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Tepache dates from Pre-Columbian Mexico, as a popular drink among the Nahua people of central Mexico; in the Nahuatl (also known as Aztec) language, the word tepiātl means 'drink made from corn'. Originally, corn ( maize ) was the base of tepache, but the contemporary recipe for tepache uses pineapple rinds as the foodstuff fermented to ...
Tepache, a fermented pineapple beverage from Mexico, is growing in popularity the U.S. Is it the new kombucha?
You can find kombucha at just about any grocery store you go to, but it can be tough getting past its funky flavor just to make your gut happy. So what if we told...
Today, blenders are more often used, though the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better, but few do this now. [33] The most important food for festivals and other special occasions is mole, especially mole poblano in the center of the country.
Nayarit, Mexico: A cold beverage made from fermented corn, usually corn dough, the same kind used for tortillas and tamales. Tepache: Central Mexico: A nonalcoholic fermented beverage made from the peel and the rind of pineapples, and sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold. Tesgüino ...
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Tejuino is a cold fermented beverage made from corn and popularly consumed in the Mexican states of Jalisco, Colima, Nayarit and Oaxaca.Tejuino is usually made from corn dough, the same kind used for tortillas and tamales.
Noelia Scharon rediscovered tropical flavors on a trip to Mexico for ice cream shop La Michoacana in Kennett Square.