Pre-Hispanic fermented beverage made from maguey sap, viscous and refreshing.
About this recipe
Natural pulque is the oldest pre-Hispanic fermented beverage in Mexico, obtained directly from the fermentation of aguamiel from the pulque agave.
History & Origin
Pulque is the oldest beverage in Mesoamerica, with a history stretching back at least two thousand years before the arrival of the Spanish. The Nahua, Otomi and Toltec peoples revered the pulque maguey as a sacred plant, and pulque held a central place in their religious ceremonies, festivities and rites of passage. The most well-known legend about its origin tells of the goddess Mayahuel discovering aguamiel after observing an inebriated mouse beside a maguey, whilst Patecatl was credited with discovering the fermentation process. In Aztec cosmology, the Centzon Totochtin represented the various degrees of pulque intoxication. Pulque consumption was strictly regulated in Mexica society. With the Conquest, these restrictions vanished and pulque was democratised, becoming the quintessential popular drink. Today, pulque is experiencing a renaissance amongst young Mexicans rediscovering this ancestral drink as a symbol of cultural identity.
Estimated cost
£10.00
Total cost
£1.25
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
150
Calories
1.5g
Protein
18g
Carbohydrates
0.2g
Fat
0.5g
Fibre
25mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Select a mature pulque maguey of at least 8 years. The maguey should have developed its quiote (flower stalk).
💡 In the UK you can find imported aguamiel at specialist Mexican shops.
- 2
Scrape the centre of the maguey to create a cavity called a cajete. Use an acocote or a large syringe to extract the accumulated aguamiel.
- 3
Pour the fresh aguamiel into a clean glass or clay vessel. Add a small amount of already fermented pulque as a starter.
💡 If you have no pulque starter, the aguamiel will ferment on its own but will take longer.
- 4
Cover the vessel with cheesecloth. Leave to ferment at room temperature for 24 to 48 hours.
- 5
Taste the pulque: it should have a slightly acidic flavour with milky notes. Strain and refrigerate immediately.
- 6
Serve well chilled in clay mugs or glass tumblers. Consume within 48 hours.
💡 Pulque does not travel well and must be consumed fresh.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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