Via | Freaked out
One of the most important aspects of Mexican culture is its gastronomy and within that wide world of textures, colors and flavors, its delicious drinks. There are alcoholic, sweet, refreshing, spicy and without a hint of alcohol. Ultimately, the variety is as great as the country itself.
If you love Mexican cuisine and its fabulous drinks, you cannot miss the next post as we will talk about the most representative drinks of the Aztec country. Thirsty? Keep reading!
The tequila
Originally from the blue fields of Jalisco, tequila is the most internationally famous drink in Mexico and has become one of the great ambassadors of Mexican culture.
It began to be produced in the middle of the XNUMXth century in a farm called Cuisillo and its production process is as curious as its flavor. Tequila is obtained from fermentation with yeast and distillation of blue agave juices, which are later deposited in wooden barrels.
Currently there are around 160 brands and 12 farms that produce it, giving life to one of the most demanded Mexican products abroad. Which has the prestigious denomination of origin label. In addition, the agave landscape of Jalisco was declared a World Heritage Site and thanks to this the Tequila Route was promoted through different localities that produce it, which have museums on the history of this drink, its evolution and production.
This legendary drink contains the unique flavor of Mexico's pre-Hispanic past and the traditions of a mestizo people. Without a doubt, a true gift from the gods.
The michelada
Elevated to the category of cocktail by many, basically Michelada is a very Mexican way to enjoy a cold beer with a pinch of salt, tabasco, lemon and other ingredients that together taste delicious.
In Latin America, michelada is a very popular drink and is usually prepared with local beer. However, in Mexico it is very common to use the famous Corona beer, with a soft and light flavor that is the most consumed in the country. It is such a famous drink that it can be found in any bar or restaurant and drunk at any time of the day. Also, as a curiosity, it is believed to be an ideal remedy to cure a hangover.
Fresh waters
Via | Culinary backstreets
The hot climate in some areas of the country has made fresh waters the most popular non-alcoholic beverages. They are made from fruit seeds and sugar to sweeten. The most famous are those prepared from chia, hibiscus, tamarind and horchata.
While chia is a native seed, the other fruits come from other parts of the world such as Africa, India and Spain. However, the way to prepare and serve these fresh waters (in huge glass glasses) is something typical and traditional in Mexico.
The mezcal
Legend has it that lightning struck an agave plant, opening and firing its interior. When the natives found it, they immediately realized that it was a divine gift and they drank the resulting liquid with caution. Thus, throughout history mezcal has been attributed healing and spiritual powers. However, it was not until the arrival of the Spaniards that distilled alcohols began to be manufactured and drunk in Mexico, among which brandy, tequila and of course mezcal stand out.
This particular drink is the most produced in the country because any place is ideal for the cultivation of agaves and the elaboration of this type of alcohol, giving rise to its different classes which depend on the climate, on the distillation techniques. and the container used to ferment. The best known is that of Oaxaca, from where it is said that the mezcal tradition arose, which is served in its original presentation: a black clay container supported by a basket.
Pulque
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Pulque is another of those Mexican drinks that were attributed spiritual properties. That is why this white liquid with a harsh taste was considered a religious delicacy that could only be consumed on special occasions and by people over fifty years of age.
This alcoholic drink is the most traditional in central Mexico and is made from the fermentation of the heart of maguey or mead through the process known as “scraping”, which is carried out by a “tlachiquero”. The process itself is long and requires a lot of patience.
Pulque was so important during the Conquest of America that the taxes collected for its production and sale were one of the pillars of the colony's economy. Currently, this drink is still produced in the state of Hidalgo especially, where the rites of the ancient natives are still performed when a plant produces mead for the first time.
Since ancient times, this drink has been sold and drunk in pulquerías. In the main tourist cities you can find them to taste a glass accompanied by the famous snacks.