Pulque isn't everyone's cup of tea, but it's unique, completely Mexican, and surprisingly tasty. There is the plain white pulque that I find the old-times prefer. Popular among the college crowd are the curados or flavored pulques. My favorite, and I've tasted just a few of the typical flavors available, is mango!
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| Mango Pulque at Garibaldi Square |
It's very much like a fruit nectar except alcoholic. It is made from the fermented sap of the maguey plant common to Central Mexico. Tequila also comes from this plant also known as the agave. Pulque drinking goes back to the time of the Aztecs. Today, one typically goes to a pulqueria to imbibe. Often, they are crowded, loud, and a bit on the less sanitary side.
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| Barrels of Pulque Delivered Fresh Daily |
Fewer and fewer pulquerias are to be found today in Mexico City than in years past. Nonetheless, the handful of them, like La Risa (the oldest pulqueria in the city), continue to be popular social spots for young and old.
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