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Thread: Canned Pulque

  1. #21
    Join Date
    Sep 2009
    Location
    Bronx, NY
    Posts
    8

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    Quinto,

    I haven't had a chance to try tepache -- the times I've seen it, it's always seemed kind of sketchy. Now it's your turn to enlighten us!

  2. #22
    Join Date
    Jan 2009
    Location
    Los Angeles
    Posts
    111

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    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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