Pulque

Pulque, also known as octli, is an ancient alcoholic drink made from the fermented sap of the maguey plant, which is native to central Mexico. This beverage has a profound historical significance, dating back to ancient Mesoamerican civilizations where it was considered a sacred drink. After the arrival of the Spanish, pulque became more widely consumed, but its popularity declined in the 20th century with the advent of beer, introduced by European immigrants. Today, efforts are underway to revive pulque’s popularity, particularly through tourism.

The maguey plant, often referred to as the century plant, is integral to the production of pulque. The process involves extracting sap from the plant and fermenting it to produce a milky, slightly viscous liquid. This is not a simple endeavor—it requires mature maguey plants and a meticulous production process. Pulque's origins are wrapped in mythology, featuring deities like Mayahuel and stories of its discovery by humans and animals.

In pre-Hispanic times, pulque was a drink reserved for religious ceremonies and certain elite social classes. However, after the Spanish conquest, it became more widespread, losing its sacred status. During the colonial period, pulque played a significant role in Mexico's economy and social life. Its popularity peaked in the post-colonial era but began to decline in the 20th century due to the rise of beer and negative propaganda against pulque.

Today, pulque is mostly enjoyed in rural areas and is often associated with the lower class. Nonetheless, there is a growing movement to rekindle interest in the drink through flavored varieties and tourism initiatives. Pulque is also remarkably nutritious, containing carbohydrates, vitamins, amino acids, and minerals.

You typically enjoy pulque in establishments known as pulquerías, where it’s served from large barrels into distinctive glasses. The fermentation process is complex and often kept as a closely guarded secret. To enhance interest, tourism initiatives such as the Pulque Route in Hidalgo and Tlaxcala highlight historical haciendas where pulque was traditionally made. These tours offer not only a taste of pulque but also insights into the cultural and architectural significance of these sites.