Walk into any taquería in the United States and you’ll spot them: a jar of pink agua fresca on the counter, glass bottles of Jarritos in the cooler, and a menu with margaritas and micheladas. Mexican drinks are having a moment, but many of them are centuries old, with roots in Aztec and Maya kitchens and later blends of Spanish and Indigenous traditions.
This guide covers the most popular Mexican drinks in one place. You’ll find traditional Mexican drinks made from corn, rice, and hibiscus, everyday Mexican beverages you can buy at the store, Mexican drinks alcoholic fans will want to try, and a look at other Hispanic drinks from across Latin America and Spain. There are also three easy recipes to make at home.
Traditional Mexican Drinks
Traditional Mexican drinks range from refreshing and fruity to thick, warm, and comforting. Most are non-alcoholic and are served at street stands, family gatherings, and holidays.
Horchata
Mexican horchata is made from rice soaked and blended with cinnamon, sugar, and sometimes vanilla or milk. It’s creamy, cold, and lightly sweet, and it cools down a spicy meal better than water does. It’s probably the best-known Mexican drink in American restaurants.
Agua de Jamaica
This deep red drink is made from dried hibiscus flowers steeped in hot water and sweetened. It’s tart, floral, and a little like cranberry juice. Jamaica (pronounced ha-MY-ka) is a staple at taco shops and is often served over ice.
Agua de Tamarindo
Tamarind pulp is simmered or soaked, strained, and sweetened to make a drink that balances sweet and sour. It has a rich, almost caramel-like tang. Look for it at taquerías and Mexican bakeries.
Aguas Frescas
“Fresh waters” are made by blending fruit with water and sugar. Watermelon (sandía), cantaloupe, pineapple, strawberry, and lime are common. Cucumber and lime (pepino) is another favorite. They’re lighter than juice and perfect for hot afternoons.
Atole
Atole is a warm, thick drink made from corn masa, water or milk, and cinnamon or vanilla. It dates back to pre-Hispanic Mexico and is often served for breakfast or on cold evenings. Flavors include vanilla, guava, strawberry, and chocolate.
Champurrado
Champurrado is atole’s chocolate cousin, made with Mexican chocolate, piloncillo (unrefined cane sugar), and cinnamon. It’s usually served with tamales, especially around Christmas and Día de los Muertos.
Mexican Hot Chocolate
Traditional Mexican hot chocolate is made with stone-ground chocolate that includes cinnamon and sometimes a pinch of chile. It’s often whisked until frothy with a wooden tool called a molinillo. Brands like Abuelita and Ibarra are easy to find in US supermarkets.
Café de Olla
Coffee simmered in a clay pot with cinnamon sticks and piloncillo, café de olla tastes like warm spice and caramel. It’s a comforting, no-frills classic in Mexican homes.
Tepache
Tepache is a lightly fermented drink made from pineapple rinds, piloncillo, and spices. It’s fizzy, tangy, and usually very low in alcohol. It has become popular in the US among fans of fermented drinks like kombucha.
Tejuino
From the state of Jalisco, tejuino is a fermented corn drink served cold with lime, salt, and often a scoop of lime sorbet. It’s sweet, sour, and salty at the same time.
Pozol
Pozol is a fermented corn dough drink from southern Mexico, especially Chiapas and Tabasco, with Maya origins. It’s usually served cold and is prized as a filling drink for hot days.
Licuados
Licuados are blended fruit drinks made with milk or water. Banana, strawberry, papaya, and mamey are typical choices. Think of them as the Mexican version of a smoothie, sold at juice bars and mercados.
Read more trevellaura
Popular Mexican Beverages You Can Buy at the Store
Besides homemade drinks, there’s a huge range of packaged Mexican beverages in US stores. Many major supermarkets now carry them, and Mexican grocery stores stock even more.
- Jarritos: Fruit-flavored sodas in flavors like tamarind, mandarin, guava, and lime. The glass bottles are recognizable.
- Sidral Mundet: A widely loved apple soda.
