Mexico's fermented drinks bubble up
Mexican fermented drinks like tejuino, tepache, and pulque were long looked down upon. Now, they're having a moment in the U.S.
Headlines From The Times · Mark Nieto, Denise Guerra, Kinsee Morlan, Shani O. Hilton, Mike Heflin, Gustavo Arellano, Shannon Lin, Kasia Broussalian, Madalyn Amato, Ashlea Brown, Heba Elorbany, David Toledo, Mario Diaz, Jazmín Aguilera
Audio is streamed directly from the publisher (pscrb.fm) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
For hundreds of years, Mexican fermented drinks like tepache, tejuino and pulque were looked down upon by polite society. But a younger generation in Mexico has embraced them for their taste and curative powers.
Now, they’re having a moment in the United States — and becoming a multimillion-dollar industry. Read the full transcript here.
Host: Gustavo Arellano
Guests: L.A. Times food editor Daniel Hernandez
More reading:
Foggy, fizzy, buzzy: Searching for the fermented drinks of Mexico on the streets of L.A.
Between heaven and earth, a spirited communion on Day of the Dead