When you think of common Mexican drinks what’s the first thing that comes to mind? Tequila, Mezcal, maybe even Pulque? How about Tepache?
I was walking through the Hidalgo Market the other day when a stall I hadn’t noticed before caught my eye. I’ve walked past it numerous times, but that’s the thing about the markets here in Mexico, there’s always so much going on that it’s really easy to miss things – even if you’ve been walking past them for weeks. I stopped to take a closer look. A few large green barrels and a sign that read tepacheria. I was intrigued. How had I never heard of tepache before?
Tepache is a fermented pineapple beverage made from the rind of the pineapple and a little of the flesh of the fruit. It’s seasoned with cinnamon, cloves and piloncillo or dark brown sugar. It’s a common Mexican drink that dates back to colonial times and is often found at markets and street festivals.
A mug of chilled tepache costs just 6 pesos ($0.50) and it’s surprisingly good. Fruity and sweet, kind of like a hard cider but without a lot of alcohol. The vendor told us that this particular batch was prepared from pineapples, oranges and tamarind, then left to ferment for 3-4 days.
As it turns out, it’s actually not that difficult to make at home. Here’s a recipe for preparing tepache from Pati’s Mexican Table.
Tepache
1 ripe pineapple or about 3 cups
4 liters water or 16 cups
1 pound piloncillo or dark brown sugar
1 cinnamon stick
5 whole cloves
1 cup lager beer
In a large pot, bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved. While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
Once the flavored water is ready, add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of you kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don’t let it ferment much longer, or you may end up with vinegar.
Strain tepache through a fine strainer and serve very cold, either refrigerated or over ice.
{ 13 comments… read them below or add one }
Thank you for the information, I thought I was familiar with most of the mexican drinks, but this one was new to me! Thanks for including the recipie!!
I thought the same thing before I discovered it!
I hope the recipe works out for you and thanks for stopping by!
Sounds good! I’ve never heard of it before.
Stumbled
I know, either had I and I’d already been living here for several months! Thanks for the stumble!
You know how to make my mouth water! stumbled!
Yum!! I’m suddenly thirsty and don’t think plain water will do!
Mmmmm… This sounds delicious! I may have to try making some.
Definitely give it a try, it’s not too difficult!
Oh, this sounds lovely!
What an interesting and pretty-looking drink. I love the color! And after the refreshing my husband and I had this week during our first summer-like heat, I can imagine perfectly how I would grab a cold Tepache on a hot summer day!!
Love it! Thanks for sharing!!
Exactly, it’s especially good on a hot day! You can also find it at a lot of the open air markets for just that reason!
I’ve never heard of this before. I do believe I need to give it a try!
{stumbled}
I’ve never heard of it either. Sounds refreshing!