THE 5 MOST POPULAR TYPICAL CAMPECHE DRINKS - CULTURE VOCABULARY - 2025

The main typical drinks of Campeche are pozol, rice and coconut horchata, cashew water, Jamaica water and corn atole. Many are especially suitable for consumption during the summer or in warm seasons.

The abundance of these refreshing beverages is explained by the hot and humid climate of Campeche, where temperatures are high during most of the year.

Typical plants and fruits of the region are used to make these drinks. In addition, the nutritional and healthy properties of some of these stand out.

The consumption of these drinks provides an extraordinary contribution of nutrients and health benefits, which complement the diet of Campechenos.

You may also be interested in its main economic activities or the natural resources of Campeche.

The 5 main typical drinks of Campeche

1- The pozol

Pozol is a refreshing and nutritious drink. It is prepared from cocoa and corn and is very popular throughout the southern part of Mexico, not only in Campeche.

Its origins are in the state of Tabasco. The indigenous people created this drink for the first time in that area.

From the beginning, its nutritional qualities stood out. This is due to the presence of certain microorganisms that, during the fermentation process, generate crude protein.

Its consumption is common both in traditional festivals and markets and during breaks from agricultural or manual work that require effort.

2- Rice and coconut horchata

This is also a refreshing drink and it is one of the favorites of the Campechanos. It is easy to find both in Campeche and elsewhere in Mexico or Central America.

It is prepared by mixing rice flour, powdered milk, sugar, vanilla and adding accessories to taste.

In the case of Campeche, it is common to find the combination of the above elements with almonds and coconut.

It is consumed as an accompaniment to some typical regional dishes or as a snack between meals. In summer it is common to add ice to the drink to make it more refreshing.

3- Water or cashew soda

Also known as cashew, cashew or cashew, depending on the geographic area, cashew is a sour and astringent fruit.

To make the cashew soda, the fruit juice is liquefied. To mitigate the astringency of its flavor, sugar is added to sweeten it.

A little lemon juice is also added to the cashew juice. It is made with ice that, when melted, makes the whole more watery. It is a very popular summer drink that is served cold.

4- Jamaica water

This drink is prepared from the flowers of Jamaica, a hibiscus with diuretic properties.

It is cultivated in Mexico as well as in other countries of Central and South America, although it is a plant native to tropical Africa.

The use of the plant is very varied: in some countries it is used as a food coloring, in others as a cooking spice and in Mexico the leaves are cooked to prepare a drink.

A huge amount of water is added to the cooking of the plant, as well as sugar to sweeten it.

The result is a refreshing drink with a characteristic flavor and properties similar to those of some varieties of tea.

5- The corn atole

There are many variants of this drink. Depending on the type of corn used and consumer taste, there are differences when adding ingredients.

All the variations have in common the presence of corn grains, water, sugar, and salt. Other alternative ingredients can be honey or coconut.

References

1. The pozol: ancestral drink of the southeast, in Unknown Mexico, unknown mexico.com.mx
2. "Mexican pre-Hispanic cuisine". Heriberto García Rivas. Ed. Panorama. (1991).
3. The Gastronomy of Campeche, in the Museum of Popular Art. Friends Association, amigosmap.org.mx
4. Refreshing hearty drinks, at Chelita & Travel, at chelita-travel.webnode.mx
5. 10 delicious and absolutely yucatecan drinks, in yucatan.travel