Tepache

Tepache is a lightly fermented Mexican beverage made by steeping pineapple rinds in water with piloncillo, an unrefined cane sugar. The mixture is left to ferment for a few days, resulting in a sweet, tangy, and slightly effervescent drink.

No, while pineapple is the standard today, tepache has pre-Columbian origins among indigenous Mesoamerican peoples who originally brewed it using fermented corn. The name is actually derived from the Nahuatl word "tepiātl," which translates roughly to corn drink.

Because tepache is a fermented beverage, it naturally contains a very small amount of alcohol, usually under 1%. However, if left to ferment for a longer period at room temperature, the alcohol content will continue to rise.

In Mexico, tepache is commonly sold by street vendors in large glass barrels and poured over plenty of ice to refresh thirsty pedestrians. It is frequently garnished with a pinch of chili powder or a squeeze of fresh lime juice to enhance its flavor.