THE 5 MOST OUTSTANDING TYPICAL OAXACA DRINKS - CULTURE VOCABULARY - 2025

The typical drinks of Oaxaca are mezcal, tejate, agua de chilacayota, pozonque and hot chocolate. Almost all of them are prepared with the original recipe of the pre-Hispanic peoples; Spanish influence in this area was practically non-existent.

Oaxaca, located in southwestern Mexico, is one of the most populated states in that country. It housed in its territory important pre-Hispanic cultures of which multiple traditions and a fantastic gastronomy are still preserved today.

You may also be interested in the typical customs of Oaxaca or its typical dishes.

The 5 main typical drinks of Oaxaca

1- Mezcal

Its name means "cooked maguey" in the Nahuatl language. It is produced by the distillation of pineapples and the heart of the maguey leaves. Records of its production can be found from the year 400 BC. C.

There are different types of mezcal, depending on the distillation technique used. In any case, 100% of the production of this liquor is artisanal and without added chemicals.

The flavor of mezcal is sweet, smoky, aromatic and intense. The variety that has become most popular is the mezcal de gusanito, but the reposado, the minero, breast and the añejo also stand out.

The Mezcal Fair in Oaxaca is one of the most important events linked to the production of this drink and attracts thousands of visitors from all over the world.

2- Tejate

This drink is made from corn flour, mamey seeds, flowers and cocoa beans. Its consumption was common in the ceremonies of the pre-Hispanic communities.

Unlike hot chocolate, a drink that is also typical of Oaxaca, tejate is consumed in spring and summer to cool off from the heat.

Tejate is also known as the “drink of the gods”. Its name in Nahuatl means "sandy water." For the Zapotecs the name of this drink was "cu'uhb".

3- Chilacayota water

This drink falls within the denomination of fresh waters, very popular in Mexico.

Chilacayota water is native to Oaxaca and is prepared from panela, cinnamon, pineapple, green lemon peel and chilacayota, which is a kind of pumpkin.

The drink is taken cold and served with a spoon since its texture is thick; that way the pieces of fruit can be ingested.

4- Pozonque

This drink dates from pre-Hispanic times and used to be served as an offering to the gods. Currently it is customary to take it during wedding parties or at fairs such as Mixtec.

Its ingredients are corn cooked with lime or ash, roasted cocoa, vine and coconut leaves.

From this combination, dough balls are formed that are then dissolved in water and served in clay jugs called jícaras.

5- Hot chocolate

It is one of the most emblematic drinks in Oaxaca. The cocoa from this region is also highly recognized in Mexico and the world.

It is customary to take it in gourds and accompanied by yema bread. The hot chocolate can be taken with or without milk and accompanies breakfasts and dinners.

In Oaxaca it has been believed for several centuries that this drink has healing properties linked to the eradication of cancer, migraines and circulatory problems.

References

1. Torres, G. (2005). The use of mezcal in Oaxacan gastronomy. Puebla: University of the Americas. Retrieved on November 6, 2017 from: Catarina.udlap.mx
2. Terraciano, K. (2001). The mixtecs of colonial Oaxaca. Los Angeles: Stanford University Press. Retrieved on November 6, 2017 from: books.google.es
3. Dillinger, T. (2000). Food of the Gods: A cultural history of the medicinal and ritual use of chocolate. Journal of nutrition: vol. 130. Retrieved on November 6, 2017 from: books.google.es
4. González, R. (1992). Zapotec science: Farming and food in the northerm sierra of Oaxaca. Texas: University of Texas Press. Retrieved on November 6, 2017 from: books.google.es
5. Oaxaca. Retrieved on November 6, 2017 from: books.google.es