Picture by Lorenia Flickr

A traditional coffee that it´s a must drink to start the day´s activities. But we are not talking about regular coffee, this cafe de olla is unique because is sweetened with piloncillo and it has to be prepared in a clay bowl. Here the recipe:

Ingredients:

• 4 Cups of water
• 4 Tablespoons ground coffee (of your choice, but not decaf)
• 4 Cinnamon sticks
• Piloncillo to to taste

Directions:

Pour the 4 cups of water into the clay bowl, the 4 cinnamon sticks and some of the piloncillo and set over medium-high heat. Stir the water frequently so the piloncillo dissolves and don´t stick to the bowl. (try the water as you add some of the piloncillo so is not too sweet).

When the water is boiling and the piloncillo is well dissolved, use a strainer to remove all the cinnamon residues and keep boiling for another 2 minutes now in low heat.

Add the 4 tablespoons of the ground coffee and keep boiling for 5 more minutes with a lid on the bowl. Let the coffe settle and use the strainer one more time if necessary.

Serve hot on a clay cup and enjoy with sweet bread.

Recipe Posted by Magdiel.

• 4 Cups strawberries, cored and sliced
• 1/2 Cup White Sugar, or to taste
• 7-8 Cups Cold Water
• 8 Fresh Mint Sprigs (optional)
• 1 Lime, cut into 8 wedges (optional)

Directions:

Dissolve sugar in 4 cups of water. Stir to dissolve completely.

Combine the strawberries and the sugar water mixture in a blender, and puree until smooth.

Pour the mixture through a wire mesh strainer set over a large pitcher. Discard the seeds and pulp.

Add the remaining 3-4 cups cold water to the pureed strawberries and mix well. Refrigerate until well chilled or pour over ice and serve immediately.

Garnish with lime slices and mint leaves.

Recipe Posted by Lindsay

Becky Luigart Stayner

Jamaica flower iced tea is prepared from a flower called Jamaica (hibiscus sabdariffa) and its very popular here in Mexico. It is said that this flower arrived to Acapulco on the ships coming from India as part of the trade of products between the Nueva España and Asia.

In Egypt, this flower is called “karkade”. Their custom is to drink karkade cold, but during winter they prefer it as a hot drink, and its used in some places or hotels to give a good welcome to the visitors.

The Flower

This plant is a bush, and sometimes reach 9 or 10 feet tall. It is cultivated mainly around June, the first flowers blossom during November, and finally the flowers are harvested during December and January. Once you get the flowers, they are dried under the sun for about 3 or 4 days, time in which the flower can be packed and distributed.

Some of the benefits of this Jamaica flower tea can be listed as diuretic, laxative, digestive, but also can be used to stabilize high blood pressure and artery and kidney purifier.

Recipe

Ingredients:

• 1 Cup Jamaica flower
• 5 Cups water
• Sugar to taste
• Ice cubes

Directions:

First, wash the flowers with water until you see that water comes out clean. In a deep bowl, put 3 cups of water and the cup of Jamaica flower and bring to a boil. Leave it boiling for about 15 – 20 minutes. After that, take it off the fire and add the 2 other cups of water. Let it cool down for a while and with a strainer (to separate the flowers and the tea), pour the water into a jar. Add the ice cubes that you consider appropriate and sugar to taste. Enjoy!

Posted by Magdiel

Pulque is another traditional beverage (3-4 % alcohol) made from the juice of the maguey or agave plant. Is this beverage the same as tequila? No, tequila is fermented and destilled to make a strong alcohol, while pulque is a milky , slightly foamy and somewhat viscous beverage made by fermeting (not destilling) the fresh sap of certain types of maguey.

There are many versions of where pulque comes from. Some people say it was one of the earliest alcoholic beverages produced in Central America, others say pulque originated as part of  some religious ceremonies and offered to Tepoztecatl, an Aztec god.

What ever the case, a study of pulque has shown that it is a nutritious drink that provides among other things Thiamine, Riboflavin, Niacin, Pantothenic Acid as well as a benefitial microbial community for the human digestive system.

Unlike tequila, most Mexicans turn up their noses at the mention of pulque. It is considered a crude, peasant drink, and not nearly as desirable as beer and other spirits. Part of pulque’s bad reputation comes from years of abuse by alcoholic campesinos (farmers), who would drink gallons of it daily, starting in the morning and going all day.

Pulque was sold in casual backyard type business called pulquerias. Usually just a few tables and chairs, sometimes pigs, chickens, or dogs were kicked around at one’s feet. The pulque was traditionally served in calabash gourds, but by the 1970’s, plastic buckets were commonly used. You can still find pulque vendors with their donkeys carrying the pulque bags, but although it may be sad to say, the golden age of pulque and the pulquerias is over now being part of the story of Mexican drinks.

