A dark raisin liqueur poured as a single shot and served with a cube of fresh cheese and a raisin speared on a stick. Puebla drinks it standing, in one bar, on one corner.
Where to eat it: 1 restaurant across 1 city.
Pasita is a liqueur and an address at the same time. The cantina that gives it its name opened beside the Plazuela de los Sapos in 1916 under a different sign, and became known for the house raisin liqueur its founder made on the premises. It is served in a small glass with a cube of fresh cheese and a raisin on a cocktail stick, and the combination of sweet, sharp and salty in one mouthful is the entire ritual. The room shuts in the early evening, which means drinking it is a daytime activity rather than a night out.
Common allergens: Dairy
Tip from the editors. Do not press the raisins hard when you strain. Squeezing them pushes out fine sediment that never settles and leaves the liqueur cloudy.
La Pasita pours its raisin liqueur beside the Plazuela de los Sapos in Puebla, in a room open since 1916, with a cube of cheese and a raisin on a stick.
Signature drink: Pasita, the house raisin liqueur
Food: Cheese and raisin garnish
Tip: One pasita comes with a cube of fresh cheese and a raisin on a stick, and the room shuts by six in the evening.
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