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Print this Recipe Many Mexicans still begin and end their day as their ancestors did--sipping warm drinks--such as hot chocolate, atoles, and coffee drinks, with recipes centuries-old, as well as modern variations of them. (Today, they are often served with light rolls, pastries, or tamales.) Atole, a warm drink that is said to date back to pre- Columbian times, is thickened with corn masa, and flavored with vanilla, cinnamon, fresh fruits--such as pineapple or locally grown tamarind pods--or the popular favorite version, with chocolate. The warm climate in much of Mexico has also long been inspiration for the creation of many refreshing cold drinks (bebidas). A common sight along the streets and through the markets all over Mexico are vendors displaying huge glass jars filled with beverages in a rainbow of hues. These wonderful cool drinks called aguas frescas are blended fruits, water, and ice. Another type of soothing drink, called licuado, blends milk with fruits, sugar, and ice. There are recipes in this chapter for a number of these delightful drinks that are perfect to serve with warm weather meals and at any kind of fiesta. Another type of fresca called horchata is made with blended rice or melon seeds and served cold. To the uninitiated, horchatas seem unusual, but they are worth trying; you will be surprised by how soothing and nourishing they are. Mexicans love fiestas and special occasions of all kinds, and alcoholic drinks like rompope (Mexican Eggnog Rum Drink) go hand in hand with the festivities. Mexican resort and beach areas would also not be the same without specialty cocktails and fruity concoctions like margaritas or "Drunken" Pineapple Drink, served to toast the setting sun or to celebrate the good life. Most of these drinks feature tequila or rum, which are locally produced. Some are made with wine into fruit punches. All are easy to make at home. All of the tequila sold throughout the world comes from the state of Jalisco, or from two other designated places, Guanajuato and Tamaulipas, in Mexico, and is government-regulated to prohibit any other area from calling their product tequila. Tequila and mezcal are both made from the juices of agave plants that have long sword-like leaves with tiny needle-like thorns along the outside edge. Blue agave (agave azul), the designated plant for tequila, grows primarily in the state of Jalisco. It takes 7 to 12 years for a plant to mature. When the plants are ready to harvest, skilled harvesters (jimadores) swiftly and deftly cut off the outer leaves with a machete, and then the plant is chopped off at its roots. Finally, with a razor-sharp half-moon-blade tool, the leaf stubs left on the plant are trimmed, exposing the heart, called piña (pineapple), because it resembles a giant pineapple. The huge piñas, weighing from 40 to more than 100 pounds, are carried to the distillery where they are steam-cooked for 24 to 36 hours to convert the starches to sugar, and then crushed and pressed to extract the juice, called agua miel (honey water). The juice is fermented in huge vats to produce a clear liquid that's about 40% alcohol--the basic tequila. Tequila, by Mexican law, must be made with blue agave and the most prized tequilas are made from 100% blue agave. Less expensive tequilas must contain at least 51% blue agave juices. Clear tequila is called silver (plata) or white (blanco) and is usually not aged. Gold (oro) tequila contains added coloring and flavorings and may or may not be aged for a short time. Reposado (rested) is aged for a minimum of two months up to one year in oak, and is usually sipped or taken as a shot from tiny glasses called cabollitas. Añejo (aged) must age for at least one year in governmentsealed oak barrels. Aging mellows and matures the taste, making aged tequilas exceptionally smooth. Añejo is sipped from cabollitas, or even from a brandy glass. Tequila is also used in cooking, in a minor way, to add a subtle, fruity and intriguing flavor of agave to the food. With more people cooking nueva cocina--mixing traditional and modern ingredients and techniques--cooking with tequila is becoming more common. Mezcal, like tequila, also comes from a variety of an agave plant called the maguey. The plant looks very similar, but lacks the distinctive blue color of agave azul. In taste and texture, mezcal is smoky and more coarse than tequila. Most mezcals come from the state of Oaxaca and