When you think of Mexican cocktails, the first thing that comes to mind is probably the margarita. It’s a staple whenever you’re serving up tacos or a big bowl of homemade guac — but far from the only beverage you should know. There’s its crisp and bubbly cousin the paloma; refreshing, non-alcoholic aguas frescas; rompope and ponche for the holidays; masa-enriched champurrado — the list goes on and on.

If you’re looking for the perfect drink or cocktail to pair with your favorite Mexican dishes (or desserts), you’ve come to the right place. We’ve rounded up the classics (plus a few recipes with a twist), starting with this simple, fruity sipper. Just puree cubed, seeded watermelon with a little water in a blender, until smooth. Then, pour over a mixture of muddled mint leaves, sugar and lime slices. You can make agua fresca with a variety of different fruits but this one is too delicious to pass up!

Once you've tasted a homemade margarita, you may never go back to the store-bought stuff. Tequila, lime juice and agave syrup are all you need for this classic, refreshing drink.

Geoffrey makes the classic palmoa recipe his own by adding a little splash of freshly squeezed orange juice and grapefruit juice along with the soda. The citrus adds just a touch of sweetness, while keeps all the flavors in balance.

Perhaps you’ve journeyed past street vendors selling Mexican sliced mangos, their juicy flesh flecked with the deep red chile-lime-sea salt seasoning called tajin. Here those sweet, tangy flavors are transformed into mangonadas. Although you can find many variations on this classic recipe, the drink is typically made with chamoy, a mouth-puckering sauce made from pickled fruit. Look for it, along with tajin and tamarind candy straws, at Mexican markets or online. Our version of the drink is frozen and luscious, just what’s called for on a hot summer day.

Aaron thickens his hot chocolate with masa harina (a special flour made from finely ground corn). This popular Mexican cocoa takes a little longer to make than some other varieties but we promise you, it’s well worth the wait.

There's nothing better than a fresh, fruity sip to balance out the deeply savory flavors of your favorite Mexican dishes. Choose from melon, berries, pineapple — and more.

Atole is a traditional hot Mexican beverage that is thickened with masa, sweetened with piloncillo and flavored with cinnamon. It is typically enjoyed at breakfast or after dinner with pan dulce. Though some people strain the finished drink right before serving (and others don't strain at all), this version strains the masa slurry before adding it to the milk to ensure the smoothest consistency.

Molly skips the soda and opts for freshly squeezed grapefruit juice in her pepper-infused paloma. Muddled jalapeno slices in the cocktail and a chile-salt rim on the glass help to keep the sweetness of the juice in check.

The spiced Mexican coffee known as café de olla — “pot coffee” in Spanish — isn’t well known outside of Mexico, so it feels a bit like a delicious secret. The coffee is steeped for deep flavor along with cinnamon, clove and star anise and richly sweetened with the Mexican brown sugar known as piloncillo.

The traditional elements that give the steaming hot Noche Buena punch, known as ponche, its signature warm flavor are tejocotes (fragrant Mexican hawthorn fruits that become tender when cooked), cana (fresh sugar cane to gnaw on) and tropical guavas. You can add other ingredients like tamarind pods, dried hibiscus flowers and your favorite dried fruit to customize it to your liking. The chopped nuts give it a delicious bite, and if you’re feeling festive, you can make this into a party drink by adding a shot of rum or tequila.

This beer-based cocktail is best made with a Pilsner-style beer like Modelo Especial. Careful both hot sauce and Worcestershire sauce give it a kick.