked together and then served with salsa.
- While they may look simple, they are not easy to eat independently, let alone with a wide variety of ingredients.
Made from the agave nectar of the arctostaphylosperma plant, mezcal contains a high amount of caffeine, making it a popular stimulant beverage. Mezcal has gained popularity all over the world because of its unique and distinctive taste. Mezcal is made from the nectar of the arctostaphylosperma plant, which is found only in Mexico. In Mexico, mezcal tends to be consumed straight after plump it with lime juice and is often served as a cold drink with a shot of chili sauce.
What is Mezcal?
Like tequila, mezcal also features a distinctive smoky flavor, and like whiskey, the meal can be served with either a shot of tequila or a shot of mocha (hot milk). The agave plant, which is used to produce metal, contains many carbohydrates that provide a rich, intense, and sweet flavor when the meal is served. In metal production, the mezcal plant is cultivated throughout the year, and mezcal agave nectar is stored in wooden drums or a mezzanine.
A mezzanine is usually a wooden box that allows large amounts of liquid to pass through the mezzanine while preventing any spoilage. This practice is to prevent any adverse reaction to the metal and prevents it from aging prematurely.
Unlike other mezcal brands such as mezcal Prima, mezcal supreme, and mezcal super, medical scorpion offers various choices on the flavor of this premium brand. Some versions of metal scorpion have a hint of tobacco and spearmint to provide a smoky taste.
Another medical scorpion has a grassy flavor and hint of nutmeg to provide a smoky, earthy flavor that many people appreciate. Other medical scorpion versions are made without any wood and have a pronounced, clean, and fruity flavor. It is important to remember that not all mezcal scorpion is made the same, which is why it is essential to know the difference between the various types of metal to choose the brand that you prefer.
The Paloma, or Dove in Spanish, is simple to appreciate. It is quick to prepare, easy to drink a sparkling cocktail made with selected local Paloma ingredients. You can easily create large batches and store them for months or carefully craft each glass at a time by hand. Palomas are fantastic with spicy foods, as well.
When making a plasma with an India Pale Ale or Light Beer, try not to use more than two ingredients. Many palms these days are using adjunct flavors like fruit, mint, cherries, or cinnamon to flavor them.
Paloma – Fresh Lemons
If you want your Paloma with an alcohol base such as rum or vodka, pour about two inches of the selected brand of spirits into one glass of crushed ice, then add a few dashes of lemon or lime juice and shake thoroughly.
If you serve your Paloma with appetizers and other drinks, be sure to stir in the ingredients thoroughly. Then, add the crushed ice, a little at a time, to the glass. The amount of lemon or lime juice you put into the glass will depend on how strong you want the drink. If you serve it with sangria, a fortified wine served in a coupe, less lemon or lime juice is needed.
If you serve your Paloma with sparkling sugary drinks like soda, ask the waiter if you may replace the ice with strawberries or chocolate syrup. For a plasma with a creamier base, like a Manhattan, you may prefer to use milk and a bit of sugar to sweeten the drink without overdoing it.
Remember that the best plasma drinks are always served with a garnish, a simple lime slice, an orange slice, a sprig of mint, or anything else you like, though citrus fruits are traditionally the most popular garnish.
Tejano or Tequila is a Mexican liqueur made from the grape juice of Citrus martini grape fermented, then aged in oak barrels. It is produced mostly in the lowlands of Chiapas, Mexico. Tejano’s benefits are many, including its ability to cleanse the palette of spices and food leftovers. It is also said to have health-giving properties due to its high amounts of Vitamin C (which helps to fight viruses and bacteria) and its antioxidant properties.
Tequila – A Healthy Wine
Tejano is made of fermented grape juice, sugar, water, and yeast, although in general, tejuino recipes do not contain yeast. To prepare, add a small pinch of lime, a dash of sugar, a touch of salt, and some dark distilled or straight vodka.
Salt is added because it allows the tequila’s flavor to stand alone for a more extended period. Sugar, often in the form of syrup, is added to the tequila for sweetening purposes and because it encourages the fermentation process and contributes to its body and flavor. Depending on the region, tejuino tends to be topped with either lime sorbet or ginger ale, or even a chili’s sprinkle.
The fermentation of tejuino takes about three to six weeks, during which time the mixture undergoes a process of clarification. During this process, solids are separated from the sugar and crystallized. After the clarification process, the tequila is ready to be served.
Popular styles include the mantle (which contains nozzles of tequila), butterscotch, cinnamon, chocolate tequilas, and the citrusy Sangre de lunes (made with orange rind, cinnamon, and limes.
Alachua, which is also called Acachul, is pottery found in the state of Puebla, Mexico. The name Acachul comes from the Spanish words accrual (towards or toward) and uncomfortable (mole). Acachul Azpilic may be one of the most ancient pottery works made by any culture from pre-history to early America.
It was discovered in the city of Xochicalco in Mexico during the year 1911 by Frida Baquerizo Moreno, a European who was conducting an archaeological survey in the area.
Acachul De Pulque – All You Need to Know About Acachul
One of the most distinctive and well-known forms of acachul produced in Mexico is the Mexican pulque. The shape of this dish is quite like that of the modern cache, but with added ingredients. In the case of this type of Mexican plaque made in the Mexican city of Xochicalco, a variety of corn is soaked in very thick milk and fermented. After this process has been completed, the resulting drink is thick and sweet.
Acacia may also be referred to as cache de pulque, or Mexican cider of Puebla. Today cache de pulque is produced in the same place it was first created – in Xochicalco. This Puebla cider is considered the best Mexican apple cider, as it is produced using the freshest of apples and added to it only once – at the fermentation stage.
Acacia de pulque has become an internationally famous beverage that is enjoyed by individuals of all ages. It is served in various forms, including smoothies, a shot, apple cider vinegar, bread, and pinto. If you want to try out the new cache de pulque recipes, it is best to try them all simultaneously or even let them all soak in one bottle at a time.