Pulque is a milk-colored, somewhat viscous liquid that produces a light foam. It is made by fermenting the sap of certain types of maguey (agave) plants. In contrast, mezcal is made from the cooked heart of certain agave … 展开

Mythological origins
Pulque has been drunk for at least 2000 years, and its origins are the subject of various stories and myths. Most involve Mayahuel, … 展开

Most pulque is consumed in bars called pulquerías. At the beginning of the 20th century, more than 1,000 were located in Mexico City alone. By the early 20th century, pulquerías became socially accepted, and some were places of great elegance. But whether … 展开

From the glory days of pulque, the state of Hidalgo has about 250 pulque haciendas, many of which have been abandoned or converted to other uses, such as ranching. Their tinacals have either disappeared or been converted into storage or party rooms. A few remaining … 展开

The maguey plant, also called a "century plant" in English, is native to Mexico. It grows best in the cold, dry climates of the rocky central highlands to … 展开

The production process is long and delicate. The maguey plant needs 12 years of maturation before the sap, or aguamiel, can be extracted, but a good plant can produce for up … 展开

There is a saying that pulque "sólo le falta un grado para ser carne" – "it is only a bit shy of being meat", referring to the purported nutritional value of the drink. Mesoamericans allowed pregnant women and the elderly to imbibe what was normally reserved only … 展开