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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Pulque batido (Mexico City): Base for fruit-blended versions with guava or pineapple
Tepache de pulque (Oaxaca): Combined with pineapple fermentation for layered complexity
Curados (Hidalgo): Flavored with regional ingredients like cactus fruit or nuts
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