Your new summer aperitivo

Tepache is low in alcohol, versatile, and easy to make at home

Hola people! This week, I am in Las Vegas for the World’s 50 Best celebrations, and I am still smiling from last month’s trip to Spain. We have so much to talk about, and I will fill you in on all of it!

But today, I want to talk about an amazing drink that is becoming more popular in the U.S., even though people in Mexico have been drinking it for hundreds of years. I am talking about TEPACHE! If you are a fan of pineapple, I can promise you that you will absolutely love tepache.

A jar of homemade tepache, mid-fermentation.

The ancient indigenous societies in Mexico had many fermented drinks that they drank for ceremonies, for their health, and also to make the best use of the crops of the season. The Aztecs, Mayans, and Huasatecs drank pulque, which is made from the fermented sap of agave plants and is still popular in Mexico today. It’s low in alcohol with a bit of a fresh baked bread taste…and of course it’s an ancestor of tequila and mezcal!

Tepache, on the other hand, is made from the skins and cores of pineapple. People, can you think of a better use for something that looks too spiny to be useful for anything else? The skins and cores are perfect because they still have fermentable sugar, and the skins have natural yeasts which help kick off the fermentation. Pineapples of course are delicious, sweet, refreshing and versatile, and we can use them in a lot of different ways. But tepache has to be one of the most delicious uses of a whole plant that I can possibly think of! During ancient times tepache was considered a sacred drink and often drunk before important holidays and ceremonies. The people of Mexico today drink it on the streets, in restaurants…pretty much everywhere, and it’s gotten popular in the U.S. as well.

In the U.S., we have started appreciating fermented drinks for their health benefits—especially kombucha, probably the most widely known of them—for probiotic and gut health. But tepache has only just caught attention in the last couple of years. Chef Claudio Foschi of Oyamel (if you’ve been paying attention, you might remember he’s the one who is working on jamón vinegar!) has been experimenting with tepache, including blueberry, yellow watermelon and green apple. A distillery here in Washington, D.C., Don Ciccio e Figli, has made their own interpretation of it as a spirit! It’s also becoming more widely available to buy in stores as well—producers such as De La Calle are selling it in cans—not only from pineapple, but also other amazing, interesting ingredients like watermelon, mango and hibiscus.

Chef Claudio’s dish featuring yellow watermelon Tepache.

You might be thinking, “Hey José, this sounds like something I could make at home.” And you’re right, you can. All you need is the skins and cores of pineapples, sugar (traditionally, piloncillo—an unrefined cane sugar—is used, but you could also use turbinado or brown sugar), water, and some spices. Mexicans often make it with cinnamon and clove, but you could also add peppercorns for a nice little kick. You will want to combine the ingredients in a large jar or a pot and cover it with a dish towel, and then let it sit at room temperature for a few days before it starts frothing. The froth at the top will show you that it is fermenting…it is doing its magic. The entire process should take around 36 to 48 hours. If it ferments too much, it will turn into vinegar—which, don’t worry, is also delicious and can be used for other things. Once your tepache is done, strain it, and put it in a pitcher or a carafe in your fridge. Congratulations, you did it! You’ve made yourself an amazing, refreshing summer drink, and I’m proud of you!

The amazing thing about tepache is that you can enjoy it in so many different ways. Of course it is incredible by itself over ice…you might consider putting it in a glass with a chili rim, like Tajin, or you could mix it with beer for a sweeter take on a Michelada. You could also use it as a base for a cocktail, maybe with rum, tequila or mezcal. Are you thirsty yet? I am!

So, when you are making tepache, you are participating in a tradition that dates back thousands of years—right in your own kitchen. Play around with it, try using different fruits and spices, and let your creativity go wild! And most importantly, enjoy it under the sun after a long work day. People, you will thank yourself, I promise you!

Have you ever tried making tepache?