Last week in Fruitvale, I was lucky enough to try tepache at a Mexican restaurant called Huarache. Originating from the Free and Sovereign State of Jalisco, tepache is a tangy fermented pineapple brew spiced with cinnamon and cloves. The taste was deliciously funky embodying all the complexity of fermentation. I was so intrigued, I made my own batch thinking I would boldly take it to a BBQ. But then I did not feel so confident to bring this living brew learning many lactating mothers would be present.
As with any fermented product- no two batches are exactly alike and my version diverges quite a bit from Hurache's version as I also adapted the recipe a bit. Instead of the traditional dark cone of sugar - pilloncillo, I opted for honey. I also added a knob of ginger for kick. I was pleased with the results as the left over parts of the pine apple- rind and core that normally go to compost- have transformed into a refreshing fizzy treat for after a hard day's work. Every day each cup tasted remarkably different due to the ballooning levels of wee beasties working hard to convert the sugars into alcohol. I strained it after four days and the brew is now effervescent and light with the color of lemonade.
Such experiments in fermentation can open up the mind a bit more. Drinking a wild living brew makes one wonder how it ever came to be that the likes of Coke and Pepsi dominate our world. I have a number of close friends and family whose weakness is the erstwhile soda. Their addiction shows it's not so simple to choose differently even if you are willing to abandon such poison.
Such experiments in fermentation can open up the mind a bit more. Drinking a wild living brew makes one wonder how it ever came to be that the likes of Coke and Pepsi dominate our world. I have a number of close friends and family whose weakness is the erstwhile soda. Their addiction shows it's not so simple to choose differently even if you are willing to abandon such poison.
Hey H,
ReplyDeleteI love tepache! The first and best I ever had was in mexico, from a guy selling it on the corner of a busy street where my wife is from. It was served in a bag with a straw in it, tied tightly. I was so skeptical at first but my wife insisted. I instantly fell in love with it as it is similar to my other apple favorite, hot cider. Thanks for reminding me as I haven't had none in a good while, I think I have to start a batch now too.
Dear Emmett,
DeleteHow do we get more Mexican restaurants to offer tepache? Now an agua fresca just won't do... I froze tepache in yogurt containers for camping and in the rare heat wave enjoyed tepache in the wilds.
The only thing I worried about was the pesticide content in the skin. I guess I would dispense with the skin if I was paranoid.
H
I have not come across it at any place in my area, and I live in a city which has many many Mexican restaurants. Problem is Americans are not exposed to many of the real traditional foods or drinks that are available in our home countries. Even as we talk about puerh, no one I know around here has heard of it before I speak of it. When I go to a different family run restaurant I usually ask for what the owners would eat not what they think I would like. I am usually very pleasantly surprised.
DeleteNow let it sit a few weeks more and you will have Pineapple vinegar.
ReplyDeleteMakes a great salad dressing!
Dear Mike,
DeleteDo you filter after a certain point? I forgot about my jug and a thin film of white mold which looks nothing like my other mothers of vinegar invaded. Although it smelled of vinegar, I was weary enough to pitch it.
H