Our 7 Favorite Mexican Drinks to Try at Your Fiesta
Mexico is known for a variety of typical beverages that reflect its rich culture and traditions. Some of the most iconic Mexican beverages include Margaritas, Paloma, Horchata, Mexican Hot Chocolate, Agua Fresca, Michelada, Tepache and more!
Read below and learn how to prepare these delicious drinks and take a journey through the flavors of Mexico.
To prepare a classic margarita, you will need the following ingredients:
- 2 oz (60 ml) of tequila
- 1 oz (30 ml) of orange liqueur (such as Triple Sec or Cointreau)
- 1 oz (30 ml) of fresh lime juice
- 1/2 oz (15 ml) of simple syrup (adjust to taste)
- Ice cubes
- Salt (for rimming the glass, optional)
- Lime wedge (for garnish, optional)
Prepare the Glass (Optional): If you like, you can rim the glass with salt. To do this, take a lime wedge and run it along the rim of the glass to moisten it. Then, dip the moistened rim into a plate of salt to coat it.
Mix the Margarita:
- Fill a shaker with ice cubes.
- Add the tequila, orange liqueur, fresh lime juice, and simple syrup to the shaker.
- Put the lid on the shaker and shake vigorously for about 10-15 seconds. This chills the ingredients and thoroughly mixes them.
Strain and Serve:
- Strain the margarita mixture into the prepared glass filled with ice cubes.
- If you didn't rim the glass with salt, you can garnish the drink with a lime wedge.
Enjoy: Your classic margarita is ready to be enjoyed!
Remember, you can adjust the level of sweetness by adding more or less simple syrup, depending on your taste preferences. Additionally, you can use different types of tequila for variations in flavor. Some people also like to use agave nectar instead of simple syrup for a slightly different sweetness profile.
- 2 oz (60 ml) of tequila
- 1/2 oz (15 ml) of fresh lime juice
- A pinch of salt (optional, for rimming the glass)
- Grapefruit soda (such as Squirt, Fresca, or Jarritos Toronja)
- Ice cubes
- Lime wedge or grapefruit slice (for garnish, optional)
- Prepare the Glass (Optional): If you like, you can rim the glass with a pinch of salt. To do this, take a lime or grapefruit wedge and run it along the rim of the glass to moisten it. Then, dip the moistened rim into a small plate with a pinch of salt to coat it.
Mix the Paloma:
- Fill the glass with ice cubes.
- Pour in the 2 ounces (60 ml) of tequila.
- Add the 1/2 ounce (15 ml) of fresh lime juice.
- Stir gently to combine the tequila and lime juice.
Top with Grapefruit Soda:
- Fill the glass almost to the top with grapefruit soda. The amount you need may vary depending on the size of your glass, but typically it's about 4-6 ounces (120-180 ml) of soda.
- Garnish (Optional): You can garnish the Paloma with a lime wedge or a slice of grapefruit for added freshness and flavor.
- Stir Lightly: Give the cocktail a gentle stir to mix all the ingredients.
- Enjoy: Your Paloma is ready to be enjoyed! It's a light and citrusy drink that's perfect for warm weather or anytime you want a refreshing cocktail.
Feel free to adjust the ratio of tequila to lime juice to suit your taste. Some people prefer a slightly stronger tequila flavor, while others like it more citrusy.
Horchata is a refreshing rice-based beverage with a hint of cinnamon and vanilla that is popular in many Spanish-speaking countries, including Mexico.
- 1 cup long-grain white rice
- 4 cups water (for soaking)
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 2 cups milk (whole or evaporated)
- Ice cubes (optional)
- Ground cinnamon for garnish (optional)
Rinse and Soak the Rice:
- Rinse the rice thoroughly under cold running water until the water runs clear.
- Place the rinsed rice in a bowl and add 2 cups of water along with the cinnamon stick (if using whole cinnamon).
Soak the Rice:
- Cover the bowl and let the rice soak for at least 3 hours or preferably overnight. Soaking softens the rice and helps release its flavors.
Blend the Rice Mixture:
- After soaking, remove the cinnamon stick if you used it and transfer the rice and soaking water to a blender.
- Blend the rice until you have a smooth, creamy mixture.
Strain the Mixture:
- Place a fine-mesh strainer or a nut milk bag over a large pitcher or bowl.
- Pour the rice mixture through the strainer to separate the liquid from the rice solids. Use a spoon to press down on the solids to extract as much liquid as possible.
