Editing Mexican cuisine (section)

==Beverages==
{{See also|Mexican wine|Jarritos|Beer in Mexico|Mexican tea culture}}

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   |image1     = ManekiNeko horchata jar.jpg
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   |caption1   = Two large jars of aguas frescas. On the left is filled with [[Jamaica (drink)|jamaica]] and on the right is with horchata.
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   | caption2  = Bottles of artisanal mezcal. Tequila is differentiated from mezcal by its complicated production and its protected designation of origin.
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Corn in Mexico is not only eaten, but also drunk as a beverage. Corn is the base of a hot drink called [[atole]], which is then flavored with fruit, chocolate, rice or other flavors. Fermented corn is the base of a cold drink, which goes by different names and varieties, such as [[tejuino]], [[pozol]] and others. [[Aguas frescas]] are flavored drinks usually made from fruit, water and sugar. Beverages also include [[hibiscus]] iced tea, one made from [[tamarind]] and one from rice called [[horchata]]. One variant of coffee is [[café de olla]], which is coffee brewed with cinnamon and raw sugar.<ref name="malat8990">Malat, pp. 89-90.</ref> Many of the most popular beverages can be found sold by street vendors and [[Mexican juice bar|juice bars]] in Mexico.

[[File:Champurrado.jpg|thumb|right|[[Champurrado]], Mexican chocolate-based drink]]

Chocolate played an important part in the history of Mexican cuisine. The word "chocolate" originated from Mexico's [[Aztec]] cuisine, derived from the [[Nahuatl]] word ''[[Chocolate|xocolatl]]''. Chocolate was first drunk rather than eaten. It was also used for religious rituals. The [[Maya civilization]] grew cacao trees<ref name="mayanrule">{{cite web |url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html |title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Obtaining Cacao |publisher=[[Field Museum of Natural History]] |access-date=2 June 2008 |work=All About Chocolate: History of Chocolate |url-status=dead |archive-url=https://web.archive.org/web/20090318044031/http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html |archive-date=18 March 2009}}</ref> and used the cacao seeds it produced to make a frothy, bitter drink.<ref>{{cite web |url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican4.html |title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Making Chocolate |publisher=Field Museum of Natural History |access-date=2 June 2008 |work=All About Chocolate: History of Chocolate |url-status=dead |archive-url=https://web.archive.org/web/20090318060255/http://www.fieldmuseum.org/Chocolate/history_mesoamerican4.html |archive-date=18 March 2009}}</ref>  The drink, called ''xocoatl'', was often flavored with vanilla, chile pepper, and ''[[Annatto|achiote]]''.<ref>{{cite web |url=http://www.lasculturas.com/lib/rcp/rcpAchiote.htm |title=Achiote (Annatto) Cooking |publisher=las Culturas |access-date=21 May 2008 |url-status=dead |archive-url=https://web.archive.org/web/20080517111913/http://www.lasculturas.com/lib/rcp/rcpAchiote.htm |archive-date=17 May 2008}}</ref> [[Tejate]] is another Mexican beverage made from cacao.

Alcoholic beverages from Mexico include [[tequila]], [[pulque]], [[aguardiente]], [[mezcal]] and [[charanda]]. wine, rum and beer are also produced.<ref name="malat90">Malat, p. 90.</ref>  The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila.<ref name="fife"/> A classic [[margarita]], a popular cocktail, is composed of tequila, [[cointreau]] and [[Lime (fruit)|lime]] juice.

[[Rompope]] is believed to have been originally made in the [[convent]]s of the city of [[Puebla, Puebla|Puebla]], [[Mexico]]. The word ''rompope'' is a derivation of the word ''rompon'', which is used to describe the Spanish version of [[eggnog]] that came to Mexico.

A popular soft drink from Mexico is [[Sangria Señorial]] a [[sangria]]-flavored, non-alcoholic beverage. Sangria is a Spanish drink that was introduced by [[Spaniards]], as was Horchata and Agua de Jamaica.