por The typical Oaxacan drinks They are mezcal, tejate, chilacayota water, pozonque and hot chocolate. Almost all of them are prepared with the original recipe of the pre-Hispanic peoples; Spanish influence in this area was practically non-existent.
Oaxaca, located in the southwest of Mexico, is one of the most populous states in that country. It housed in its territory important pre-Hispanic cultures of which many traditions and fantastic gastronomy are still preserved today.
Main typical drinks of Oaxaca
1- Mezcal
Its name means «cooked maguey» in the Nahuatl language. It is produced by the distillation of pineapples and the heart of maguey leaves. Records of its elaboration can be found from the year 400 a. c.
There are different types of mezcal, depending on the distillation technique used. In any case, 100% of the production of this liquor is handmade and without added chemicals.
The flavor of mezcal is sweet, smoky, aromatic and intense. The variety that has become most popular is mezcal de worm, but the reposado, miner, pechuga and añejo also stand out.
The Mezcal Fair in Oaxaca is one of the most important events linked to the production of this drink and attracts thousands of visitors from all over the world.
2- Tejate
This drink is made from cornmeal, mamey seeds, flowers and cocoa beans. Its consumption was common in the ceremonies of the pre-Hispanic communities.
Unlike hot chocolate, a drink that is also typical of Oaxaca, tejate is consumed in spring and summer to cool off from the heat.
Tejate is also known as the «drink of the gods.» Its name in Nahuatl means «sandy water». For the Zapotecs the name of this drink was “cu’uhb”.
3- Chilacayota water
This drink falls under the denomination of fresh waters, very popular in Mexico.
Chilacayota water is native to Oaxaca and is prepared with panela, cinnamon, pineapple, lime peel and chilacayota, which is a kind of pumpkin.
The drink is taken cold and is served with a spoon since its texture is thick; that way the pieces of fruit can be ingested.
4- Pozonque
This drink dates from pre-Hispanic times and used to be served as an offering to the gods. Currently it is customary to take it during wedding parties or at fairs such as the Mixteca.
Its ingredients are corn cooked with lime or ash, roasted cocoa, vine and cocolmeca leaves.
Balls of dough are formed from this combination, which are then dissolved in water and served in clay jugs called jícaras.
5- Hot chocolate
It is one of the most emblematic drinks of Oaxaca. Cocoa from this region is also highly recognized in Mexico and the world.
It is customary to take it in gourds and accompanied by yolk bread. Hot chocolate can be taken with or without milk and accompanies breakfast and dinner.
In Oaxaca, it has been believed for several centuries that this drink has healing properties linked to the eradication of cancer, migraines and circulatory problems.
6- Atole
Very traditional drink from Oaxaca made with roasted corn, cinnamon, cocoa and achiote. It is served hot, usually for breakfast, accompanied by butter bread. It is a dense drink, but delicious because the cocoa makes itself felt in each sip.