The states of Tabasco, Chiapas, Guerrero, and Oaxaca are the largest cocoa producers in the country, as well as the origin of traditional drinks made with this fruit, such as the following. 

This drink has pre-Hispanic origins and is made from atole, chocolate, water, and piloncillo. 

Originating from southern Chiapas and Tabasco, it is made from cooked nixtamalized corn dough and ground with cocoa. 

Originating from the south of the country, specifically from Tabasco, it includes boiled and ground corn with pepper and chocolate.

A Oaxacan drink made with toasted mamey pits, toasted and ground corn, fermented cocoa, a flower called florecita or rosita de cacao, and sugar. 

TIP: To give your drink an extra flavor, you can add a bit of orange peel or cloves.