Tepache
A lightly fermented drink of pineapple rind with piloncillo and cinnamon, served ice-cold at street stalls and markets.
Photo: GCO Education & Co · CC BY-SA 4.0
5
Restaurants serve it
History
Tepache is a fermented drink of pre-Hispanic origin: its name comes from the Nahuatl tepiātl, corn drink, and it was originally made with corn. After the colonial period the version known today took over, made from pineapple rind fermented with piloncillo, cinnamon and clove for two or three days. It is sold at street stalls and markets throughout Mexico.
Cultural Notes
Es bebida de calle y de feria: se sirve en vaso o bolsa junto a las aguas frescas y se acostumbra en fiestas patronales. Su fermentación es corta, de dos a tres días, por lo que su contenido de alcohol es mínimo.
