Beverage Feature: Tepache

Tepache was originally a corn-based drink made by indigenous groups of Central Mexico (most likely the Nahua or Mayan people), dating back to pre-Columbian Mexico. The word tepache loosely means “crushed corn drink,” and was often sweetened with whatever fruit or herb was available–like pineapple. Eventually, as pineapple became more accessible due to increased open trade routes, the drink took on a new main ingredient, shaping the flavor profile of tepache as we know today. You can often find tepache containing cloves, lime, and even tobacco; no standardization for tepache exists, as this was a recipe brewed at home in order to escape the tariffs imposed by colonizers (who heavily taxed most of the natives’ food supply).  

Recipe + image from Alphafoodie

Tepache is typically made with 4 ingredients: pineapple rind, water, brown sugar (piloncillo), and cinnamon. The pineapple rind is allowed to ferment in the water (due to microorganisms from the Saccharomyces gnenus), cinnamon, and sugar for 2-3 days until it is ready to be served. Tepache has very low ABV (similar to kombucha) and is great for your stomach and digestion (also like kombucha), as it contains prebiotic and probiotic properties. Additionally, you can enjoy tepache mixed with alcohol, like tequila or mezcal. If you are interested in getting a taste, try some Tepache made by our friends (with our help :)) at Tepache Gold!