Do Mexicans drink a lot of milk? The Surprising Truth About Dairy Consumption

December 25, 2025 •

4 min read

According to a DairyNews report, per capita milk consumption in Mexico is significantly lower than international health recommendations, challenging the common perception of high dairy intake. This disparity is shaped by a complex mix of cultural history, dietary preferences, and physiological factors that influence if and how much milk Mexicans drink.

Quick Summary

Mexican milk consumption figures indicate a lower per capita intake compared to global standards. This is influenced by a high rate of lactose intolerance, traditional culinary practices, and market trends prioritizing products like cheese over fluid milk.

Key Points

Low Per Capita Consumption: Per capita fluid milk consumption in Mexico is significantly lower than WHO recommendations and US consumption levels, despite an overall growing dairy market.
High Lactose Intolerance: A high percentage of the Mexican population, particularly of indigenous descent, is lactose intolerant, which influences reduced fluid milk intake.
Recent Dairy Introduction: Dairy products were introduced by the Spanish in the 16th century, making dairy's role in Mexican cuisine relatively recent compared to other cultures.
Dairy in Diverse Forms: Instead of as a beverage, milk is prominently featured in traditional Mexican desserts (flan, arroz con leche), drinks (horchata, licuados), and cheeses.
Market Adaptation: The Mexican dairy industry has adapted by offering a wide variety of lactose-free products and emphasizing other dairy forms like cheese to cater to consumer needs.
Import Dependence: Mexico is a net importer of dairy products, particularly milk powders, indicating that domestic demand for all forms of dairy often outstrips production.

The Numbers: Milk Consumption Statistics in Mexico

Contrary to assumptions, per capita consumption of fluid drinking milk in Mexico is not exceptionally high when compared globally. Data from 2022 showed Mexico's per capita milk consumption at 30.5 liters annually, which falls well below the 90 liters recommended by the World Health Organization (WHO). While this reflects a modest intake of fluid milk, it is important to distinguish this from overall dairy consumption, which includes products like cheese, yogurt, and butter. The dairy market as a whole is vibrant, with significant domestic production and growing demand, particularly for value-added products. However, a notable trend between 2011 and 2022 showed a decrease in the production of pasteurized and UHT drinking milk, while cheese and butter production saw a rise.

Historical and Cultural Context of Mexican Dairy

Dairy products were not a part of the pre-Hispanic Mexican diet. The introduction of dairy-producing animals like cattle, goats, and sheep came with the Spanish in the 16th century. Because of this relatively recent adoption, dairy is integrated differently into Mexican cuisine than in European or American diets. The cultural significance of dairy often centers around specific products like queso (cheese), crema (cream), and milk for desserts or drinks rather than as a primary beverage.

The Rise of Lactose-Free Products

Reflecting a broader market trend, Mexican supermarkets now offer a wide variety of lactose-free dairy options, a direct response to a significant portion of the population being lactose intolerant. For many, this makes consuming milk in its liquid form uncomfortable. The wide availability of these products illustrates how the industry is adapting to consumer needs and health profiles. This shift is not just in liquid milk but across other dairy products, indicating a move towards more digestive-friendly options.

The Impact of Lactose Intolerance

Perhaps the most significant factor affecting milk consumption habits is the high prevalence of lactose intolerance in Mexico. A high percentage of people, particularly those from indigenous ancestry in rural areas, are lactose intolerant. Some studies suggest that as many as 80% of Mexicans are affected by some degree of lactose intolerance, though figures can vary. This physiological reality has a major influence on dietary choices. Consequently, many Mexican food traditions naturally incorporate less dairy, and when it is used, it is often in ways that minimize the effects of lactose, such as in fermented products or small quantities mixed with other ingredients.

Dairy in Mexican Cuisine: Beyond the Glass

While plain drinking milk may not be a staple beverage for many Mexican adults, dairy products are vital ingredients in countless dishes and drinks. Instead of a large glass of milk with a meal, you might find dairy incorporated into rich and flavorful recipes. The versatility of milk in Mexican cooking is a testament to its integration into the culture since the colonial era.

