📝 About This Recipe
Tepache is a vibrant, effervescent treasure of Mexican street culture, traditionally sold in chilled plastic bags with a straw or served in clay 'cantaritos'. This ancient beverage transforms humble pineapple rinds and cores into a deeply refreshing, probiotic-rich elixir flavored with warm spices and dark piloncillo sugar. It strikes a perfect balance between earthy sweetness and a sharp, fermented tang, making it the ultimate thirst-quencher for a hot afternoon.
🥗 Ingredients
The Base
- 1 large Ripe Pineapple (organic preferred; skin thoroughly scrubbed but not peeled)
- 2 quarts Filtered Water (chlorine-free to ensure healthy fermentation)
- 8-10 ounces Piloncillo (unrefined Mexican cane sugar; substitute with dark brown sugar if unavailable)
Aromatics and Spices
- 1 large Ceylon Cinnamon Stick (lightly bruised to release oils)
- 3-4 pieces Whole Cloves
- 1 piece Star Anise (optional, for a subtle licorice note)
- 1 inch Fresh Ginger (sliced into thin rounds)
- 1/2 piece Habanero Pepper (optional; seeds removed for a gentle back-end heat)
For Serving
- 4 cups Ice Cubes (for chilling)
- 2 tablespoons Tajín Clásico Seasoning (for rimming the glasses)
- 2 pieces Fresh Lime (cut into wedges)
- 1 sprig Fresh Mint (for garnish)
👨🍳 Instructions
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1
Thoroughly wash the exterior of the pineapple with a vegetable brush and plain water. Since we are using the skins, it is vital to remove any debris while keeping the natural wild yeasts intact.
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2
Remove the leafy crown and the bottom base of the pineapple and discard. Slice the skin off the pineapple in wide strips, leaving about 1/2 inch of fruit flesh attached to the skin.
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3
Cut the remaining pineapple core into large chunks. You can save the remaining fruit flesh for eating fresh or for 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 ceramic 'olla de barro' (minimum 3-quart capacity), place the piloncillo and 1 cup of the water. Stir vigorously until the sugar is mostly dissolved. If using a hard piloncillo cone, you can microwave it for 30 seconds to soften it first.
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5
Add the pineapple skins, core chunks, cinnamon stick, cloves, star anise, and ginger slices into the pitcher with the sugar water.
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6
Pour the remaining filtered water over the ingredients, leaving at least 2-3 inches of headspace at the top of the container to allow for foaming.
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7
Cover the mouth of the container with a clean cheesecloth or a breathable kitchen towel. Secure it tightly with a rubber band to keep out fruit flies while allowing gases to escape.
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8
Place the container in a warm, dark spot in your kitchen (70-80°F is ideal). Let it sit undisturbed for 24 hours.
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9
After 24 hours, check the mixture. Use a wooden spoon to skim off any white foam (kahm yeast) that may have formed on the surface. This is normal and harmless.
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10
Let the mixture ferment for another 12 to 36 hours. Taste it periodically. It is ready when it is pleasantly tangy, slightly bubbly, and the sweetness has mellowed. Do not let it ferment too long (over 4-5 days) or it will turn into pineapple vinegar.
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11
Once the flavor is to your liking, strain the liquid through a fine-mesh sieve into a clean pitcher, discarding the solids.
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12
Transfer the pitcher to the refrigerator to chill thoroughly. This also slows down the fermentation process.
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13
Serve in glasses rimmed with lime juice and Tajín, poured over plenty of ice.
💡 Chef's Tips
Always use filtered or spring water, as chlorine in tap water can kill the wild yeast necessary for fermentation. Organic pineapples are highly recommended because they haven't been treated with synthetic pesticides or waxes that can hinder the fermentation process. If you see white fuzzy mold (rather than white bubbles/foam), discard the batch and start over; this usually happens if the equipment wasn't clean. For a fuzzier, more carbonated drink, bottle the strained tepache in flip-top bottles and leave at room temperature for an additional 12-24 hours before refrigerating. The warmer your kitchen, the faster the fermentation will occur—watch it closely in the summer!
🍽️ Serving Suggestions
Serve alongside spicy Al Pastor tacos to cut through the richness of the pork. Mix 3 parts Tepache with 1 part light Mexican lager for a refreshing 'Tepache Shandy'. Garnish with a pinch of salt and a squeeze of fresh lime to enhance the fermented funk. Pair with salty snacks like chicharrones or roasted peanuts with chili and lime. Add a shot of Mezcal or Tequila for a sophisticated, smoky cocktail twist.