The Mayans and the Aztecs believed (and perhaps some people still do ) that chocolate was a gift from the gods. The Aztecs in particular revered the drink – they gave it to victorious warriors after battle, would use it during religious rituals, and even used cacao beans as currency.
Paloma . The paloma might just edge out the margarita for being the most popular cocktail in Mexico. Simple and refreshing, the paloma is a tequila -based drink made with grapefruit soda or juice, tequila blanco and lime and served on the rocks.
Pulque is an alcoholic drink which was first drunk by the Maya , Aztecs, Huastecs and other cultures in ancient Mesoamerica. Similar to beer , it is made from the fermented juice or sap of the maguey plant (Agave americana). The drink had its own personified goddess and was featured in episodes of Mesoamerican mythology.
Scholars have suggested a number of potential reasons for the downfall of Maya civilization in the southern lowlands, including overpopulation, environmental degradation, warfare, shifting trade routes and extended drought. It’s likely that a complex combination of factors was behind the collapse.
The Maya , Aztec, and Inca civilizations ate simple food. Corn (maize) was the central food in their diet, along with vegetables such as beans and squash. Potatoes and a tiny grain called quinoa were commonly grown by the Incas.
Mexico’s national aperitif, the Paloma cocktail, is a simple tequila drink with a thirst-quenching, irresistible appeal. Move over Margarita, here comes something better! The Paloma , or ‘Dove’ in Spanish, is easy to admire.
Mexican Spirits Beyond Mezcal and Tequila .
The Aztec Indians were perfectly well acquainted with alcohol–octli (now called pulque ), which is obtained by fermenting the sap of the agaves, and which is quite like cider.
Alcoholic beverages appear in the Hebrew Bible , after Noah planted a vineyard and became inebriated. In the New Testament, Jesus miraculously made copious amounts of wine at the marriage at Cana (John 2).
The Mayans consumed chocolate by first harvesting the seeds — or beans — from cacao trees. They fermented and dried them, roasted them, removed their shells, and ground them into paste. This nutritious drink seems to have been the most common Mayan method of consuming chocolate .