In the late 1800s, pulque was Mexico's most-consumed alcoholic drink. But untrue rumors that it was fermented with feces, its reputation as a drink for the poor, and competition from the beer ...

Head to a local pulquería (pulque bar) for the most authentic experience. Tepache is a lightly fermented drink made from pineapple rinds, brown sugar (piloncillo), and spices like cinnamon.

Pulque, the boozy drink of the Aztec Gods, is making a comeback in Mexico City and now L.A. So when Aqui es Texcoco owner Paco Perez decided to offer Hidalgan pulque at his city of Commerce ...