The typical drinks of Chiapas are pozol, chia water, sour atole, tascalate and pox. These drinks have an origin based on Mesoamerican ancestors.
The richness and gastronomic abundance of Chiapas makes possible a range of flavors, textures and colors, as for the typical drinks of this state.
The agricultural resources of the region play a leading role in shaping these recipes. Products such as corn, chocolate, chia, chili, cinnamon, onoto or achiote, are essential at the Chiapas table.
The diversity of drinks in Chiapas makes possible the existence of a wide range of options for the palate.
You may also be interested in the typical foods of Chiapas or its traditions.
Next, the five most representative drinks of the gastronomy of Chiapas:
1- Pozol
It is one of the most indigenous drinks in Chiapas. It is a corn-based preparation and can be white corn, nixtamalized corn (cooked with lime) or cocoa-based.
The drink is complemented with sugar or salt (to suit the consumer), chili and ice. It is very common in public places and in Chiapas homes, especially at noon.
The pozol is served in small earthenware vessels or gourds, because that is what the Chiapas tradition dictates. It must be stirred with some frequency to avoid the formation of the “well” in the bottom of the container.
2- Chia water
The nutritional and antioxidant properties of chia seed have popularized its consumption in the last decade worldwide.
However, the consumption of this seed in Chiapas dates back centuries, when Mesoamerican cultures made use of it as a refreshing drink.
The best known recipe is to mix a lemonade with chia seeds, and a touch of sugar to soften the flavor.
3- Tascalate
The tascalate is made from corn, sugar, cocoa, chili, cinnamon and a slight touch of achiote, to color the drink. It can be prepared with water or milk.
First the corn and cocoa are browned, then they are ground together with the other components and mixed with the base. Finally, the ice is added to give the refreshing touch.
Its consumption is common throughout the state of Chiapas. They can be taken at any time of the day, either as an attenuating heat or as a companion to a meal.
4- The Pox
Pox is an alcoholic beverage of ancestral origin, used in the Mayan culture as part of solemn ceremonies and as a symbol of union between the inhabitants.
This liquor is made from corn, cane and wheat. Its use is very popular among the indigenous settlements of the Highlands of Chiapas.
According to indigenous beliefs, pox has healing properties and provides inner peace. Furthermore, it is a bridge between the material and spiritual world.
5- Atole Sour
Sour atole is a characteristic drink of San Cristóbal de las Casas. Its preparation is homemade and its consumption is very common during winter.
To prepare the sour atole you will need: black corn, sugar, cloves, cinnamon and sugar. In other towns in Chiapas, the atole is made from white corn.
References
- 5 Chiapas drinks you must try (2016). Recovered from: soychiapanecote.com
- 5 Traditional drinks from Chiapas (2016). Recovered from: radiomil.com.mx
- Chiapas drinks that you have to try (2016). Recovered from: chiapas.eluniversal.com.mx
- López, S. (2011). 5 Traditional drinks from Chiapas. Recovered from: todochiapas.mx
- Martínez, A. (nd). The Pox, Mayan drink that warms the heart. Recovered from: mexicodesconocido.com.mx