Origin: Central Mexican Highlands · Yield: ~2 liters · Fermentation time: 24-48 hours · Difficulty: High (requires fresh agave aguamiel) Pulque is a fermented drink made from agave aguamiel, considered sacred by the peoples of the Central Highlands since pre-Hispanic times. Today it is mainly produced in pulque haciendas in Hidalgo, Tlaxcala, and the State of Mexico. Ingredients 2 L of fresh agave aguamiel (unpasteurized) A small amount of "seed" from already fermented pulque (optional, speeds up the process) Preparation Pour the aguamiel into a clean clay or glass container....
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Origin: Jalisco and Western Mexico · Yields: 4 servings · Fermentation time: 2-3 days · Difficulty: Medium Tejuino is a fermented corn drink, popular at fairs and on the streets of Jalisco, typically served cold with ice, salt, lime, and lime sherbet. Ingredients 250 g masa (nixtamalized corn dough) 2 l water 200 g piloncillo (unrefined whole cane sugar) Lime and salt to taste, for serving Preparation Dissolve the masa in water and cook over medium heat, stirring, until slightly thickened. Add the piloncillo and let cool to room temperature....
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Origin: Northern and central Mexico (Aguascalientes, Zacatecas, San Luis Potosí) · Yields: ~2 liters · Fermentation time: 3-5 days · Difficulty: Medium Colonche is a fermented red prickly pear drink, made by indigenous and mestizo communities in the Mexican semi-desert since before the Spanish arrival. It traditionally marks the beginning of the rainy season. Ingredients 3 kg ripe red prickly pears, peeled Water, as needed Preparation Blend or mash the prickly pears until a pulp is obtained. Strain the juice to remove the seeds. Pour the juice into a clay...
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