Fermented foods and beverages—abundant in lively bubbles and gut-nurturing probiotics— have been all the rage in recent years. It’s safe to say that most of us are familiar with the so-called “fermented celebrities” circulating our natural grocery store aisles these days, such as kombucha, kimchi, sourdough bread, sauerkraut, and kefir. However, one drink has surfaced from ancient origins and is quickly becoming the latest-and-greatest fermented beverage: tepache. With just a sip of this tastebud-enticing, effervescent, fermented pineapple drink, you can taste exactly why.
Although well-intended fermentation fanatics have labeled tepache as “the new kombucha,” tepache is no more similar to kombucha than sauerkraut is to kimchi, and it carries a unique origin of its own. Tepache has deep cultural roots dating back to the Indigenous peoples of Mesoamerica. The Mayan people of the Yucatan and the Nahua people of Central Mexico brewed tepache well before the 1500s conquest. Today, tepache still thrives throughout Mexico, commonly sold by street vendors or in tianguis (street markets), served ice cold in traditional clay mugs or a bag pierced with a straw.
The origin of the word tepache is a fusion of the Nahuatl words for tepiātl (drink of corn) and tepachoa (ground with a stone). True to its name, early tepache was a fermented crushed corn beverage. The inclusion of pineapple occurred after the Spanish conquest, as new trade routes between Central and South America introduced the fruit to Central Mexico from its native regions along the Parana-Paraguay rivers in Brazil and Paraguay. It’s theorized that pineapple was originally added to corn tepache as a sweetener and became increasingly dominant in tepache recipes until it replaced corn entirely.
Today, tepache is made by fermenting the skins and core of pineapple, combined with warming spices and dark cane sugar. Traditionally, piloncillo (a solidified form of sucrose made by boiling down sugarcane juice) is the sweetener of choice. Tepache’s fermentation magic depends on a combination of the naturally occurring yeast and bacteria present on the skin of pineapple, and the natural and added sugars from pineapple and piloncillo. As with so many fermented foods and beverages, this fermentation process gives tepache a plethora of probiotics, nutrients, vitamins, and minerals. It is no wonder fermentation lovers are so enamored with tepache!
When you try this recipe, take a moment to acknowledge the profound ancestral roots that nutritious, refreshing tepache carries.
Makes approximately seven 8-oz. servings
Supplies
Ingredients
Directions
Pro-Tips
*Disclaimer – Much like other fermented beverages, tepache contains small amounts of alcohol due to the CO2 and alcohol byproducts that naturally result when yeast processes sugar. Although the ABV of tepache typically falls between 0.5% - 2% (similar to kombucha), we do not recommend consuming this recipe if you avoid alcohol for dietary, religious, or personal reasons.
You may also be interested in:
DIY: Homemade Ginger "Bug" and Fermented Herbal Sodas
How to Make Smreka: A Fermented Juniper Berry Drink
Fermented Rice Water Hair Treatment with Herbs
Hailey grew up on a small rural farm in Oregon surrounded by trees and more animals than you could count on your fingers and toes. Hailey's collective passions for exploration, art, biology, and animals have led her through various career paths including veterinary medicine, neurodiverse healthcare, and teaching glazing at a local pottery studio. These accumulated skills brought her to the front steps of Mountain Rose Herbs, where she holds the position of Partnership & Event Coordinator. When she isn’t planning community events, you can find her cooking up nourishing plant-based food, snuggling with her beloved kitty, Indigo, or wandering around mossy creek beds looking for agates and animal bones to breathe new life into her jewelry creations.
Fermented foods and beverages—abundant in lively bubbles and gut-nurturing probiotics— have been all the rage in recent years. It’s safe to say that most of us are familiar with the so-called “fermented celebrities” circulating our natural grocery store aisles these days, such as kombucha, kimchi, sourdough bread, sauerkraut, and kefir. However, one drink has surfaced from ancient origins and is quickly becoming the latest-and-greatest fermented beverage: tepache. With just a sip of this tastebud-enticing, effervescent, fermented pineapple drink, you can taste exactly why.
Although well-intended fermentation fanatics have labeled tepache as “the new kombucha,” tepache is no more similar to kombucha than sauerkraut is to kimchi, and it carries a unique origin of its own. Tepache has deep cultural roots dating back to the Indigenous peoples of Mesoamerica. The Mayan people of the Yucatan and the Nahua people of Central Mexico brewed tepache well before the 1500s conquest. Today, tepache still thrives throughout Mexico, commonly sold by street vendors or in tianguis (street markets), served ice cold in traditional clay mugs or a bag pierced with a straw.
The origin of the word tepache is a fusion of the Nahuatl words for tepiātl (drink of corn) and tepachoa (ground with a stone). True to its name, early tepache was a fermented crushed corn beverage. The inclusion of pineapple occurred after the Spanish conquest, as new trade routes between Central and South America introduced the fruit to Central Mexico from its native regions along the Parana-Paraguay rivers in Brazil and Paraguay. It’s theorized that pineapple was originally added to corn tepache as a sweetener and became increasingly dominant in tepache recipes until it replaced corn entirely.
Today, tepache is made by fermenting the skins and core of pineapple, combined with warming spices and dark cane sugar. Traditionally, piloncillo (a solidified form of sucrose made by boiling down sugarcane juice) is the sweetener of choice. Tepache’s fermentation magic depends on a combination of the naturally occurring yeast and bacteria present on the skin of pineapple, and the natural and added sugars from pineapple and piloncillo. As with so many fermented foods and beverages, this fermentation process gives tepache a plethora of probiotics, nutrients, vitamins, and minerals. It is no wonder fermentation lovers are so enamored with tepache!
When you try this recipe, take a moment to acknowledge the profound ancestral roots that nutritious, refreshing tepache carries.
Makes approximately seven 8-oz. servings
Supplies
Ingredients
Directions
Pro-Tips
*Disclaimer – Much like other fermented beverages, tepache contains small amounts of alcohol due to the CO2 and alcohol byproducts that naturally result when yeast processes sugar. Although the ABV of tepache typically falls between 0.5% - 2% (similar to kombucha), we do not recommend consuming this recipe if you avoid alcohol for dietary, religious, or personal reasons.
You may also be interested in:
DIY: Homemade Ginger "Bug" and Fermented Herbal Sodas
How to Make Smreka: A Fermented Juniper Berry Drink
Fermented Rice Water Hair Treatment with Herbs
Hailey grew up on a small rural farm in Oregon surrounded by trees and more animals than you could count on your fingers and toes. Hailey's collective passions for exploration, art, biology, and animals have led her through various career paths including veterinary medicine, neurodiverse healthcare, and teaching glazing at a local pottery studio. These accumulated skills brought her to the front steps of Mountain Rose Herbs, where she holds the position of Partnership & Event Coordinator. When she isn’t planning community events, you can find her cooking up nourishing plant-based food, snuggling with her beloved kitty, Indigo, or wandering around mossy creek beds looking for agates and animal bones to breathe new life into her jewelry creations.
