10 Mexican drinks at a glance
Horchata: Sweet refreshment on hot days
Horchata, originally from Valencia, Spain, was brought to Mexico by the Spanish. Typically enjoyed in hot regions, it is often served in the afternoon or as an accompaniment to spicy dishes. It is usually prepared from rice, cinnamon, and sugar. The rice is soaked, pureed, and then mixed with water. After straining the mixture, cinnamon and sugar are added to give it a sweet and spicy taste. Horchata is known for its cooling properties and is often served as a refreshment or alongside spicy food.
Michelada: Sunday brunch and after-work drinks
The Michelada is a popular weekend drink, often enjoyed at brunch or after-work gatherings. Its spicy flavor makes it ideal for social occasions. It is traditionally made with light beer, lime juice, various sauces like soy sauce and Worcestershire sauce, salt, and sometimes tomato juice or puree. It is often served with a seasoned rim on the glass. The Michelada is known for its refreshing properties.
Café de Olla: Morning coffee
Café de Olla, often drunk in the morning, originates from rural areas of Mexico. Its preparation in a clay pot is unique and reflects the simplicity of rural life. The special preparation method involves using ground coffee, cinnamon, and piloncillo (unrefined cane sugar). Sometimes spices like cloves are also added. Café de Olla is traditionally cooked on the stove and offers an aromatic and warming coffee experience in the winter months, deeply rooted in Mexican culture.
Tamarindo: Refreshment on hot afternoons
Tamarindo, also known as tamarind drink, is another traditional Mexican beverage. It is made from the pulp of the tamarind fruit. The tamarind fruit is first soaked in water and then pressed through a sieve to obtain a tamarind juice base. This juice is then mixed with water, sugar, and sometimes lime juice to create a refreshing and slightly sour drink. Tamarindo is particularly popular in the warmer regions of Mexico and is often enjoyed as a refreshment on hot days.
Chia Fresca: For the health-conscious
Chia Fresca, often drunk during the day, is a health drink and reflects the growing awareness of healthy eating in Mexico.
Meanwhile, viticulture in Mexico has become highly professional, and Mexican wines enjoy a good reputation even in Europe. Among the most widely planted grape varieties are Cabernet Sauvignon, Chardonnay, and Tempranillo.
Tequila & Mezcal: From field to feast
Tequila, originally from Jalisco, and Mezcal, from Oaxaca, are traditionally enjoyed at celebrations and festivals. They are an integral part of Mexican culture and social life. A list of typical Mexican drinks would not be complete without Tequila. This is a special form of agave distillate Mezcal. Similar to beer in Germany, special rules apply to Tequila production, overseen by the Consejo Regulardor del Tequila. Thus, this alcoholic beverage may only come from the five regions of Jalisco, Najarit, Tamaulipas, Michoacan, and Guanajuato. The main ingredient is only agave, a lily plant. Essentially, Tequila is made from a flower. The cultivation of this plant is strictly monitored by the authorities, making Tequila the most strictly controlled spirit. Only young and inexpensive Tequila is drunk with salt and lime or a glass of Sangrita. High-quality, old Tequilas, on the other hand, can be drunk neat at room temperature.
Sotol: A piece of northern Mexico
Sotol, primarily produced in northern Mexico, has a long tradition and is often enjoyed on special occasions and celebrations. Sotol is a traditional Mexican distillate mainly produced in the northern regions of Mexico such as Chihuahua, Coahuila, and Durango. It is obtained from the desert spoon (Dasylirion), a plant closely related to agaves. The production of Sotol is similar to that of Tequila and Mezcal, but the desert spoon gives Sotol a unique aroma and flavor profile. Sotol has a long cultural history and was traditionally made by the indigenous peoples of these regions. Today, Sotol is gaining international recognition and is valued for its quality and diversity.
The Aztec drink Pulque
Coffee: A significant industry
Coffee has only been cultivated in Mexico since the 19th century. At the same time, Mexicans are pioneers in the cultivation of purely organic coffee. Particularly high-quality coffees may bear the name attribute "Altura." A Mexican specialty is Café de Olla ("coffee from the clay pot") with brown sugar and cinnamon, drunk from old clay cups.
Cocoa: The drink of the gods
Tequila & Mezcal: From agaves to noble spirits
Discover Mexico's taste
Mexican beverages stand for diversity, tradition, and artisanal production. From the spicy Café de Olla to the sweet freshness of a Horchata to the smoky complexity of a Mezcal – each drink reflects its own region and history.
Especially with Tequila and Mezcal, it becomes clear how strongly origin and production methods shape their character. Quality begins with the cultivation of the agaves, continues with careful processing, and ultimately shows in the glass.
Anyone who delves deeper into Mexican beverages quickly recognizes that behind every distillate lie decades of experience and regional identity.
Get to know Tequila and Mezcal better
For all who wish not just to read about this diversity, but to discover it for themselves, Pacific & Lime offers a selection of authentic Tequilas from Jalisco and Mezcals from the traditional region of Oaxaca in Mexico.
Mezcal Collection: Noble Coyote & Tequila Collection: Pacific & Lime