Posted by Magdiel

Michelada (CC photo by Hartford Courant)

Some people may consider that Michelada is a cheap imitation of the famous “Bloody Mary Cocktail” that mixes instead of vodka, beer. Whatever the case, the mixing of beer with hot sauce comes from the 40’s when Mexican People made very popular this mix. In recent years, due to the popularity of the drink, now you can find at some stores the pre-made mixes ready to pour along with your favorite beer. But what is really a Michelada? The Micheladas are a spicy beer cocktails popular in northern Mexico. The cocktail’s name is derived from “mi-chela-helada” or “my-cold-light beer“. What is a fact is that in a hot day, is the perfect mix to drink.

Ingredients:

• 12 oz of Beer (it is best non-dar like Corona or Dos XX)
• 6 oz Clamato
• 2 Dashes of Salsa Inglesa or Worcester Sauce
• 2 Dashes Tabasco brand hot sauce
• Juice from 2 green limes
• 1 Pinch coarse ground black pepper
• 1 Pinch salt

Directions:

Mix all the ingredients except the beer into a shaker and shake briefly. Pour clamato mix and beer into a 22 oz pilner glass or in a tarro with a little ice. Make sure you don’t pour to fast the beer, because it will foam up. Rimming the glass with celery salt is optional. Now the Michelada is ready to drink. Delicious isn’t it?

Posted by Magdiel

Margarita (CC photo by Food Colors)

Margaritas…who can say that doesn’t know this drink? They are considered one of the most famous cocktails representavives of Mexico. Everybody knows this drink and the stories behind it about its origin, the possible reason why it was called Margarita, and the similarities with the flower that is name the same way. But what really matters for many is that is so refreshing and offers the possibility to be made in different ways. Even in places like U.S and Canada, Margaritas are very popular and more and more people prefer this drink. With over 20 different options and flavors you wont be able to decide where to start. For now, let’s talk about the 3 basic ways that people serve Margaritas, and those are:

1. Neat
2. On the Rocks
3. Frozen Margarita (most popular)

It is up to you to determine if you want salt, sugar or nothing at all on the rim of your glass, but whatever you decide let’s get to work and prepare one. Shall we?

Ingredients:

• 1 1/2 oz Tequila
• 1/2 oz Triple sec
• 1 Dash of lemon or lime juice
• 3 oz Sour Mix
• 1 Lime wedge
• Salt or sugar to rim the glass, optional.

Directions:

Pour all the ingredients into a cocktail shacker and include some ice too. Shake for about 2 minutes. In a margarita glass (in case you decide to do so), salt the rim of the glass with the mixture previously prepared, then pour the drink from the shaker into the glass, adding new ice to the glass and garnish the glass with the lime wedge. Enjoy!!

Posted by Magdiel

Tequila Sunrise (CC photo by Ankale courtesy of Flickr)

Yes! A Tequila Sunrise…who can deny that this drink looks so refreshing and delicious! It’s no wonder that this drink inspired songwriter Glen Frey of The Eagles (one of my favorite bands) to name one of his classics “Tequila Sunrise” because, as the story goes, he had just finished writing the song, along with his tequila, right before the sunrise.

But it’s not only because of the song that this drink is among those that characterize Mexican Drinks, right up there with the Margarita and Piña Colada. You may think it’s not a big deal to prepare this drink, but as you can see, it’s not just a matter of mixing ingredients. You have to carefully follow a few steps so the warm red and yellow hues stay in place, thus mimicking a beautiful Mexican Sunrise!

Tequila Sunrise (CC photo by CJDCathyD courtesy of Flickr)

Ingredients:

• 2 Measures Tequila
• 2 Dashes Grenadine
• Orange Juice

Directions:

Pour the tequila into a highball glass filled with ice, and then add the orange juice. Stir well. Add the granedine by tilting the glass and pouring grenadine down the inside of the glass while simultaneously flippingthe bottle of grenadine vertically very quickly. Then grenadine should straight down to the bottom and then rise up slowly through the drink. Of course, finish off with a straw, and garnish with a maraschino cherry and orange slice.

Posted by Magdiel

Every time someone mentions Mexican Beer, the first brand that comes to one’s mind is Corona. While it’s true that Corona represents Mexico in over 150 countries worldwide and it’s among the “Top Ten” beers in the world, there are other beer options here in Mexico that you need to know about.

The majority of the beers are produced by the 2 big beer corporations: FEMSA (which produces Tecate, Sol, Dos Equis, Carta Blanca, Superior, Indio, Bohemia and Noche Buena) and Grupo Modelo (producing Corona, Corona Light, Negra Modelo, Modelo Especial, Modelo Light, and Pacifico). There are also some minor brands distributed locally, like Victoria, Estrella, Leon and Montejo.

Now the question is: Which one is your favorite? In my case, it’s hard to answer that question without disappointing people. But I’m going to take the risk and talk about 2 of my favorite beers: Negra Modelo and Noche Buena.

