Tepache: A Taste of Ancient Mexico and Spring

Shakorah Wennersten

9 months ago

Tepache, a traditional Mexican fermented beverage, holds within its effervescent bubbles not just a delightful refreshment, but a taste of history. This fizzy drink, made from fermented pineapple, is believed to have originated centuries ago among the indigenous peoples of Mesoamerica. Its story intertwines with the cultural tapestry of Mexico, reflecting the ingenuity and resourcefulness of its people.

History:

The roots of tepache can be traced back to pre-Columbian times, where it was crafted by the Nahua people of central Mexico. They revered the pineapple as a symbol of hospitality and abundance, often using it in religious ceremonies and feasts. Tepache was born from the desire to utilize every part of the fruit, including its rind, which contains natural sugars and yeast ideal for fermentation.

The process of making tepache was simple yet ingenious. Pineapple rinds were combined with water, piloncillo (unrefined cane sugar), and spices such as cinnamon and cloves, then left to ferment for several days. This fermentation process not only preserved the beverage but also transformed it into a mildly alcoholic drink with a tangy, slightly sour flavor profile.

Throughout the colonial period, tepache continued to be a cherished beverage, enjoyed by people from all walks of life. Its popularity endured, and today it remains a beloved part of Mexican culinary heritage, with variations found across the country.

Tepache: A Taste of Ancient Mexico

Course Appetizer, beverage, Drinks

Prep Time 3

Ingredients

Ingredients:

1 whole pineapple including the rind
1 cup of piloncillo or brown sugar
4 cups of water
1 cinnamon stick
3 cloves
Optional: 1-2 star anise pods/ ginger

Instructions

Begin by thoroughly washing the pineapple to remove any dirt or debris.
Cut off the crown and base of the pineapple, then slice off the outer skin, leaving the rind intact.
Chop the pineapple into small chunks for later use, and set aside.
Place the pineapple rind in a large glass jar or container.
Add the piloncillo, brown sugar or cane sugar to the jar.
Toss in the cinnamon stick, cloves, and star anise pods, if using.
Pour the water into the jar, ensuring that the pineapple rind is fully submerged.
Cover the jar with a clean cloth or lid, loosely secured.
Allow the mixture to ferment at room temperature for 2-3 days, stirring occasionally.
Once fermentation is complete, strain the liquid into bottles, discarding the pineapple rind and spices.
Chill the tepache in the refrigerator before serving.
Serve cold, over ice if desired, and enjoy the refreshing taste of homemade pineapple tea.

Notes

I have a ginger bug that I keep alive. It will speed up the process of fermentation. About 1/4 cup will do for a gallon of water.

Tepache stands as a testament to the resourcefulness and creativity of the Mexican people, preserving the flavors and traditions of ancient Mesoamerica. With its rich history and refreshing taste, this fermented pineapple beverage continues to delight and inspire, inviting us to savor a sip of the past with each fizzy, tangy drop. So, raise a glass of tepache and toast to the enduring spirit of Mexican culture and cuisine. ¡Salud!

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