Pulque : Elixir of the Gods

Pulque is a traditional alcoholic beverage that is widely consumed in Mexico. It is made from the fermented sap of the maguey plant, which is also used to make tequila and mezcal. Pulque has a thick, viscous texture and a slightly sour taste, and it is often served with fruit or other flavorings.

A Rich History

Pulque has a long and storied history in Mexico. The drink was first consumed by the indigenous peoples of central Mexico, who believed that it had medicinal properties and was a gift from the gods. The maguey plant, which is also known as the agave, was considered sacred by many indigenous cultures, and its sap was used in religious ceremonies and other rituals.

When the Spanish arrived in Mexico in the 16th century, they initially banned the production and consumption of pulque, seeing it as a symbol of indigenous culture and resistance to Spanish rule. However, the demand for pulque among the indigenous population was so high that the Spanish eventually lifted the ban and began to tax its production.

In the centuries that followed, pulque became a staple of Mexican culture and cuisine. It was consumed by people from all walks of life, from farmers and laborers to wealthy landowners and politicians. Pulque bars, known as pulquerias, became popular gathering places where people could socialize and enjoy the drink.

Where Can I Try It?

Today, pulque is still widely consumed in Mexico, although its popularity has waned somewhat in recent years due to the rise of other alcoholic beverages like beer and tequila. Nevertheless, many Mexicans still consider pulque to be an important part of their cultural heritage, and efforts are being made to revive and promote its consumption.

Mexico City Pulquerias :

• Pulqueria los Insurgentes - Av. Insurgentes Sur 226, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico One of my favorite places in CDMX. 3 Story building filled with art and areas to sit and enjoy Pulque. They also have the largest variety I've seen in the city. We sat on the rooftop patio and tried the Original and Hibiscus Pulque.

• Pulquería Las Duelistas - Aranda 28, Colonia Centro, Centro, Cuauhtémoc, 06400 Ciudad de México, CDMX, Mexico . Bar favored by locals and tourists alike! The most flavor varieties I have encountered in Mexico City as well.

Hidalgo, Mexico

If you want great Pulque - go to the source! Made fresh in the Hidalgo region of Mexico, there is no shortage of Pulquerias and restaurants with their own home made pulque on the menu.

Production

Pulque is made by harvesting the sap of the maguey plant, which is obtained by cutting off the plant's flower stalk before it blooms. The sap is collected in a hollowed-out gourd or other container and then fermented for several days until it becomes thick and slightly carbonated.

Traditionally, pulque was made using only natural fermentation processes, relying on the yeast and bacteria present in the air to ferment the sap. However, today many pulque producers use artificial yeasts and other additives to speed up the fermentation process and ensure consistency in the final product.

Once the pulque is ready, it is typically consumed fresh, as it has a short shelf life and can spoil quickly. It is often served in small, clay cups called jicaras and is traditionally accompanied by spicy snacks like chicharrones (fried pork rinds) or chapulines (roasted grasshoppers).

Pulque is a unique and important part of Mexican culture and history. Its long and storied past, as well as its distinctive taste and texture, make it a fascinating beverage to try for anyone interested in Mexican cuisine and traditions. Whether consumed at a traditional pulqueria or made at home using traditional methods, pulque is a beverage that embodies the rich cultural heritage of Mexico.