Near the very end of N.C. Stevens's excellent book on Mexican beverages, he expresses the hope that readers will walk away with an appreciation of their vast variety. But that appreciation arrives within just a few pages. This is the English-language book on Mexican beverages, from beer to herbal remedies, and it's comprehensive, to say the least. Stevens writes with the eye of an anthropologist, attentive not only to what people drink, but to why they matter. The Complete Guide to Mexican Beverages is thorough, thoughtful, and persuasive-a genuine tribute to Mexico's drinking culture.

Derek Brown, author, "Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Beverages"

In the long history of cultures with intriguing drinks, Mexico has often been overlooked. N.C. Stevens remedies that in this beautifully written, impeccably researched book on Mexico's ancient and modern beverages. From indigenous drinks like cacao and pulque to today's tequila, mezcal, and Mexican wine, this book is a fascinating journey through the world of Mesoamerican drinks and drinking traditions. As with food, the drinks of a place tell the stories of a people. Stevens tells those stories with intelligence, insight, and passion. Every page will make you want to pour yourself something delicious.

Karen MacNeil, author, "The Wine Bible"

In The Complete Guide to Mexican Beverages, N.C. Stevens guides us on a kaleidoscopic tour of Mexico's diverse beverage heritage, deftly weaving the nation's history, geography, biodiversity, and industry into a narrative account that is as rich and inviting as the unique hospitality culture it portrays.

Nicola Nice, author, "The Cocktail Parlor"

N.C. Stevens is the best kind of drinker: the kind who peers deeply into the glass and asks, "What is happening here? How did we come to drink this? And why?" Nowhere are the answers to those questions more compelling than in Mexico, where history, culture, geography, nature, agriculture, and politics converge-sometimes joyfully and often tensely-to yield distinctive flavors like pulque, atole, horchata, mezcal and drinking chocolate-or deeper cuts like toloache, pu'pu, or bate. Together, these beverages-and their stories as Stevens tells them-draw visitors to Mexico and enchant palates worldwide. Salud!

Jonathan Deutsch, professor of culinary arts and science, Department of Health Sciences, Drexel University