Move over Mezcal and Tequila, Pulque is making a comeback! Pulque is a Mexican fermented alcoholic drink made from the sap of the maguey plant. Like Mezcal it was a working man’s drink. Like many things, Pulque is experiencing a revival, and finds itself now trending all over the world, not just Mexico. The revival of this drink is partly due to the increasing popularity of Mexican food, and also the desire for Mixologists to find unique and vintage alcohol that they can contemporize.
The Facts and History of Pulque
Like Tequila, Pulque is deeply rooted in Mexican culture. But this fermented alcohol is older than tequila and stronger than beer. It is a celebrated alcoholic drink made from the agave plant, and in most cases a mixture of up to six agave plant types. Where tequila or Mezcal are distilled from the agave plant, tequila distilled specifically from blue agave, Pulque is fermented. The result is a strong somewhat cloudy and sweet liquid similar to coconut water in texture and color.
In the 1900’s Pulque was served in a Pulqueria, bars that still exist in older parts of Mexico and Mexico City today. Like the cantina it was a place for men to unwind after work, eat botanas (small and free appetizers) and escape reality for a drink or two.
But the history of Pulque goes back over a 1000 years. There is the goddess of the maguey plant, named Mayahuel. Pulque has a privileged place in mythology, religious rituals and the Mesoamerican economy. After the Spanish Conquest, the consumption and fermentation of pulque became limited. In 1672, the Spanish decided that only 36 Pulquerias were allowed in Mexico City. In the 1800’s pulque production began to surface again after Independence and was the greatest source of tax revenue in the country. By 1960 the consumption and production of Pulque in Mexico was at a stand still and declining. It has not been until 2010 that the revival of Pulque began both in Mexico and other countries.
5 Things You Should Know about Pulque
- Pulque is the actual fermented alcohol made from the mature agave plant. Aguamiel is the sweet sugar in the agave plant that is used for this process.
- Curados de Pulque are Pulque cocktails which combine Pulque with puréed fresh fruits and vegetables. The curados come in flavors like Watermelon-Epazote, Jicama-Chile and Corn-Pineapple.
- Watch your consumption of Pulque. It has an extremely high alcohol content.
- Pulque is really good for you. It is full of probiotics, melatonin, iron and minerals. It’s been used to treat everything from gastrointestinal troubles to sleep disorders. Rumor has it that the pistachio pulque can help ward off diabetes.
- The best place to get Pulque is in Mexico City. Tried and true recipes, ideal conditions and the handed down rituals (do not wear a hat when making pulque) that create the perfect concoction, are best found in Mexico City. That is not to say that other parts of Mexico are a good starting point to at least try this historical drink. It is just the best of the best is found in Mexico City.
Curious about this age old drink that has made Mexican history? You can try pulque in Playa del Carmen at La Perla Pixan Cuisine on 34th Street between 5th and 10th Avenue. Be curious, give it a try!