Borrachitos: what they are and how to make them

What is it?

Borrachitos are a traditional Mexican sweet shaped like a small cylinder or little log, made of sugared fruit gummy (pineapple, strawberry, apple, orange, peach) filled with a touch of liqueur: rum, brandy, tequila or sweet wine. Dusted with granulated sugar on the outside, they have bright colours and their characteristic alcoholic filling gives them their name (borrachito means "little drunk one"). They are an emblematic product of Tenancingo, State of Mexico, a city recognised as the national cradle of the sweet since the 19th century. Sold in decorated boxes as a regional souvenir, in markets, traditional sweet shops and fairs, they are an adult sweet but also popular with children for their fun shape and bright colours. A box of authentic Tenancingo borrachitos is a typical Mexican gift to take abroad.

Origin and history

Borrachitos arose in Tenancingo, State of Mexico, during the second half of the 19th century, attributed to local sweet-making families who made use of the fruit abundance of the Tenancingo valley (apple, peach, pear, plum) to make fruit gummies and enrich them with liqueur. Larousse Cocina notes that the exact origin is attributed to the Mondragon family or to other historic sweet shops such as La Estrella or Borrachitos Tenancingo. Mexico Desconocido documents that during the Porfiriato (1876-1911) borrachitos were already famous in the Toluca valley and Mexico City, marketed as a sophisticated sweet because of the alcoholic touch. The modernisation of transport took the sweet to other regions of the country. Today Tenancingo holds the annual Feria del Borrachito, where local producers display varieties and the informal denomination of origin remains strong. Tenancingo, in the volcanic valley of the Nevado de Toluca, is also famous for its jaranas and its fruit sweets.

Characteristic ingredients

The basic borrachito mixture is made with fruit pulp (pineapple, strawberry, apple, orange, peach or plum), sugar, glucose, pectin or natural gelatine, citric acid and colouring. It is cooked to 110-115 degrees C, poured into small cylindrical moulds 2-3 cm long and left to cool and set. Once gelled, each piece is filled by injection with a few drops of liqueur: the classic is white rum or brandy, but modern variants use tequila, mezcal, sweet wine or coffee liqueur. The borrachitos are coated in granulated sugar that gives them the characteristic sandy exterior. There are premium versions with natural fruit instead of syrups, artisanal liqueurs and generous fillings for adults, as well as alcohol-free versions with essences for children or consumers who avoid liqueur. Traditional sweet shops such as Borrachitos Tenancingo or Mondragon keep family recipes with artisanal methods.

Cultural significance

Borrachitos are one of the most emblematic typical sweets of the State of Mexico and represent the gastronomic identity of Tenancingo, a city located south of the Toluca valley. The Feria del Borrachito, held each year, draws tourists and buyers who acquire the sweet in large quantities. The local economy partly depends on borrachito confectionery, which supports dozens of artisanal families. The borrachito is included in the Inventory of Typical Sweets of the State of Mexico and is part of the state gastronomic heritage. Together with palanquetas, alegrias and cocadas, it is one of the region's sweet souvenirs. Traditional Mexican cuisine, recognised by UNESCO as Intangible Cultural Heritage, includes the rich regional confectionery among its expressions. Borrachitos are an example of gastronomic adaptation: Mexican creativity in combining fruit, gelatine and liqueur in a small, attractive format that remains deeply popular.

Frequently asked questions

What is the difference between a borrachito and a fruit gummy?

An ordinary gummy is simply sugar gelled with fruit syrup or artificial flavour, generally for children. The traditional Mexican borrachito has a liqueur filling (rum, brandy or tequila) inside, which completely changes its profile and aims it at adult consumption. In addition, the borrachito is coated in coarse granulated sugar that adds texture.

What does a borrachito taste like?

It tastes mainly of the base fruit (strawberry, pineapple, orange, apple or peach) with a pronounced sweetness from the sugar, contrasted by a warm alcoholic note from the inner liqueur that appears when bitten. The outer sugar adds a sandy texture at the first bite. Some perceive notes of rum, brandy or tequila depending on the liqueur used.

How are borrachitos served?

They are served as they are, like an individual sweet at room temperature, generally at the end of meals, over after-dinner coffee or as a gift in decorated boxes. They go well with an Americano coffee, a digestif or a tea. At Mexican weddings and celebrations they are sometimes placed as little bites on a dessert table. Their modest price makes them accessible.

Where do borrachitos come from?

They come from Tenancingo, State of Mexico, where they have been made since the second half of the 19th century. Tenancingo, south of the Toluca Valley, keeps the sweet's informal denomination of origin thanks to its fruit-growing tradition and century-old family sweet shops. Today the sweet is also made in other parts of central Mexico, but the authentic ones bear the Tenancingo mark.