Pox (pronounced posh) is a ceremonial, corn-based Mexican drink that originated among the Tzotzil Maya in Chiapas. Originally fermented and made with corn, pox is nowadays often distilled and includes wheat, sugar cane, and because of its unregulated status, possibly some other additions.
Since the production is not controlled, there are many pox variations, but it is usually potent, subtly sweet, and lightly smoky. It can be distilled once or twice, and it also comes in flavored versions. The drink has a long and vague history, but it was allegedly one of the symbols of resistance during the Spanish colonization.
MAIN INGREDIENTS
Tascalate is a Mexican cocoa drink that hails from Chiapas. It comes in several variations, and apart from the base made with toasted maize and cocoa, the most common additions include achiote, cinnamon, and vanilla. The ingredients are made into a powder which is then mixed with water or milk.
The drink is sweetened, and it should always have a frothy top while the consistency is somewhat dense. It is traditionally served chilled. Tascalate is an ancient drink that has pre-Columbian origins. Nowadays, it can also be made with a pre-packed powder that is mixed with milk or water.
MAIN INGREDIENTS
Tejuino is a corn-based, fermented Mexican drink that dates from pre-Columbian times. It is made with corn flour (masa), water, piloncillo or panela (unrefined cane sugar), and sometimes lime juice. The ingredients are combined and left to ferment for several days.
It results in a slightly fizzy drink with low alcohol content, a sweet and sour flavor, and a thick texture. Because it is an ancient drink, it is hard to pinpoint where tejuino originated. It is believed to have first appeared among the Nahua people, native to Northwest and Central Mexico.
This strong spirit originated in a small city of Tequila and was modeled on mezcal. The highly prized, original tequila varieties are made exclusively from fermented juices of blue Weber agaves, while other categories - known as mixto - must be distilled from a base that includes at least 51% of blue agave juices.
Officially, tequila must be made in a designated region of Mexico. If aged, tequila is usually kept in oak barrels, and the process has considerable influence on the final fragrance and flavor. As the maturation period lengthens, tequila takes on spicy notes but becomes more mellow and elegant.
VARIATIONS OF Tequila
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