TEPACHE // This my friends, is a traditional Aztec Mexican fermented pineapple drink. Some call it Mexican beer, a friend of Pulque, the fermented maguey drink. Tepache is made with just purified water and organic sugar. I’m leaving it to sit for a few days before I drink this refreshing brew that is full of those friendly bacteria that I’m so fond of.

What you'll need:

·       A fresh whole organic pineapple

·       1 cup of brown sugar

·       Filtered water

·       A half-gallon jar

What to do:

·       Don't wash the pineapple. You can give it a rinse but the yeast that lives on the pineapple is what makes this drink happen.

·       Cut the rind and hold on to it. Keep the bottom as well.

·       Eat the meat or save if for another dish. Eating pineapple reduces stress, eases digestion, prevents cancer, strengthens bones, and helps treat the common cold. 

·       Add 1 cup of brown sugar to the jar. Boil 1 cup of water and add it to the jar so that the sugar dissolves. Let it cool down.

·       Once the sugar has cooled down, place the rinds the jar, and then fill the rest of the jar with filtered water leaving an inch from the opening.

·       Cover with a handkerchief, old t-shirt or cheesecloth and secure it with a rubber band.

·       Leave it out of sunlight for a couple days and start to check for bubbles. This is when you can begin to taste it.

·       At this point, you can strain it at any time but you can also wait a couple more days if you want it fizzy.


                                                        At this point add some chili and lime for extra punch!

                                          Don’t like it? Leave it for a week and you get pineapple vinegar!

                                                                  Happy Fermenting & Viva la Raza!