Four traditional drinks you should try in Mexico
It is a traditional and ancestral drink of Mexico, which has a lot of resemblance to the ferments that the indigenous peoples of the Americas have done for centuries. The pulque is prepared with the mead of the pulque maguey, a succulent plant (similar to aloe vera) endemic to this country.
The process to obtain this beverage, ferment it and obtain the drink, which often mixes with other roots and ingredients to give it more flavor, is long and requires a lot of knowledge and patience. That is why the fact that in Mexico its consumption is so ingrained, is an invaluable wealth that proves how strong Mexican culture is.
Refreshing and very traditional, it is part of the famous "fresh waters" and is flavored with spices such as cinnamon, vanilla and, more sporadically, almonds or coconut. The main ingredients are rice flour, milk powder, and sugar or condensed milk, and served very cold accompanying other typical dishes.
Although its consumption is widespread throughout Mexico, states such as Veracruz, Tabasco, Yucatán, and Campeche are famous for preparing the best horchatas.
Basically, this drink is a very Mexican way to enjoy a cold beer, that is, with lemon, salt, Tabasco and other dressings that, strangely, are delicious together.
Michelada is very popular in America and is usually prepared with local beer, but in Mexico, it is very common to use the famous Corona beer, the best selling in the country, which is characterized by being light and soft.
A night of partying in Mexico is flavored with tequila, lemon, and salt. This is due to the powerful effect of the fermentation of another species of succulent plant that grows in some regions of Mexico and that has become its most representative drink worldwide.
Jalisco is the state where the largest quantity of tequila is produced, and the one with the best quality, and even its "Agave Landscape" (where the agave is grown) has been declared a World Heritage Site. Thanks to this, the Tequila Route has been promoted by the different localities that produce it and its museums on the historical elaboration of this drink and its evolution.