What tepache is
Tepache is a lightly fermented drink that is most commonly made today from pineapple rind and core, sugar and water. After a short wait of a couple of days, the liquid turns tangy, mildly fizzy and low in alcohol. It is served cold, often over ice, and is a popular street and market drink in many parts of Mexico.
The name is usually linked to a Nahuatl word, and older tepaches are generally understood to have been made from maize rather than pineapple. Accounts differ about exactly which ingredients were used in which period and place. The pineapple version is the one most people know now, and it is a good use of parts that would otherwise be discarded.
Because the drink is fermented, it contains some alcohol. The amount is usually small when the ferment is short, but it is not zero, and it can increase with time. Alcohol is for adults.
The ingredients
- Pineapple rind and core. Many cooks use the skin from a whole pineapple after the flesh has been cut away. Washing the outside well before cutting is important, because the fruit’s skin is the starting point.
- A sweetener. Unrefined cane sugar in cones, called piloncillo sugar, is traditional and adds caramel notes and color. Brown sugar is a common substitute.
- Water, preferably clean and not heavily chlorinated.
- Optional spices: a cinnamon stick, a few cloves, sometimes anise or a little chile.
The sugar feeds wild yeasts and bacteria that live on the fruit. These microbes produce carbon dioxide, alcohol and acids, and the result is the characteristic tang and fizz.
A typical process
Quantities are approximate and are adjusted by feel.
- Dissolve the sweetener in water to make a light syrup, roughly a cone of piloncillo for a few liters of water, or less if you prefer a drier drink.
- Put the rinsed pineapple rind and core into a large clean glass or food-grade container, and pour over the cooled syrup. Add spices if using.
- Cover loosely with a clean cloth or lid that allows gas to escape. Do not seal it tightly, because pressure can build up.
- Leave at room temperature, away from direct sun, for about two to three days. Warmer rooms ferment faster.
- Taste from day two. When it is pleasantly tangy and slightly bubbly, strain out the solids and refrigerate.
- Serve cold, often over ice, sometimes with a salted or chile-dusted rim.
Fermenting too long makes it sour and strongly alcoholic and can eventually turn it to vinegar. Chilling slows the process but does not stop it.
Food safety
Home fermenting is generally safe when done cleanly, but it is not risk-free. Sensible habits include:
- Use clean containers and utensils.
- Skim off any foam if desired, but throw away the whole batch if you see fuzzy mold, pink or black growth, or smell something rotten or unpleasant rather than fruity and sour.
- Do not leave it so long that it becomes harsh.
- Refrigerate after fermenting and drink within a few days.
- Be careful with bottled storage. Sealed bottles of actively fermenting drinks can build pressure and burst, so open them gently over a sink.
- Pregnant people, those with compromised immune systems and children should avoid unpasteurised fermented drinks, or check with a health professional.
Commercial or street versions vary in how they are produced, so judge them with similar caution.
How it is served
Street vendors commonly sell tepache from large barrels or plastic jugs, ladled into cups or bags over ice. It is sweet, tangy and refreshing, a drink for hot days and for pairing with salty snacks. Some stands add lime, chile powder or salt. Many people also drink it alongside tacos and other street food. A version with beer added, called a tepache preparado, is sold in some places.
Tepache is also an example of how Mexican kitchens use scraps. The same instinct that turns pineapple rind into a drink also shows up in using greens, stalks and bones in cooking, and in the habit of making the most of seasonal fruit.
Tepache and other ferments
Tepache is a quick, home-style relative of older fermented drinks like pulque. The two are quite different: pulque is made from agave sap and has a thick, milky texture, whereas tepache is thin, clear to cloudy amber, and made from fruit. Other fermented drinks exist in different parts of the country, such as those made from maize or other fruits, and the details vary by community and family.
Flavor variations
Cooks adjust spices, sweetness and timing to personal taste. Some add apple peel, ginger or orange. Others prefer a short ferment for a mild tang, and still others let it go a bit longer for more bite and fizz. A second fermentation in a sealed bottle for extra carbonation is a modern home practice rather than a traditional one, and it requires care for safety.