Mexican Cuisine - Beverages

Beverages

Corn in Mexico is not only eaten but also drunk. Corn is the base of the hot drink called atole, which is then flavored with fruit, chocolate, rice and other flavors. Fermented corn is the base of a cold drink as well which goes by various names and varieties such as tejuino, pozol and others. Aguas frescas are flavored drinks usually made of fruit, water and sugar cut also include hibiscus iced tea and one made from tamarind and one from rice called “horchata.” One variant of coffee is café de olla, which is coffee brewed with cinnamon and raw sugar.

Chocolate played an important part in the history of Mexican cuisine. The word "chocolate" originated from Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. It was also used for religious rituals. The Maya civilization grew cacao trees and used the cacao seeds it produced to make a frothy, bitter drink. The drink, called xocoatl, was often flavored with vanilla, chili pepper, and achiote

Alcoholic beverages from Mexico include tequila, pulque, aguardiente and mezcal, with brandy, wine, beer and rum also produced. The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila.