Chiapas Alcoholic Drinks: Pox, Mezcal and More

Pox (pronounced "posh") is a clear spirit distilled from fermented corn, originating from the Tzotzil communities of the Chiapas Highlands. With alcohol content ranging between 40-80% ABV, it's a potent drink, but its purpose is ceremonial and communal, not merely recreational.

Ritual significance: For the Tzotzil, pox is not just alcohol. It's part of ceremonies for marriage, birth, healing and fertility rituals. It's offered to saints in syncretic churches. It's shared in circles of men during community celebrations. Its consumption is linked to spiritual connection and social cohesion.

Production process: Corn is fermented in clay jars, sometimes with local herbs added (epazote, wild cilantro). Then it's distilled in improvised stills. The process is completely artisanal and varies from family to family. No two bottles are identical.

Taste and experience: Pox has a clean, corn-forward taste, with notes of earth. It's raw, without smoothing. The first time is impactful. Locals drink it in small glasses, slowly, accompanied by food or conversation. Never as a "shot".

Where to try it: In San Cristóbal, in local bars frequented by Chiapanecos (not tourist places). In Chamula or Zinacantan, if you have local connections, you can try the authentic version. Pox bottles sold to tourists in markets are often not the best quality; look for real artisanal options.

While Oaxaca is famous for mezcal internationally, Chiapas produces mezcal too, with distinct characteristics. Chiapas mezcal uses different agaves than Oaxaca, in different climate and altitude, resulting in unique flavor profiles.

Chiapas agaves: While Oaxaca focuses on Agave espadín, Chiapas also produces mezcal from Agave angustifolia and other local varieties. The result is a mezcal with more herbal flavors, less smoky than typical Oaxacan, with more evident raw agave notes.

Local production: Small producers in the Comitán region and surroundings make mezcal in traditional stills. Productions are limited, making it harder to find internationally, but authentic.

Tasting in San Cristóbal: Mezcalerías in San Cristóbal like "El Círculo" or "Cerro Blanco" offer local mezcal from Chiapas producers. A shot costs between 80-150 pesos. It's tasted, not drunk quickly.

Key differences with Oaxaca: Chiapas mezcal tends to be less smoky, more herbal, with greater expression of tropical fruits. It's equally complex, but different. If you love Oaxacan mezcal, Chiapas mezcal offers a new perspective.

Comiteca is an extremely rare drink, originating from Comitán. An agave aguardiente that has almost disappeared from commercial production. Currently, only some artisanal producers in Comitán and surrounding areas maintain the tradition, and production quantities are minimal.

History and disappearance: Decades ago, it was more common. But with the popularity of Oaxacan mezcal and pox, and pressure from industrialized drinks, comiteca fell into obscurity. Young people weren't learning to make it. Old master craftsmen were retiring without passing on the technique.

How to try it: It's almost impossible to find comiteca outside Comitán. In the city itself, some local bars occasionally have it. It requires connection with local producers or luck. Don't expect to find it in tourist shops.

Cultural preservation: There are efforts to revitalize comiteca as cultural heritage. If you find it, trying it is an act of cultural support. A bottle can cost 200-400 pesos, depending on the producer.

San Cristóbal, despite its focus on ancestral drinks, has an emerging craft beer scene. Small breweries are taking advantage of the pure water of the Highlands and experimenting with innovative styles.

Main breweries: "Cervecería Molotov" is one of the most well-known, with styles ranging from aggressive IPAs to dark stouts. "La Antigua Cervecería" maintains a more traditional approach. Both have local taprooms where you can taste directly.

Local styles: Local brewers are using regional ingredients: local corn, herbs from the Highlands. The result is beer that speaks of Chiapas, not just imitations of American styles.

Beer culture: San Cristóbal's craft scene is small but passionate. On Fridays and Saturdays, bars and terraces fill with locals and travelers enjoying craft beer. Prices: 60-120 pesos per beer.

San Cristóbal:

• La Vieja Posada: An iconic bar in the city, with pox, mezcal and an atmosphere that transports you. Frequented by locals and travelers. Bohemian vibe, fair prices.

• Cerro Blanco: A modern mezcalería focused on Chiapas mezcal from small producers. Excellent selection, knowledgeable bartenders, sophisticated but unpretentious atmosphere.

• El Círculo: Another space dedicated to mezcal, with focus on tasting and education. Occasional talks about mezcal and distillation.

• Café de la Sociedad Civil: More than a bar, a cultural space. In the evenings, offerings of local drinks with a conversational atmosphere.

Tuxtla Gutiérrez:

• Cantina Don Quixote: A classic of Tuxtla, with pox, local mezcal and authentic cantina atmosphere. Ranchera music in the background, photos from past eras on the walls.

• Cervecería Frontera: For those who prefer beer, this is the best option in Tuxtla. Taproom with local atmosphere, good food.

• La Bodega del Centro: Store and bar combined, with a collection of local and national drinks. Excellent for buying bottles of comiteca or Chiapas mezcal to take away.