Pox (pronounced posh) is a ceremonial, corn-based Mexican drink that originated among the Tzotzil Maya in Chiapas. Originally fermented and made with corn, pox is nowadays often distilled and includes wheat, sugar cane, and because of its unregulated status, possibly some other additions.
Since the production is not controlled, there are many pox variations, but it is usually potent, subtly sweet, and lightly smoky. It can be distilled once or twice, and it also comes in flavored versions. The drink has a long and vague history, but it was allegedly one of the symbols of resistance during the Spanish colonization.
MAIN INGREDIENTS
Tequila Sour is a Mexican cocktail made with a combination of tequila, lemon juice, and sugar syrup. In order to prepare it, all ingredients should be shaken with ice, then strained into a chilled cocktail glass. This cocktail is typically garnished with a lemon wheel or a cherry.
There are several versions of Tequila Sour, and one of the most popular versions adds egg whites to the combination, which gives the cocktail a foamy head when shaken, and as a result it makes the drink lighter and more refreshing.
Corona (Corona Extra) is the most popular Mexican beer and of the best-known beers worldwide. This golden-colored, refreshing beer is often categorized as a light American-style lager. It has a light-body and a crisp and a subtly sweet malty flavor.
The drink was introduced in 1925, and it is bottled at 4.6% ABV. Corona is usually served with a lime wedge tucked inside the neck of the bottle. It is not known when and why this custom appeared, but it supposedly compliments the flavor of the beer.
Xtabentún is a honey and anise liqueur that hails from Yucatan. The drink is made from fermented honey of xtabentún plant—a perennial vine with white flowers that is native to the region. Fermented honey is then combined with rum and anisette to produce a sweet liqueur that has the aromas of honeysuckle and licorice.
The drink has origins in an ancient Mayan beverage (balché) that was made with the xtabentún nectar and which allegedly had some hallucinogenic properties. Traditionally, this liqueur is served neat or on the rocks, but due to its sweetness, it is often added to coffee or mixed with tequila and lime juice.
MAIN INGREDIENTS
Sometimes referred to as the lighter and healthier cousin of the Margarita, Tequila and Tonic is a simple drink made with a combination of tonic water and tequila. The ratio of tonic water to tequila should ideally be 2:1. The cocktail is served on the rocks, in a highball glass garnished with a lemon slice or a lime wedge.
The glass rim is often coated with salt because it is well known that salt and tequila go hand in hand.
MAIN INGREDIENTS
Matador is a Mexican cocktail with a simple structure, made with a combination of tequila, lime juice, and pineapple juice. Due to the combination of silver tequila and pineapple juice, it is similar to Margarita and even Jackhammer, yet it has a distinctive aroma which makes it unique.
The ingredients should be vigorously shaken with ice, then served in a chilled flute or cocktail glass with a lime twist or a pineapple wedge garnish.
MAIN INGREDIENTS
Tejuino is a corn-based, fermented Mexican drink that dates from pre-Columbian times. It is made with corn flour (masa), water, piloncillo or panela (unrefined cane sugar), and sometimes lime juice. The ingredients are combined and left to ferment for several days.
It results in a slightly fizzy drink with low alcohol content, a sweet and sour flavor, and a thick texture. Because it is an ancient drink, it is hard to pinpoint where tejuino originated. It is believed to have first appeared among the Nahua people, native to Northwest and Central Mexico.
This ancient Mexican drink is produced from fermented sap (aguamiel) of various types of agave. Pulque dates back to the pre-Hispanic era and was initially enjoyed as a ritual drink that was reserved for nobility. It is characterized by its whitish, milky appearance and slightly yeasty flavor.
Pulque is intended to be enjoyed soon after it is fermented and has a short shelf life, while its alcohol content usually comes at 6% ABV. In the recent years, pulque has experienced somewhat of a renaissance, and it has become a sought-after drink that is now also available as a flavored beverage (curado).
Latin American version of eggnog goes under the name rompope. The drink is based on a combination of rum or brandy, milk, sugar, and egg yolks, while the additions may include nuts and typically vanilla flavoring, nutmeg, or cinnamon. It is believed that the first version of rompope was created in Puebla by the Santa Clara nuns, sometime in the 1600s.
Following its origin, the drink has spread throughout Latin America, resulting in numerous regional versions. Rompope can be served lukewarm, heated, or on the rocks, and it is usually enjoyed all year round, traditionally on various special occasions.
MAIN INGREDIENTS
A minimalistic, yet elegant cocktail known as Paloma consists of tequila and grapefruit soda such as Fresca or Jarritos, which makes it a perfect combination of sweet and tart. Paloma, which means dove, is one of the most popular Mexican cocktails that can even be found ready-made in soda cans.
Grapefruit soda can be substituted with freshly squeezed grapefruit and lime juice for a better, sourer flavor. The cocktail is typically served on the rocks in a highball glass with a lime wedge garnish.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “13 Worst Rated Mexican Alcoholic Beverages” list until February 16, 2025, 2,190 ratings were recorded, of which 1,396 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.