Monday, August 15, 2011

Mystery Revealed: Tepache

The other day I asked if any of you could identify this beverage...



Quite a few of you, whether here on the blog or on Facebook, guessed correctly...the mystery beverage pictured above is indeed, Tepache.

Tepache is a traditional Mexican drink made by soaking pineapple rinds in a mixture of water and dulce macho (piloncillo) and letting it ferment for at least three days.  The longer it ferments, the stronger the taste.  Kind of like a pineapple cider.

My first taste of Tepache was much better than I had expected.  It was sweet and tasted just like Agua de Piña.  Granted it hadn't fermented that long.

Here in my small town, Tepache is served with ground chile, lime juice and a pinch of baking soda para que no te haga daño (so that you don't get sick), which results in a refreshing drink, perfect for these hot summer days. 

Have you ever tried Tepache?  What did you think?


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7 comments:

  1. I have not had it, but it sounds amazing!!!! Okay, now I want to make it:-) Hugs, Terra

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  2. Here, it also comes in an alcoholic version.  I guess they let it ferment longer.  I have not tried it it, but I hear it is good.

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  3. You know I have never tried this,but pineapple rinds with piloncillo make me drool, lol 

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  4. Do you spend your days concocting these recipes? Love the sounds of this! Oye, what happened to that funky candy (everyone thought was cheese) post? I came back to comment on it.

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  5. I've never tried tepache but i have heard of it. Tho i must say i just remembered my grandmother use to call piloncillo a naughty word lol i always thought it was funny as a kid lol 

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  6. I SOOOOOOOOOOOOO Love your blog Leslie!!! You are amazing! really great!!!! Thanks for sharing what real Mexican food is! as a Mexican of course I've tried tepache... he he... and I like it but is not my very favorite drink... my dad does love it though... :) we do not drink it with lime and chili powder... now that sounds like something I'd like to try!

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  7. I made it once based on a recipe from Susanna Palazuelos' Mexico: The Beautiful Cookbook. It was good, although I've never tasted the real thing in Mexico so I'm not sure how it compares. The recipe calls for cinammon/canela and I felt like mine needed a bit more. Still really refreshing. Just found your blog, really enjoying it :)

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