When I was in New Mexico I was fortunate enough to sample this alcoholic beverage that had bits of cheese floating in it. I believe it may have been a traditional el dia de los muertos drink, but I am not certain.
Google searches have turned up nothing & I am no longer in contact with my NM friends. Any help would be appreciated, especially a recipe.
I don’t know about Mexican drinks, but in The Iliad, Homer describes a sacred Greek beverage that’s essentially wine with barley added and goat cheese grated into it.
I can’t imagine this tasting good, but maybe at the time all that nutritious stuff was welcome. Or else people tolerated it onreligious grounds.
And maybe some Mexicans are classical fans.
Ha ha, thanks. This is a bit of a mystery and I would probably assume it was the Mexican equivalent of “Me Chinese/me play joke/me put pee pee in your Coke” except I know someone who recalled drinking it years ago which was what reminded me of my experience with it.
Figured the Dope would be my best bet I figuring out this mystery drink. Oh well. Some things are better left unsolved? :dubious:
I have no idea but I am curious so I respond to both subscribe and bump.
My (Mexican) wife has no idea which traditional drink might have pieces of cheese floating within it.
There is a tradition on having Pulque, taken as one would describe as a very peculiar cold soup:
Normally the drink looks white, but depending on how it is made it could create bits that could be confused as cheese because of the fermentation process, or you did drink a very local cold pulque soup that had cheese.
Pulque is made from the Maguey plant. It is related to the Blue Agave from whom the tequila comes from.
Sounds like atole agrio. The linked recipe does not say this, but I’ve had it served with cheese to sweeten it a little.
But Atole agrio is AFAICR non alcoholic, it is porridge based on black maize dough fermented 4-5 days. But if that had alcohol! I wonder aloud why little kids (like me back in the 70’s) could and can drink it in Mexico and Central America.
Salvadoran varieties include atol shuco (“dirty” atol, a reference to its darker color), particularly popular in the Cabañas region.
Maybe just regular atole or champurrado and a cornstarch lump/grumo was mistaken for cheese?
I’m guessing “el dia de los muerto” was actually some guy with poor hygiene.
Well, if all the atole I had as a kid and as a youth had alcohol inside, that would explain a lot. 
Atole is a drink that is made for the whole family, it is very rare for it to contain alcohol and the OP does mention that the drink was alcoholic. There could be adults in Mexico that could “spike” the beverage, but it is very unlikely.