Tequila, Jalisco they are doing, including turning off things like the television or radio and stands for the blessing. The beverage called tequila is really a variety of mezcal, made wholly or mostly from the blue agave plant. This plant is native to the Tequila area so this version of mescal was named after the town. Use of the agave plant goes far back into the pre-Hispanic period. The “piña” (lit. pineapple) or heart of the plant was used by the indigenous peoples cooked as a sweet, and as the base for a fermented alcoholic beverage. This beverage was called mescal by
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