These boozy and nonalcoholic Mexican drinks include everything from the margarita you know and love to tart and creamy sippers you need to try.
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You’ve likely heard of margaritas and palomas, but there are many more Mexican drinks, with and without alcohol, that are perfect for mixing up with your next Mexican meal. This list includes popular and lesser-known sippers that showcase the wide range of flavors in Mexican drinks. There are citrusy cocktails, bubbly sweet sodas, refreshing creamy beverages and even a few after-dinner drinks to pair with Mexican desserts.
Try a fruit-forward agua fresca alongside light dishes like Mexican shrimp cocktail and Mexican street corn. Or, mix smoky mezcal margaritas to sip with charcoal-tinged dishes like grilled steak tacos. I never need a reason to mix simple, refreshing ranch water, but a vat of guacamole and freshly fried tortilla chips make it taste even better. Whether you are looking for drink inspiration for two or need a Mexican potluck idea, this list is full of inspiration.
Fresh Lime Margaritas
This basic fresh margarita recipe is easy to modify to your tastes. Try it frozen or with strawberries. —Taste of Home Test KitchenProbably the best known drink of Mexican origin is the margarita, which contains tequila, fresh lime juice and a sweetener. The flavor profile mirrors the bright, bold flavors we love in Mexican food. Plus, there are so many ways to make a margarita! Though the classic has stood the test of time, adding sweet fruits like mango and strawberry, or fiery peppers to spicy versions, are equally delicious.
Paloma
Soon after I learned about this cocktail, I took the ingredients to a family dinner at my parents’ house. The next time we got together, my dad had the fixings set out and ready to go. —Ian Cliffe, Milwaukee, WisconsinThis classic sweet-and-tart grapefruit cocktail is my favorite to serve at an outdoor get-together. The most important thing to remember is that it is made with grapefruit soda, not fresh grapefruit juice. The bubbles make all the difference!
Michelada
Like your drinks with a south-of-the-border vibe? Try this kicked-up beer cocktail that’s a zesty mix of Mexican lager, lime juice and hot sauce. Many variations exist, but this easy recipe is perfect for rookie mixologists. —Ian Cliffe, Milwaukee, WIA michelada takes the concept of the bright citrusy chelada and pumps up the umami. In Mexico City, this drink is usually made with tomato juice and Maggi seasoning (a wheat-based sauce that tastes similar to soy sauce). But there are also spicy variations and ones that use Clamato (clam and tomato juice) instead of the standard tomato juice.
Strawberry Agua Fresca
Water, sugar, strawberries and lime juice are all you need to make a refreshing summer drink. —Francine Lizotte, Langley, British ColumbiaAgua frescas are made by mixing fresh fruit with water and a touch of sugar. You need a fruit base that isn’t too tart, like pineapple, melons or the strawberry base in this recipe. My favorite is watermelon agua fresca with a squeeze of fresh lime. These nonalcoholic sippers are best blended up and served right away for the ripest fruit flavor.
Horchata
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, WisconsinIn Mexico, street vendors sell horchata and other agua frescas by the glass. The most common horchata in Mexico is made from rice, water, sugar and spices (usually cinnamon). But some variations include nuts or seeds. Horchata has the magical ability to be both creamy and dairy-free.
Mexican Hot Chocolate
This delicious, not-too-sweet Mexican hot chocolate is richly flavored with cocoa and delicately seasoned with spices. The whole-stick cinnamon stirrers come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking. The blend of cinnamon and chocolate flavors is wonderful! —Kathy Young, Weatherford, TexasTraditional Mexican hot chocolate is made by melting Mexican chocolate bars (which contain almond meal, spices, vanilla and chili) in water and whipping the mixture vigorously until frothy with a wooden whisk-like tool called a molinillo. If you don’t have Mexican chocolate, you can make a similar drink by accenting hot chocolate with spices. I think the ideal combination is nutmeg and cinnamon, plus just a pinch of cayenne for spice. The chili contrasts with the cocoa, making the drink even more warming.
Carajillo
You may have heard of liquid courage, but the roots of the phrase actually come from Mexico’s carajillo cocktail. It’s made simply with espresso and Licor 43. —Kate McKiernan, Chicago, IllinoisThink of a carajillo as the two-ingredient, less boozy little sister of the espresso martini. Just shake coffee and Licor 43 (a Spanish liqueur) together, then pour it over ice. I like an orange zest garnish to highlight the citrus flavors in Licor 43, but cinnamon or a few espresso beans work too. If you can’t find Licor 43, you can substitute a bit of rum in this simple cocktail.
Ranch Water
Three simple ingredients come together to make ranch water, your new go-to summer cocktail. Essential to the drink, the Topo Chico brings a kick of earthy mineral flavor and tons of bubbles. —Caroline Stanko, Milwaukee, WisconsinThough its roots trace back to Texas, ranch water is made with a very important ingredient that originated in Mexico: Topo Chico. This sparkling mineral water, sourced from Monterrey, Mexico, adds the perfect naturally chalky flavor to the tequila and lime juice. If you can’t find Topo Chico, any sparkling mineral water will do. The cocktail is refreshing, bright and bubbly—the perfect refresher for anyone who’s spent a day in the sun.
