The Ultimate Guide to What They Drink in Mexico
When most people think of drinking in Mexico, their minds go straight to a salt-rimmed glass filled with neon-green liquid. And while we love a good Margarita at Papi’s Tacos, the reality of Mexican beverage culture is as deep, complex, and colorful as the country’s history.
From the ancient, fermented elixirs of the Aztecs to the refreshing Aguas Frescas found in every street market, and from the sophisticated world of craft Tequila to the "industrial-cool" of Mexican lagers—drinking in Mexico is a ritual of flavor.
Grab a glass and settle in. Here is the definitive guide to the liquid soul of Mexico.
1. The Heavy Hitters: Agave Spirits
You can’t talk about Mexico without talking about the Agave plant. But did you know that while all Tequila is Mezcal, not all Mezcal is Tequila?
Tequila: The Global Icon
Tequila is distilled specifically from the Blue Weber Agave and is legally tied to specific regions, primarily Jalisco.
Blanco (Silver): Unaged and bottled shortly after distillation. This is the purest expression of the agave—peppery, citrusy, and bright.
Reposado (Rested): Aged in oak barrels for 2 to 12 months. It picks up notes of vanilla and caramel.
Añejo (Aged): Aged for 1–3 years, resulting in a dark, complex spirit that sips like a fine cognac.
Mezcal: The Smoky Rebel
Mezcal can be made from over 30 types of agave. The "smokiness" people associate with Mezcal comes from the traditional production process: roasting the agave hearts in underground pits lined with lava rocks and wood. It’s earthy, floral, and incredibly diverse. If Tequila is a polished pop star, Mezcal is the indie artist with a gritty back story.
2. The Art of the Mexican Cocktail
Mexican mixology isn't just about masking alcohol with sugar; it’s about balancing acidity, spice, and salt.
The Margarita (The Real Way)
A true Mexican Margarita doesn't come from a neon plastic bottle. At Papi’s, we follow the traditional "Golden Ratio": high-quality Tequila, fresh-squeezed lime juice, and a touch of agave nectar or Cointreau. The goal is a drink that is tart, refreshing, and clean.
The Paloma: Mexico’s Actual Favorite
While the world orders Margaritas, most Mexicans are actually drinking Palomas. It is arguably the national cocktail of Mexico. It’s a simple, bubbly mix of Tequila, lime, and grapefruit soda (like Jarritos or Squirt). It’s incredibly refreshing in the Mexican heat and arguably the best pairing for spicy street tacos.
The Michelada: The Savory "Beer Cocktail"
The Michelada is a polarizing masterpiece. It’s a "prepared beer" (cerveza preparada). We take a chilled Mexican lager and dress it up with lime juice, salt, and various sauces (Worcestershire, Tabasco, or Maggi seasoning).
The Chelada: Simple—just lime and salt.
The Michelada: The works—spices, sauces, and often a rim of Tajín (chili-lime salt). It’s savory, salty, and the world’s greatest hangover cure.
3. Non-Alcoholic Legends: Aguas Frescas
In every Mexican mercado (market), you’ll see massive glass barrels called vitroleros filled with colorful liquids. These are Aguas Frescas ("cool waters"). They are the lifeblood of a Mexican lunch.
Agua de Jamaica (Hibiscus): Made from dried hibiscus flowers, this deep-burgundy drink is tart, floral, and similar to cranberry juice but with more soul. It’s rich in antioxidants and incredibly cooling.
Horchata: The undisputed queen of Aguas Frescas. It’s a creamy, milky-white drink made from soaked rice, cinnamon, and vanilla. It’s the perfect "fire extinguisher" for when you’ve had too much spicy salsa.
Agua de Tamarindo: Made from the pulp of tamarind pods, this drink is a unique balance of sweet and sour with an earthy undertone.
4. The Beer Culture: More Than Just a Lime Wedge
Mexican beer is famous globally, but there is more to it than just the clear bottle with the yellow liquid.
The Lagers (Clara)
Mexican lagers like Pacifico, Sol, and Tecate are designed for the climate. They are light, crisp, and high in carbonation. The tradition of putting a lime in the neck of the bottle isn't just for flavor; it originally served to keep flies away and sanitize the rim of the bottle in rural areas!
The Darker Side (Obscura)
If you want something with more body, look for Negra Modelo or Dos Equis Ambar. These are Munich-style dunkels—they are malty, smooth, and have hints of roasted nuts and chocolate. They pair beautifully with heavier meats like Carnitas or Barbacoa.
5. Traditional & Ancestral Drinks
If you want to drink like a local in the countryside, you have to look at fermented drinks that pre-date the Spanish arrival.
Pulque: Known as the "Drink of the Gods," Pulque is made from the fermented sap of the agave plant. It has a milky consistency and a slightly sour, yeast-like taste. It’s an acquired taste, but it’s a living piece of Mexican history.
Tepache: A fermented drink made from pineapple rinds, brown sugar (piloncillo), and cinnamon. It’s low-alcohol, bubbly, and sold in plastic bags with a straw in street markets. It’s the ultimate "zero-waste" drink.
Tejuino: Popular in Guadalajara, this is a "cold fermented corn" drink served with a scoop of lime sorbet and a sprinkle of chili. It sounds strange, but on a hot afternoon, it is life-changing.
6. How to Drink Like a Mexican
To truly enjoy Mexican beverage culture, there are a few "rules" to follow:
Sip, Don’t Shoot: Especially with good Tequila or Mezcal. In Mexico, we say you "kiss" the spirit (darle un besito). Small sips allow you to taste the smoke, the fruit, and the earth.
The Sidecar (Sangrita): Often, a neat pour of Tequila is served with a side of Sangrita—a spicy, citrusy tomato-based chaser. You sip one, then the other. It’s a dance of flavors.
Salt & Lime are Tools, Not Masks: They should enhance the drink, not hide the taste of cheap alcohol.
Conclusion: Find Your Flavor at Papi’s
Whether you’re in the mood for the smoky mystery of a Mezcal, the creamy comfort of a Horchata, or a crisp Pacifico with a lime, Mexican drink culture is all about celebration. It’s about slowing down, enjoying the company you're with, and letting the flavors of the agave and the chili do the talking.
At Papi’s Tacos, we take our beverage program as seriously as our tacos. Our Margaritas are shaken with heart, our Aguas Frescas are made from scratch, and our beer is always ice-cold.