📝 About This Recipe
Tepache is a vibrant, fermented Mexican beverage dating back to pre-Columbian times, originally made from corn but now celebrated for its pineapple base. This effervescent 'chicha' captures the soul of Mexican street culture, offering a complex profile of tropical sweetness, warm spices, and a gentle fermented funk. It is the ultimate refreshment for a hot afternoon, striking a perfect balance between the earthy depth of piloncillo and the bright acidity of ripe fruit.
🥗 Ingredients
The Fermentation Base
- 1 large Ripe Pineapple (organic preferred, thoroughly scrubbed but unpeeled)
- 8-10 ounces Piloncillo (can substitute with dark brown sugar)
- 2 quarts Filtered Water (chlorine-free to ensure healthy fermentation)
Aromatics and Spices
- 1 large Ceylon Cinnamon Stick (broken into pieces)
- 3-4 pieces Whole Cloves (provides a subtle spicy backbone)
- 1 piece Star Anise (optional, for added floral notes)
- 1 inch knob Fresh Ginger (sliced into coins)
For Serving
- 2 cups Ice Cubes (large cubes preferred)
- 2 pieces Fresh Lime (cut into wedges)
- 12 ounces Light Lager Beer (optional, for a traditional 'Tepache con Cerveza' mix)
- 1 tablespoon Tajín Clásico Seasoning (for rimming the glass)
👨🍳 Instructions
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1
Thoroughly wash the exterior of the pineapple with a vegetable brush and plain water. Since the wild yeast lives on the skin, do not use soap.
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2
Slice off the crown and the base of the pineapple and discard them. Cut the skin off the pineapple in wide strips, leaving about half an inch of flesh attached to the peel.
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3
Cut the remaining pineapple core into large chunks. You can save the remaining fruit flesh for snacking or another recipe; only the skins and core are needed for the tepache.
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4
In a large glass pitcher or a traditional clay pot (olla de barro), place the piloncillo and 1 cup of the filtered water.
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5
Muddle or stir the piloncillo until it begins to dissolve. If using a solid cone of piloncillo, you may need to chop it into smaller bits first.
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6
Add the pineapple skins, the chopped core, the cinnamon stick, cloves, star anise, and ginger slices into the container.
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7
Pour the remaining filtered water over the ingredients, ensuring everything is submerged. Leave at least 2-3 inches of headspace at the top of the container.
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8
Cover the mouth of the container with a clean cheesecloth or a thin kitchen towel and secure it with a rubber band. This allows the brew to breathe while keeping out fruit flies.
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9
Place the container in a warm, dark corner of your kitchen (70-80°F is ideal). Let it sit for 24 hours.
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10
After 24 hours, check the mixture. Use a wooden spoon to skim off any white foam (scum) that has formed on the surface. This is a natural byproduct of fermentation.
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11
Taste the tepache after 48 hours. It should be pleasantly sweet, slightly tangy, and have a very faint effervescence. If you prefer a more fermented, funky flavor, let it sit for another 12-24 hours.
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12
Once the flavor profile is to your liking, strain the liquid through a fine-mesh sieve into a clean glass pitcher, discarding the solids.
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13
Transfer the pitcher to the refrigerator to chill completely, which also slows down the fermentation process.
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14
To serve, rim a glass with lime juice and Tajín. Fill with ice, pour the chilled tepache, and garnish with a fresh lime wedge.
💡 Chef's Tips
Use organic pineapples whenever possible, as conventional ones may have pesticides that inhibit the wild yeast needed for fermentation. Do not let the tepache ferment for too long (beyond 72 hours in warm weather), or it will turn into pineapple vinegar. If your kitchen is cold, the process may take up to 4 or 5 days; look for small bubbles rising to the surface as a sign of activity. Always use glass, ceramic, or wood containers; avoid metal as the acidity of the ferment can react with it and create an off-flavor. If you want more carbonation, bottle the strained tepache in flip-top bottles for an additional 24 hours at room temperature before refrigerating.
🍽️ Serving Suggestions
Mix 3 parts Tepache with 1 part cold Mexican Lager for a refreshing 'Tepache Chela'. Serve alongside spicy Al Pastor tacos to balance the heat with tropical sweetness. Add a splash of Mezcal for a smoky, sophisticated cocktail. Enjoy with a side of jicama and cucumber slices sprinkled with lime and chili powder. Pair with a heavy Oaxacan mole to cut through the richness of the sauce.