are made on small farms (palenques) by local distillers. Mexico produces a fair amount of wine, both white and red. There are wine-growing areas of Mexico in the states of Baja California, Aguascalientes, Coahuila, Hidalgo, Queretaro, and Zacatecas. A number of varietals are grown, including cabernet, chardonnay, pinot noir, and chenin blanc. Mexican wines have not yet reached an esteemed level in winemaking, however, they have improved in recent years and new growing regions are being cultivated all the time. Wine is often served with Mexican meals, and its popularity seems to be growing. Rum, distilled from sugar cane, is also produced in Mexico. Bacardi, a well-known Cuban rum manufacturer, built a showcase distillery in 1956 in the state of Puebla. Another fine rum, Corsario Oro Especial, is produced in Atizipan de Zaragosa, a suburb of Mexico City, and rum also comes from the states of San Luis Potosi and Tamaulipas. A great deal of rum, both domestically produced and imported, goes into colorful tropical drinks. Mexican brandy is considered to be quite good and goes into a number of after-dinner drinks. Two favorite labels are Presidente and Don Pedro Reserva Especial. Mexico also makes many brands of well-known light and dark beers. The major breweries are in Monterrey and Mexico City, with independent breweries in other places, such as Montejo in the Yucatán Peninsula, and Moctezuma Brewery in Orizaba in the state of Veracruz. When planning a Mexican meal or a party, you'll find plenty of beverage inspiration in this chapter. Salud! Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Coffee and Hot Chocolate Mexican Coffee Coffee with Milk Mexican Cappuccino, Guanajuato Style Coffee Olé Coffee Popo Mexican Hot Chocolate Corn- and Rice-Based Drinks Chocolate Masa Drink Tamarind Masa Drink Rich Pineapple Drink Almond-Flavored Rice Drink Melon Horchata Fruit Drinks and Punches (Non-alcoholic) Strawberry Cooler Banana-Strawberry Drink Banana-Mango Drink Mango-Orange Punch Watermelon Cooler Fresh Jamaica Cooler Tamarind Cooler Pomegranate Cooler Easy Pineapple Punch Citrus-Mint Ice Tea Punch Sparkling Limeade Party Punches with Alcohol Red Wine Punch Guadalajara Red Wine Punch White Wine Punch Christmas Wine Punch Tequila Punch in a Clay Bowl Watermelon Rum Punch Fermented Pineapple Drink Mixed Alcoholic Drinks and Cocktails Margarita Mexicana Frozen Margarita Mexican Screwdriver Tequila Salud Tequila and Soda Cocktail Tequila and Grapefruit Cooler Tequila Sour Tequila Sunrise Watermelon and Tequila Cooler "Drunken" Pineapple Drink Crazy Coconut Drink Banana Tequila Smoothie Tequila Bloody Mary Brave Bull Mango, Pineapple, and Mezcal Drink Daiquiri Mango Daiquiri El Presidente Cocktail Little Bull Rum and Coke Rum Collins Pacific Gold Cocktail Papaya Cocktail Rum Frappe Rum and Pomegranate Cocktail Planter's Punch Pineapple-Coconut-Rum Drink Banana-Coconut-Rum Drink Mexican Eggnog Rum Drink Brandy Devil Mexican Grasshopper Other Drinks and Drink Basics Sangrita I Sangrita II Simple Syrup Pomegranate Syrup From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. * Beverages is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Coffee with Milk Mexican Cappuccino, Guanajuato Style Coffee Olé Coffee Popo Mexican Hot Chocolate Chocolate Masa Drink Tamarind Masa Drink Rich Pineapple Drink Almond-Flavored Rice Drink Melon Horchata Strawberry Cooler Banana-Strawberry Drink Banana-Mango Drink Mango-Orange Punch Watermelon Cooler Fresh Jamaica Cooler Tamarind Cooler Pomegranate Cooler Easy Pineapple Punch Citrus-Mint Ice Tea Punch Sparkling Limeade Red Wine Punch Guadalajara Red Wine Punch White Wine Punch Christmas Wine Punch Tequila Punch in a Clay Bowl Watermelon Rum Punch Fermented Pineapple Drink Margarita Mexicana Frozen Margarita Mexican Screwdriver Tequila Salud Tequila and Soda Cocktail Tequila and Grapefruit Cooler Tequila Sour Tequila Sunrise Watermelon and Tequila Cooler Drunken Pineapple Drink Crazy Coconut Drink Banana Tequila Smoothie Tequila Bloody Mary Brave Bull Mango, Pineapple, and Mezcal Drink Daiquiri Mango Daiquiri El Presidente Cocktail Little Bull Rum and Coke Rum Collins Pacific Gold Cocktail Papaya Cocktail Rum Frappe Rum and Pomegranate Cocktail Planter’s Punch Pineapple-Coconut-Rum Drink Banana-Coconut-Rum Drink Mexican Eggnog Rum Drink Brandy Devil Mexican Grasshopper Sangrita I Sangrita II Simple Syrup Pomegranate Syrup * Beverages |
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