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Tepache, a fermented pineapple beverage from Mexico, is growing in popularity the U.S. Is it the new kombucha?
Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar. It is sometimes seasoned with chili powder and served cold. Tepache is usually sold as a chilled drink by street vendors in Mexico , stored in barrels to expedite the fermentation process.
They're giving menus a warm makeover. As you break out the flannel for fall, local chefs are breaking out the season's traditional flavors. They're giving menus a warm makeover.
In 2003, Teófilo Herrera Suárez, a Mexican mycologist, published a book titled Más allá del pulque y el tepache (Beyond Pulque and Tepache), in which he writes about traditional Mexican alcoholic beverages such as "pozol", "tesgüino" and "colonche".
The Kahiki restaurant was built from July 1960 to early 1961. It opened its doors in February 1961. [3] In 1975, designer Coburn Morgan drew up plans for an expansion to the restaurant, including a treehouse dining space and museum. Around this time, plans were also drawn for a smaller tiki restaurant that could be replicated for a Kahiki ...
Tepache is a mildly alcoholic beverage indigenous to Mexico that is created by fermenting pineapple, including the rind, for a short period of three days. [ 39 ] Tejuino , traditional to the Mexican state of Jalisco , is a maize -based beverage that involves fermenting masa dough.
tepache (Mexico), Pineapple Wine (Hawaii) Plums: plum wine, plum jerkum: šljivovica (Balkans and Central Europe), slivovitz, țuică, umeshu (Japan), pálinka, slivova rakia / slivovitsa (Bulgaria) Pomace: pomace wine
The city's largest dining events, Restaurant Week Columbus, are held in mid-July and mid-January. In 2010, more than 40,000 diners went to 40 participating restaurants, and $5,000 was donated the Mid-Ohio Foodbank on behalf of sponsors and participating restaurants.