Discover Bekeb’s Celebration of Mexico’s Heritage Cocktails with Pre-Hispanic Ingredients

San Miguel de Allende has an undeniable charm. The Mexican city routinely ranks as one of the best cities in the world, according to iBestTravel readers, and for good reason: it’s rich in culture, walkable, and dotted with rooftops boasting views of the city’s stunning architecture. Among these rooftops is the world-class cocktail bar Bekeb.

On the terrace of the Casa Hoyos boutique hotel, Bekeb is female-owned and -operated, and made the 50 Best Discovery list this year. It features some of the best cocktails in town, crafted by mixologist Fabiola Padilla.

Now, Bekeb is introducing an entirely new concept: an ancestral menu that showcases 10 Mexican heritage drinks with a modern twist. Each cocktail incorporates an ancestral ingredient paired with a Mexican spirit, crafted using techniques discovered by our ancestors. Padilla emphasizes the importance of respecting these ingredients while adding contemporary flavors and an elegant presentation.

Exploring Ancestral Ingredients

Take pulque, a drink with origins as far back as 200 CE, often referred to among locals as “the drink of the Gods,” reserved for deities and priests in the Aztec era. Today, it is a popular beverage in central Mexico, though its history includes a period under colonial rule when it was outlawed due to “violating Christian values.”

Traditionally made from lightly fermented agave sap, Padilla’s reinterpretation, named Aguamiel, incorporates pox, cacao liquor, fino sherry, coconut extract, cacao foam, and of course, pulque. She carefully sources three types of pulque from her uncle’s ranch, waiting for the ideal fermentation conditions.

Additionally, there’s tepache, a fermented Indigenous Mexican drink, originating before the Spanish colonization. Initially made from fermented ground corn, a sweeter version emerged after the introduction of pineapples. Today, tepache is made from fermenting pineapple peels, sweetened with piloncillo and flavored with spices like anise and cinnamon.

Padilla’s version of tepache combines spicy, mineral, and earthy elements. A unique aspect of her approach involves incorporating raicilla, a distillate from agave, which enhances the drink with its vegetal notes.

Fabiola Padilla’s Creative Journey

Since opening Bekeb in 2019, Padilla has incorporated pre-Hispanic ingredients into her cocktails. She notes that there is immense variety in these ingredients, which are often overlooked. The name “Bekeb” reflects this homage to Maya culture, where Bek means “seed” in Tzotzil.

Padilla aims to provide a unique experience through her drinks, highlighting elegance while drawing on ancestral drinks and Mexican distillates. Her creative process begins with inspiration from flavors or aromas, leading to a “palette of flavors” she meticulously balances to create visually appealing and aromatic cocktails.

The new menu appeals to both visitors and locals. Padilla hopes foreign guests will have the opportunity to enjoy ancestral Mexican drinks that might otherwise remain undiscovered during their travels. For local guests, she hopes to invoke memories of their origins, honoring ancestral fermentation and distillation traditions, thereby reconnecting with their cultural roots.