Mezcal Margarita
If you’ve never tried a mezcal margarita, you’ll want to give it a shot (pun intended). This fun twist replaces tequila with the smoky flavors of mezcal while still keeping that sweet and citrusy flavor from lime juice, simple syrup and triple sec. This version may just beat out the classic! —Ian Cliffe, Milwaukee, WisconsinA mezcal margarita is a smoky take on the classic. Unlike tequila, which requires Blue Weber agave, mezcal can be made from many agave types. In mezcal, the agave is roasted using traditional methods, imparting its signature smoky flavor. Each mezcal has its own unique level of smokiness, so select one based on your personal preference. I like the approachable taste of El Buho Mezcal, which has just enough smoke to stand up to the tangy lime without overpowering it.
Agua de Jamaica
This agua de Jamaica is an iced tea made from hibiscus, which is tart and deep red like cranberry juice. Add rum if you like. —Adan Franco, Milwaukee, WisconsinThis eye-catching magenta drink is common at many Mexican taquerias. It’s called tea, but it’s made from dried hibiscus flowers (not tea leaves), which have a fruity, tart taste that’s super refreshing on a hot day. In Mexico, it’s usually sweetened and served over ice, but you can use as little or as much sugar as you want when making it at home.
Mexican Champurrado
Champurrado holds a special place in Mexican culture, often enjoyed during festive celebrations like Dia de los Muertos and Las Posadas, on chilly mornings or as an evening treat. The aroma of rich chocolate and the soothing, warm texture of masa harina envelop the senses in every sip. —Ericka Sanchez, La Habra, AlabamaChampurrado is about as comforting as a drink can be. It’s a Mexican chocolate-and-milk-based drink thickened with cornstarch (traditional Mexican versions use masa harina) and sweetened with brown sugar. The addition of corn makes this drink thick and creamy, with a rustic texture and earthy flavor that sets it apart from Mexican hot chocolate.
Spicy Margarita
Add a pinch of heat to your favorite tequila cocktail with this spicy margarita. Muddled jalapeno and a rim of tajin add the spice, while the lime juice and simple syrup keep the refreshing, citrusy flavor. —Lauren Grant, Minneapolis, Minnesota
Tepache
Tepache has a long history in Mexico. Today, street vendors in central Mexico sell a modern version that they make by fermenting pineapple rinds and peels. The beverage is lightly sparkling and is usually flavored with spices like cinnamon. You can find canned versions like De La Calle Tepache in the United States. It happens to be one of the best probiotic sodas we’ve tasted!
Chelada
This beer-based cocktail is popular in Mexico City. A classic combination is beer, lime juice and salt. These easy upgrades to a traditional Mexican lager make for a refreshing drink that’s ready for sandy beaches or a poolside afternoon. Pair it with a few beach picnic recipes to make a day of it.
Jarritos
It’s hard not to smile when you see a cooler full of gemstone-toned Jarritos in flavors like lime, mandarin, mango and pineapple. These effervescent soft drinks have just the right amount of sweetness to pair with street tacos or spicy snacks. Some flavors, like guava (my personal favorite), are harder to track down than others. I always keep my eye out for the elusive pink soda when I shop at Mexican grocery stores, but I sometimes just order Jarritos online.
Ponche
Mexican ponche is a warm fruit punch made by simmering Mexican fruits with sugar and spices. The pungent, sweet flavors can come from many fruits, but tejocotes (a small, apple-like fruit), tamarind and oranges are found in most recipes. Like most punch recipes, it’s perfect for when you have a thirsty crowd. When served for Christmas or New Year’s Eve, it’s called ponche Navideño.
Mangonada
A mangonada is a frozen mango drink with Tajin and chamoy. Chamoy, a condiment made from fermented fruit, salt, sugar and chiles, adds a savory quality to the mango and pairs well with the chile, lime and salt in Tajin. A perfect mangonada will balance sweet, sour and spicy in a refreshing and exciting way. Like any good frozen drink, it’s delicious with a boozy twist. My favorite tequila to use is Teremana blanco, which has subtle, tangy, spiced notes that complement the punch of Tajín.
Mexican Drinks FAQ
What are the most popular Mexican drinks?
The most popular Mexican drinks are margaritas and agua frescas. These are enjoyed throughout Mexico as well as most of Latin America and the United States and come in countless versions and flavors. However, popularity can vary between different cities and regions within Mexico. For example, the michelada is popular in Mexico City, while horchata is more popular in Southeast Mexico.
What drinks go with Mexican food?
Drinks that feature citrus, salt, fruit or spices, which mirror the seasonings in Mexican cuisine, are the best ones to sip while enjoying Mexican food. You can choose to pair similar flavors, like a tart lime margarita with tangy shrimp ceviche, or to contrast flavors, like a sweet horchata paired with spicy salsa recipes. Creamy or carbonated drinks are also great at cooling your taste buds when eating particularly spicy recipes.
What Mexican drinks are nonalcoholic?
Agua frescas, horchata, agua de jamaica, Mexican hot chocolate and mangonadas are all nonalcoholic. However, you can choose to add alcohol to these drinks. Or, if a drink has alcohol, like ranch water, you can omit it for a nonalcoholic option. There are also many great nonalcoholic spirits on the market that can replace tequila or rum, and while they don’t taste exactly the same, they’re satisfying alternatives.
