16 Mexican Drinks Everyone Should Know (and Try!)

Fresh Lime Margaritas

Probably the best known drink with Mexican origin is the margarita: a traditional combination of tequila, fresh lime juice and a sweetener.

The flavor profile mirrors the bright, pungent flavors we love about Mexican cuisine. Plus, there are so many ways to make a margarita! Though the classic has stood the test of time, we love adding flavors like mango for sweet margs or fiery peppers in spicy versions.

Paloma

This classic sweet and tart grapefruit cocktail is my favorite to serve at an outdoor get-together. The most important thing to remember is that it is made with grapefruit soda, not fresh grapefruit juice. The bubbles make all the difference!

Chelada

This beer-based cocktail is popular in Mexico city. A classic combination is beer, lime juice and salt. These easy upgrades to a traditional Mexican lager make for a refreshing drink that is ready for sandy beaches or a poolside afternoon.

Pair it with one of these beach picnic recipes to make a day of it.

Michelada

A michelada takes the concept of the bright citrusy chelada and pumps up the umami. In Mexico City, they are usually made with tomato juice and maggi (a wheat-based sauce that tastes like soy sauce). But there are also spicy variations and ones that use clamato (a clam and tomato juice) instead of the standard tomato juice.

Agua Fresca

Agua frescas are made by mixing fresh fruit with water and a touch of sugar. You need a fruit base that isn’t too tart, so pineapple, melons and strawberries are great options. My favorite is watermelon agua fresca with a squeeze of fresh lime.

These nonalcoholic sippers are best blended up and served right away for the most ripe fruit flavor.

Horchata

In Mexico, street vendors sell horchata and other agua frescas by the glass. The most common horchata in Mexico is made from rice, water, sugar and spices (usually cinnamon). But there are variations that include nuts or seeds. Horchata has the magical ability to be creamy, yet dairy free.

Mexican Hot Chocolate

Traditional hot chocolate in Mexico is made by melting Mexican chocolate bars (which contain almond meal, spices, vanilla and chili) in water and whipping the mixture vigorously with a wooden whisk-like tool, called a molinillo, until frothy.

Since we don’t all have access to these specially crafted chocolate bars, Mexican hot chocolate is usually interpreted as hot chocolate accented with a mix of baking spices and chili. I think the ideal combination is nutmeg and cinnamon, plus just a pinch of cayenne. The spice of the chili contrasts the bittersweet chocolate and makes the whole drink feel even more warming.

Carajillo

Think of a carajillo as a less boozy little sister of the espresso martini. It’s made by mixing two ingredients: coffee and Licor 43 (a Spanish liqueur). Pour them over ice, and then it’s up to you how you’ll garnish the creation. I like a little orange zest to highlight the citrus flavors in the Licor 43, but cinnamon or a few espresso beans can bring out the coffee flavors. If you can’t find Licor 43, you can substitute a bit of rum in this simple cocktail.

Ranch Water

Though its roots trace back to Texas, ranch water is made with a very important ingredient that originated in Mexico: Topo Chico. This sparkling mineral water is sourced from Monterrey, Mexico which gives it the perfect natural chalky flavor to mix with tequila and lime juice.

If you can’t find Topo Chico, any sparkling mineral water will do. The cocktail is refreshing, bright and bubbly—the perfect refresher for anyone who’s spent a day in the sun.

Tepache

Tepache has a long history in Mexico. Today, street vendors in central Mexico sell a modern version they make by fermenting the rind and peels of pineapples. The beverage is lightly sparkling and is usually seasoned by adding spices like cinnamon.

You can find canned versions like De La Calle Tepache in the United States. It happens to be one of the best probiotic sodas we’ve tasted!

Jarritos

It’s hard not to smile when you see a cooler full of the gemstone tones of Jarritos. Natural flavors like lime, mandarin, mango and pineapple make these effervescent soft drinks memorable. They also have just the right amount of sweetness to pair with tacos from the trucks and street vendors where you find them in Mexico.

Some flavors are harder to track down than others. My favorite is guava, but its tangy tartness proves to be one of the rarer options. I always keep my eye out for the elusive pink soda at local Mexican grocery stores, but you can also order them online.

Mezcal Margarita

A mezcal margarita is a smoky take on the classic. Unlike tequila, which is required to use only Blue Weber Agave, mezcal can use many types of agave. These varied types of agave are roasted using traditional methods, which leaves some of the smoke flavor behind.

Each mezcal will have its own unique level of smokiness, so select one based on your personal preference to make a mezcal margarita. I like the approachable smoke levels of Mezcalum or El Buho Mezcal. They have just enough smoke to stand up to the tangy lime without overpowering it.

Champurrado

Champurrado is about as comforting as a drink can be. It’s a Mexican chocolate-and-milk-based drink thickened with cornstarch (traditional Mexican versions use masa harina) and sweetened with brown sugar. The addition of corn to make this drink thick and creamy gives it a rustic texture and earthy flavor that sets it apart from Mexican hot chocolate.

Ponche

Mexican ponche is a warm fruit punch made by simmering Mexican fruits with sugar and spices. The pungent, sweet flavors can come from many fruits, but tejocotes (a small, apple-like fruit common in Mexico), tamarind pods and oranges are found in most recipes.

Like most punch recipes, it’s fun to serve this when you have a crowd. When served for Christmas or New Year’s Eve, it’s called ponche Navideño.

Agua de Jamaica

This eye-catching magenta tea is common at many Mexican taquerías. It’s made from dried hibiscus flowers and served over ice. Agua de Jamaica tastes floral and tart, which makes it a great complement to afternoon meals. It is usually served sweetened in Mexico, but you can choose as little or as much sugar as you want.

Mangonada

A mangonada is a frozen mango drink spiked with the spicy, tangy flavors of both Tajin and chamoy. Chamoy is a condiment made from fermented fruit, salt, sugar and chiles, and it adds a savory quality to the mango drink. That savory kick is followed up by the chile-lime salt mix called Tajin. Together, ultra-sweet mango, tangy chamoy and spicy tajin come together to surprise your tastebuds. A perfect mangonada will balance sweet, sour and savory in a way that is refreshing and exciting to drink.

Like any good frozen drink, it can also be served with a boozy twist. My favorite tequila for a spiked mangonada is Teremana blanco, which has subtle tangy spiced notes that highlight the flavorful punch of the Tajín.

Mexican Drinks FAQ

What are the most popular Mexican drinks?

The most popular Mexican drinks are margaritas, tequila and agua frescas. These are enjoyed throughout Mexico as well as most of Latin America and the United States.

However, there are many local drink trends in different cities and regions within Mexico. For example the Michelada is the most popular in Mexico City, while horchata is more popular in Southeast Mexico.

What drinks go with Mexican food?

Mexican food has many bright and intense flavors. Mexican drinks that mirror these flavors by using citrus, salt and other fruits stand up to these flavors without over powering them.

You can choose to pair similar flavors like tangy lime margaritas with tangy ceviche or contrast flavors like sweet horchata paired with spicy salsa.

What Mexican drinks are nonalcoholic?

Agua frescas, horchata, Agua de Jamaica, Mexican hot chocolate and mangonadas are all nonalcoholic. However, you can choose to add alcohol to these drinks. Or, if a drink has alcohol, like ranch water, you can omit it for a nonalcoholic option.