By Michael Solof—

Spices don’t just shape the flavors on San Miguel’s plates—they’re also finding their way into some of the city’s most creative cocktails. To learn more, I stopped by Bekeb at Live Aqua. Bekeb has been ranked among North America’s 50 Best Bars. There I spoke with Marco, one of their lead mixologists, about how traditional ingredients and modern techniques come together behind the bar.

“The beverages we serve here are rooted in tradition and driven by creativity,” says Marco. “We honor Mexico’s ancestral ingredients while embracing modern techniques and presentations.”

Bekeb, which means “seed” in the Tzotzil language, opened its doors in 2019 and has since become one of Mexico’s most respected cocktail destinations. The bar’s menu is built around Mexican spirits, regional ingredients, and carefully crafted flavor combinations. Herbal, citrus, tropical, and savory cocktails are presented with meticulous attention to detail, from the ice and garnish to the glassware itself.

“All the distillates and liqueurs we use are of exceptional quality,” Marco explains. “We make our own juices, and some ingredients are even harvested directly from a ranch, including lavender.”

Two cocktails perfectly illustrate Bekeb’s approach.
The Tepache Cocktail (Water Honey) combines pox, cocoa liqueur, fine sherry, pulque, coconut extract, and cocoa foam. One of its key ingredients is aguamiel, the naturally sweet sap extracted from pulquero agave and fermented for several days before use.

Another standout is the Cocktail Copal (Tomato), a savory blend of Ocho Blanco tequila, Dolin Blanc vermouth, celery bitters, and pickled tomatillo.

“It’s our version of a Mexican martini,” says Marco. “Very dry, herbal, and clean.”

Of course, Bekeb isn’t the only place in San Miguel exploring the relationship between spices and beverages. Traditional drinks throughout Mexico have long incorporated aromatic ingredients and spices in creative ways.

Atole is a comforting hot beverage made from masa and often flavored with cinnamon or chocolate.

Horchata, a refreshing drink made from rice, cinnamon, and sugar, provides a cooling counterpoint to many of Mexico’s spicier dishes.

Pulque, a fermented agave beverage consumed for centuries, is still enjoyed throughout central Mexico, with some variations incorporating herbs, spices, and local fruits.

And for those seeking a little extra heat, many local bars have put their own spin on the classic margarita by adding jalapeño or serrano peppers, creating a cocktail that is both refreshing and fiery.

Whether served in a clay mug, a traditional glass, or a carefully crafted cocktail coupe, San Miguel’s beverages tell the same story as its cuisine: one of tradition, innovation, and a deep appreciation for flavor.

Michael Solof leads SMA Adventure Hound, a group that takes locals and newcomers to weekly brunches and dinners at different restaurants. He also offers classes in smartphone photography. You can contact him at WhatsApp +1-443-310-9214 for more info and to reserve.