5 less-known beverages with true Mexican flavor

Mexico has signature drinks that are loved and known all around the world, but there are also quite a few other beverages, that originated thousands of years ago and are still consumed in some states of the country. Let’s get to know some of the less-known beverages of Mexico.

By Dania Vargas Austryjak Saturday, October 10, 2015 comments

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Culinary heritage in a cup

 

Mexico has signature drinks that are loved and known all around the world, but there are also quite a few other beverages, that originated thousands of years ago and are still consumed in some states of the country. Let’s get to know some of the less-known beverages of Mexico.

 

  • Pozol

This is a thick and refreshing beverage from Tabasco; it is made with base dough of cocoa and corn. The dough can be found in markets to prepare pozol al home, just by mixing the paste with water and some ice. This beverage is rich and can replace the energy lost during a hard day at work. It is also found in other southern countries of Mexico such as Chiapas, Oaxaca and Veracruz.

 

PozolOriginal Image: “Pozol” by Yá Rodriguez, used under CC BY-NC-ND 2.0, via Flickr.

 

  • Tascalate

Many ingredients are mixed to prepare this beverage original from Chiapas, maize, cocoa, achiote (Maya spice obtained from the seeds of the plant of the same name), chilies, pine nuts and cinnamon. A fragrant beverage dedicated to love and to festivities with a rich red-orange color. It is a refreshing drink that is served over ice and enjoyed.

 

  • Acachul

Traditional beverage from Puebla elaborated with wild berries with the same name. This drink could be a certain type of wine, for its preparation the berries are squeezed and the resulting juice gets some dose of aguardiente (sugar cane liquor) and sugar. The sugar is needed because the berries are bitter. This drink is sold locally and it is elaborated for the Huasteca festivities.

  • Tejate

Original from Oaxaca, this beverage is made with toasted corn flour, fermented cocoa seeds, mamey seeds and cocoa flower. All the ingredients are ground together to form a paste, then it is mixed with cold water. And it is said that good tejate must have a frothy layer of cocoa flower on top.

 

  • Tejuino

This thick beverage is made with fermented corn and piloncillo (dried not-distilled sugar cane syrup), it has a low alcoholic level and is usually served with lime juice and salt. But other versions have no alcohol and others don’t add piloncillo. Tejuino is mostly found in Colima, but it is also consumed in other countries.

 

Mexico has a great gastronomic history and these beverages are just an example of the rich culinary heritage; beverages that have been prepared and consumed for centuries, even before pre-Hispanic times. Venture yourself and try any of all of these truly Mexican drinks.