Written by Alex Ruelase

Overseas, Mexico is known for its tequila. The fiesta spirit par excellence has brought some of Mexican culture to the furthest corners of the world. When they land here, travelers want to try the real stuff, good tequila for funny grimaces and good times.

But there is so much more to try! If you are up for some ethylic exploring, you will discover a whole world of drinks that includes distilled, fermented and brewed beverages. In this guide, you will find a handful of the most popular, some particularly important in the Yucatán Peninsula, all with a flavor as rich as their history.

Micheladas

Where can I have one: Los Aguachiles, Playa del Carmen

Micheladas are a cure for hangovers, they say. And although we cannot confirm or deny that, we can tell you that they are unequivocally delicious. We’re emphasizing that because, to hardcore beer lovers, what happens to a beer in a michelada could seem atrocious.

Take a beer, usually a nice and fresh lager, and mix it with lime juice, Worcestershire sauce, Maggi seasoning sauce, Tabasco sauce, and salt in an ice-cold jar frosted with more salt and chili powder. Foreigners might think that that is guaranteed heartburn, but we Mexicans live for that stuff. Some people will even put tamarind sweets or shrimp in theirs –which is admittedly a bit too much.

Nonetheless, micheladas are genuinely delicious. But if you do not feel like drinking sauce, you can go for a much lighter, still hugely refreshing chelada: beer, lime juice, and salt to help you savor the Caribbean atmosphere.

Mezcal

Where can I have one: Mezcalería Amores, Tulum

Tequila’s closest cousin has a cult of its own. Also produced from the agave plant, mezcal was banished from the region of Tequila, Jalisco, which claimed a monopoly on production and the fancy name of the famous drink. Meanwhile, mezcal, a similar distilled spirit, became a drink of the people and grew into exquisite sophistication.

It can be young, reposado, and aged, all with countless varieties. People who are into mezcal revere it and approach it almost like a science that is studied through smell, sight, and taste. And after the third or fourth experiment, the methodology for testing its quality is best practiced on the dance floor.

This amber drink is now part of Mexican culture. Moreover, some people say a good mezcal is like love: strong, burning, and best if had daily. Let us know if you try it out.

Craft Beer

Where can I have one: Pescadores Tasting Room

Not all Mexican beer is Corona. There is a rich craft beer tradition in Mexico, and although not as old as in other countries, a taste for proper beer developed and has taken hold. Numerous craft breweries have popped up in many regions. The Riviera Maya is not lagging.

Pescadores, a Playa del Carmen-based brewery, is making some delicious beer with a local identity. They started as a small project between two brothers and have gradually expanded with their IPA, Mexican Pale Ale, and punchy Habanero Ale. You can now find it in many restaurants and bars in the area. However, paying a visit to their tasting room is never a bad idea.

Pulque

Where can I have one: La Perla, Playa del Carmen

It was once considered the drink of the gods. Among the Aztecs, the beverage was sacred, only drunk by priests and elders. And while it was meant for religious purposes, its original náhuatl name, poliuhqui, means “to corrupt oneself.” Interesting combination.

Today, pulque is in fashion. The tasteful fermented beverage made of maguey now abounds in Mexico City’s posh boroughs. Elsewhere, it remains a people’s drink, a favorite of traditional cantinas, where you can try it either straight or in curados –a combination with other fermented fruits. Do not expect anything you have tried before. Pulque is unique and carries with it the heart and history of this country.

Xtabentún

Where can I have one: La Europea, Licor Store

Now, if we are talking history in the Yucatán Peninsula, we must mention Xtabentún. This sweet liquor, made of honey and drunk as a digestive, is one of the hallmarks of local culture. It evolved from balché, a ceremonial beverage drunk by the ancient Maya and some contemporary communities when asking for favorable rains.

The process is also unique. The liquor is distilled from local honey made by bees from xtabentún flowers, which only occur in tropical forests. Thus, the drink is inextricably linked to the land and to the culture that flourished with it.

Agua de Chaya

Where can I have one: Any decent Mexican restaurant should have it. (Actually, not having it when it is 35º C outside should be a criminal ofence.)

Finally, a non-alcoholic drink that is the local’s first line of defense against the heat. The agua de chaya is one of Mexico’s famous fresh waters –awkwardly translated from aguas frescas– which are fruit-infused cold beverages.

It is made, quite simply, by blending aromatic and tasteful chaya leaves with water and a bit of sugar. Some people add either orange juice or pineapple to the mix for a refreshing and very healthy cocktail. Since chaya is a tropical plant, it is also a local specialty and antidote to dehydration on sweaty beach days.