Seven traditional Jalisco drinks you should try

Jalisco is famous as the birthplace of tequila, but its drinking traditions extend far beyond the state’s best-known spirit. Across the region, local ingredients and techniques produce beverages that can be sweet, sour, spicy, alcoholic or alcohol-free.

Tejuino is made with fermented corn and piloncillo. It is served cold, usually with lime juice and coarse salt, although some people add a scoop of lime snow. Tequila features in cazuelas, which combine the spirit with grapefruit soda and orange and lime juices, and in cantaritos, mixed with orange, grapefruit and lime juices, grapefruit soda and salt. Some versions include chamoy, piquín chili or salt on the rim, along with an orange slice.

Another artisanal drink is made with purified water, fermented lechuguilla agave and refined sugar. It comes in flavors including natural, coconut, orange, strawberry, apple, grape, pineapple and mandarin. A separate preparation uses sour pomegranate juice, sugar, a little water and tequila or mezcal. After bottling, it ferments and is served cold.

Fruit-based versions combine diced pineapple, watermelon, melon, papaya, strawberry, banana, orange and jícama with orange juice, lime, grenadine, salt and piquín chili or chamoy. Tequila also appears in vampiros, mixed with lime and orange juices, grapefruit soda, salt and homemade sangrita made from orange and tomato juice, chili, lime, salt and hot sauce. Vampiros can also be served without alcohol.

The final drink is made with freshly milked raw milk, chocolate, coffee and cane alcohol. The result is a hot, creamy and foamy beverage. The article suggests pairing these drinks with tortas ahogadas, birria, carne en su jugo, caldo michi, frijoles charros and pachola.