How to Mexican Tepache

What You Need to Know

The fermentation process involves the breakdown of sugars by microorganisms, producing ethanol, carbon dioxide, and other compounds. The mixture is typically left to ferment at room temperature for 2-3 days, or until it reaches the desired level of sourness and carbonation.

Steps

1. 1.

   Tepache de Piña Clásico (Central Mexico): Primary fermentation creates signature flavor

2. 2.

   Tepache de Tamarindo (Oaxaca): Secondary fermentation with tamarind adds complexity

3. 3.

   Tepache Cocktail (Modern Mexican mixology): Provides natural carbonation and acidity for drinks

The Science

Primary Reaction

Microbial fermentation

Common Mistakes