Beyond mezcal and tequila: 5 traditional drinks with pre-Hispanic roots
Even those who grew up in Mexico may not have tried these regional beverages, and it's almost certain that no foreigner has ever heard of them, writes Gaby Solis. The post Beyond mezcal and tequila: 5 traditional drinks with pre-Hispanic roots appeared first on Mexico News Daily
Beyond the well-known Mexican spirits of mezcal and tequila, the country boasts a diverse array of traditional drinks with origins predating the arrival of Europeans. These non-alcoholic beverages often draw upon local ingredients such as corn, cacao, wildflowers, and fruits. Here are five less familiar Mexican drinks that have remained popular in specific regions of the country for centuries.
Pozol is a thick, brownish non-alcoholic beverage with origins in Mexico's Maya region. It was prized by Indigenous peoples for its ability to provide energy and hydration in the humid southern climate. To make pozol, corn is cooked with lime, rinsed, and ground into a dough. This dough is then whisked into water until fully dissolved.
Pozol can be flavored with ingredients such as cacao and sweet potato, and is typically served cold. It is readily available in markets across southern and southeastern Mexico, including Chiapas, Tabasco, Veracruz, Oaxaca, and the Yucatán Peninsula.
Tascalate is another traditional drink with deep Pre-Columbian roots. Traditionally made in Chiapas, tascalate was believed to possess medicinal and romantic properties. It is prepared by toasting corn, grinding it into a fine powder, and mixing it with cocoa, chile, achiote, and sugar. The result is a reddish-orange, frothy drink served chilled. Although efforts to popularize tascalate beyond Chiapas have been made, it is still primarily produced in the southern state and can be found in local markets and restaurants.
Chone is a spicy, aromatic drink native to the state of Oaxaca. It features a reddish color and a blend of cooked corn, guajillo chile, rosita de cacao (cacao flower), achiote, pixtle (mamey seeds), and piloncillo (unrefined cane sugar). The resulting beverage boasts sweet, floral-vanilla aromas with a mild, smoky heat from the guajillo chile.
Chone is traditionally consumed during celebrations and religious ceremonies, where it is prepared by boiling corn kernels, forming a dough, straining it, and serving it cold. Today, chone is most commonly found in the communities of Santa María Atzompa, San Bartolo Coyotepec, and Villa de Zaachila in Oaxaca.
Tepache is a lightly fermented, fizzy drink made from pineapple rind, piloncillo, and various spices. It originated as a medicinal elixir for the sick and frail in pre-Hispanic Mexico. The drink is prepared by fermenting pineapple rinds, which are then combined with piloncillo, spices, and water. Tepache boasts a sweet-sour flavor profile and has a low alcohol content, making it an appealing beverage for those looking for a mildly alcoholic option.
Although tepache was originally made with corn, it is now more commonly prepared with pineapple, and can be found across Mexico.
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