- The 10 most typical Mexican alcoholic beverages
- 1- Tequila
- 2- Mezcal
- 3- Pulque
- 4- Damiana liqueur
- 5- Rompope
- 6- Acachul
- 7- Tecuí
- 8- Bacanora
- 9- Sotol
- 10- Pox
- References
The best known typical Mexican drinks are tequila, mezcal, pulque, Damina liquor, rompope, acachul, tecuí, bacanora, sotol, rompope, bacanora and sotol. There are also other traditional and very popular alcoholic beverages in Mexico, such as pox, michelada, mosquitos, tepache, pozol, and tejuino.
Mexico has a rich variety of typical alcoholic and non-alcoholic beverages, which are part of its varied and renowned gastronomy. On the other hand, among Mexican meals there are some of the most exquisite dishes in Latin America.
Among the typical non-alcoholic drinks, the refreshing barley water -which is consumed throughout the country-, fresh sangrita, guava atole, cucumber water and horchata water stand out, to accompany lunch or any other meal.
The 10 most typical Mexican alcoholic beverages
1- Tequila
Tequila is the most representative typical drink of Mexico. It owes its origin to the municipality of the same name located in the state of Jalisco.
The name “tequila” is derived from the Nahuatl language (téquitl means “work” and tlan means “place.” That is, “place of work”, referring specifically to agricultural work.
It consists of a distillate that is extracted from the blue agave or tequilana agave with a designation of origin in the states of Jalisco, Michoacán, Guanajuato, Nayarit and Tamaulipas. Some consider it a variety of mezcal although it is about different drinks.
Tequila is obtained entirely from the agave plant.
2- Mezcal
Mezcal is a more artisanal liquor than tequila made from the distillation of the heart of the maguey. The word mezcal comes from the Nahuatl cow mexcalli, which means "cooked maguey."
Mezcal is also called the food that results from the cooking of the leaves and stems of the agave or maguey, as well as a variety of maguey plant and the liquor itself. It is believed that in 400 BC the natives were already producing mezcal.
This liquor is produced with a designation of origin in nine states of the country: Guanajuato, Durango, Michoacán, Guerrero, San Luis Potosí, Puebla, Oaxaca, Zacatecas and Tamaulipas.
To certain types of mezcal, the so-called maguey worm is added, to differentiate them and give them more distinction. The flavor of mezcal is strong and aromatic, while that of tequila is neutral.
3- Pulque
It is a fermented drink obtained from mucilago or mead that is extracted from the pulquero maguey. It is produced mainly in the states of Mexico, Puebla, Hidalgo and Tlaxcala. It is rich in proteins and minerals.
It was considered a blessed drink consumed only by priests and elders. Later it became a very discredited drink and it is until now that it is gaining recognition among the population.
Currently, it ranks together with tequila and mezcal among the most popular drinks in Mexico.
4- Damiana liqueur
It is a drink of Mayan origin. It is made with the leaves and roots of damiana, a plant native to Mexico and Central America. This herb has aphrodisiac properties. In addition, it produces aromatic flowers and a fig-like fruit.
In the past, to make damiana liquor, the leaves and roots of the plant were left to dry and then macerated in alcohol.
Today, dried damiana leaves are allowed to soak for a week or more and then vodka, sugar, orange and vanilla peels, almonds, honey and chocolate are added to enhance their flavor.
It is a sweet and light liquor that can be mixed with other drinks.
5- Rompope
This drink originally from the state of Puebla is prepared with brandy or rum, milk, beaten egg yolks, sugar, cinnamon, ground almonds and vanilla. It has a sweet taste and a thick consistency, like a punch, and is even used as a digestive.
The history of this drink dates back to the first evangelizers who came to Mexico and established their convents.
This is how in the convent of Santa Clara a nun named Eduviges managed to obtain this liquor after trying various mixtures.
6- Acachul
This alcoholic drink has its origin in the northern sierra of Puebla. It is made with fruits or seeds of acachul, a small wild fruit similar to capulín or cherries, which grows in the cold forest of the municipality of Acaxochitlán.
There are two ways to prepare the drink. In Puebla it is made from acachul and brandy, but in the state of Hidalgo it is prepared with blackberry, orange, lemon, apple or guava wines.
After squeezing the fruit, the brandy and sugar are added to improve its flavor.
7- Tecuí
It is a traditional drink from the states of Morelos, Guerrero and the State of Mexico. It is made from fruits and has a consistency similar to a punch. It is prepared by cooking apple, pineapple, guava, pear and lemon in a crock pot or other container.
After allowing the fruits to boil sufficiently, to this preparation is added brown sugar or cane alcohol, orange juice, walnuts and raisins, and mix over the fire. Usually this drink is served hot.
8- Bacanora
This drink has the same name as the municipality where it originates from, in the state of Sonora. It is obtained from the cooking, fermentation and distillation of the honey or juice of the viviparous or pacific agave (Angustifolia Haw). Bacanora means "hillside of reeds" in Opata language.
It has a high alcoholic strength, which varies between 38 ° and 55 °, and is colorless. For 77 years its distillation was considered illegal, until in 1992 it obtained the corresponding production permit. Now it has a designation of origin in 35 municipalities of Sonora.
9- Sotol
This typical Mexican drink is made with the fermentation of the pineapple or head of the sotol plant, which grows in the desert in the north of the country. It is produced in the states of Durango, Chihuahua and Coahuila.
Its flavor and texture are similar to tequila and it is only produced by hand. After distillation, it is aged in barrels. Its alcoholic strength ranges between 38 ° and 45 °.
10- Pox
It is a typical liquor of the state of Chiapas that is obtained from the distillation of sugarcane and corn. This ancient drink of the Mayans was used in religious and family ceremonies as a connection to the spiritual world.
It has an alcoholic strength of 18% and is manufactured mainly by hand in San Cristóbal de las Casas.
References
- Typical drinks of Mexico, the tastiest and most typical. Retrieved on January 29, 2018 from lossaboresdemexico.com
- L. Gutiérrez-Coronado, E. Acedo-Félix & AI Valenzuela-Quintanar. Bacanora industry and its processes of production. www.google.co.ve
- Mezcal. Consulted of es.wikipedia.org
- 10 alcoholic and traditional drinks from Mexico. Consulted of masdemx.com
- Do you know how pulque is produced? Consulted of eluniversal.com.mx
- Damiana liqueur. Consulted of vix.com
- Learn about the history of rompope. Consulted of viamexico.mx
- Acachul, a traditional drink from the Sierra de Puebla. Consulted of wikipuebla.poblanerias.com
- Tecui. Consulted of laroussecocina.mx