Sweeten and Flavor:
- Add the granulated sugar and vanilla extract to the strained rice liquid. Stir until the sugar is completely dissolved. You can adjust the amount of sugar to your taste.
- Pour in the 2 cups of milk (whole or evaporated) and stir well. This will give the horchata its creamy texture.
Chill and Serve:
- Refrigerate the horchata for at least 1-2 hours to chill it thoroughly. You can also add ice cubes to the individual glasses when serving if you prefer it colder.
Serve and Garnish (Optional):
- Pour the chilled horchata into glasses and sprinkle a little ground cinnamon on top for a decorative touch
- Enjoy: Horchata is best served cold. Stir it before drinking, as some settling may occur.
Horchata is a delightful, sweet, and creamy beverage that's perfect for sipping on a hot day or alongside spicy Mexican dishes.
Mexican Hot Chocolate
Mexican Hot Chocolate, known as "chocolate caliente" in Mexico, is a delightful and slightly spiced version of hot chocolate. Here's how you can prepare it:
- 2 cups milk (whole milk or any milk of your choice)
- 2.5 oz (about 2.5 squares) of Mexican chocolate (such as Abuelita or Ibarra), chopped
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon granulated sugar (adjust to taste)
- 1/2 teaspoon vanilla extract (optional)
- Whipped cream, marshmallows, or cocoa powder for garnish (optional)
Heat the Milk:
- Pour the milk into a saucepan and heat it over medium-low heat. Stir occasionally to prevent it from scorching or forming a skin. Heat until it's hot but not boiling.
Add Chocolate and Spices:
- While the milk is heating, add the chopped Mexican chocolate, cinnamon stick (if using), ground cinnamon and nutmeg (if using) to the saucepan.
- Continue to heat and stir until the chocolate and spices have completely melted into the milk.
Sweeten the Chocolate:
- Taste the hot chocolate and add granulated sugar to sweeten it to your liking. You can adjust the amount of sugar to suit your taste preferences.
Add Vanilla (Optional):
- If desired, stir in the vanilla extract for an extra layer of flavor.
Strain and Serve:
- To remove the cinnamon stick and any potential chocolate lumps, strain the hot chocolate into your serving mugs or cups.
- Top each cup of hot chocolate with whipped cream, marshmallows, or a sprinkle of cocoa powder, if desired.
- Enjoy: Serve your Mexican Hot Chocolate immediately while it's still hot and enjoy the rich, spiced flavor.
Mexican Hot Chocolate is a perfect treat for cold weather, and the addition of cinnamon and optional chili powder gives it a unique and delightful twist that sets it apart from traditional hot chocolate.
Agua Fresca is a refreshing and light Mexican beverage made from fresh fruit, water, and a touch of sweetness.
- 2 cups of fresh fruit (such as watermelon, cantaloupe, mango, pineapple, or strawberries)
- 4 cups of water
- 1/4 to 1/2 cup granulated sugar (adjust to taste)
- Juice of 1-2 limes (optional, for added acidity)
- Ice cubes (optional)
- Fresh mint leaves or a slice of fruit for garnish (optional)
Prepare the Fruit:
- Wash, peel, and remove any seeds or pits from the fresh fruit you're using. Cut the fruit into small chunks or slices.
Blend the Fruit:
- Place the prepared fruit in a blender along with 1 cup of water. If you like, you can add a squeeze of lime juice for extra flavor.
- Blend until the fruit is completely pureed and smooth.
Strain the Fruit Mixture:
- Strain the blended fruit mixture through a fine-mesh strainer or a nut milk bag into a large pitcher to remove any pulp and seeds. Use a spoon to press down on the solids to extract as much liquid as possible.
Add Water and Sweetener:
- Pour the remaining 3 cups of water into the pitcher with the strained fruit juice.
- Add granulated sugar to the pitcher, starting with 1/4 cup, and adjust to taste. You can add more sugar if you prefer a sweeter taste.
Mix and Chill:
- Stir the mixture until the sugar is completely dissolved.
- Refrigerate the Agua Fresca for at least 1-2 hours to chill it thoroughly.
- Pour the chilled Agua Fresca into glasses filled with ice cubes, if desired.
- Garnish with a sprig of fresh mint or a slice of fruit, if you like.
- Enjoy: Agua Fresca is ready to be enjoyed. It's a perfect, refreshing drink for a hot day.
Feel free to experiment with different fruits and flavors to create your own variations of Agua Fresca. You can also adjust the sweetness and acidity levels to suit your preferences.
