Mexican Drink
A country with a cantina on every corner. Tequila from the blue agave fields of Jalisco, mezcal smoked in an Oaxacan palenque, the Margarita poured in 1948 Acapulco, the Paloma at a Guadalajara cantarito stand, mole-spiced hot chocolate from a Mexico City café, horchata from a Roma Norte stand, michelada at a Tulum beach bar — a bar built on agave, salt, lime, and the unbroken ritual of salud.