Curado de Pulque (Fruit Pulque)

History & Origin

Curado de pulque is the most festive and accessible expression of Mexico's oldest fermented drink, with roots that plunge into the very heart of Mesoamerican civilisation. Pulque, called "octli" in Nahuatl, is the product of fermenting the aguamiel (honey water) of the maguey pulquero, and was considered by the Aztecs as a sacred drink bestowed by the goddess Mayahuel. During the pre-Hispanic period, pulque was reserved for priests, elders, warriors and pregnant or nursing women, and its excessive consumption was punished by death. With the arrival of the Spanish and the gradual democratisation of its consumption, pulquerías emerged - establishments that became fundamental social centres of popular Mexican life. It was in these pulquerías that curados were born: the practice of blending natural pulque with fresh fruits to soften its strong flavour and attract new consumers, particularly women who found plain pulque too intense. The most traditional curados are guava, pineapple, oat, walnut and strawberry. The preparation is simple: fresh fruit is blended with sugar and mixed with fresh pulque, creating a creamy, slightly effervescent and moderately alcoholic drink.