Pulque, la bebida ancestral de México

Pulque, the ancestral drink of Mexico


What is pulque?

Pulque is a fermented drink of pre-Hispanic origin considered one of the oldest in America . It is made from the fermentation of aguamiel , a sweet and viscous liquid extracted from the maguey or agave. Its color varies between white, beige and golden tones, and its flavor is slightly acidic and with smoky notes, with a touch of yeast.

Pulque, an ancient liquor:

Pre-Hispanic cultures, such as the Aztecs, considered pulque a sacred drink and used it in religious ceremonies and offerings to the gods. It was a symbol of fertility and abundance, and was prized for its nutritional and medicinal properties.

An artisanal process of Pulque:

The making of pulque is an artisanal process that requires patience and experience. The tlachiquero , an expert in the extraction of aguamiel, climbs the maguey and scrapes its heart, obtaining a sweet liquid that is fermented in wooden or clay vessels. Fermentation lasts several days and produces a drink with an alcoholic content that varies between 4 and 9 degrees.

Pulque, more than a drink, a tradition:

Pulque is part of the cultural identity of Mexico and is present in festivals, traditions and celebrations. It is consumed mainly in rural and central areas of the country, where you can find pulquerías , places where this ancient drink is served and enjoyed.

Flavors and varieties of Pulque:

Natural pulque has a slightly acidic and smoky flavor, but there are several varieties with added flavors, such as fruits (pineapple, strawberry, mango), spices (cinnamon, ginger) or even seeds (chia, flaxseed).

Pulque and its health benefits:

Pulque is a drink rich in vitamins B and C, minerals such as calcium, iron and phosphorus, and probiotics that promote digestion. In addition, antibacterial, anti-inflammatory and antioxidant properties are attributed to it.

The resurgence of pulque:

Currently, pulque is experiencing a resurgence in popularity, thanks to the revaluation of Mexican traditions and the search for artisanal and healthy drinks. New producers and entrepreneurs are innovating with flavors and presentations, promoting the consumption of this ancient elixir. This drink is marketed in Caribbean countries, Central America and part of Colombia and Ecuador, where there are large populations of Mexicans who frequently consume it.

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