Tepache Fermented Pineapple Sour
A seductive, non-alcoholic probiotic to leave your insides settled and sweet.
Tepache is a bubbly journey into the heart of Mexican ancestral traditions. The name comes from the Nahuatl word tepiātl, meaning “drink made from corn.” This effervescent pineapple brew, with roots in ancient indigenous practices, has evolved into a contemporary favorite in Mexico City. Originally crafted from fermented maize centuries ago, it’s believed that such beverages were significant offerings in Mayan civilizations. They might have been served in pottery vessels within tombs, forging ritual connections between the living and the divine. (recipes after the jump)
Fermentation is the magical process where sugars are transformed by microorganisms through chemical reactions. For humans and some animals, drinking fermented beverages is a global tradition deeply rooted in many cultures. Alcohol, even in the modest quantities found in drinks like tepache and kombucha, is woven into our material culture in profound ways—both beneficial and detrimental. Its influence spans centuries and continents, with archaeological finds revealing the art of fermentation in ancient Egypt, Korea, and Mesopotamia (covering modern-day Iraq, Kuwait, Turkey, and Syria) as well as in China and South America.
As my favorite astrologer, Alice Sparkly Kat describes it, the astrology for the upcoming month of September embodies the essence of fermentation. They explain:
“Fermentation is about keeping your word. If you bury cabbage leaves into the earth, you are making a promise to those cabbage leaves. You are saying, ‘I will come and get you in three years.’ Those cabbage leaves are also making a promise to you. They are saying, ‘Great! When you come get me in three years, I will become stinky and delicious.’”
Today, tepache embraces the funk—that sweet, that nasty that gushy stuff. Its tangy, and effervescent qualities—like a skin-contact wine—transform an ancient concoction into a modern delight. Its journey from a historical drink to a contemporary favorite showcases how traditional flavors can evolve while staying true to their origins. The allure of tepache lies in its fermentation process—a nuanced interplay between sweetness and tang that adds an irresistible edge. The mild fermentation imparts a sophisticated fizz sometimes light buzz and depth of flavor, reminiscent of pineapple kombucha with minimal alcohol content. However, some say extended brewing can push it to around 1%-3% alcohol content.
Fermentation not only enhances flavor but also adds a touch of wellness. Tepache contains bromelain, an enzyme from pineapple that supports the respiratory, digestive, and circulatory systems, and may even boost the immune system. The concentration of bromelain in tepache surpasses that found in fresh pineapple. Beyond flavor, fermentation nurtures beneficial bacteria essential for a balanced microbiome. Recent research highlights that fermentation produces prebiotics that promote the growth of good gut bacteria. Historically, fermentation has been humanity’s tool for preserving food and drink, from cheese and yogurt to kimchi and sauerkraut.
The process relies on enzymes breaking down glucose and other molecules producing ethyl alcohol, carbon dioxide (which gives fermented drinks their fizz). Although scientific research into fermented foods' health benefits is still developing, early studies suggest that fermented milk drinks like kefir may enhance lactose absorption and even combat certain harmful bacteria.
For the pleasure of my paid subscribers, I’ve crafted a two-part recipe below that captures the effervescent charm of tepache in a mocktail version of the classic whisky sour—sans eggs, bourbon, but optionally with weed. The mocktail is a zesty elixir that marries the spirit of tepache with the timeless elegance of a sour. It’s refreshing, sophisticated, and budget-friendly choice (you know how I feel about underconsumption core and minimizing food waste) for anyone seeking a non-alcoholic beverage that doesn't compromise on flavor or uniqueness.
The Recipes —
Keep reading with a 7-day free trial
Subscribe to TASTE BUD to keep reading this post and get 7 days of free access to the full post archives.