Tequila with salt and lime across the rest of the world. The red volcanic soil in the region around the city of Tequila is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor. Mexican laws state that tequila can only be produced in the state
Mexican cuisine to make a frothy, bitter drink. The drink, called "xocoatl", was often flavored with vanilla, chile pepper, and "achiote". Alcoholic beverages from Mexico include tequila, pulque, aguardiente, mezcal, and charanda with brandy, wine, rum and beer also produced. The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila. A classic margarita, a popular cocktail, is composed of tequila, cointreau and lime juice. Like elsewhere in Mexico, corn is the dietary staple and indigenous elements are still strong in the cuisine. Along with a chile called simojovel, used nowhere else in the country, the cuisine is