Point out Mexican drinks and most of the people will conjure Margaritas and Palomas, tequila and mezcal. In actual fact, when the Mexican bar La Contenta opened on Manhattan’s Decrease East Aspect, in 2015, pre-Columbian drinks like tepache (constructed from fermented pineapple peels), pulque (the fermented aguamiel, or sap, of sure maguey species) and tejuino (nixtamalized corn, piloncillo, lemon and salt) had been nonetheless largely extraordinary and rarely consumed stateside.
Over the previous a number of years, nevertheless, renewed curiosity within the ancestral drinks of Mexico, together with expanded distribution of their ready-to-drink and distilled counterparts, has made it simpler for the Mexican bar neighborhood to showcase the drinks that had been as soon as confined to houses, avenue distributors and devoted institutions south of the border.
A part of the drinks’ relative obscurity within the U.S. is by design: A lot of them have traditionally been seen as sacred, and a number of the elements are unavailable exterior of Mexico or require pasteurization for distribution, which modifications their make-up. However, for Alex Valencia, co-founder of La Contenta—one of many U.S.’ first bars dedicated to what he phrases “Mexican mixology”—it was essential to make a concerted effort to boost consciousness round these elements. “It’s change into my mission to perform as an educator and bridge of connection for my neighborhood by making these drinks accessible,” he says. “Many youthful Mexican People have by no means even heard of them.”
Valencia’s efforts have paved the way in which for different Mexican immigrants, together with Ignacio “Nacho” Jimenez, a local of Guanajuato and co-owner of the just lately opened Decrease East Aspect bar Superbueno, to include indigenous elements into cocktails.
“Regardless of being born and raised in Mexico, I’d by no means heard of tejuino till I met Alex,” says Jimenez, who labored at Ghost Donkey, New York’s late, formative mezcal and tequila bar in 2016. As lead bartender, he introduced drinks like tepache and pinole (made with toasted masa, piloncillo and canela) to this system, and so they have solely grown in reputation since. “It’s actually [only] within the final six to eight years that we’ve seen extra of those drinks on bar menus. It’s as a result of renaissance Mexican eating places and various spirits have skilled in that point, which has helped to widen the notion of Mexican tradition.”
At Superbueno, Jimenez provides a tightly curated meals and beverage menu celebrating Mexican avenue meals and popular culture. “There’s not only one means of describing Mexico,” he says, noting the nation’s numerous and hyper-regional tradition. “Superbueno is my means of honoring my journey right here in addition to creating consciousness about our traditions and the way in which by which my tradition is perceived.”
The Final Pulque Dons of Apan
A milky, pre-Hispanic brew, pulque—as soon as Mexico’s most prized alcoholic beverage—is amid a revival. Michael Snyder and Andrea Tejeda Korkowski journey to its historic capital in the hunt for pulque’s remaining artisans.
Superbueno’s signature drink is a batched, bottled, carbonated tepache that serves 4. It’s a nod to one of many drinks of Jimenez’s youth, right here made with fermented cucumber as an alternative of the standard pineapple or corn, together with tequila, shochu, yuzu, hoja santa and toasted chile de arbol. As his bar program evolves, Jimenez plans so as to add extra historical drinks to the menu.
The observe of bringing indigenous drinks past Mexico’s borders, nevertheless, just isn’t with out its detractors. Critics object to the commodification and appropriation of the nation’s fermented drinks, whose inherent probiotic qualities make them engaging to a wellness crowd that is perhaps unaware of the drink’s ancestral historical past. In brief, tepache is “not ‘the brand new kombucha,’” says Luna Vela, a guide from Monterrey on pre-Columbian fermented meals and the previous director of fermentation at Austin, Texas’ acclaimed Nixta Taqueria.
