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Traditional drinks from Mexico

As well as its food, Mexico is a place characterized by its characteristic flavors. Even some of its ingredients are better enjoyed in one of the many traditional drinks that we know how to prepare in the country. Surely many of them you already know, and you will have more than one favorite.


The origin of rompope is attributed to a nun named Eduviges who lived in the convent of the Franciscan Friars in Puebla. At that time, around the year 1524, the drink was exclusive to the convents, until the sister taught other nuns the preparation and they decided to commercialize it in order to support their congregation.


It arose in pre-Hispanic times and is made mainly in Hidalgo, Mexico City and Puebla with fermented fruits. Did you know that to get a good tepache you need four days of preparation? In the first two, pieces of pulp and pineapple rind are left to rest in a clay pot with cloves and cinnamon, then a mixture of barley and brown sugar, previously boiled, is added, which are left to ferment for another two days.


The process of making pulque arises from the fermentation of the juice or mead of the agave or maguey, which is also known by the name of "scraping". For pulque to be made, it is necessary for the maguey to reach a certain age to extract its center and scrape the juice, which is fermented for 24 hours.


It is a traditional creamy Veracruz drink, made with cane liquor; it can be found in various flavors, mostly sweet.


Originally from Tabasco and Chiapas, it is a fermented drink based on corn and cocoa that is seasoned with salt and chili. In pre-Hispanic times it was highly valued for mitigating heat and because it is a food that can be preserved.


With a smoky flavor and sweet smell, mezcal is an agave-based drink that arises from the fermentation and distillation of this plant. One of its characteristics is that a maguey worm usually sneaks into its bottle, to differentiate the liquor and exponentiate its flavor.


Jalisco is the state that has seen the birth of the country's most emblematic drink, tequila. Thanks to the fermentation and distillation of the agave we can enjoy a shot of tequila of the type that we like the most: white (not aged), rested (2 months - 1 year), aged (minimum one year) or extra-aged (minimum of three years), among others.


Traditional from Yucatan, it is a liquor obtained from the distillation of the flower of the same name, Xtabentún, anise and honey, ingredients that result in a sweet and strong flavor.