Often referred to as the Mexican Bloody Mary, the michelada is a refreshing beer drink often served in taquerías and cantinas in Mexico and is varied, depending on the taste and sometimes place where one drinks it.

The classic michelada mixes beer, tomato juice (Clamato) and sauces such as Worcestershire or hot sauce, as well as introduces spices like Tajin chile salt, which is placed on the rim of the glass. 

There are also those who add stronger hot sauces, lemon or clam juice, and replace the Corona with a Modelo Negra, which is a darker beer. 

Although its origin is a little diffused - it is believed that it may have first appeared in the canteens of Baja California. It is made from two ounces of tequila, ¾ ounces of orange liquor and another ¾ ounces of lemon juice, and is usually served with salt on the rim of the glass. 

Once you have tried the basic margarita, you can make as many variations as you want: some people add chopped jalapeño and others add cucumber or watermelon to make it more fresh. 

According to Traveller, the director of Hacienda Corralejo in Guanajuato is a fan of a curious variation of margarita made with white tequila, a sweet and sour mix and a mixture of Cointreau — equal parts hibiscus an guava syrup. 

It is popularly known as the workers' drink because only two ingredients are used: tequila and grapefruit soda. Today, the dove has become fashionable in the best cantinas in Mexico and many of its fans mix tequila reposado with two ounces of a soft drink like Jarritos. 

A good suggestion came from MGM Resorts bartender, Craig Schoettler, who proposed mixing white tequila with fresh grapefruit and lime juice, and then adding sugar and soda water. You can also substitute mezcal for the tequila and decorate the rim of the glass with salt and a slice of grapefruit. 

Also known as "charro negro", it is named for the cowboys who dressed in black honoring the death of a loved one. That's why the batanga is usually drunk on the Day of the Dead in Mexico. However, it's so delicious that it can be drank year-round. As bartender Ivy Mix, author of "Spirits of Latin America," asserts: "No trip to the town of Tequila in the Jalisco Valley is complete without a stop at La Capilla, a small cantina famous for the batanga cocktail of Don Javier Delgado Corona," she wrote.

According to Traveller, Mix prepares the drink by pouring 2 ounces of tequila reposado and half a lime over the ice and topping it off with a cola. The rim of the glass is also covered with salt and the same knife used to cut the lime is used to stir the batanga, which was formerly used to cut ingredients for the salsa or guacamole and that also add flavor.