6 Non-Margarita Drinks to Enjoy on Cinco de Mayo

You don’t need to waste away in margaritaville.
Try a paloma cocktail for a change.
Try a paloma cocktail for a change. | VIKTORIIA DROBOT/Moment/Getty Images

Tired of celebrating Cinco de Mayo with yet another margarita? Try these popular Mexican drinks that go beyond lime and tequila.

  1. Paloma
  2. Tepache
  3. Michelada
  4. Tejuino
  5. Pulque
  6. Colonche

Paloma

Two peach-colored paloma cocktails in tublers with a grapefruit half, lime sections, and a pitcher
Two paloma cocktails. | GMVozd/E+/Getty Images

If you don’t want to veer too far way away from the margarita, a paloma (which means “dove”) is the drink for you: The refreshing beverage, which consists of tequila, grapefruit soda, and lime, even calls for salt on the rim. According to one theory, the drink is named after a popular folk song from the 1860s; another says it was named after “Cucurrucucu Paloma,” a 1950s song written by Tomás Méndez and originally performed by Pedro Infante. No matter how it got its name, the paloma remains one of the most popular cocktails in Mexico. You can find a recipe here.

Tepache

A mug of frothy tepache beverage with a container of spices and a bowl of tamarind pods
Tepache. | juankphoto/E+/Getty Images

Next time you eat a fresh pineapple, save the rind, which you can use to make tepache. To concoct this traditional Mexican drink, throw the rind in a pot with piloncillo (unrefined sugar), some spices, and water; bring to a boil, then simmer; add ripe pineapple chunks; and let the whole thing ferment for a few days. For a more alcoholic version, you then add a beer, wait a little longer, and enjoy. Tepache has its roots in the nahuatl word tapiatl, which means “drink made from corn”—the original base for this beverage. You can find a recipe here.

Michelada

An orange-colored michelada cocktail in a glass jar with chili salt around the rim and glass containers in the background
A michelada in a jar. | Brent Hofacker/500px Plus/Getty Images

Sometimes referred to as the Mexican bloody mary, this drink is traditionally made with beer, lime, and various spices, and frequently features tomato juice these days. Depending on where you’re drinking it, it may also contain Clamato juice, Worcestershire sauce, or Maggi seasoning. The michelada may be named after Michel Esper, who created it at a bar, or Augusto Michel, a general in the Mexican Revolution who put hot sauce in his troops’ beer. (In 2005, however, the owner of a michelada mix manufacturer claimed that he made up the Augusto Michel story as a marketing ploy.) The most popular explanation is that michelada is a combination of mi (“my”), chela (slang for “beer”), and helada (“iced”): “my cold beer.” You can find a recipe here.

Tejuino

The precise origin of this fermented corn drink is unknown, but it dates back to pre-contact times and is usually associated with the state of Colima. And yes, it is fermented from the same corn dough (masa) used to make tortillas. By boiling the dough with water and piloncillo until it’s a thick liquid, vendors create a drink with either low or no alcohol content. It is frequently served on the streets of Colima combined with lime juice in a plastic cup or simply a bag with a straw in it.

Pulque

A pink beverage called pulque is being poured from a large glass jug into a shell-like container
Pulque being poured into a drinking vessel. | ©fitopardo/Moment/Getty Images

This ancient yeasty beverage, made from the fermented sap of the maguey (agave plant), was popular in Mexico until the Spanish brought another yeasty drink over from Europe. Pulque was used in many ceremonies and the sap from the plant was believed to be the blood of the goddess Mayahuel. (One of the key differences between pulque and the other two famous agave drinks, tequila and mezcal, is that pulque is never distilled, and is instead left to ferment in fermentation houses known as tinacales.) Sour and yeast-like, pulque declined in popularity after beer came onto the scene, but it's recently enjoyed something of a comeback. You can find out how to make it yourself here.

Colonche

This bright red drink has been made in Mexico for thousands of years using the fermented prickly pear (found on the cacti in the genus Opuntia) mixed with sugar. It's made wherever nopal (the Mexican Spanish term for the plant) is abundant.

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A version of this story was published in 2016; it has been updated for 2025.