Common Mexican Dairy-Based Foods and Drinks:

Horchata: A refreshing rice milk drink flavored with cinnamon and vanilla.
Licuados: Milkshakes blended with fruits like banana, strawberry, or papaya.
Flan: A classic baked custard dessert made with eggs, sweetened condensed milk, and evaporated milk.
Arroz con Leche: A comforting rice pudding cooked with milk and cinnamon.
Cajeta: A rich, caramel-like sauce made from goat's milk, used as a topping or filling for desserts.
Quesos: A wide variety of Mexican cheeses, including Oaxaca, Panela, and Chihuahua, are integral to many savory dishes.

Mexico's Modern Dairy Market

The dairy industry in Mexico is robust and continuously evolving. Major players like Lala Group and Grupo Alpura dominate the market, offering a wide array of products from basic fluid milk to specialized items like lactose-free milk, yogurt, and cheese. The market is also heavily dependent on imports, particularly from the United States, to meet domestic demand for certain products like milk powders used in manufacturing. Companies are increasingly focused on responding to consumer health consciousness and sustainability concerns.

Comparison of Dairy Consumption (per capita milk equivalents)


Feature	Mexico	United States	Comparison Notes
Annual Dairy Consumption (2023)	~293 lbs	~661 lbs	U.S. per capita consumption is significantly higher overall.
Annual Fluid Milk Consumption (2023)	~107 lbs	~135 lbs	The gap for fluid milk is smaller, but Mexico still consumes less.
Fluid Milk Production Allocation	48% (to fluid milk)	20% (to fluid milk)	Mexico processes a larger share of its milk into fluid milk.
Demand vs. Production	Demand outstrips domestic production	Production often exceeds domestic demand	Mexico has a higher import dependence.

Conclusion: The Nuanced Reality of Milk in Mexico

Ultimately, the answer to the question "Do Mexicans drink a lot of milk?" is more complex than a simple yes or no. While per capita consumption of fluid milk is relatively low, dairy plays an important and varied role in Mexican culinary culture. The prevalence of lactose intolerance, coupled with historical dietary traditions, has shaped consumption habits towards a greater preference for dairy in products like cheese, desserts, and flavored drinks. The modern dairy market continues to evolve, offering a wider range of products, including many lactose-free alternatives, to meet the diverse needs of the Mexican population. Therefore, while straight drinking milk is not as prominent as in some other countries, dairy's presence in the Mexican diet is widespread and integral, just in different forms. For further information on the Mexican dairy market, you can explore detailed reports from industry sources like DairyNews.

Frequently Asked Questions

Yes, lactose intolerance is very common in Mexico, particularly among those with indigenous ancestry. Some estimates suggest as much as 80% of the population may be affected.

No, ancient or pre-Hispanic Mexican diets did not include dairy products. Dairy-producing animals were introduced by the Spanish conquistadors in the 16th century.

Mexicans consume a variety of milk, including pasteurized, UHT, and flavored milks. Due to high lactose intolerance rates, lactose-free varieties are widely available and popular.

Dairy is an integral part of Mexican cuisine, but often in the form of cheese (queso), cream (crema), and in desserts like flan and arroz con leche. It is also a key ingredient in popular drinks like licuados and horchata.

Mexican milk is often UHT (Ultra Heat Treated), which gives it a longer shelf life and can alter the flavor compared to standard pasteurized milk common in the U.S.. Mexican supermarkets also feature a wider selection of lactose-free options.

The shift away from fluid drinking milk is influenced by factors like high lactose intolerance. Conversely, demand for cheese is increasing, likely because it is a more digestible form of dairy for many and a staple in many Mexican dishes.

Horchata is a popular Mexican drink made from rice, milk, cinnamon, and vanilla, served over ice. It is a classic example of a milk-based beverage in Mexican culture.