Each of Mexico's dozens of indigenous groups seems to have at least one fermented drink that it thinks of as its own. The following list just scratches the surface.

acachú: in Zacapoaxtla, Puebla, a liquor of the capulín cherry

aguamiel: in central Mexico, a mildly intoxicating drink made from sap of the maguey, of the agave family

aguardiente: aguardiente, brandy

aguardiente de caña: rum

anís: mixture of alcohol, water, and essence of anise

bacamora or bacanora: a kind of Indian-made mescal

batari: in Chihuahua, a tesgüino made by the Tarahumara Indians of ground-up, germinated and fermented corn kernels
brandy: brandy

caxtila: In the Sierra de Zongolica, Veracruz, a rum prepared by the Nahua Indians

cerveza: beer

charanda: name for various drinks, some made from fermenting agave sap, others from sugarcane juice

charape: in Michoacán and northern Guerrero, variously prepared, most simply from fermenting pulque with water solution of unrefined brown sugar

chicha: variously prepared, as from fermented pineapple, unrefined brown sugar, nutmeg, clove, cinnamon, and ginger

chichihualco: in Guerrero, made from fermented agave sap

chorreado: in Mexico State, Morelos and Guerrero, a mixture of whiskey, milk, chocolate, sugar, and, sometimes, egg

chumiate: in Mexico State, a name for fruit liqueurs

colonche: in central Mexico, made from the fermentation of macerated cactus fruit and sugar

comiteco: especially in Chiapas, a drink made from agave sap

curado: name applied to too many kinds of drinks to specify

damiana; in Sinaloa, a fermented infusion of the herb known as damiana, of the genus Turnera

garapiña: same as chicha

ginebra: gin

habanero: in Tabasco, a local rum; in Yucatán, made from the tropical tree-fruit called nance

huazamoteco: in Durango, alcohol diluted with water, with tequila

kahlúa: a coffee-flavored liqueur

mezcal: mescal, distilled from pulque (see below)

mistela or mustela: in southern Mexico, various recipes made with a variety of fruits such as the nance, mango, and plum; typically the fruit is fermented with water and alcohol until hardened, then sealed and fermented for another year

mosco or mosquio: a liquor based on oranges or orange peel

nevado: in Puebla and Mexico State, fruit liquors

nochotle: among the Mixtecs of central Mexico, a drink made by adding juice from the prickly-pear cactus, nopal cardón, to pulque

podzol: in Tabasco, fermented, ground, sprouted corn kernels, flavored with salt and chili

ponche: punch (ponche de fruta = fruit punch)

posh: in Chiapas, a whisky based on sugarcane juice

pozol or pozole: in southeastern Mexico, drink from fermented corn paste flavored with salt or chili

pulque: pulque -- in central Mexico, a mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey agave

resacado: a high-grade whiskey

rompope: typically based on milk, almonds and egg yolk

ron: rum

sangría: sangria

sotol: in Jalisco and Nayarit, a distilled drink using fermented sap of the desert yucca called sotol, of the genus Dasylirion

sugiki: same as batari

taberna: in Isthmus of Tehuantepec area, made by fermentation of juice from a local palm tree

tecuí: in Mexico State, alcohol and fruit juice, especially juice of orange, limon, or pineapple

tejuino: in western Mexico, among Huichol Indians, drink of fermented corn, with added alcohol

tepache: fermented drink made from the of a variety of plants, especially sugarcane and pineapple, with brown sugar; sometimes pulque is added

teporocha: in Mexico State, a mixture of alcohol and soda drink

tequila: especially from Jalisco, made from fermented sap of a maguey-like agave

tesgüino, tesgüín, or tejuino: in northern Mexico, a weakly alcoholic drink made from fermenting corn, or sometimes agave juice, and unrefined brown sugar

torito: dozens of recipes; in Mexico State, it is often tequila or rum mixed with orange juice, vinegar, onion and chili pepper; in Guerrero, mescal cured with vinegar, green chili pepper, onion, tomato, and cheese; in Veracruz, rum with fruits, such as guava, mamey, limon and peanuts, mixed with condensed milk, regular milk, and ice

tuba: drink from fermentation of juice from different kinds of palm, especially the coconut palm, often flavored with pineapple, limon, chili, etc.

tuxca: same as mescal

verdín: In southeastern Mexico, a liquor made from aromatic leaves of the tree called hoja santa, and fennel or anise

vino: wine

whisky or wiski: whiskey

xanath: a vanilla-flavored liqueur

xtabentún: an anise-flavored liqueur

yolispa: in central Mexico, a drink made with whisky, honey and herbs

zotol: in Chihuahua, the same as sotol