A couple of days after we arrived to Cancun, we finally decided to try out a small local restaurant around the corner. We kept putting it off, because they didn’t serve alcohol, but it was full every night, so we thought we’d give it a try. “So, – Michael said, – what kind of drinks do you have then?” “We have Jamaica and Hornchata”.
Sorry, WHAT?
It looked like we were in need of some education here…. So, I decided to make a list of 6 very common Mexican drinks. You will probably recognize the drinks, but if you don’t want to stare at the server in confusion, it is important to know how they actually call them in Mexico. Let’s start with those we encountered at the beginning of our trip.
These three next drinks you will probably see on the menu of pretty much every Mexican restaurant, taqueria and even a small street food stand. They are called Aguas Frescas, or “fresh water” and are great healthy alternatives to sodas.
Jamaica
Jamaica, or Agua de Jamaica, is basically a cold hibiscus tea. Made out of dried hibiscus flowers, it has a slightly tart and refreshing taste. Some people add a bit of sugar to make it sweeter. You can buy it in stores in form of a concentrate and mix it to taste. It is packed with antioxidants and helps lower high blood pressure, boosts liver function and has numerous other health benefits.
Here is a cool recipe for Agua de Jamaica
Hornchata
Agua de Hornchata is basically plant milk and can be made out of sesame seeds, ground melon seeds, tiger nuts, almonds or coconuts, but in Mexico the most common way to prepare it is with rice, so it is really a chilled rice milk. The most common ingredients to add for flavor are vanilla and a dash of ground cinnamon, the latter is also a great decorative topping.
Tamarindo
Agua de Tamarindo is another popular Agua Fresca. To make one, Mexicans use dried tamarind pods that are boiled and ground into paste, which in turn, is mixed with water. Tamarind is commonly used as an herb or a spice, or added in candy, so the taste of this drink is no different: a bit tart, a bit sweet, a bit spicy. There is even a hint of bitterness, which adds to its refreshing qualities. Some people add a bit of brown sugar, if the original mixture is too tart. I, however, prefer it simply with ice.
Chaya
This delicious drink became my new favorite. Unlike the three drinks above, you cannot find it in every restaurant, but if you see it, by all means – have a glass. Chaya drink is chilled “tea”, made out of a Yucatan-based ”spinach tree”, with lime. The taste reminds me of Japanese matcha, but lighter. Chaya tree is considered Mayan superfood – rich in essential nutrients, it is believed to heal numerous diseases, from diabetes to arthritis and circulation problems. It is interesting that you cannot eat fresh Chaya leaves – they contain hydrocyanic acid and are toxic. Cooking it, however, removes the toxin. Mexicans eat Chaya leaves in a variety of ways, from mashing the leaves into Chaya cream soup or sauteing them with eggs or vegetables to making these Chaya drinks.
Chaya is also a very tasty ingredient for health cocktails. Learn how to
Make a Chaya drink with pineapple and orange!
Now let’s have some more fun – these Mexican mixtures are very common to drink beer with! Yes, Mexicans don’t always drink their beer neat, so if you see those names on restaurant or bar menus, here’s what they are:
Chelada
Chelada is a lime or lemon-based mix, very refreshing and light. It reminds me a bit of a virgin Margarita. It is served in a chilled glass with salted rim and is excellent in hot weather.
Michelada
This one is a bit spicier. If you have ever tried canned Budweiser Clamato Chelada, it would probably be the closest comparison, but the real deal…well, it is the real deal! Michelada is a delicious concoction of pepper, Worcestershire sauce, sometimes Tabasco or Valentina and is served in a chilled glass with salt or pepper-salt rim. Some places add Clamato (tomato and clam) juice, but I noticed that it is mainly done in tourist bars. It tastes a bit like a virgin Bloody Mary. However, a real Michelada starts with only a thick dark-brown mixture on the bottom of your glass.
Find some Michelada recipes here!
To finish making the drink you add beer, usually lager. Proportions are for you to decide, beer is typically brought on the side. These mixers are something I really grew to like, because they are a lot less expensive than cocktails, lighter and are really tasty! There is a trick to ordering those: if the price of chelada or michelada is lower than the price of beer, it means it’s only for the mix, if higher – beer is included.
Even though there are some other Mexican specialty drinks, if you know these ones, you won’t be lost for sure and you will be ordering with confidence. Have a good trip! 😊