For many who wish to introduce these historical drinks into cocktails, bartenders say that producing them in-house is a should. “By making it ourselves, it helps our friends perceive what treasured, conventional drinks these are, nevertheless it additionally reduces our waste and showcases our ancestors’ ingenuity and resourcefulness,” says Blanca Benitez, common supervisor of Seattle’s Mezcaleria Oaxaca. There, the housemade tepache—a collaborative recipe from the Mexican bar group—is utilized in quite a lot of cocktails together with the signature Margarita de Tepache, a subtly funky, mezcal-based tackle the tequila traditional, and the bar’s latest drink, a Oaxacan-inspired riff on tejate (toasted masa, cacao and mamey sapote pits, also called pixtle), made with blanco mezcal, pulverized roasted blue corn, cacao beans and cacao flowers.
In Sarasota, Florida, Clio Padilla Flores, bar supervisor of town’s Sage/Realm Eating places, is wanting past tepache by experimenting with several types of heirloom Mexican masa that she sources from on-line purveyor Masienda. “There’s a lot potential there for deeper, extra complicated profiles,” she says. Her bestselling Masa Dulce is made with tejuino, mezcal, a guajillo-serrano tincture, and a scoop of tequila and lime sorbet. “I needed to actually battle to get it on the menu in 2015, however now it’s the most well-liked drink,” she says.
“By making [tepache] ourselves, it helps our friends perceive what treasured, conventional drinks these are, nevertheless it additionally reduces our waste and showcases our ancestors’ ingenuity and resourcefulness.”
Introducing pulque to an American bar setting is tougher. Pulque is probably probably the most revered of pre-Columbian drinks as a result of the Aztecs thought of maguey to be the personification of Mayahuel, goddess of fertility. And whereas bartenders in Mexico use pulque and curados (pulque mixed with fruit or different botanicals) in cocktails, the genuine ingredient is unattainable to supply exterior of its homeland since it’s unpasteurized and thought of finest within the first few days after its creation, when the unfiltered liquid is barely candy with herbaceous, yeasty flavors.
Although makes an attempt have been made, manufacturing pulque as an RTD beverage dramatically alters its identification. “Pulque can not journey,” says Fabiola Padilla, proprietor of San Miguel de Allende bar Bekeb, who sources aguamiel from her uncle’s close by ranch and ferments it in-house. “The fantastic thing about these drinks is that they’re made in a standard means from native crops utilizing pure fermentation and no components. It’s not simply in regards to the finish outcome, however the course of and origin.”
Nevertheless, for U.S.-based bartenders, the supply of distilled pulque, a higher-proof various to the ready-to-drink choices, presents an intriguing new spirit in addition to a platform with which to coach friends about its fermented predecessor. When La Contenta opened, the one type of pulque accessible to Valencia was an inferior canned product. Nonetheless, his Pulque de Guayaba (rum, guava purée, pulque, lemon and vanilla essence) was an on the spot hit and has been on the menu ever since. However when Tlaxcala’s Juerte Destilado de Pulque turned accessible in late 2021, Valencia swapped it in, praising the spirit’s lychee notes, grassy nostril and lighter mouthfeel.
Serving pulque—and a distilled model at that—has been extra fraught for Vela, who resides in Texas, on land that when belonged to Mexico. She recounts a latest debate with a Mexican adobe activist in West Texas: “He requested me, ‘What would a tlachiquero [a maguey tapper who harvests aguamiel] consider such a factor?’ And I take into consideration that and agree that we have to proceed to ask these sorts of questions of the producers we work with,” she says. “However I additionally really feel it’s essential for me to supply entry to those ancestral drinks, even when it’s a special expression.”
Whereas Vela admits she experiences inside battle concerning the consumption of pre-Columbian drinks exterior of their homeland, she believes their growing visibility serves the better good. “My aim is to characterize and honor Mexican indigenous traditions and heritage with my drinks,” she says. “I’ve had quite a lot of Mexicans from older generations contact me to say they keep in mind them from their childhood, and tasting them has offered a connection to their ancestors and homeland.”
Padilla Flores echoes these sentiments, and she or he additionally embraces the chance to showcase what continues to be an underrepresented aspect of Mexico’s drink tradition. “Utilizing ancestral drinks opens the door to create new and thrilling cocktails,” she says. The way in which she sees it, in terms of Mexican elements, “all the pieces previous is new once more.”
