What You Need to Know
Produced during secondary fermentation of aguamiel (Agave sap) where Lactobacillus species (L. mesenteroides, L. plantarum) continue metabolizing residual sugars into lactic acid while raising pH through proteolysis. Contains active amylases from native microbial flora.
Valued as tenderizing marinade base and flavor potentiator in traditional barbacoa, with enzymatic action breaking down connective tissues while alkaline pH enhances Maillard reactions.
Key Parameters
Temperature
20°C
16°C - 25°C
Time
10-14 days
5 days - 21 days
Equipment
Wooden tinas (traditional)Ceramic vesselsAnaerobic seals
Steps
- 1.
Mixiote marinade (Hidalgo): Enzymatic tenderization for goat meat
- 2.
Pulque-based adobo (Tlaxcala): pH modification for chili extraction
The Science
Primary Reaction
Lactic acid fermentation