Oh I don't know much about this drink. All I know is that I used to drink it as a kid at the "mercado corona" in downtown GDL (paired with "tacos al pastor"). Little did I know that it is fermented pineapple juice. Very little alcohol content (maybe 1-2%).
The other drink that is "native" and quite common is "tejuino" or fermented corn dough (mixed with piloncillo-cane sugar), again with very little alcohol content.
These two drinks are really off topic, but they are somewhat related to pulque as they were around [my guess] before the Spanish arrived.
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