- Mexican Coca-Cola: Sold in glass bottles and known for being made with cane sugar, which many people say tastes different from the US version.
- Topo Chico: Sparkling mineral water from Monterrey that has been bottled since the 1890s.
- Boing and Jumex: Fruit juices and nectars, with guava and mango among the favorites.
- Squirt and Fresca-style grapefruit sodas: Popular as mixers for palomas.
Mexican Drinks Alcoholic: Tequila, Mezcal, and Cocktails
If you’re looking for Mexican drinks alcoholic in style, the range goes from smooth sipping spirits to bright, citrusy cocktails. In the US, you must be 21 to buy or drink alcohol, and it’s always smart to enjoy responsibly.
Mexico’s Signature Spirits
Tequila is made from blue Weber agave and can only be produced in specific regions, mainly Jalisco. It comes in a few main styles: blanco (unaged), reposado (aged two months to a year), añejo (one to three years), and extra añejo (over three years). Look for “100% agave” on the label for higher quality.
Mezcal can be made from many types of agave, with espadín the most common. It’s often roasted in earthen pits, which gives it a distinct smoky flavor. Oaxaca is the best-known producing region.
Sotol comes from the desert spoon plant and is made mostly in Chihuahua. It has an earthy, grassy character.
Raicilla and bacanora are agave spirits from Jalisco and Sonora. They are smaller-production drinks that are gaining attention among craft spirit fans.
Pulque is a milky, slightly viscous drink made from fermented agave sap. It’s among the oldest alcoholic drinks in Mexico, with an alcohol content typically in the mid single digits, and it’s traditionally served in pulquerías.
Charanda is a sugarcane spirit from Michoacán.
Classic Mexican Cocktails
Margarita: Tequila, lime juice, and orange liqueur, usually served with a salted rim. It’s the drink most Americans think of first, and it’s a Cinco de Mayo staple.
Paloma: Tequila mixed with grapefruit soda and lime. It’s simple, fizzy, and hugely popular in Mexico.
Michelada: Beer with lime juice, hot sauce, Worcestershire or Maggi sauce, and a spiced rim. Some versions add tomato juice. It’s a well-known brunch and hangover drink.
Cantarito: A Jalisco favorite made with tequila, citrus juices, and grapefruit soda, traditionally served in a clay cup.
Carajillo: Espresso mixed with Licor 43 and served over ice. It’s a favorite after-dinner drink in Mexico.
Ranch Water: Tequila, lime, and Topo Chico. It started in West Texas and is now common in bars across the US.
Batanga: Tequila, lime, and Mexican cola served with a salted rim, traditionally stirred with a knife. It’s associated with the town of Tequila in Jalisco.
Sangrita: Not a cocktail exactly, but a spicy, citrusy chaser that’s sipped alongside a shot of tequila.
Mexican Beer
Mexican beer is a huge category in the US. Modelo, Corona, Pacífico, Tecate, and Dos Equis are all easy to find. Most are light lagers, though Negra Modelo and Victoria offer darker, richer options. A “chelada” is a simple version of the michelada: just beer, lime, and salt.
Hispanic Drinks Beyond Mexico
“Hispanic drinks” is a broader term covering drinks from Spanish-speaking countries. If you enjoy Mexican beverages, these are worth trying too.
- Chicha morada (Peru): A sweet, spiced drink made from purple corn with pineapple, cinnamon, and cloves.
- Pisco sour (Peru and Chile): A cocktail of pisco, lime, sugar, egg white, and bitters.
- Mojito and café cubano (Cuba): Rum, mint, and lime in one; strong, sweet espresso in the other.
- Coquito (Puerto Rico): A creamy coconut holiday drink usually made with rum.
- Yerba mate (Argentina, Uruguay, Paraguay): A caffeinated herbal drink often shared from a gourd.
- Aguapanela (Colombia): A hot or cold drink of unrefined cane sugar, sometimes served with lime or cheese.
- Mote con huesillo (Chile): A sweet drink with dried peaches and husked wheat.
- Salvadoran horchata: Made with morro seeds, so it tastes quite different from the Mexican rice version.
