Welcome back to Paulina Cocina and this universe of fabulous recipes and tips. Today, we're going to transport ourselves, in mind, soul, and flavors, to the land of Mexico, to immerse ourselves in a glass of Tepache . That's all we're aiming for today. But what is Tepache, Paulina? Well, it's a fermented beverage made from pineapple .
In this article, we'll take a tour of the spectacular world of pineapple tepache , from its historical origins to its preparation process , tips, and secrets for preparing it.
I'm also going to give you some interesting facts about its consumption, so go grab a piece of paper and a pen, I'll wait for you and we'll get started!
Content table
About the tepache
Tepache is a traditional Mexican beverage made from fermented pineapple peel, water, piloncillo (a type of unrefined sugar), and spices . This typically Mexican drink has a sweet and sour flavor and a slight fizz due to the natural fermentation process.
We recently saw how tejuino . In this case, tepache water is also an emblematic drink that comes from the roots of Mexican and Central American culture and its history goes back several years.
History and tradition
The history of this drink takes us back to ancient times. The ancient inhabitants of Mesoamerica already knew the magic of fermentation and used tepache as an offering to their gods.
With the arrival of the Spanish and the introduction of sugarcane, piloncillo (a type of unrefined brown sugar) began to be used in the production of tepache , instead of the agave honey previously used. This gave the drink a new flavor and character.
Over the centuries, this beverage has become a fundamental part of celebrations and festivities in various communities. In addition to being prepared at home, there are markets and street stalls that regularly sell this drink.
Does pineapple tepache have alcohol?
It's common to hear that tepache contains alcohol due to its fermentation process. However, the alcohol level is very low and generally doesn't exceed 1%, unless it's mixed with beer or fermented for several days.
This drink is a refreshing sweet option that the whole family can enjoy, perfect for accompanying meals or simply to cool off on a hot day.
The secret of fermentation
Fermentation is the soul of this preparation, as it is what transforms the ingredients into a delicious bubbly drink .
NOTE: Fermentation time may vary depending on ambient temperature and personal preference.
On average, it's recommended to let it ferment for one or two days. During this time, the microorganisms do their work to create that characteristic fizz and unique flavor profile.
The keys to this preparation
The process of preparing tepache water is an art that combines patience and wisdom. Although each family may have its own unique recipe, the basic steps are quite similar.
First, peel a ripe pineapple and remove its skin. Cut the flesh into chunks and place it in a container along with piloncillo, the traditional sweetener. Pineapple peels, cinnamon, and cloves , which will provide an incredible flavor and aroma profile.
The key is in the fermentation process , which can take between a day or two, and is what will end up giving it that typical slightly acidic and sweet flavor that characterizes this drink.
4 tips for preparing pineapple tepache
- Use ripe pineapples to achieve the perfect level of sweetness.
- Adjust the amount of piloncillo according to personal taste, keeping in mind that ripe pineapple also adds sweetness.
- While the most classic spices are cinnamon and cloves, you can experiment with other spices such as pepper, anise, or even chili peppers to customize the flavor.
- Control the fermentation time , keeping in mind that longer time can result in a more acidic flavor.
With everything noted and understood, let's see how to prepare this refreshing and tasty drink. Next up:
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Fermented pineapple tepache recipe
Yields : 4-6 servings
Preparation time: 30 minutes (takes time to ferment)
Ingredients
- 1 ripe pineapple
- 1 cup of piloncillo (adjust to taste)
- Pineapple peels
- 2 cinnamon sticks
- 4-5 cloves
- Water
How to make fermented pineapple tepache step by step
- Peel the pineapple, cut the pulp into chunks and place them in a large bowl.
- Add the piloncillo, pineapple peels, cinnamon, and cloves. Cover everything with water and stir gently.
- Cover the container with a clean cloth and let it rest at room temperature. Let it ferment for 1-2 days, tasting occasionally to check the flavor.
- Once it reaches the desired level of fermentation, strain, leaving a few pineapple chunks. Refrigerate and serve chilled.
