Chilate is a Mexican cocoa-based drink that evolved as a fusion of traditional Mexican ingredients and African influence. It is made with toasted, peeled, and ground cocoa beans, rice, cinnamon, and brown sugar or piloncillo (panela).

The ingredients are finely ground into a paste-like base, which is then mixed with water until it attains the desired consistency. Chilate should always be served chilled and is often continuously poured to become aerated and frothy. The drink hails from Guerrero, more precisely from Costa Chica region, known for its large Afro-Mexican community. 

Sangrita is a spicy non-alcoholic cocktail that is usually served as a palate cleanser along with tequila. The traditional Mexican version is based on hot sauce, chili powder, and citrus juices, such as lime, grapefruit, and orange juice.

It also usually incorporates salt and pepper. Modern varieties step away from tradition and mostly rely on the use of tomato sauce. It is not known when sangrita first appeared, but its origin is mainly associated with Jalisco—which is also where tequila originated.

There is no uniform recipe, and the story is that the first versions might have been made with the leftover salad juices. 

Tejate is a Mexican beverage with prehispanic origins, made from roasted maize flour, fermented cacao beans, cacao flowers, and mamey seeds. The ingredients are ground and combined with cold water in large clay pots. The beverage is served cold in small clay bowls, and it is sometimes additionally flavored with some sugar syrup.

It is believed that tejate is a great hangover cure and it also suppresses hunger due to its high nutritive value.