Tepache
Traditional MexicanMXEditorial draft
Tepache is a traditional fermented drink, today almost always made from pineapple rinds, piloncillo and spices. It is refreshing, sweet-tart and very low in alcohol when young.
How to describe it to a guest
Tepache is pineapple fermented with piloncillo and cinnamon: refreshing, sweet-tart and very low in alcohol.
Origin
It is popular across Mexico, sold in markets and street stalls. Its origins are commonly associated with fermented corn drinks.
Production
Pineapple rinds and core ferment with water, piloncillo and sometimes cinnamon or clove for a few days. Longer fermentation raises alcohol and acidity.
Flavor
Pineapple, piloncillo, gentle spice and light acidity, sometimes slightly fizzy.
Styles
- Tradicional
- Pineapple, piloncillo and cinnamon.
- Con cerveza
- In some regions it is topped with beer, which makes it alcoholic.
How to serve it
- GlasswareClay cup (jarrito)
- TemperatureWell chilled, over ice.
- Let guests know that, while usually very light, it contains some alcohol from fermentation.
Pairings
- Tacos al pastor
- Tortas ahogadas
- Fried antojitos
Reading the label
- Piloncillo
- Unrefined cane sugar shaped into cones.
- Fermentación natural
- Relies on yeasts present on the fruit and in the air, without added cultures.
Cocktails
Sources
- The Oxford Companion to Spirits & Cocktails
Updated October 20, 2026