Negra Modelo (CC photo by Tamara Paz courtesy of Flickr)

What makes Negra Modelo different from other Mexican beers? Let’s take a closer look. To begin with, it’s called “La Crema de la Cerveza” (the elite of beers). Can you see why in the picture? Yes, it’s a dark, Munich-style beer. Although some might say it’s Vienna-style, it’s too dark to be such. Some people would even compare it to Bohemia, the equivalent beer produced from Negra Modelo’s competitor, but in my opinion Bohemia’s flavor and thickness are very different from Negra Modelo. At any rate, you should try a glass of this beer and form your own opinion. I definitely recommend it!

On the other hand, we have Noche Buena. This beer is special due to the fact that it’s only released at the end of the year, precisely when many people in Mexico celebrate “La Noche Buena” or “Christmas Eve”. It looks like a typical Vienna. It has a dark brown color with a small white foamy head, a slightly malty aroma, and rich caramel and toast flavors. It’s normally sold an a 12-pack, and it cost around $8 dollars a box. You wouldn’t believe what you’re drinking!!

In general, there are many options for any taste or criteria. You should find out for yourself what the best beer in Mexico is, but I’m sure about one thing – your opinion about Mexican beer won’t be the same as it was before.

Posted by Magdiel

Sodas (CC photo by avsfan1321 courtesy of Flickr)

Sorry! Even though these drinks are incredible popular in Mexico, they’re not originally from here. They’re good though. But did you know that Mexico has it’s own line of Mexican Soda? You won’t see them in this picture, so let me introduce some of the most popular and delicious sodas (called “refrescos”) and you can try them on your next visit to Mexico.

The first one on the list is Lulu. You’re right-the girl in the logo looks like Betty Boop! Actually, it was originally Betty Boop, but for legal reasons the logo was modified. Anyways, the reason I’m recommending Lulu is because of the many delicious flavors, in particular the orange soda. It has a unique flavor that I’m sure you won’t find in any other orange drinks.

Lulu (CC photo by xthylacine courtesy of Flickr)

The second on my list: Jarritos. This Mexican Soda has a long list of fans that have been loyal to this drink for decades. Jarritos offers a variety of flavors, among them being Guava, Lime, Watermelon and Mango. They definitely will not disappoint you because the ingredients are taken from real fruit! It’s not just artificially flavored water, so you’ll taste the fruit in the drink.

Jarritos (CC photo by perezeeb courtesy of Flickr)

My third suggestion is Yoli. Originally from Acapulco, Guerrero, Yoli has become a favorite not only in that city but all over Mexico since it’s nationwide distribution. Yoli has a flavor that can be compared with 7-Up or Sprite, but a little less sweet, wich if you’re thirsty and the soda is cold is very refreshing!

Yoli Soda (CC photo by Esparta courtesy of Flickr)

And finally my favorite: Boing! It’s definitely a “must try” if you like non-carbonated drinks with rich flavor and pulp. Boing has been around for over 60 years, offering a nice variety of flavors, such as Mango, Tamarind, Strawberry, Grape, Apple, Orange, Guava, Pineapple, Sour sop (Guanabana) and Peach.

Boing (CC photo by El Señor Cacomixtle courtesy of Flickr)

Don’t miss the opportunity to enjoy any of these Mexican Drinks when you visit Mexico. I’m sure you’ll take home a very refreshing memory!

Posted by Magdiel

Shot of Tequila (CC photo by im.no.hero courtesy of Flickr)

No one can deny that Tequila is unique and no other drink in the world can be compared with it. It is an amazing product and is the result of the fusion of 2 different cultures. If we talk about the pre-hispanic people that lived in Mexico, they used to drink the fermented juice of the Agave, supposedly for curative purposes. The process of extracting the juice at that time was rudimentary until the Spanish came to Mexico and taught the native people the distillation process, giving birth to the famous Tequila.

There are many types of Agave plants in Mexico, but Tequila is made only from the Blue Agave. Tequila Blanco, Tequila Reposado and Tequila Reserva are the basic styles of this drink. It is worthwhile to mention that this plant requires a period of 8 to 12 years to reach full maturity. So to be able to enjoy a Reserva bottle of tequila we consider that 16 years are needed to produce this style of Tequila.

Tequila Styles (CC photo by Tim Yates courtesy of Flickr)

The process of making Tequila is quite simple. First, they harvest the Agave plants, cut off the sharp leaves and put the core or piña into ovens for cooking. after they cook them, they extract the juice, ferment it and put it through a distillation process, to finally be bottled and stored for ageing.

Tequila Ovens (CC photo by gbauer001 courtesy of Flickr)

There are no rules about how you should drink Tequila, but the most popular way to drink a Tequila shot, is as follows: first you moisten the area between the index finger and the thumb while keeping your palm facing down and your thumb sticking outwards. Mexicans moisten that area by licking it. Now you pour some salt on this area while at the same time you keep a lime slice in the same hand ready to be squeezed. Now you lick the salt on your hand and drink the shot of Tequila, followed by squeezing the lime juice into your mouth. Very simple hah?

Salt, Lime & Tequila (CC photo by ghholt courtesy of Flickr)

By custom, people in Mexico drink Tequila at room temperature and use it to mix a wide variety of drinks, but that will be another story!.

Posted by Magdiel