We are just about to celebrate Mexico’s Independence Day, and you can already hear the national anthem, at least in your heart, and also in Alxedo’s offices because the logistics department is more patriotic than usual.
And, when we are getting ready for this celebration, besides the typical Mexican dishes, what can’t be missing are the traditional drinks, so today we took the task of showing you three Mexican drinks, and their preparation.
Are you ready? We hope you are.
- Tequila
It is one of the essential drinks in Mexican homes. This alcoholic beverage comes from agave.
It received this name because of its denomination of origin in Tequila, Jalisco, and the word Tequila comes from the Nahuatl word Tecuilan, which means place of tribute.
Preparation of Tequila
This traditional beverage process starts by selecting the pineapple from the agave and then goes to the factories to be crushed. At this moment, carbohydrates are extracted from the fiber of the agave pineapple.
This combination is sent to the fermentation vats, where yeast is added, the pH adjusted, and the appropriate temperature for the yeast is ready.
The result of this mixture is called fresh must.
Subsequently, it goes through the fermentation process, where the sugar is converted into ethyl alcohol and carbon dioxide.
Once this phase is completed, the musts contain the minimum amount of sugar and already have representative amounts of alcohol, which can vary between 4 and 10% alcohol.
At this point, we obtain a type of alcohol known as ordinary alcohol, and when subjected to a second distillation phase, we have tequila.
The tequila obtained can have several destinations, like bottled as white tequila, softened flavor and bottled as young tequila, or sent to maturation to have a tequila reposado, añejo, or extra añejo and finally filtered and bottled.
All this to say, ¡Salud!
Taste it alone or in a cocktail.
2. Pozol
This non-alcoholic sweet drink originated in pre-Hispanic times with the Maya Chontales, who lived in Tabasco. Its base has corn and cocoa, and at that time, it was called pochotl, and we know it today as pozol.
There are various types of pozol: pozol with cocoa, white and sour. Today, we will tell you how to prepare one with cocoa.
Preparation of pozol with cocoa
First, the cocoa seeds must be toasted, removing their shells. In this way, it is ready to be ground. The cocoa should be ground before the dough so that its residues remain in the mill and are impregnated in the corn dough when it is ground.
It is worth mentioning that depending on how much the cocoa gets roasted, the flavor will be sweet or bitter, then it is combined with the cinnamon and the corn dough, creating a paste that is dissolved in water and sugar.
This mixture is placed in a pot, and with a jicara (small cup) begins a process of oxygenation, also called pumping, so the cocoa releases its aromas and flavors.
Enjoy it on the rocks or with a few ice cubes!
3. Tepache
It is a fermented drink with a low alcohol level, approximately less than 1% alcohol.
Its name comes from the Nahuatl word tepatli, which means corn drink, as it was made in pre-Hispanic Mexico.
However, currently, the most popular tepache is the one made from pineapple peel. It tastes slightly alcoholic, with a sweet and fermented touch.
Preparation for Tepache
Peel the pineapple to remove the peel, then place the pineapple peels in a large glass jar, along with piloncillo, cinnamon, cloves, and water.
Cover the jar so our mixture breathes, and let it rest for 24 hours to 36 hours maximum, otherwise, you will get pineapple vinegar.
Once fermented, you will see a white layer, which must be removed.
Next, strain the liquid from the jar and put it in another container with ice cubes. Taste it to make sure it has the right amount of sugar.
Ready! Enjoy.
There you go, three drinks that will make you say ¡Viva México!
Enjoy them and make your Independence Day even more special. And as always, between drinks, remember to hydrate yourself in a healthy way.
Cheers!
