Mexican Pulque History & Preparation
Pulque is a traditional alcoholic beverage made from the fermented sap of the maguey plant, also known as Agave, which is native to Mexico and parts of Central America. It has a milky white appearance and a thick, viscous consistency, and it is often consumed chilled.
I have personally had the pleasure of consuming pulque on numerous occasions while traveling in various parts of Mexico, which is why I chose to explore this unique beverage in a little more depth. As a hobbyist home brewer of beer myself, I quickly became very interested in this fermented drink and wanted to learn a little more about it.
How Is Pulque Made?
The process of making pulque involves tapping the maguey (Agave) plant to collect its sap, which is then allowed to ferment naturally over several days. This typically takes place in some sort of large bucket or other fermentation container. The resulting drink has a slightly sour and tangy flavor, and it is typically low in alcohol content, with an alcohol by volume (ABV) of around 5-8%. Fermented alcoholic beverages include drinks such as beer, wine, mead, and cider, while distilled alcoholic beverages will be spirits such as tequila, rum & whiskey.
When I first tried Pulque and didn’t know how it was made, and I thought it was a fruity libation. That’s because plain pulque tastes pretty rough, like sulfur, unless it is flavored with fruit. So most pulque is served by mixing it with fresh fruit juice, like a cocktail.
What Is The History Of Pulque?
Pulque has a long history in Mexican culture and is associated with traditional indigenous practices. In pre-Columbian times, pulque was considered a sacred beverage and was often associated with religious ceremonies and rituals. It was also believed to have medicinal properties and was used to treat a variety of ailments. Pulque has been consumed in Mexico for at least 1,000 years and has played a significant role in the culture and religion of various indigenous groups in the region.
After the Spanish conquest of Mexico in the 16th century, the production and consumption of pulque became more widespread and it became a popular beverage among the colonizers as well. However, it was also heavily taxed and regulated, which led to the development of other alcoholic beverages such as tequila and mezcal.
Today, pulque is still enjoyed in some parts of Mexico, particularly in rural areas, and has gained some popularity in other countries as well. It is typically consumed in bars or pulquerías and is often flavored with fruit or other ingredients to give it a unique taste. Despite its long history and cultural significance, pulque remains a somewhat niche beverage, with a smaller market share compared to other alcoholic drinks in Mexico.
Mexican Pulqueria’s
A pulqueria is a type of bar or tavern that specializes in serving pulque. Pulquerias are typically found in rural areas of Mexico, particularly in the central and southern parts of the country, and they are often associated with traditional indigenous culture. I have visited pulquerias in Queretaro, Puerto Vallarta, and Mexico City, and each one had their own unique twist on the drink.
In a pulqueria, patrons can order cups or pitchers of pulque to drink on the premises, and the bar may also serve other traditional Mexican snacks and dishes. Pulquerias often have a casual and informal atmosphere, and they may feature live music or other entertainment. Some pulquerias also offer tours of the maguey plantations where the pulque is produced. This is a great way to learn even more about pulque and probably tequila too.
Pulque has a long history in Mexican culture and was once a popular beverage, but it has declined in popularity in recent years. As a result, pulquerias are not as common as they once were, but they can still be found in some parts of Mexico.
Pulque Hangovers
Hangovers are a common side effect of drinking alcohol, and pulque is no exception. When you drink alcohol, your body metabolizes it by breaking it down into chemicals called congeners, which are responsible for many of the effects and side effects of alcohol. Pulque is made from fermented agave sap and can contain a higher concentration of congeners compared to other alcoholic beverages, which may make hangovers from drinking pulque more severe. I have never drank at a pulqueria without receiving ample warning from the locals.