A Michelada is a popular Mexican cocktail made with beer, lime juice, and various savory and spicy seasonings. It's a refreshing and flavorful drink, perfect for warm weather or as a way to spice up your beer.
- 1 chilled Mexican lager beer (e.g., Corona, Modelo, Pacifico)
- Juice of 1 lime
- 1-2 dashes of hot sauce (such as Tabasco or Valentina)
- 1 dash of Worcestershire sauce
- A pinch of salt
- A pinch of ground black pepper
- Ice cubes
- Tajín or chili powder (for rimming the glass, optional)
- Lime wedge or slice (for garnish, optional)
- Celery stalk or cucumber slice (for garnish, optional)
Prepare the Glass (Optional):
- If you like, you can rim the glass with Tajín or chili powder. To do this, take a lime wedge and run it along the rim of the glass to moisten it, then dip the moistened rim into a plate of Tajín or chili powder to coat it.
- Fill a large glass with ice cubes.
Add Lime Juice and Seasonings:
- Squeeze the juice of one lime directly into the glass with the ice.
- Add the dashes of hot sauce and Worcestershire sauce.
- Sprinkle in a pinch of salt and a pinch of ground black pepper.
- Stir the lime juice and seasonings together with a long spoon or stirring stick until well combined.
- Carefully pour the chilled Mexican lager beer into the glass. Pour it slowly to minimize foaming.
- Add a lime wedge or slice to the rim of the glass for garnish.
- You can also add a celery stalk or a slice of cucumber for extra flavor and presentation.
- Stir Lightly: Give the Michelada a gentle stir to mix all the ingredients.
- Enjoy: Your Michelada is ready to be enjoyed! Sip and savor the spicy, tangy, and savory flavors.
Feel free to adjust the level of spiciness by adding more or less hot sauce to suit your taste. Micheladas are highly customizable, so you can also experiment with other seasonings like soy sauce, Maggi sauce, or even a pinch of Tajín for an extra kick.
Tepache is a traditional Mexican fermented pineapple drink that's both sweet and slightly tangy. It's easy to make at home.
- 1 ripe pineapple
- 2 cups (about 500g) of piloncillo or brown sugar
- 1 cinnamon stick (optional)
- 4-6 cups of water
- A clean glass or plastic container (large enough to hold the liquid)
Prepare the Pineapple:
- Wash the pineapple thoroughly.
- Cut off the pineapple crown (the leafy top) and the base.
- Peel the pineapple and remove the eyes (the small, spiky spots).
- Cut the pineapple into chunks or slices, and set aside. You can use the peel and core as well.
Dissolve the Sugar:
- In a large saucepan, add the piloncillo or brown sugar along with 4 cups of water.
- If you're using a cinnamon stick, add it to the mixture as well.
- Heat the mixture over medium heat, stirring constantly, until the piloncillo or sugar has completely dissolved. This creates a simple syrup.
Cool the Syrup:
- Allow the syrup to cool to room temperature.
Combine Pineapple and Syrup:
- Place the pineapple chunks (including the peel and core if desired) into a clean glass or plastic container.
- Pour the cooled sugar syrup over the pineapple.
- Add enough water to the container to cover the pineapple and sugar syrup. You may need to add more water to ensure the pineapple is fully submerged.
- Cover the container loosely with a clean cloth or plastic wrap. This allows air to circulate while preventing debris from entering.
- Let the mixture sit at room temperature for about 1 to 3 days. The fermentation time may vary depending on the temperature and your desired level of fermentation. Tepache is typically ready when it becomes slightly bubbly and has a pleasant tangy flavor.
Strain and Serve:
- Strain the tepache into a pitcher or another container to remove the pineapple chunks, peel, and any solids.
- Discard the solids, and transfer the liquid back to the container.
Chill and Enjoy:
- Refrigerate the tepache until it's cold.
- Serve the chilled tepache in glasses with ice cubes if desired.
Tepache is a naturally fermented drink, so the fermentation time can vary. Taste it occasionally to achieve your desired level of sweetness and tanginess. You can also experiment with additional flavorings like a squeeze of lime or a pinch of ground cinnamon before serving.
Make Your Own Drink Station
Make your own Drink station! Let your imagination run wild, prepare your favorite drinks, and surprise all your guests with a table full of colors, delicious beverages, and traditional Mexican decorations. Let the papel picado be the element that enhances your party, using it in the way you like the most.
Don't forget to place your favorite snacks; chili-spiced mango gummies go perfectly with your michelada! And also, the limes, which complement all these drinks very harmoniously.