- Sangría (Spain): Red wine with chopped fruit and a splash of brandy or juice.
Mexican Drinks for Different Occasions
Cinco de Mayo: Margaritas, palomas, and Mexican beer are the usual choices. Add a big jug of agua fresca for the kids and non-drinkers.
Christmas and holidays: Ponche navideño is a hot fruit punch with tejocotes, guava, sugarcane, and cinnamon. Some people add rum. Champurrado and rompope, a Mexican eggnog, are also traditional.
Día de los Muertos: Atole and hot chocolate are traditionally shared alongside pan de muerto.
Summer gatherings: Aguas frescas, tepache, and micheladas are ideal for hot weather.
Breakfast: Café de olla, atole, and licuados are all common morning choices.
Where to Find Mexican Drinks in the US
Mexican grocery stores such as those found in California, Texas, Arizona, Illinois, and Florida have the widest range, including jarred tamarind pulp, dried hibiscus flowers, piloncillo, and Mexican chocolate. Many large supermarkets and big-box stores now carry Jarritos, Topo Chico, and Mexican Coke. For alcohol, specialty liquor stores usually have the best mezcal and tequila selection. Restaurants and local taquerías are also great places to try traditional drinks before you buy ingredients.
Three Easy Mexican Drink Recipes
Horchata
Ingredients: 1 cup long-grain white rice, 1 cinnamon stick, 4 cups water, 1/2 cup sugar, 1 tsp vanilla, ice.
- Soak the rice and cinnamon in 2 cups of water for at least 4 hours or overnight.
- Blend until smooth, then strain through a fine sieve or cheesecloth.
- Stir in the remaining water, sugar, and vanilla.
- Chill and serve over ice with a sprinkle of ground cinnamon.
Agua de Jamaica
Ingredients: 1 cup dried hibiscus flowers, 8 cups water, 3/4 cup sugar (adjust to taste), lime.
- Boil 4 cups of water, add the flowers, and steep for 15 to 20 minutes.
- Strain and stir in the sugar until dissolved.
- Add the remaining cold water and chill.
- Serve over ice with a squeeze of lime.
Classic Margarita
Ingredients: 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz orange liqueur, salt, ice.
- Rub a lime wedge around the rim of a glass and dip in coarse salt.
- Shake tequila, lime juice, and orange liqueur with ice.
- Strain into the glass over fresh ice and garnish with a lime wheel.
Frequently Asked Questions
What are the most popular Mexican drinks?
Horchata, agua de jamaica, and tamarindo are the most popular non-alcoholic Mexican drinks in the US. On the alcohol side, margaritas, palomas, micheladas, tequila, and Mexican beer lead the list.
What are traditional Mexican drinks?
Traditional Mexican drinks include atole, champurrado, horchata, aguas frescas, tepache, tejuino, pozol, café de olla, and Mexican hot chocolate. Many have roots in pre-Hispanic ingredients like corn and cacao.
What is the national drink of Mexico?
Mexico doesn’t have a single official national drink, but tequila is widely considered the country’s national spirit. Many Mexicans would also point to agua fresca or horchata as everyday favorites.
What are the best Mexican alcoholic drinks?
The best-known are tequila, mezcal, margaritas, palomas, micheladas, and Mexican beer such as Modelo and Pacífico. For something more traditional, try pulque or a carajillo.
What is the difference between tequila and mezcal?
Tequila is made only from blue Weber agave in designated regions, while mezcal can be made from many agave types across several states. Mezcal is also usually smokier because the agave is often roasted in earthen pits.
What are Hispanic drinks?
Hispanic drinks come from Spanish-speaking countries and include Mexican horchata, Peruvian chicha morada, Cuban mojitos, Puerto Rican coquito, and Spanish sangría.
Conclusion
From creamy horchata to a smoky glass of mezcal, Mexican drinks offer something for every taste and every occasion. Start with one or two of the easy recipes above, or try a new drink next time you’re at a taquería. Once you’ve tasted a few traditional Mexican drinks, you’ll probably find your new favorite.
You may also like
