Start here · Essential guide
Mexican Drinks Explained: Aguas, Atoles and Spirits
A survey of traditional Mexican drinks: fruit and seed waters, warm masa atoles, fermented pulque and tepache, sodas, and the agave spirits mezcal and tequila.
Sweets and Culture
Drinks and Aguas Frescas
Non-alcoholic and traditional beverages, plus agave spirits as culture.
Aguas Frescas: Fruit, Flowers and Seeds in a Glass
How aguas frescas are made from fruit, seeds, grains and flowers, what ratios and sweetness to expect, and how they are served alongside Mexican meals.
Atole and Champurrado: Warm Corn Drinks
How atole and chocolate champurrado are made from masa, how to avoid lumps, and where these warm, thick corn drinks fit in Mexican food traditions.
Horchata: Rice, Cinnamon and Regional Variations
How Mexican rice horchata is made, where the name and idea come from, and how regional versions use seeds, nuts, fruit and different flavorings.
Jamaica: Hibiscus Flower Drink and Its Uses
How dried hibiscus (flor de jamaica) is steeped into a tart red drink, how to balance its sourness, and other ways it is used in Mexican cooking.
Mexican Sodas, Tamarind and Tradition
Why tamarind drinks and glass-bottled, cane-sugar sodas hold a place in Mexican food culture, from agua de tamarindo to tamarind candy with chile.
Mezcal: How Agave Spirits Are Made and Understood
An educational look at how mezcal is made: roasting agave hearts, milling, open fermentation and distillation, plus categories and cultural context.
Pulque: The Ancient Fermented Agave Sap
A careful look at pulque, the milky fermented drink made from maguey sap: its history, how aguamiel is collected and fermented, and why it must be fresh.
Tepache and Fermented Pineapple Drinks
How pineapple tepache is made from rind, sugar and water, what the light fermentation does, how to judge safety, and how it is served across Mexico.
Tequila: Blue Agave, Appellation and Styles
Explains what makes a spirit tequila: blue agave, the protected region, 100 percent agave versus mixto, and the blanco, reposado and anejo styles.
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