Tepache

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The tepache is a drink made out of pineapple cortex, some piloncillo or brown sugar and sometimes beer.

It is a drink known since prehispanic times in Mexico just like the pulque, which is fermented aguamiel from de agave pulquero, and other alcoholic beverages. Tepache doesn't have a high quantity of alcohol, since it is left to ferment around three days. The alcohol in it comes mostly from the addition of beer, being this the most common way of serving it in Mexico. It is a drink better served cold.

Tepache is commonly made by inmates in Mexican prison, because the process of creating tepache is simple and quick. However, tepache can also be found in taquerias since its a rather cheap drink. Housewives sometimes prepare tepache to take advantage of the pineapple leftovers. In markets, you can usually find a vendor with an orange barrel full of ice cold tepache.

Tepache is also the name of a municipio in the northern state of Sonora in Mexico, and was founded in 1678 with the original name of Santa Ana de Tepache (A municipio, Spanish for "municipality", is one of the two types of second level municipality in Mexico.) The word Tepache originates from the Opata "tepatzi" which later became Tepachi and Tepache, and some historians signifies "place of beautiful women".

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